Banana Bread

 

This banana bread was made from the bananas given to me by my mother in-law when I was at her place. She bought lots of fruits and we couldn’t finish it during our stay there. She let us ‘ta pau’ lots of it cos’ there will be no one around to finish eating them after we left.

With so much fruits in the fridge and the bananas getting over-ripe, I had to quickly bake this banana bread instead of letting it rot away.

It tasted good, not too sweet but fragrant. I reduced a big portion of the sugar because these bananas itself is very sweet. 

The bread is moist but the texture is quite compact not like the cake. 

Recipe Source – At Home With Amy Beh [slightly modified]

Ingredients

[loaf tin 18 x 10 x 10 cm]

275 gm over-ripe bananas [I used pisang awak]

80 gm castor sugar [original uses 250 gm]

3 medium size eggs

350 gm plain flour

¾ tbsp bicarbonate of soda

100 ml corn oil

Mix together

100 ml milk + ¼ tsp salt

 

 

 

 

1. Grease sides of loaf tin and sprinkle some flour over it. Shake off excess flour.  The bread will have crispy and brown sides.
2. Sieve flour and bicarbonate of soda. Set aside.
3. Mix milk and salt, set aside.
4. In a mixing bowl, mash bananas, add in sugar and beat well until sugar had dissolved.
5. Add in eggs, one at a time and beat well after each addition on medium high speed. Drizzle in the milk and beat at low speed as you add it. Then drizzle in the corn oil and blend well.
6. Fold in the flour in batches. Mix well to get a smooth batter.
7. Pour batter into loaf tin. Bake in preheated oven at 170 degrees C for 10 minutes then reduce the heat to 150 degrees C and continue to bake for 50 minutes or until bread is done when tested with a skewer.
   

Notes:

For variety, add 50 gm chopped toasted walnuts after folding in the flour [I omit]

I'm sharing this post with Cook Your Books Event #21 [March 2015] hosted by Joyce of Kitchen Flavours

I'm also submitting this post to Little Thumbs Up Event on Bananas
 hosted by Faeez of Bitter Sweet Spicy

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Chocolate Flavour Bread Loaf

Received a gift box of the Chocolate Flavour Instant Mix. This is a vegan product and without preservative. Made from organic ingredients, it consists of cocoa powder, red beans, pearl barley, brown rice, rock sugar, malt extract powder, natural vanilla powder and salt. A sachet weighs 30 gm. Was told that this product is given out to those affected during natural disasters when it is inconvenient to cook nutritious food.

Since I wasn’t drinking it, I used it to make this bread loaf. Like my previous bread making, I used white coffee instant mix instead of wasting them. So if you happen to have whatever instant beverage mix and not drinking it, do try to use them in bread making rather than leaving them until the shelf life is over.

Verdict – the bread turns out soft, moist and chewy. Tasted good and very aromatic.

Ingredients

350 gm bread flour

70 gm superfine flour

1 tsp cinnamon powder

2 tbsp milk powder

1 tbsp instant yeast

50 gm sugar

½ tsp salt

1 sachet [30gm] chocolate flavour instant mix dissolve with250 ml water hot water – cooled

1 egg

40 gm butter

40 gm raisins – rinsed

1. Mix all the dry ingredients in a mixing bowl with a dough hook. Add in the egg and cooled chocolate mix. Knead until soft dough, add a little more water if it is too dry.
2. Add in butter and continue to knead until soft, smooth and elastic.
3. Add in the raisins. Mix until well combined.
4. Shape into a ball, leave in the mixing bowl, cover to proof for 30 minutes or until double in size.
5. Punch down and divide into 3 equal portions. Shape into balls then roll each into a Swiss roll.
6. Place in a greased and lined Pullman’s tin. Cover to proof for at least an hour or until well risen.
7. Bake in preheated oven at 160 degrees C for 40 minutes or until brown.
8. Remove from oven and tin. Leave to cool on wire rack before storing or serving.
   
   
   
   
   
   
   

This post is also linked to "Little Thumbs Up" February 2015 Event [Cocoa] organised by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY and hosted by Grace of Life can be Simple.

