2-Egg Banana Butter Cake (shallow pan)

Using my previous 2-egg banana butter cake recipe baked in a small loaf pan, I baked the similar cake in a shallow pan. This allowed more banana slices to be added to the topping of the cake 🍌🍌🍰

The cake crumb was still soft, but with more caramelized crust surrounded it 😋😋

Ingredients

All ingredients in room temperature

Using 57~59g Omega 3&6 eggs

Yield: one loaf of cake
Pan size: 19x13.5x3 cm, 769ml
Baking temperature: 160℃ for 40 minutes at the lower rack of an oven toaster. For conventional oven, please bake at middle rack 🙂

Ingredients
All ingredients in room temperature
Using 55~60g Omega 3&6 eggs

{A}
55g unsalted butter, softened
45g raw sugar
5g dark brown sugar/caster sugar

pinch of salt, <1g
30g ripen banana, mashed

{B}

2 eggs, 116g, beaten

{C}

55g top/cake flour

20g all-purpose flour

5g milk powder

2g baking powder

1g baking soda

{D}

15g evaporated milk/milk

10g golden syrup/honey

Toppings

13 slices of banana

Direction

1. Line a shallow cake pan with a parchment paper. Set aside.

2. Combine{D} ingredients in a small glass. Set aside.

3. Combine {C} in a small bowl. Set aside.

4. Whisk eggs under {B} till foamy.  Set it aside.

5. Cream softened butter under {A} till light. Add in the two sugars and salt, continue to cream for about 2 minutes till the buttercream is light and fluffy.

Add in the mashed banana, and continue to blend for about 3 minutes.

6. Slowly add in the beaten egg from Step 4. Add in beaten egg when the previous batch has been well combined with buttercream.

7.  If the buttercream starts to separate, add about 1 tablespoon of flour mixture from Step 3 to the batter and mix well. This helps to prevent the beaten eggs from separating from the buttercream. 

Add the rest of the flour mixture {C} into the batter and mix well.

8. Finally, mix in {D} to the batter into a smooth one.

9. Pour the batter into the prepared cake pan from Step 1.

Rap the pan to get rid of trapped air bubbles and to level the batter.

Arrange banana slices over the top of the batter.

10. Preheat the oven toaster to 160℃ for about 10 minutes. Bake the batter at 160℃ for about 40 minutes at the lower rack of an oven toaster, or till bake through.

For conventional oven, please bake at middle rack 🙂

11. Let the cake cool for about 5 minutes in the cake pan over a cooling rack.

12. You may cover the warm cake with cling wrap to keep the moisture in. This step is optional.

13. Slice the cake after it has cooled down. Enjoy 😋

Honey Oat Crust Pandan Spelt Bread

I have been baking this pandan flavour spelt milk bread recipe for two weeks, and haven't grow tired of it. The softness and moisture level of the breads could amazingly last for 3 days. I could not find out after 3 days, as we have finished the bread by the third day 😜😅

Love everything of this bread, from the sweet honey oat crust, to the light pandan flavour soft crumb. Soooooo yummy 😋

To save the trouble of blending a large quantity of pandan leaves in a food processor, I just chopped 1 to 2 young pandan leaves and add them to the milk. Saves time, saves energy, and waste no ingredient 🌿🌿

Video of the bread 📹

The bread tasted nice with a spread of kaya and butter 😋

You can also bake the bread without the addition of green food dye. However, it seemed that the green bread seems to have a more appealing appearance😊

🔅Yield: 1 small loaf in a pan

🔅Pan size: 21.5Lx11.5Wx5.5H cm

🔅Raw dough weight: 414g

🔅1st proofing: overnight in fridge.

Thaw for 90 minutes before shaping.

🔅2nd proofing: 40 minutes.

🔅Baking temperature: Preheat oven to 190℃ for about 10 minutes.  After closing the oven door, continue to bake at 190℃ for 12 minutes, reduce to 160℃ for 6 minutes, turn off the oven and let the breads bake for another 2~3 minutes, or till the top is golden brown.

Ingredients

155g superior bread flour #

25g spelt/superfine wholegrain flour

25g raw sugar

1g instant dry yeast

40g natural yeast/sourdough, 100% hydration*

20g yudane dough^

90g low-fat milk, cold 

10g whipping cream, cold

4g young pandan leaves, chopped finely

1 drop green food dye, optional

30g cold water, to be added depending on dough condition

2g low sodium salt

10g rice bran oil/unsalted butter, softened

Toppings

About 1 tbsp of honey

About 1~2 tbsp instant oatmeal

# superior bread flour can absorb about 5 to 10g more liquid than normal bread flour.

* 40g natural yeast can be replaced by 20g of bread flour and 20g of water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

 

Directions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. 

2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 90 minutes.

4. While waiting for the dough to thaw, brush the bread pan with homemade non-stick spread, or butter.

5. Turn the dough onto a floured worktop, deflate, and divide into 3 portions.

Shape into 3 balls, cover with a plastic sheet or towel, and rest for 15 minutes

6. Roll flat a dough, fold in the two wings to the middle line.

Roll up the dough like a Swiss roll.

7. Place the rolled dough into the prepared bread pans. Spray some water over, and let them proof in a cold oven for about 40 minutes, or till double in volume.

40 minutes later 👇

8. Start to preheat oven to 190℃ for about 10 minutes.  

While waiting, spread a coat of honey over the top. 

Sprinkle a compact layer of instant oatmeal over the top.

9.   After closing the oven door, continue bake at 190℃ for about 12 minutes, reduce to 160℃ for 6 minutes, turn off the oven and let the breads bake for another 2~3 minutes, or till the top is golden brown.

10. Remove the hot breads from the pans immediately after leaving the oven.

Let the breads cool down before cutting.

Cut and enjoy 😋