Roti Pisang Banjar
Banjar-style Banana Bread
This banana bread is a popular tea-time snack in Banjar, South Kalimantan. Despite the amount of sugar, it's not very sweet and it has the consistency of a dense cake. All in all, it has a mild flavor and I don't think I'd make it again, but it was good enough to eat. The pandan leaf gave a very distinctive flavor to the coconut milk, but I can't say you could taste it after the other ingredients were added in, so if you can't find them (I found them frozen at an Asian supermarket), you could skip them.
The original recipe had the wrong baking instructions and neglected to say you should grease the muffin pan or use liners - thus mine stuck. That should be easily solved, however. The recipe produced slightly more batter than what I could fit into a 12-muffin pan, so I cooked the additional on a ramekin, and that worked as well.
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Banjar-style Banana Bread
Ingredients
- 1 can coconut milk
- 1 cup sugar
- 1 pandan leaf
- 1/4 tsp salt
- 1/4 tsp turmeric
- 1 1/2 cups flour
- 2 eggs
- 5 1/2 Tbsp unsalted butter, melted
- 3 large bananas, cut into 1/2" cubes
Directions
Preheat oven to 350°F. Grease a muffin pan or add cup liners.
Heat the coconut milk, sugar, pandan leaf, salt and turmeric in a medium saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves. Let cool. Remove the pandan leaf.
Place the flour and the coconut milk mixture in a large bowl and mix well. Add the eggs and the melted butter. Mix until fully combined. Stir in the banana.
Spoon the mixture into the banana pan. Bake for 20-30 minute or until golden.
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Adapted from Darmawan's recipe at Asian Food Network
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