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Japanese Condensed Milk Bread [日式炼奶面包]

Many blogger friends have made this bread long ago which I had listed down to do.  Each have their own way and adding various kinds of dried fruits. All are unique on its own. Honestly, I was at a lost of which to follow. Finally, I made this for my last posting for 2014 and very sorry my friends, since I have no more almond flakes in my fridge, I substituted it with melon seeds.  Turns out nice too.  I omit the icing sugar too cos' I'm cutting down on sugar, hehehe!.  That's better for old folks like my hubby and me.

Thanks to all for sharing their experiences in making this bread.  Texture and taste is good.  Bread is soft, moist and tasty quite similar to the Pull Apart Bread or Monkey Bread.

To name a few who have baked this bread, the recipe is adapted from Sonia, Jozelyn and Jess.

Ingredients

[used 6 inch tube pan - brush with some melted butter and sprinkle lightly with some plain flour]

200 gm bread flour

20 gm castor sugar

3/4 tsp instant yeast

120 ml milk

1 tbsp condensed milk or sweetened creamer

20 gm butter

Filling [mix together and set aside]

20 gm condensed milk or sweetened creamer

20 gm soft butter

Topping

Almond flakes, dried fruits or your choice [I used melon seeds]

Icing sugar for sprinkling [I omit]

1. Mix all ingredients in a mixing bowl [except butter] mix until a smooth dough and add in butter.  Continue to knead till smooth and elastic dough, cover and set aside to rise till double in size [about 30 minutes].
2. Roll the dough into a rectangular shape 8” x 12”. Slice into four equal portions.
3. Use a brush, brush the filling on top of a dough and stack another dough on top, brush the filling on the dough and repeat till all stack up.
4. Cut the dough with filling into 8 equal portions.
5. Arrange the dough into a greased chiffon or tube pan. I left it in the oven to proof for about 1 hour or until double in size.
6. Brush with egg glaze and sprinkle almond flakes or your choice of dried fruits  [I brushed with milk and sprinkle melon seeds on top before baking].
7. Bake at a pre-heated oven at 170 degrees C for 20-25 minutes at middle rack or until golden brown.
8. Remove bread from the chiffon pan and brush with some melted butter immediately or once cooled, sprinkle with icing sugar.
   
   
   
   

WISHING ALL DEAR READERS AND FRIENDS 

HAPPY NEW YEAR 2015

STAY HAPPY, SAFE, HEALTHY AND WEALTHY

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White Coffee Wholemeal Loaf

I have several sachets of instant Ipoh White Coffee lying in the cupboard and no one is drinking it.  Instead of wasting, I use it to make this coffee wholemeal loaf.  Take note, all flours must be sifted even though it is not written in the recipes.

Verdict - The wholemeal flour and bread flour ratio is 1:1 but the bread is soft and moist.  Strong aroma of coffee with just a sachet. Must be a healthy bread for the family to enjoy.  Serve with a slice of cheddar cheese, hmmm......so good.

Recipe Source - Amy Beh [with modifications]
Ingredients

[makes 4 big bun shape bread in a 7 inch square tin]

175 gm wholemeal flour

175 gm bread flour

50 gm plain flour

10 gm milk powder [I used 2 tbsp]

50 gm soft brown sugar

1/2 tsp salt

3 tsp instant yeast

1 egg

1 sachet instant white coffee-mix dissolve in 250 ml hot water - allow to cool

20 gm raisins - rinsed

50 gm butter

1. To prepare the dough - Place sifted flours, milk powder, sugar, salt and yeast into the bowl of an electric mixer fitted with a dough hook.  Mix for 30 second on lowest speed.
2. Add in egg and gradually add in the coffee mixture.  Continue to mix on medium low heat into a soft dough for about 5-10 minutes.
3. Add in butter and knead on medium speed until dough is soft and elastic. Add in raisins and knead to combine.
4. Shape into a dough and cover with a damp cloth to rest for about 30 minutes or until dough in size.
5. Punch down dough and divide into 4 equal portions.  Shape into  round balls and place in a baking tin, lined with parchment paper.
6. Leave in oven to proof for 1 hour or double in size.  Remove from oven.  Preheat oven at 180 degrees C for 10 minutes.
7. Place dough in oven to bake for 25 minutes  or until brown.
8. Remove from oven and cool on wire rack.
   
   
   
   

I'm submitting this post to Cook Your Books Event #19 hosted by Joyce of Kitchen Flavours

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