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Banana Pandan Bread is the perfect use for ripe bananas! Topped with cashew and loaded with pandan flavor, this quick bread is delicious and filling for breakfast or as a midday snack. G requested a few days ago that I make his favorite turon, but although I cooked enough to feed the neighborhood, I still had a few saba bananas leftover. I found the bunch today on the kitchen counter, gasping their last remaining breath. They were soft, sweet, and just right for baking bread! I’m glad, for once, that I get overly excited about food shopping and tend to overbuy because this banana pandan bread turned out quite a delectable treat! It’s such a quick and easy recipe, the kitchen will be smelling heavenly of freshly-baked bread in no time.
Ingredients
½ cup butter, melted
2 eggs
2 cups brown sugar
1/4 teaspoon salt
2 ½ cups flour
2 tablespoons baking powder
4 ripe saba bananas, peeled and mashed
1 tablespoon pandan extract
1/2 cup cashew nuts
Instructions
Lightly grease a 9 x 13 baking dish or line with parchment paper. In a bowl, add butter and eggs and beat until combined. Add sugar and salt and continue beat until sugar is dissolved. Add flour and baking powder and continue to beat. Add bananas and stir to combine. Add pandan extract and mix until color is distributed. In the prepared dish, transfer batter and spread with a spatula. Sprinkle cashew nuts on top. Bake in a 350 F oven for about 20 t0 25 minutes or until golden and toothpick inserted in middle comes out clean. Allow to cool and then slice into servings.
Ingredients
½ cup butter, melted
2 eggs
2 cups brown sugar
1/4 teaspoon salt
2 ½ cups flour
2 tablespoons baking powder
4 ripe saba bananas, peeled and mashed
1 tablespoon pandan extract
1/2 cup cashew nuts
Instructions
Lightly grease a 9 x 13 baking dish or line with parchment paper. In a bowl, add butter and eggs and beat until combined. Add sugar and salt and continue beat until sugar is dissolved. Add flour and baking powder and continue to beat. Add bananas and stir to combine. Add pandan extract and mix until color is distributed. In the prepared dish, transfer batter and spread with a spatula. Sprinkle cashew nuts on top. Bake in a 350 F oven for about 20 t0 25 minutes or until golden and toothpick inserted in middle comes out clean. Allow to cool and then slice into servings.
Pichi-pichi is a Filipino delicacy made of grated cassava and coconut juice. Soft, chewy and coated with grated coconut, this steamed cake is delicious as a snack or dessert. Filipino cuisine has a wide variety of kakanin and pichi-pichi is probably one of the easiest to make. Its process is as simple as combining all the ingredients in one bowl, steaming the mixture in individual molds, and then coating in grated coconut when cooled. The hardest part is grating the tubers, but you can save yourself time and sweat by using frozen grated cassava which is available at most Asian supermarkets. Just plan ahead and thaw the package overnight and you’ll have your pitsi-pitsi or other favorite kamoteng kahoy recipes such puto lanson, suman, and cassava cake ready in no time.
Ingredients
1 package (16 ounces or two cups) frozen grated cassava, thawed
2 cups coconut juice
1 cup sugar
1/4 teaspoon salt
1 teaspoon lye water
3 drops Ube Food Coloring, optional
2 drops Pandan Extract, optional
2 cups grated mature coconut
shredded cheese, optional
Instructions
Bring water to a boil in the bottom of a steamer. In a bowl, combine cassava, coconut juice, and sugar. Mix well until sugar is dissolved. Add lye water and mix well. If using food color and extracts, divide the mixture into three small bowls. Add a few drops of ube coloring in one bowl and pandan extract on the second bowl. Leave the third plain. Let stand for about 30 minutes to one hour. Pour into individual molds and arrange molds in a steamer. Steam for about 40 to 50 minutes or until translucent and a toothpick inserted in the center comes out clean. Remove from steamer and refrigerate to about 20 to 30 minutes to completely cool and set. Remove from molds and roll in coconut to fully coat. If preferred, roll half of the batch in shredded cheese for variety.
Ingredients
1 package (16 ounces or two cups) frozen grated cassava, thawed
2 cups coconut juice
1 cup sugar
1/4 teaspoon salt
1 teaspoon lye water
3 drops Ube Food Coloring, optional
2 drops Pandan Extract, optional
2 cups grated mature coconut
shredded cheese, optional
Instructions
Bring water to a boil in the bottom of a steamer. In a bowl, combine cassava, coconut juice, and sugar. Mix well until sugar is dissolved. Add lye water and mix well. If using food color and extracts, divide the mixture into three small bowls. Add a few drops of ube coloring in one bowl and pandan extract on the second bowl. Leave the third plain. Let stand for about 30 minutes to one hour. Pour into individual molds and arrange molds in a steamer. Steam for about 40 to 50 minutes or until translucent and a toothpick inserted in the center comes out clean. Remove from steamer and refrigerate to about 20 to 30 minutes to completely cool and set. Remove from molds and roll in coconut to fully coat. If preferred, roll half of the batch in shredded cheese for variety.
