This is a common recipe from our household using fully ripe banana. It is normally steamed but my recipe below is baked. Have also added instant yeast to rise.
For sugar, either increase or decrease according to the sweetness of the banana you had used. After mixing all the ingredients together, pour onto greased pan and let rise until doubled. Make sure your pan is deep enough to accommodate the increase, mine rose to the rim of the pan or use muffin pan but filled only half full..
APAM PISANG BAKAR (BUTTERLESS YEASTED BANANA CAKE)
Yield : One loaf
1+1/4 C all purpose flour
1 C mashed banana
1/2 C castor sugar
3/4 C + 1 TB warm evaporated milk
1/2 tsp salt
1+1/2 tsp instant yeast
Grease 8 in deep cake pan. Whisk together milk, yeast and sugar in a small bowl.
In a mixing bowl, put in flour, banana and salt. Stir well.
Now add the milk mixture to the flour, stir to combine.
Pour mixture into greased pan and let sit for 1 hour. Towards the end of rising time, preheat oven @ 170C.
Bake for 40-45 minutes or until a skewer inserted comes out clean.
Let sit in the pan for 10 minutes, transfer onto rack to cool.
Linking to Yeastspotting 10-28-11