Showing posts with label Quickbread. Show all posts
Showing posts with label Quickbread. Show all posts

Monday, 19 March 2007

Banana Blueberry Bread

The one week school holidays is over. It was a good break for all of us. The boys are back to school and I had some quite moments this morning.

I had some left over blueberries and bananas, and decided to bake something with them. After looking through the various recipes I have gathered, a banana quick bread recipe from the Australian Women's Weekly cookbook series, Great Casual Food, caught my eye. I liked the fact that it uses 1 egg and only 20g of butter!

I added in blueberries, reduced the sugar amount, used low-fat milk and turned it to a Banana Blueberry Bread. I don't know whether this could be considered low-fat, but I would certainly feel less guilty if I eat more than 2 slices at a go.

The taste of quickbread is almost similar to muffins...this loaf turned out to be very soft and fluffy, especially when it was fresh out of the oven. The sweetness of the bananas blends very well with the slightly tangy blueberries. This recipe is certainly going to be the "base" for all my future banana quickbreads...besides being low fat, it's so easy to make! I am sure it can live up to other variations such as banana-strawberries; banana-orange, banana-raisins, and of course banana-chocolate chips.

(makes one loaf)

185g self-raising flour
20g butter
80g sugar
1 egg, lightly beaten
60ml low fat milk
1/2 cup mashed banana (about 2)
1/2 cup fresh blueberries

  1. Preheat oven to 180 degC. Grease 14cm x 20cm loaf pan; line base with parchment paper.
  2. Working over a bowl, toss the blueberries with about 1 ~ 2 teaspoon of flour in a sieve, and set aside. Coating the blueberries with flour helps to keep them from sinking to the bottom of the muffins as they bake.
  3. Sift flour into a mixing bowl, rub in the butter with fingertips.
  4. Stir in sugar, egg, milk and mashed bananas. Do not over mix, the batter should be lumpy. Gently stir in blueberries and spoon mixture into loaf pan.
  5. Bake for 30 mins or until skewer inserted into the centre comes out clean.
  6. Remove from oven, let cool for a few mins. Unmold and leave to cool completely.

Thursday, 4 January 2007

Going Bananas

When I first rekindled my love for baking, i.e. since the day I bought my little oven, I started off baking simple cookies and quickbread. This is the first Banana Bread I have baked.

With 2 pairs of helping hands, I was able to produce these 2 lovely loaves. I like to involve my children in my baking sessions. It's simply fun to have them around. My elder boy will read out the recipe and help me with the weighing of the ingredients, while the younger one will help stir and mash up the bananas. The elder brother will always keep an eye on the younger make sure he stirs the batter in one direction and adds in the eggs gradually. Since we made this banana bread, the little one has been declared the "official banana masher" in our kitchen.

This recipe is taken from Betty Crocker's website. The bread is very tasty and moist but I do find it a bit too sweet. Since it was my first attempt, I followed the recipe to a T. Will definitely cut down on the sugar next time. If the bread is not eaten fresh, it is best slightly toasted/heated again before serving.

(makes two 8 inch loaves)

110g butter, softened @ room temperature
250g sugar
2 eggs, lightly beaten
3 to 4 medium bananas (meshed)
Half cup plain yogurt
1 teaspoon vanilla essence
350g all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired


  1. Move oven rack to low position so that top of loaf pan will be in the centre of the oven. Preheat oven to 180 degC. Grease bottoms (only) of two 8x4 inch loaf pans or one 9x5 inch loaf pan.

  2. Mix sugar and butter still creamy and fluffy. Stir in eggs gradually until well blended. Stir in bananas, yogurt and vanilla essence, beat until smooth.

  3. Stir in flour, baking soda and salt just until moistened. Stir in nuts, if desired.

  4. Pour batter into loaf pan(s). Bake 8 inch loaves for about 1 hour, 9 inch loaf for about 1 hour 15 mins; or until skewer inserted in centre comes out clean.

  5. Remove from oven and let the loaf cool for 10 mins in the pan. Remove from pan and let cool completely on wire rack before slicing.