After buying 2 big bunches of pisang berangan from the farmers' market, my neighbour gifted me with a big bunch of pisang raja. My daily ritual after waking up is to drink a cup of water and after 30 minutes eat 2 pisang berangan. So I kept the pisang berangan for eating them raw and use the pisang raja to make banana bread. Instead of the usual method of baking, I steamed the banana batter instead, thus, steamed banana bread.
Ingredients:
- 275 g banana (4 big bananas)
- 2 grade A eggs
- 100 g milk
- 95 g melted butter or corn oil
- 75 g sugar
- 185 g all-purpose flour or cake flour
- 3 g baking soda
- 2 g salt
Method:
- Mash the banana and leave it aside.
- Break and whisk the eggs in a mixing bowl.
- Add milk and continue to whisk.
- Add melted butter and whisk till it is incorporated into the eggs and milk.
- Add sugar and whisk till it dissolves.
- Add flour and use a spatula to mix it with the liquids.
- Add baking soda and salt. Mix till all ingredients are well incorporated.
- Get the steamer ready by starting to boil water in it.
- Scoop the batter into small metal bowls. If you do not have them then pour the batter into 9 inch x 4 inch x 4 inch loaf pan. Do not fill the batter to the top edge of the pan. Instead leave about 1 inch. If there is too much batter, then scoop them into muffin cups.
- Steam the batter over medium heat. If you are using metal cups or muffin cups, then you need to steam the batter for 20 minutes. However, if you are using a loaf pan, then steam the batter for 45 minutes.
- Test for doneness with a wooden skewer.
- Remove the bread from the steamer when done.
Tip: If you cannot finish the steamed banana bread, slice it up and keep the slices in the freezer. When you want to eat them, let them return to room temperature. You can toast the slices so they are crispy on the outside and soft on the inside. It is very delicious eating the banana bread this way.