INGREDIENTS
Banana Mix
- 1.8kg very ripe banana
- 1 lime
- 150gr sugar
- 2gr salt
Bread Mix
- 500gr bread or Bread-crumb
- 150gr sugar
- 2gr salt
- 8 tbsp condensed milk
- 100gr unsalt-butter
- 8 pandan leaves
- 20gr tapioca starch
- 20gr all-purpose flour
- 2 pipes of vanilla powder
- 2 cans Ayam Brand Coconut Milk 400ml
- 1/2 canAyam Brand Coconut Cream 270ml
MIXING
Peal bananas, cut into 1cm thick round-slides put into water with a litte lemon juice to prevent banana from getting dark, then pick banana out and soak in sugar.
Wash Pandan leaves and cut into small slices, blend them with a litte water to get 30ml pandan draw. Melt butter.
Put coconut milk, pandan juice, concended milk, suagar, milk, salt, melted butter, vanilla into a large bowl. Pour flour, tapico starch and mix well. Continue put bread and using your hand to squeeze them until getting saturated.
Pour 1/2 banana into the bread-mix, mix together.
BAKING
Butter the roasting pan and put baking paper inside, then pour the banana-bread mix until almost full the pan, countinue topping some slices of banana.
Preheat the oven to 170oC in 10 minutes. Bake in 70-90 minutes (depend on size of pan). When cakes look ready, get them out of the oven.
DECORATION
Take the cake out of pan, put into dish. You can eat with coconut sauce. The cakes look greater when you leave cake cool in 2-3 hours.