Recipe of Any-night-of-the-week Moist Banana Cashew Bread (Roti pisang kacang mete)

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, moist banana cashew bread (roti pisang kacang mete). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Moist Banana Cashew Bread (Roti pisang kacang mete) is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Moist Banana Cashew Bread (Roti pisang kacang mete) is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook moist banana cashew bread (roti pisang kacang mete) using 19 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Moist Banana Cashew Bread (Roti pisang kacang mete):

1. Get cup self raising flour
2. Prepare baking soda
3. Prepare .cup brown sugar
4. Get yogurt
5. Take eggs-room temperature
6. Take grape seed oil or butter room temperature
7. Prepare salt
8. Make ready lemon juice
9. Get large ripe bananas, mashed
10. Make ready INGREDIENTS IN INDONESIAN:
11. Take tepung cakra
12. Make ready sdt soda kue
13. Make ready gula
14. Take yogurt(bs di lewati)
15. Get telur, suhu ruangan
16. Take minyak sayur atau mentega blueband di cairkan
17. Make ready sdt garam
18. Make ready sdt juice lemon atau ganti vanila bubuk
19. Prepare buah pisang

Instructions to make Moist Banana Cashew Bread (Roti pisang kacang mete):

1. Adjust the oven rack to the lower third position and preheat the oven to 175 C. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
2. Whisk the flour, baking soda, salt, together in a large bowl.
3. Using a handheld or whisk, mix the oil or butter (i am using oil) and brown sugar together until smooth and add the eggs one at a time, whisking well. Add the yogurt, mashed bananas, and lemon juice or vanilla extract until combined. Add the dry ingredients into the wet ingredients until well combine. Do not overmix. Fold in the nuts(option)
4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
5. Setel oven di rak nomer 3 paling bawah, temperature 175 C.olesi atau spray cetakan dengan minyak.
6. Campur tepung cakra, garam dan baking kue, aduk rata. Sisihkan
7. Gunakan mixer tangan, atau manual, kocok mentega atau minyak sayur dan gula sampe rata, Tambahkan telur, yogurt(bisa di lewat), pisang, vanila bubuk atau air perasan lemon. Aduk sampai tercampur rata. Masukkan adonan kering ke adonan basah, aduk rata jangan trlalu berlebihan saat mengaduk. Tambahkan kacang jika memakai
8. Tuang adonan ke cetakan,panggang selama 60-65 menit, tutup bagian atas dengan kertas aluminium setelah panggang 30 menit, untuk menghindari gosong bagian atas. Cek kematangan dengan menusukkan tusukan bambu, apabila bagian tengah kering maka proses pemanggangan selesai. Keluarkan roti pisang dari oven dan diamkan sampe dingin di rak. Selamat menikmati

So that is going to wrap this up with this exceptional food moist banana cashew bread (roti pisang kacang mete) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!