Akibat terlalu banyak pisang kat rumah, kepala sampai pening tak tau nak buat apa. Setelah puas google, maka aku cuba this recipe. Iman wanted to bring cake to school. Mama dia tengah mood malas nak bake sampai menyusahkan diri. So I settled for this recipe this time. Rupa memang la tak lawa but the taste is fabulous! Aku suka cake ni sebab moist and not heavy. Gonna bake this cake again.
The truth is, lately, I am quite busy. Puro Collagen business is kicking off good. Alhamdulillah. Aku sibuk ber whatsapp with customers. Sampai pukul 12 malam pun still busy.. hehe.. But I dont really mind coz hubby tak kesah. On Saturday I went to rumah Suzana in Sg. Buloh, ambik barang yang baru sampai from US. I bought mastrad sheets. Lepas ni boleh la aku cuba buat macaron. Err.. Maybe not.. Bercinta sungguh nak buat macaron tu. Takut addicted to it :)
This shipment, Suzana lost 11 handbag coach dia. Apprently custom officers kat sana ripped her boxes and ambik whatever they want. Innalillah.. kesian dia. Nak buat macam mana, dah takde rezeki.
Browned Butter Banana Bundt Cake
adapted from Cake Dutchess
2 cups all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1/2 teaspoon salt (I omitted salt coz I used salted butter)
6 oz. butter (3/4 cup or 1 1/2 sticks)
1 1/2 cups light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 cups banana puree
1 cup buttermilk (or sour cream)
Preheat oven to 350F. Grease and flour your bundt pan (regular 12 cup bundt pan). I personally prefer to use baking spray for bundt pans.
In large bowl, whisk together the flour, baking soda, and salt. Set aside.< Let’s brown some butter: In medium-low heat, melt the butter. Rise the heat to medium and cook until the butter gently boils. Cook until the butter starts to brown and it develops a dark color. Carefully pour the browned butter into a bowl to cool for ten minutes.
In the bowl of your stand mixer, cream butter and sugar until pale and fluffy using the paddle attachment (you could also beat it with a hand mixer). Beat in the eggs one by one, waiting until each has been incorporated to add the next. Beat in vanilla extract and mashed bananas. Add half of the flour mixture to the butter mix and beat on low speed. Scrape down the sides of the bowl to incorporate. Add in the buttermilk and beat until incorporated followed by the remaining flour mixture; scrape the sides of the bowl to incorporate.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.