Blueberry banana bread

May 11, 2017 at 8:43 pm | Posted in bread, Cakes | Leave a comment
Tags: , , , ,

Blueberry banana bread

recipe taken from the recipe critic

Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries tossed in 1 Tablespoon of flour
Instructions
  1. Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

I used frozen berries and it was fine. the batter seems a little less for two loaf pans. I’m also a little apprehensive without using any milk.. but turned out just fine! maybe I added a little too many blueberries..

Advertisements

Chocolate Banana Brownies

March 10, 2017 at 3:16 pm | Posted in Cakes, miscellaneous dessert | Leave a comment
Tags: , , , ,

http://alidaskitchen.com/2013/07/11/chocolate-banana-brownies/

Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13×9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve. -> took me more like 40 mins for toothpick to come out dry.

17230324_10155176947519645_1109592439_o

Plantain

July 16, 2016 at 11:23 pm | Posted in miscellaneous dessert | Leave a comment
Tags: , , , ,

So apparently you can bake the plantain as a whole with skin as well.

but we decided to bake and fry it.

bake: the rum tasted a little weird perhaps?

fry: a little burnt, maybe I should’ve added more oil. it tasted like the filipino dessert.

http://www.wikihow.com/Cook-Plantains

http://www.craftsy.com/blog/2013/09/how-to-cook-plantains/

 

Greek Yoghurt Banana bread

April 21, 2016 at 10:32 pm | Posted in bread, breakfast, Cakes | Leave a comment
Tags: , ,

I’m gonna try this no butter recipe tomorrow !

no butteR:

greek yogurt banana bread

or this

easy no fail with butteR:

http://www.soberjulie.com/2014/11/fail-banana-bread-recipe-easy-family-recipe/

here are the two:

Ingredient
Old nana cake my recipe this time soberjulie running w/ spoons
Flour 3c 1-1/2C
Butter ½ cup 1/4 C 1c n/a!
Sugar ½ c ½ c (slightly less) 2c 1/4C brown + 1/4 maple syrup
Eggs 2 2 2 2
Sour milk ½ c n/a (1/2C plain yogurt) 1c sour cream 1/2 greek yoghurt
Almond milk n/a n/a n/a n/a
Baking soda 1tsp 1tsp 2tsp 1-1/2tsp
Baking powder 2 ½ tsp 2-1/2tsp 2tsp n/a
Salt ½ tsp  (salted butter) n/a 1/2tsp
Vanilla 1tsp n/a 1tsp
Cinnamon n/a 1tsp n/a
Banana 3 medium 3 large 2-1/2 c 2
Chocolate chip ½ c (optional) n/a n/a
Chia n/a 50mL n/a
Method:
Temperature (time) 275F (1hr) 350 (0.5hr) 350 (30mins) 350 (35-40min)
2 loaf pan 1 medium loaf pan 1 loaf pan 1 loaf pan

Banana Chia Cake

March 12, 2016 at 11:34 am | Posted in bread, Cakes | Leave a comment
Tags: , , ,

banana cake (my old recipe) vs Banana Chia Bread (recipe from savy naturalist) Recipe

Ingredient
Old nana cake my recipe this time
Flour
Butter ½ cup 1/4 C
Sugar ½ c ½ c (slightly less)
Eggs 2 2
Sour milk ½ c n/a (1/2C plain yogurt)
Almond milk n/a n/a
Baking soda 1tsp 1tsp
Baking powder 2 ½ tsp 2-1/2tsp
Salt ½ tsp  (salted butter)
Vanilla 1tsp n/a
Cinnamon n/a 1tsp
Banana 3 medium 3 large
Chocolate chip ½ c (optional) n/a
Chia n/a 50mL
Method:
Temperature (time) 275F (1hr) 350 (0.5hr)
2 loaf pan 1 medium loaf pan

I first cream butter and sugar together and then added whole banana and unbeaten egg (because I was too lazy). Add your choice of dairy. but what I did do is adding all the dry ingredient together first and then mix it into the wet ingredient. add chia. then bake for 45mins.

 

Banana Chia Bread

March 4, 2016 at 11:44 pm | Posted in bread, Cakes, Loaf | Leave a comment
Tags: , , , , ,

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.

wp-1457470149936.jpgwp-1457236622876.jpg

UBC Pondorosa cake

December 31, 2012 at 5:05 pm | Posted in Cakes | Leave a comment
Tags: , , ,

 

IMG_1700

UBC Ponderosa Cake

(the text below is a half recipe! double it but not the sugar quite exactly otherwise it’ll be quite sweet)

This is a delicious moist, chocolate chip banana cake.
Makes one 8″ square cake. Double the recipe for a larger cake (9″x13″).

1/2 cup butter, softened
3/4 cup granulated sugar (recipe calls for 1 cup)
1 egg
1/2 tsp vanilla
3/4 cup mashed bananas (approx. 2 bananas)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup sour cream
1/2 tsp cinnamon
1/4 cup brown sugar
3/4 cup chocolate chips

Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. Pour half of batter into greased 8″ square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.

31122012888

Banana oat muffins

December 12, 2012 at 7:42 pm | Posted in Muffin | Leave a comment
Tags: ,

Banana oat muffins

12122012846

recipe from all recipe.com

makes 12 muffins

  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup mashed bananas ~2 to 3bananas

Directions

  1. Combine flour, oats, sugar, baking powder, soda, and salt.
  2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

I had enough batter to fill each cup(12) to the rim and they turned out nice and full without spilling over. However, they were golden brown but the inside was still wet after 18mins. added 2 more minutes and then another 5 mins at 350 degree. The toothpick came out dry for a few of them and a little damp for a few of them but the top is starting to look brown so I just left them out, hoping that it’ll dry up. Don’t know if it’s because I filled them too full.

oh I added blueberry in a few of them too. And I tried not to over mix it so I’ll see how they turn out.

Lemon Scented Banana Bread

June 11, 2012 at 7:39 pm | Posted in bread, Loaf | Leave a comment
Tags: , ,

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 😀

Image

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

Image

You ugly looking loaf of banana bread 😡

Image

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… 

Create a free website or blog at WordPress.com.
Entries and comments feeds.