For me, banana bread is the go-to comfort cake. It's really simple to create using ingredients already in your pantry, including some overripe bananas...so when my pastry cravings hit, I can just mix and bake one of these. Combining this popular pastry with ube (purple yam), a typical component in traditional Filipino pastries, enhances its richness and moistness with its mild, sweet flavor and coconut-like scent.
Adding ube to your typical banana bread can make it more moist, tasty, rich, and tropical, giving you an extra soothing feeling at any time of day.
Makes One 8.5 x 4.5 inch loaf cake
Ingredients:
2 cups granulated sugar
2 cups all purpose flour
3/4 tsp baking soda
1 tsp salt
1 tsp baking powder
3 large eggs
1 tsp pure vanilla extract
1 tsp ube extract
1/4 cup ube jam
2 cups overripe bananas, peeled and mashed
14 tbsp unsalted butter, melted
Let's bake!
Preheat the oven. Preheat the oven to 350F. Line the bottom and sides with parchment paper.
Combine dry ingredients. In a large bowl, combine sugar, flour, baking soda, salt, and baking powder.
Make the batter. In a separate bowl, whisk the eggs. Mix the mashed bananas. Pour the egg mixture over the dry ingredient and whisk until well combined. Stir in the melted butter.
Divide the batter. Using the bow that was used for the wet ingredients, pour half of the batter in the bowl. On the first bowl, add vanilla extract, mix until well combined. On the second bowl, mix the ube jam and ube extract, mix well until well combined.
Bake the cake. Drop a large spoonful of batter into loaf pan, alternating between regular batter and ube batter. Swirl a figure 8 into the batter with a knife or skewer about 3-4 times. Bake for 1 hour or until the cake is golden brown.
Cool and unmold the cake. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and eat while still warm.
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