Banana Chia Bread

March 4, 2016 at 11:44 pm | Posted in bread, Cakes, Loaf | Leave a comment
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banana cake (my old recipe) vs Banana Chia Bread (recipe from savy naturalist) Recipe

Ingredient
Cake (my old recipe) Bread (savy naturalist)
Flour
Butter ½ cup 2 tbs, whipped
Sugar ½ c ½ c
Eggs 2 1 large, RT
Sour milk ½ c n/a
Almond milk n/a ½ C
Baking soda 1tsp n/a
Baking powder 2 ½ tsp 2tsp
Salt ½ tsp ¼ tsp
Vanilla 1tsp n/a
Cinnamon n/a optional
Banana 3 medium 2 large
Chocolate chip ½ c (optional) n/a
Chia n/a 1/3 C
Method:
Temperature (time) 275F (1hr) 400 (1hr)
2 loaf pan 1 medium loaf pan

Savy naturalist Recipe Directions: Preheat oven to 400 degrees and grease a medium loaf pan and set aside. In a large bowl mix butter, egg, banana and sugar. In a medium bowl add flour, salt, baking powder and mix until combine.  Slowly add flour mixture and milk to wet ingredients, alternating until incorporated. Fold in chia seeds. Place batter in loaf pan and place in the oven for 60 minutes or until a tooth pick inserted in the middle comes out clean.

I thought the chia idea is pretty interesting so I wanted to try incorporating it in to my all-time loved banana cake recipe.

apparently 1tbs of grind up chia soak in 3 tbs of water for 5mins can be used to substitute 1 egg. or replace 25% of oil and egg? chia has omega 3 fatty acid

here’s another super healthy banana cake recipe http://simplerootswellness.com/banana-cake-with-chia-seeds/

what I ended up doing was soak 1/3C chia in 2/3C almond milk + 2/3C water

and I’d suggest baked @350F for 1hr 

people say the temperature is a balance between browning of the outside and cooking of the middle. more sugar = lower temperature needed; I guess that explains the 400 for bread and 275 for cake.

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(Starbuck’s) Lemon Raspberry Loaf

June 28, 2012 at 10:29 am | Posted in Loaf | Leave a comment
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Like Starbucks® Lemon-Raspberry Loaf
taken from Meemo’s kitchen
1-1/2 Cups all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
3 eggs
1 Cup granulated sugar (1/2 c.) 
2 Tablespoons butter, softened
1 Teaspoon vanilla extract
2 Teaspoons lemon extract or 1/4 teaspon lemon oil
1 Tablespoon lemon zest
1/3 Cup lemon juice
1/2 Cup vegetable oil (light olive oil would be best) ran out of oil… only used 1/3 c. 
Raspberry Swirl
1/3 cup Raspberry Fruit Spread (Smucker’s Simply fruit) or jam I used strawberry jam
Lemon Icing (or see the recipe for Lemony White Chocolate Frosting below):
1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons butter-softened
2 Tablespoons whole milk
1/2 Teaspoon lemon extract.
1/4 teaspoon lemon zest-optional
.
Preheat oven to 350 degrees F. (if using glass loaf pan (pyrex) preheat to 325 degrees F)
.
Cake:
Combine flour, baking soda, baking powder, and salt in a large bowl. Blend together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a bowl with mixer. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well. Prepare fruit spread by placing 1/3 cup into a microwave safe bowl and heat very little, 10 seconds at a time, adjust time to your microwave and stir. Repeat until spread/jam is at a slighlty softer consistence, but not liquid. You just want this to be workable and not so thick it just “glomps” onto your batter. Pour 1/3 of the batter into agreased 9×5-inch loaf pan. With a knife or ribber scrapper, very lighty swirl fruit spread/jam with each addition of the fruit spread. Add 1/2 of the warmed Raspberry Fruit Spread or jam. Add second 1/3 batter and top with remaining 1/2 of the fruit spread/jam and top with remaining 1/3 of the batter.With a knife or rubber scraper swirl fruit spred very lightly at each addition before topping with the next layer of batter. Bake for 45 minutes or cake tests done.
.
Lemon Icing
Combine ingredients in bowl and mix with electric mixer on low speed.
When cake is cool, remove from pan and top with the lemon icing. Let icing has set up, before slicing loaf into eight 1-inch-thick slices.
Makes 8 slices.
.
Frosting I used
Lemony White Chocolate Cream Cheese Frosting
1 ounce white chocolate-melted
2 Tablespoons cream cheese
1 Cup powdered sugar
1/2 teaspoon lemon extract
1/4 teaspoon lemon zest-optional
hot water to thin to proper consistency

To make the glaze, whisk together ingredients until smooth and proper spreading consistency. If necessary add 1 teaspoon hot water, (and whisk throughly) to thin to a more spreadable consistency.

