About Me

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Welcome to my ScandinAsian food blog. A blog about what I like to make in my little Norweigan kitchen, from homemade meals to fun creative sandwiches. My parents gave me the name Sorieya, a Cambodian name, which means sun. I'm originally from the United States. Now I'm currently living in Norway, married to a Norwegian man with 3 beautiful children. It's hard being away from my family back in the States and I miss them everyday. I am not an artist but I love making fun sandwiches for my kids. I am not a professional chef but I love to cook and I love being in the kitchen. I love introducing my children to different kind of international food, introducing food from my childhood and explaining to my kids the history about their culture and food. I love spending those quality time together teaching my little ones how to make bread, Khmer food, and teaching me Norwegian. My Norwegian isn't that great but I do understand just the basics but speaking it, that's another story.

Tuesday, April 21, 2015

My homemade banana bread with chocolate sauce

                 Last week my husband bought this banana spread at Ica supermarket because it was on offer. My kids tried it and thought it was okay but we will not purchase it again. There was a lot leftover so I thought why not make it into banana bread and that's what I did. For my first time making banana bread, it came out great and taste delicious. It was sweet, moist, and the smell of the banana baking was amazing. My kids never had this before, they were anxious to try, and they loved it. 
              My banana bread with homemade chocolate sauce.

                    This is the spread from the supermarket.

Banana Bread


3/4 cup butter and a little extra to grease pan
1 cup sugar
1/2 cup brown sugar
2 large eggs
4 ripe bananas, mashed
Banos Bananapalegg
1 teaspoon vanilla extract

2 cups all-purpose flour
1 cup coconut flake (optional)
2 tablespoon vanilla sugar
1 teaspoon ground cinnamon 
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup buttermilk
1/3 cup regular milk

Chocolate Sauce:
100 gram light chocolate plate

1/2 tablespoon butter
1 cup heavy cream

Preheat the oven to 325 degrees F.

Grease 9-by-5-inch loaf pan with butter

In a large bowl, with an electric mixer, cream the butter, brown sugar, and sugar together until light and fluffy. Add the eggs one at a time, beating well. Beat in the bananas, Banos spread, and vanilla. 

In another bowl sift the flour, then add coconut flake, vanilla sugar, cinnamon, baking soda, baking powder, and salt. Add the flour mixture, milk, and buttermilk to the banana mixture, and stir until we'll combined.

Pour batter into prepared pan and bake for 1 hour, until a toothpick inserted in the center comes out clean. Set aside to cool on for 15 minutes. Remove bread from pan, onto rack and cool completely before slicing.

To make the chocolate sauce, add the chocolate chips to a heat-proof bowl. Heat the heavy cream and butter in a small saucepan until hot but not boiling. Pour the hot butter cream over the chocolate and stir until chocolate is fully melted. Serve over slices of banana bread.

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