Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup peuyeum (fermented cassava)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a mixing bowl, combine the flour, peuyeum, baking powder, baking soda, and salt. Mix well and set aside.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the mashed bananas to the butter mixture and stir until well combined.
5. Gradually add the flour mixture to the banana mixture, stirring until just combined. Fold in the chopped walnuts (if using).
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories per serving: 230
Total fat: 11g
Saturated fat: 6g
Cholesterol: 56mg
Sodium: 200mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugar: 15g
Protein: 4g
Substitutions for ingredients:
- Peuyeum can be substituted with mashed sweet potato or pumpkin.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup chocolate chips to the batter for a chocolatey twist.
- Replace the walnuts with raisins for a fruity flavor.
- Add 1 teaspoon cinnamon to the batter for a spiced taste.
Tips and tricks:
- Use ripe bananas for a sweeter and more flavorful bread.
- Don't overmix the batter, as it can result in a tough and dense bread.
- If the bread is browning too quickly, cover it with aluminum foil halfway through baking.
- Let the bread cool completely before slicing to prevent it from crumbling.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap and freeze for up to 3 months.
Reheating instructions:
To reheat the bread, wrap it in aluminum foil and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the bread and serve it on a platter with fresh fruits and whipped cream. Dust the top of the bread with powdered sugar for a decorative touch.
Garnishes:
Top the bread with sliced bananas, chopped nuts, or a drizzle of honey.
Pairings:
Serve the bread with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Pair the bread with a side of yogurt or fresh berries for a balanced meal.
Troubleshooting advice:
- If the bread is too dry, try adding a tablespoon of milk to the batter.
- If the bread is too moist, try reducing the amount of mashed bananas or adding more flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use pasteurized eggs to prevent the risk of salmonella.
- Store the bread in an airtight container to prevent contamination.
Food history:
Peuyeum is a traditional Indonesian food made from fermented cassava. It is commonly used as a sweetener in desserts and snacks.
Flavor profiles:
The bread has a sweet and slightly tangy flavor from the ripe bananas and peuyeum. The walnuts add a nutty and crunchy texture to the bread.
Serving suggestions:
Serve the bread warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian