NYC cookbook author, Arlyn Osborne shares recipe for Ube Banana Bread
NEW YORK (PIX11) — The author of the new book “Sugarcane: Sweet Recipes from my Half-Filipino Kitchen,” Arlyn Osborne stopped by New York Living to share her recipe for Ube Banana Bread.
Osborne is based in New York City and her cookbook is out on March 5th. Osborne’s cookbook draws on Arlyn’s mixed-race upbringing and her years as a professional recipe developer. She pairs classic Filipino flavors with Western techniques. Recipes for Ube Milk Crinkles, Kumquat Curd Bars, and Pandan Coconut Cream Pie will introduce readers to a new world of ingredients, like star fruit, rambutan, and calamansi.
Essays about the history of the Philippines and the effects of colonialism add further dimension and relevance to this book. Arlyn will show us how to make her Ube Banana Bread.
Ube Banana Bread recipe:
INGREDIENTS
• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 stick (113g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 3 very ripe bananas, mashed (about 360g; 1 1/2 cups)
• 3/4 cup (190g) ube halaya
• 1/4 cup (60g) whole milk
• 1 1/2 teaspoons ube paste
INSTRUCTIONS
Preheat oven to 350 F (175 C). Grease a 9×5-inch (23×13-cm) loaf pan with nonstick spray and line with parchment paper so there is an overhang on both long sides.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle, add the butter and sugar. Beat on medium speed until light and fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the bananas.
Add the flour mixture in two additions, beating on low speed until mostly combined but not quite. Finish mixing with a rubber spatula.
In a medium bowl, whisk together the ube halaya, milk, and ube paste until smooth. Add 1 1/2 cups (360g) of the banana batter and fold until just combined. Do not overmix.
Add the batters, in alternating dollops, to the prepared pan (I usually do about 3 tablespoons per dollop).
Using a butter knife, swirl the batter to create a marbled pattern. Tap the pan firmly against the counter a few times.
Bake on a sheet pan until golden and a long skewer inserted into the center of the cake comes out clean, about 1 hour 25 minutes to 1 hour 35 minutes (a few sticky crumbs are okay). Cover loosely with foil for the last 30 minutes to prevent over-browning.
Transfer the pan to a wire rack and let cool for 20 minutes. Remove bread from pan and set on rack. Let cool completely.
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