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on food and identity

Banana-espresso loaf!

20th May 2015 by yasmina

Not just a banana-espresso loaf, but a banana-espresso loaf topped with Phil’s homemade dulce de leche! How is that for a sweet treat? This is a classic combination: bananas, coffee, nuts and caramel to hold it all together.

Unfortunately I don’t eat this since it isn’t gluten-free but I developed the recipe before I went on my low-gluten, low-lactose regime, plus I’ve been getting plenty of feedback from my happy eaters, so I’m confident in sharing this with you.

Banoffee loaf with dulce de leche topping

Ingredients:

  • 1 cup unsalted butter, at room temperature, plus extra for greasing the cake tin
  • 2 cups sugar
  • 2 cups flour
  • 4 large eggs
  • 1 cup buttermilk
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tablespoon vanilla extract
  • 2 tablespoons crushed walnuts
  • 2 tablespoons crushed pecans
  • 4 tablespoons or 2 shots of strong espresso
  • 2 medium/15-17cm ripe bananas

How to make:

 

  1. Pre-heat the oven to 180C. Grease the inside of a 21cm cake tin with butter.
  2. In a blender, purée the bananas together with the espresso and vanilla extract.
  3. Mix together the flour, salt, baking soda, walnuts and pecans in a mixing bowl; this is your dry batter. Set it aside for now.
  4. Take a clean, empty mixing bowl and cream together the butter and sugar with a hand mixer at medium speed. When this mixture has become fluffy and light, it’s time to add the eggs, gradually one by one. The mix should look like frosting once the last egg has been added and mixed for about a minute.
  5. In a third bowl, measure out the buttermilk; this is your second wet batter.
  6. At this point I switch from using a hand mixer to a baking spatula, because we’ll be mixing the contents of the three bowls together, and they shouldn’t be over mixed.
  7. Add half of the dry batter to the butter-sugar-eggs bowl, stirring a couple of times.
  8. Add the buttermilk mix and stir again before adding the last half of the flour.
  9. Then finally stir in the pureed banana and espresso.
  10. Pour into the prepared cake tin.
  11. Bake in oven for 40 minutes, and until a toothpick inserted into the centre of the cake comes out clean.
  12. Once cake is done, remove from oven, and leave in the tin to cool.
  13. Pop the cake out of the tin when cool, then drizzle the dulce de leche on top of the cake. Leave to set, can also be put in fridge to speed up the dulce de leche setting.

Enjoy!


Bukan kue pisang-kopi biasa, tetapi kue pisang-kopi dengan topping homemade dulce de leche buatan Phil! Teman saya yang satu itu emang serba hebat kalau urusan dapur. Ini adalah salah satu kombinasi kue yang klasik: pisang, kopi, 2 macam kacang, dan karamel yang menyatukan semuanya dalam kelezatan, hehe.

Sayangnya, saya hanya bikin ini dan ngga ikutan makan karena ini ngga gluten-free. Tapi resepnya saya udah bikin dari dulu kok, sebelum saya mengikuti regime low-gluten, low-lactose. Semua yang pernah makan ini selalu suka dan bilang ini enak. Jadi saya PD share resep ini dengan kalian.

Kue pisang-kopi dengan topping karamel

Bahan-bahan

  • 1 cup mentega, yang sudah lunak/pada suhu ruangan
  • 2 cups gula pasir
  • 3 cups tepung terigu
  • 4 buah telur besar
  • 1 cup buttermilk
  • ½ sendok teh garam
  • ½ sendok teh baking soda
  • ½ tablespoon vanilla extract
  • 2 tablespoons crushed walnuts
  • 2 tablespoons crushed pecans
  • 4 tablespoons or 2 shots of strong espresso
  • 2 medium/15-17cm ripe bananas
Cara membuat:
  1. Panaskan oven ke suhu 180C. Ambil loyang kue ukuran panjang 21cm dan lapisi dalamnya dengan mentega.
  2. Dalam blender, lumatkan para pisang bersama kopi dan ekstrak vanila.
  3. Dalam sebuah mangkuk besar, campur tepung terigu, walnuts, pecans, garam dan baking soda; ini adalah adonan kering. Sisihkan dulu.
  4. Ambillah mixing bowl yang bersih dan dengan menggunakan hand mixer, aduk bersama sang telur dan si gula. Pas mereka berdua udah menjadi “fluffy”/mengembang, masukkan telur satu persatu dan terus di-mix sampai adonan ini menyerupai frosting kue tart. Ini adalah adonan basah #1.
  5. Di mangkuk ketiga, ukur buttermilk yang diperlukan. Ini adalah adonan basah #2.
  6. Biasanya sekarang saya ganti dari mixer ke mixer manual, yaitu tangan dan sendok kayu besar (untuk memasak), karena saya akan mengaduk ketiga adonan yang telah saya buat diatas, dan mereka sebaiknya ngga terlalu overmix.
  7. Masukkan setengah dari adonan kering ke dalam adonan basah #1, lalu saya aduk bareng. Lalu, masukkan semua adonan basah #2 dan aduk lagi. Terakhir, saya masukkan sisa adonan kering dan aduk kembali 1-2 kali.
  8. Akhirnya, tambahkan si bubur pisang-kopi-vanilla.
  9. Masukkan adonan ke loyang dan masak di oven selama 40 menit.
  10. Si kue sudah kelar apabila adonan kue tidak menempel ke tusuk sate/gigi yang ditusuk ke tengah kue.
  11. Keluarkan dari oven, tapi biarkan di loyang hingga dingin.
  12. Setelah dingin, keluarkan dari oven lalu tuang dulce de leche ke atas kue.
  13. Biarkan hingga dulce de leche mengeras diatas kue (biar cepat mengeras, masukkan ke kulkas).

Selamat menikmati!

Filed Under: Recipes, of sorts Tagged With: baking, imperial, recipes, vegetarian

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