Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
- 1/4 cup chopped walnuts
- 1/4 cup maraschino cherries, chopped
- Whipped cream and additional cherries for topping
Special equipment needed:
- 9-inch square baking dish
- Mixing bowls
- Whisk
- Rubber spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish with butter or cooking spray.
2. In a mixing bowl, combine the mashed bananas, flour, sugar, melted butter, milk, eggs, vanilla extract, baking powder, and salt. Whisk until smooth.
3. Fold in the chocolate chips, chopped walnuts, and chopped cherries.
4. Pour the mixture into the prepared baking dish and smooth the top with a rubber spatula.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the pastel tutup cool for 10 minutes before slicing into squares.
7. Serve with whipped cream and additional cherries on top.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 9 servings
Nutritional information:
Calories per serving: 290
Fat: 15g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- You can use any type of nuts instead of walnuts, such as almonds or pecans.
- You can use any type of chocolate chips, such as milk chocolate or dark chocolate.
- You can use fresh cherries instead of maraschino cherries.
Variations:
- Add sliced bananas on top of the pastel tutup before baking for an extra banana flavor.
- Use different types of fruit, such as strawberries or pineapple, instead of cherries.
- Add a layer of graham cracker crumbs on top of the pastel tutup before baking for a twist on the classic banana split.
Tips and tricks:
- Make sure the bananas are ripe and mashed well for optimal flavor and texture.
- Don't overmix the batter, as this can lead to a tough pastel tutup.
- Let the pastel tutup cool for a few minutes before slicing to avoid it falling apart.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the pastel tutup on a plate with a dollop of whipped cream and a cherry on top.
Garnishes:
Whipped cream and cherries
Pairings:
Serve with a scoop of vanilla ice cream for a classic banana split experience.
Suggested side dishes:
None
Troubleshooting advice:
- If the pastel tutup is too dry, add a little more milk to the batter.
- If the pastel tutup is too wet, add a little more flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
Pastel tutup is a traditional Indonesian dessert that is similar to a cake or pie. It is typically made with a sweet filling, such as fruit or chocolate, and a layer of pastry on top.
Flavor profiles:
Sweet, fruity, nutty, and chocolatey
Serving suggestions:
Serve as a dessert or a sweet snack.
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