somewhereintime

1# zuesel
Look good!
I made one too a month ago. But not as fancy.
Only has banana and fresh fig.
布小熊 發表於 2009-11-2 21:50

Did you use black Mission Fig? and how come the loaf pans are stacked together?
I would freeze the banana first before mixing with the rest of ingredients.
Homemade banana bread are always superior to store-bought version cus you will not put garbage additives to the cake.

somewhereintime

why freeze the bananas?
I happened to freeze them coz i had old bananas but didn't feel like eating them, so I put them in the freezer. So this happened by chance!
zuesel 發表於 2009-11-3 23:12

It is my trick,
1. when banana is fresh, it is semi solid and does not blend well with dried ingredients, but  if you freeze and thaw banana ,
     then it becomes liquid and incorporate much easier without any equipment.
2. Banana is best when it is fully riped, when you buy eating banana , they are too unmature for baking and lack of flavour
3. Measuring is much easier, you can just measure by the volume

somewhereintime

No wonder! Mine turned out very aromatic and flavorful! Blending was easy too! No mixer! All I used was a masher and egg beater!

I am having a slice for breakfast and still taste very moist. I had ex ...
zuesel 發表於 2009-11-4 08:41

Because you have done the right procedure, even unintentionally.
And, when the cake dries out, you can make french toast or bread pudding with it.

somewhereintime

12# myversa

Yes, using defrosted fruits you do not need to add too much extra liquid to the blender,
the juice would not get diluted and water down so much, sugar become unnecessary.