Banana Nut Bread#BreadBakers

Ingredient
3/4 Cup Caster Sugar
2 Cups Flour
2 Eggs
1/2 Cup Oil
1/4 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Teaspoon Vanilla Essence
1/2 Cup Curds - beaten
3 Bananas - mashed
1 Cup Walnuts

Method

Mix all the ingredients with an electric beater on low speed until a thick batter forms.

Greased and line the bottom with butter papper, in 9 x 5 inch pan. Serve with custard for ice cream 

Then bake the bread at 180 for 30 to 35 minutes and serve.

Lables : Breads, Banana, Nuts, Bread Bakers, Quick Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. 

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Bread Bakers - June 2019 - Quick Bread Loaves

• Banana Nut Bread from Sneha's Recipe
• Cheddar Bacon Chive Quick Bread from Karen's Kitchen Stories
• Chocolate Quick Bread from Sara's Tasty Buds
• Coconut Sweet Bread from Passion Kneaded
• Cranberry Pecan Quick Bread from Food Lust People Love
• Espresso Banana Quick Bread with Espresso Streusel from All That's Left Are The Crumbs
• Irish Soda Bread from Anybody Can Bake
• Keto Low Carb Coconut Flour Bread from Cook With Renu
• Lady Grey Date Nut Bread from A Messy Kitchen
• Lemon Blueberry Bread from Palatable Pastime
• Lemon Pistachio Loaf from Ambrosia
• Summer Shandy Beer Bread from A Day in the Life on the Farm
• Zucchini Bread from Simply Inspired Meals

HTML blurb: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Basic Overnight Oats With Add Ins #Foodieextravaganza

 Overnight Oats are perfect, make-ahead breakfast which is easy and healthy to have in the  morning.  It 's a complete and perfect solution to fuel your day. Make this overnight for the quickest breakfast or for a lazy and no cooking Sunday morning . 

For this month event for Foodie Extravaganza {Party}, our Host  Kathy Altman Walker, choose the theme  " Getting Back to Basics - Starting with Oatmeal! ".  Since I, have not posted this recipe, it was just the right choice to do so now.

Here, am, giving the options/ add ins that you can make for change of taste or according to the taste or nourishment of our child.  If you are lactose intolerant than use soy, almond or coconut milk.

This take's  just  2 minutes to make.  

Makes : One Large Serving Or 2 Small Servings

Basic Overnight Oats

Ingredients

1/3 Cup Plain Greek Yogurt - beaten
1/2 Cup Oats
2/3 Cup  Milk OR Almond / Coconut  / Soy Milk
1 Tablespoon Chia Seeds Or Ground Flax seeds
1/2 Teaspoon Vanilla Extract - optional - I did not add
Pinch Of Salt
1 Tablespoons Honey Or Maple Syrup

Method

Whisk together all ingredients  in a medium mixing bowl. 

Spoon it into a jar with a tight-fitting lid. Pour in the Soy Milk, spoon in the Honey or Maple syrup ( I used honey) Close and refrigerate overnight or for at least 4 hours before eating.

All add ins  should be added in the morning.  Expect for any powder like cocoa that's to be added  with the above basic mix

Add Ins 

Chocolate Overnight Oats

Add  2 Tablespoons Cocoa Powder Or Chocolate Chips.

  

Strawberry  / Strawberry Cheesecake Overnight Oats

Add

1/4 Cup Sliced Strawberries Fresh Strawberries

3 Tablespoons Softened Cream Cheese
Zest And Juice Of 1/2 Lemon

Pineapple Overnight Oats

Add 

1/4 Cup  Sliced Pineapple - tinned or fresh - I used fresh

Banana Overnight Oats

Add

1/2 ripe banana, chopped or mashed
2 tablespoons chocolate chips

I have drizzled a teaspoon of honey so that banana does not change it color.

Coconut Overnight Oats
Add 
1/4 Cup Flaked Coconut 
1/2 Cup Coconut Milk

Tropical Fruits Overnight Oats

Add
1/4  Cup chopped fresh or canned pineapple
1/4 cup chopped ripe mango
1/2 Ripe Banana - chopped or mashed
2 Tablespoons Flaked Coconut

Pumpkin Spice Overnight Oats

Add
1/2 Cup Plain Pumpkin Puree
1/2 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Cloves
1/4 Teaspoon Ground Nutmeg

Make your choice of overnight oats and enjoy this loaded bowl of super foods and protein.

To make it Gluten Free, use gluten free oats.

