Tag Archives: Breakfast

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.

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Ambitious Kitchen’s Lemon Blueberry Quinoa Pancakes

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Pancakes! Who doesn’t like pancakes? Not anyone I know of yet. They may be the first item I learned to make from scratch but the variety and methods can really mess with your head, especially when one grows up in an environment where influences in food comes from everywhere.

Couple of months back, I had procured myself a 500g pack of quinoa. It is a pseudo-cereal that is considered to be a superfood, as it is high in protein, magnesium and iron and is a good source of fiber and phosphorus. It is also a source of calcium. Fancy isn’t it, for something that cooks like cous cous and look a bit like it too. Well, with quinoa in the kitchen, I figured I should do something with it. And then, came Monique’s Ambitious Kitchen with this wonderful creation! It is flavourful and, oh so, wholesome! So here is the adapted recipe:

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Ingredients
1 cup cooked quinoa (1/3 cup of raw quinoa will yield 1 cup of cooked quinoa)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup plain yogurt
2 tablespoons of milk of your choice (skim, soy, almond, coconut)
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1 teaspoon pure vanilla extract
2/3 cup fresh blueberries

Directions

In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together eggs, yogurt, milk, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine. Add vanilla and lemon juice and whisk again. Next gently fold in blueberries.

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium heat. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter.

Makes about 8 pancakes. Top with fruit preserves, peanut butter, or maple syrup.

Note: I had used a ladle to pour the batter in the skillet. In my case, the yield holds constant at 6 pancakes per batch. And you know, I always eat my pancakes with maple syrup. For these, I will serve it up with some lemon wedges for that extra lemony taste and extra fresh blueberries.

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