Ini resep yang belom sempet saya post udah keburu jadi produk jualan. Saya jualnya by the name Roasted Banana Cake and you will find out why. Yang saya post ini resep asli dari A Clean Bake, plus catatan modifikasi saya. Jadi kamu bisa modif sendiri based on resep aslinya, atau plek ketiplek ngikut versi saya, monggo dansa reggae 😄.

Dalam perjalanan menemukan resep banana bread ini, saya mendapatkan rahasia bikin banana cake yang top markotop, selain pisang yang harus udah mateng banget. Pastikan kamu baca notes di bawah ya.

Semoga bermanfaat.

Oya, kalo kamu scroll ke bawah banget, kamu akan ketemu Story Behind the Recipe yang gemesin 🤣.

Gluten Free Banana Bread

Source: https://acleanbake.com/classic-banana-bread-gluten-free/
Modified by Riana

Ingredients:

1 cup gluten-free oat flour (I can't find local gluten-free certified oat flour, so I use non-certified oat flour)

3/4 cup sweet rice flour (I use cornstarch. I have tried using rice flour, they gave similar result)

2 Tablespoons ground psyllium husk, optional, but a must for me

Pinch salt

1 Tablespoon cinnamon

1 teaspoon baking soda

3 large very ripe bananas, panggang dulu sampai kulitnya menghitam (lihat notes di bawah for details)

2 large eggs

2/3 cup oil (I use palm oil)

1 teaspoon vanilla extract (I don’t use this)

5 large pitted medjool dates (I substituted with regular dates and 2 1/2 Tbsp of palm sugar)

2 Tablespoons honey (I use raw honey)

My adds-in:

1/4 cup kenari nuts

1/2 cup dried cranberries and raisins

Instructions

Preheat the oven to 450F. Coat a 9" loaf pan with nonstick spray and set aside (I used baking paper only, no oil).
In a large mixing bowl, whisk together the dry ingredients (oat flour through baking soda).
In a blender, puree the wet ingredients (bananas through honey) until no large chunks remain
Stir the wet ingredients into the dry ingredients.
Fold in add-ins, if using.
Pour batter into prepared pan.
Bake at 450 for 5 minutes, then, without opening the door to the oven, turn the temperature down to 350 and bake for another 35-40 minutes until a tester comes out clean.
Cool in the pan for 10 minutes before cooling completely on a wire rack.
Store in an airtight container at room temperature for up to 5 days, or in the freezer for 3 months.

Notes:

Pisangnya dicuekin dulu beberapa hari sampai mateng banget. Tandanya kalau ditekan pisangnya udah gak ngelawan dan kulitnya udah banyak bercak hitamnya. Bukan bercak sedikit, ya. Banyak.
Nah ini game changernya: pisangnya dipanggang dulu.
Panggang pisang-pisang yang udah mateng banget itu dalam oven sampai kulitnya menghitam, wangi dan keluar cairan karamel berwarna bening keemasan, lebih kurang 30-60 menit (tergantung banyak sedikitnya pisang). Setelah pisangnya dingin, cairan ini akan mengental seperti jelly. Nah, kamu colek deh itu karamel dan rasakan lezatnya! Deep sweet sour caramely like nothing you’ve ever tasted before! Subhanallah.
Pisangnya dimasukkan ke adonan bersama dengan semua cairan karamel ini, tuang semuanya. Beuhh, mantap.
Now you know kenapa saya namain dia Roasted Banana Cake :)
Kalau pakai kurma yang dagingnya kering, siram kurma dengan sedikit (sedikit aja) air panas lalu tutup hingga kurma lembut. Olah kurma bersama dengan air siramannya.

My Addition on Topping and Why

I added 1-2 tsp roasted crushed peanuts to give rustic crumble looks that doesn't add unnecessary ingredients like conventional crumble, such as butter, flour and sugar. It stays clean, while looking prettily rustic.
I use 40 grams of cubes coverture chocolate that adds total 15 grams of sugar (according to the package). Together with the palm sugar, it gives total 40 gram sugar FOR THE WHOLE CAKE, ONLY AND ONLY IF, you get the chocolate in your spoon. When the chocolate fell off, you get clean cake as it is :)
Mind you, the chocolate has indicated the use of artificial flavoring and preservatives in its package. Considering I only use 40 grams for the whole cake, and once again, it is ONLY AND ONLY IF you get chocolate in your spoon, I reckon this can be considered a very small amount, very close to No Articifial Flavoring and Preservatives as in my product claim.
I insist to use this topping because it gives the feel of decadent to the cake. It seems sinful, but it is actually not, insyaAllah. So everybody, with or without health problems, can enjoy it just the same.

Story Behind the Cake

Suatu pagi di suatu penerbangan.

Flight attendant-nya super duper baiiiik banget. Dia kasih 3 pilihan menu breakfast: chicken curry, beef something, dan.. banana cake. Saya hampir loncat dari bangku. Banana cake for breakfast! What a great ideaaaa!!!

Perut lapar bikin saya memilih chicken curry. Etapi, pake bisik-bisik sama masnya (yes, it's a "he"), "May I have the banana cake, as well?" Dia tersenyum kecil, tepatnya menahan senyum, dan.., "Yes, but wait until we're done, ok?"

Saya hampir meledak kesenengan. Gak lama kemudian dia mendatangi bangku saya lagi dan menghidangkan tray berisi banana cake panas.

"Here," katanya pelan. Tangannya memberi isyarat supaya saya stay calm 😁😁😁

Saya buka tutup aluminum foilnya, dan.. ini lebih dari ekspektasi. Banana cake panas kepul-kepul, wangi pisang dan kayumanis menyeruak, dan.. here came the best part: saus vanila lembut hangat di dasar wadah. Ketika saya sendok si banana cake, tersendok pula saus vanilla lembut itu. Allah kariim.

Flight attendant itu tidak kelihatan lagi. Mungkin ia menghindari saya, khawatir saya akan histeris bilang terimakasih, dan memang saya akan! Apapun itu, semoga ia selalu sehat, sukses dan banyak rejeki.

Sesampai saya di bumi lagi, terkenang-kenanglah si banana cake yang istimewa itu. Dan ter-racik-lah Roasted Banana Cake yang saya jual ini. Gak pakai saus vanilla, tapi aroma karamel pisang yang dipanggang sebelum diolah sanggup menyembuhkan sejuta kerinduan akan hangatnya “rumah” di ketinggian ribuan meter di atas permukaan laut. Dan dia aman buat sarapan 🥹.

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