Labels : Foodie Extravaganza Party, Oats, Breakfast, Overnight Oats, Pumpkin Spice, Tropical Fruits, Coconut Milk, Flaked Coconut, Banana, Chocolate Chip, Chia seeds,  Almond Milk, Soy Milk, Coconut Milk, Milk, Vegan, Gluten free 

Check the recipes of our other fellow bloggers

Basic Overnight Oats With Add Ins by Sneha's Recipe
Carrot Cake Oatmeal by A Day in the Life on the Farm
Chicken with Oatmeal Stuffing and Whisky Sauce by Caroline's Cooking
Crunchy Granola by A Spoonful of Thyme
No Bake Peanut Butter Chocolate Chip Oat Bars by Family Around the Table
Oatmeal Blueberry Bread by Karen's Kitchen Stories
Quick Weekday Oatmeal for One by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Savory Oatmeal Bowl by Culinary Adventures with Camilla

Banana and Chocolate Chip Flower Cake # BreadBakers

When Julie gave this month's Bread Bakers' theme -  Mother’s Day or May Day inspired bread.  My mother's banana cake came to my mind which she often made for us, whenever there were overly ripe bananas.  

This is such a moist and soft cake, easy to make and a best way to use overly ripe bananas. Made this for our evening tea party.

Ingredients 

2 Cups All purpose flour
1 Teaspoon  Baking powder
1 Teaspoon Baking soda
A Pinch of Salt
1.1/4 Cup Caster Sugar
1 Cup Mashed Banana
2 Eggs
1/2 Cup Oil
1/2 Teaspoon Vanilla Essence
2 Tablespoons Yogurt
1/2 Cup Chocolate chips

Method

Preheat the oven at  190  degrees

Sieve together flour baking powder baking soda add salt and caster sugar mix well. Add chocolate chips to it and keep aside

Take a bowl beat together egg,  yogurt and  oil  well for about 4 to 5 minutes,  add mashed bananas beat them again for 2 to 3 minutes.  Add dry flour mixture, little at a time and gently fold it until all the flour is incorporated.

  Pour into greased silicone mold and bake at  for 25-30 minutes or until toothpick comes out clean. Cool it completely and then un-mold it.

This is so soft and moist... enjoy with a hot cup of tea or coffee.Labels : Cakes, Banana, Chocolate, Bread Bakers

This month's BreadBakers' theme is Mother’s Day or May Day inspired bread, hosted by Julie at Hostess At Heart. Here's what our creative bakers came up with.
Almond Rose Bread by Cindy's Recipes and Writings
Apricot Sweet Rolls by Cook's Hideout
Banana and Chocolate Chip Flower Cake by Sneha's Recipe
Beetroot Cinnamon Rolls by Herbivore Cucina
Blueberry Muffin Cups with Warm Lemon Sauce by A Salad For All Seasons
Cherry Almond Kugelhopf by Hostess At Heart
Cheesy Pizza Roses by Food Lust People Love
Flower Bread with Savoury Onion Filling by Sara's Tasty Buds
Lemon Poppyseed Muffins by A Day in the Life on the Farm
Orange Marmalade Rolls by Ambrosia
Peynirli Cicek Pogaca/ Turkish Cheese Flower Bread by Gayathri's Cook Spot
Pogaca -Turkish Breakfast Bread by Mayuri's Jikoni
Pumpkin Lavender Coconut Biscuits by The Schizo Chef
Sfoof by Karen's Kitchen Stories
Sunflower Crumb Muffins by Baking Sense#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Eggless Banana Chocolate Cake

This cake is soft, moist and chocolaty. Quick and easy to make. Taste delicious. Made this for my hubby's birthday.

Ingredients
1 Cup All Purpose Flour
1 Tablespoon Heaped Dark Cocoa powder
3/4 Cup Sugar powder
1 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1 Teaspoon Vanilla essence
1 Ripe Banana - mashed
1/2 Cup Oil
1/4 Cup Warm milk

Method

Grease and line a 6.1/2 inch round pan. 

Preheat the oven to 180 degrees.

Sieve the  flour, baking powder, baking soda and cocoa powder thrice. 

In a another bowl whisk sugar, banana and oil till light and thick. Then add vanilla essence and whisk again. Fold in the flour little by little along with the milk till  well incorporated . Pour in greased pan. Bake in a preheated  oven at 180 degrees  for 30 to 35 minutes.

Cool and enjoy with a cuppa of tea or coffee.

Labels : Cakes, Eggless, Banana, Kids delight

Mangalore Buns #BREADBAKERS

This is breakfast or evening snack made in Mangalore and other coastal places of Karnataka. These are also know as Bhubhus Roti. Mangalore Buns are mildly sweet, deep fried banana pooris.  These are easy, quick to make and delicious as well. 

These buns are made with sugar, but since this month theme for bread bakers event was - Bake using Natural Sweeteners that are a healthy and tasty alternative to refined sugar. Hence,  used jaggery to make these buns. They turned out perfect and delicious.

