Easiest Way to Prepare Ultimate Moist Banana Cashew Bread (Roti pisang kacang mete)

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, moist banana cashew bread (roti pisang kacang mete). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Moist Banana Cashew Bread (Roti pisang kacang mete) is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Moist Banana Cashew Bread (Roti pisang kacang mete) is something that I have loved my entire life. They are fine and they look wonderful.

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

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

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

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