Once again, I was too lazy to make the icing….
I think I’ll cream the butter and sugar together first next time because there was a large volume of liquid (1/2 c of lemon juice!), butter and liquid didn’t mix.. and I risk over beating/ mixing by mixing it vigorously with the electric mixer after adding dry ingredient 😦 I’m not sure if the loaf is suppose to turn out dense.. and all that but I wasn’t too please with it. surprising my other brother liked it tho 😮 he just said there’s was a flour smell.. which the rest of us didn’t quite notice. I’ll definitely do it again.. till I master it! 
here’s a youtube video that shows you how to swirl the cake 

Lemon Scented Banana Bread

June 11, 2012 at 7:39 pm | Posted in bread, Loaf | Leave a comment
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Lemon Scented Banana Bread

Adapted from Dunk & Crumble

After mixing the lemon zest and sugar, the hint of lemon smell and tinge of yellow smells so good and look so pretty 😀

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I only had 3/4 of a lemon at home so I grated as much zest as I can and added in 1 tsp of lemon extract. 

Ingredients:

  • 6 tablespoons unsalted butter (90ml)
  • 3/4 cup sugar (I used 1/2 c.) 
  • 1 teaspoon fresh lemon zest
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg (I sub. with cinnamon) 
  • 2 large eggs
  • 1 1/2 cups mashed banana (from about 3 large ripe bananas)
  • 1/4 cup ricotta cheese (can substitute plain yogurt or sour cream)
  • 1 teaspoon vanilla extract
  • 1 tsp lemon extract

Directions:  

Preheat the oven to 350 degrees F.  Butter and flour a standard-sized loaf pan and set aside.

In a small pan, heat the butter until fully melted, and set aside to cool.  In a medium sized bowl, rub the sugar and lemon zest together with the tips of your fingers to release the oils in the zest, until the sugar is tinted the slightest shade of yellow.  Add the flour, baking soda, salt and nutmeg and whisk to combine.

In a large bowl, combine the mashed banana with the eggs, ricotta and vanilla and whisk thoroughly until combined and lump-free.  Add the dry ingredients, all at once, to the bowl with the wet ingredients, and use a rubber spatula to gently stir the batter together.  Stir just until the batter is streak-free — don’t overmix the batter, lest you like chewy, tough bread.

Pour the batter into your prepared pan, and bake until a skewer inserted into the center of the cake comes out clean, about 1 hour.  Cool the bread in the pan on a wire rack for 5 minutes, and then invert the cake from the pan and cool to room temperature.  Banana bread keeps for about 5 days well-wrapped at room temperature, and also freezes well, when wrapped tightly in both plastic wrap and tin foil.

Makes 1 loaf cake, for about 8 servings.

I don’t see where it says to add in the butter so I added it in the wet ingredient before adding in the dry.

Maybe I’ll make double banana pound cake next time I have ripen bananas sitting around yelling at me to bake something banana again :9

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You ugly looking loaf of banana bread 😡

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this is how it looks if you over mixed it.. very smooth and dense with no texture ;( *sniffsniff*

I typed up the top part as I was waiting for it to bake for one good hour… I took it out to cool then went out to play ultimate 😀 but I’m disappointed after I get home… I had trouble mixing the dry into wet and it seems like I over mixed it due to the overly smooth and dense texture(seemed undercook but is not).. also I wouldn’t add in the lemon extract because the overly strong lemon smell is weird… 

Lemon-Blueberry Yogurt Loaf

June 4, 2012 at 4:29 pm | Posted in Cakes, Loaf | Leave a comment
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Lemon-Blueberry Yogurt Loaf

For the Loaf:
  • 1 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (approximately2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar
For the Lemon Glaze:
  • 1 cups confectioners’ sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice
Directions:
  1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
  2. In a medium bowl, sift together flour, baking powder and salt; set aside.
  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
  5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
  6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
  7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Yields: 1-9×5 loaf

I didn’t make the lemon glaze but it still tasted yummy! It was moist but I’d try to substitute melted butter for vegetable oil so it smells buttery 😛

recipe from sweet pea’s kitchen 🙂

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