Tag Archives: Banana

Banana Chocolate Chip Chia Seed Gugelhupf Cake

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I got myself a new pan! The Gugelhupf pan is the local bundt pan here. You can buy it everywhere and anywhere and the pattern outcome is the same. Classic. One can still find bundt pans of different designs here. It just costs more and are harder to come by in the shops. I had used my standard go-to banana cake recipe and added chocolate chips and chia seeds to it for a bit of the extras.

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This recipe yields approximately 8 cups of batter.

Ingredients
2.5 cups flour, sifted
4 large eggs
1.5-2 cups sugar (to your preference, I used 1.5 cups)
1 tsp salt
2 tsp baking powder
6 medium bananas
226g butter, room temperature
100g chocolate chips
3 tsp chia seeds

Method
1. Preheat oven to 190 degrees Celcius. Grease cake pan. Make sure all corners and edges are greased.
2. Cream butter and sugar together till pale and fluffy. Peel and mash bananas and add in. Mix well.
3. Add in eggs, one by one, beating after each addition till incorporated before the next egg is added in.
4. In 2 additions, add in flour, baking powder and salt. Beat well after each addition.
5. Fold in chocolate chips and chia seeds. Alternatively, mix in using lowest speed of mixer till well incorporated.
6. Pour batter into prepared cake pan. Bake at 190 degrees Celcius for 10 mins before turning it down to 170 degrees Celcius for 50 mins or till inserted skewer comes out clean. If at any point the top is looking darkened, cover with foil and continue baking. Once done, remove from oven and let rest for 5 mins before inverting onto cooling rack to cool completely.

Enjoy 🙂

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Mr Breakfast’s Banana Bread

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This recipe is one that is close to my heart, simply because it is one of my firsts. If I have not tried out this recipe, I would not have continued baking with the (lazy) zeal that I have. I would have, most probably, given up. You see, this is one of those recipes that works! You do not have to keep making it to get a hang of it, it is foolproof and it will be successful at the very first attempt. I am, seriously, honest! This recipe has since been shared with my mom, mom in law, close friends, whoever who wants it.

As for why it is called bread and not cake, the term have fooled me for a bit, and I am not alone too. A quick Google search will tell you the same. Personally, this is a cake to me, especially since it employs the creaming method to make it. However, I have continued with the term “bread” for the title out of respect of its source. Alright, let’s get on with it. Here is to a very yummy, easy, foolproof, moist banana bread (cake) found from Mr Breakfast

Ingredients

1¼ cups all-purpose flour
2 large eggs
1 cup sugar (I used 3/4 cups only)
½ teaspoon salt
1 teaspoon baking soda
3 medium bananas
8 Tablespoons/113g butter or margarine (I always prefer butter, weight in g is for butter)
1/3 cup walnuts (optional)

Directions

Cream sugar and butter, mash the bananas and add to the mixture.

Beat and add the eggs. Slowly add the flour, salt, and baking soda. Pour into a loaf pan. (In this attempt, I had made mini cupcakes out of them. You can put them in any form you fancy, really. However, do note cooking time will differ. Th smaller it is, the faster it bakes. The mini cupcakes took around 15 minutes only. To check, poke a toothpick or skewer into centre of cake and pull it out. If the toothpick/skewer coms out clean, the cake is done.)

Bake at 350 degrees F/177 degrees C for 35 to 45 minutes.

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I have been baking this for x times now. Not just because it is a good way to use up extra bananas but also due to the fact that I have a banana cake addict for a husband. I hope this works for you and fills your tummy with happiness as it does for my family and everyone else who tasted it.