Our host for this month is Mayuri's Jikoni http://mayurisjikoni.blogspot.com/,  thank you Mayuri for hosting this month's event.

Ingredients

2 Cups All Purpose flour
2 Over ripe Banana
1/2 Cup Yogurt
1/3 Cup  Jaggery - grated
1/2 Teaspoon Cumin seeds - lightly roasted & crushed 

1/2 Teaspoon Baking powder
Salt to taste
Flour for dusting
Oil for frying

Method:
Take the banana and jaggery  in mixing bowl and  using a whisk mash it well till the jaggery melts and the banana forms a smooth puree.   Then add the cumin seeds, salt and yogurt and whisk again till incorporated.  Now add Flour little by little at a time to make soft dough. Dough will be s sticky, just oil the hands and from it into a ball, the dough will be still sticky,  that's ok.  Let it rest for 4 to 6 hours. I keep it overnight in the refrigerator. 

Next day take the dough out from the refrigerator and you will see that the dough is soft and not so sticky.  Now add the baking powder and knead the dough once again well.  Make lemon sized balls and roll into  pooris on dusted surface, ( do not make it very thin.)   it  should be slightly thick.

Heat the oil on medium low flame and deep fry the pooris .
When you put pooris into oil gently press the pooris  with a slotted spoon and keep in the oil for few seconds, the pooris will puff.  Deep fry on both the sides till golden brown and take it out.

Enjoy these with Coriander Garlic Coconut Chutney  and a cup of hot tea . 

As you can see a big one is the last piece of dough remaining.

Labels : Breads, Banana, Karnataka, Bread Bakers

Click here Coriander Garlic Coconut Chutney recipe

Breads with Natural Sweeteners

• Autumn Harvest Bread with Grapes by The Bread She Bakes
• Banana Honey Crumble Bread by The Schizo Chef
• Banana Yeast Bread by Passion Kneaded
• Blackberry Honey Bread by Kidsandchic
• Cheddar Honey Flowers by Ambrosia
• Date and Chai Muffins by Mayuri's Jikoni
• Date Sweetened Banana Bread by Herbivore Cucina
• Eggless Banana Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
• Egg Free Carrot Coconut Bread by Gayathri's Cook Spot
• Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
• Einkorn Drop Biscuits with Peaches by The Wimpy Vegetarian
• English Granary Style No Knead Bread by Karen's Kitchen Stories
• Healthy Banana Bread by From Gate to Plate
• Honey Almond Banana Muffins by Bakingyummies
• Honey Cider Quick Loaf by Food Lust People Love
• Honey Cornbread by Magnolia Days
• Honey Oat Pain de Mie by Hostess At Heart
• Honey Pineapple Pull-Apart Rolls by Cindy's Recipes and Writings
• Honey Rolls by La cocina de Aisha
• Jackfruit Semolina Muffins by My Cooking Journey
• Mangalore Buns by Sneha's Recipe
• Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
• Maple Pecan Scones by Cook's Hideout
• Maple Oatmeal Bread by A Baker's House
• Natural Banana & Blueberry Bread by Baking in Pyjamas
• Pain au Levian avec Banane by What Smells So Good?
• Tangerine Honey White Bread by A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Turon - Banana Fritters with Homemade Spring Roll Wrappers

As per wiki , Turon (Philippine Spanish: turón de banana or turón plátano), also known as lumpiyang saging (Tagalog, banana lumpia), is a Filipino snack made of bananas or of jackfruit, or both rolled in a spring roll wrapper and fried. Other fillings can also be used, including sweet potato, mango, cheddar cheese and coconut.

Turón is a popular street food amongst Filipinos. These easy to do banana fritters in wrappers are a favorite of most Filipino households for a merienda snack or a dessert. These are best served warm.

Second recipe for this week BM -- under the theme --Bring on the Fritters.
Ingredients

5 Bananas - ripened, peeled, sliced in half, lengthwise
10 Spring roll wrappers - see recipe below
1 Cup Brown Sugar
Oil for frying

Method
Roll each banana slice in the brown sugar and keep aside.

Heat oil in a pan on slow flame.

On a dry surface, place the wrappers. 

Place the banana slice in the middle of the wrapper.

Brush the edges all around with water to seal.

Tuck in the edges on the left and right.

 

Roll it in a long cylinder. 

When oil is hot enough, add two of the wrapped turon. Rotate the wraps or lumpia around the pan for even cooking. Cook the turon for about 3 to 5 minutes on each side or till they turn a golden brown. Drain on paper towel or parchment paper to remove excess oil. Serve hot.

Spring Roll Wrappers

Ingredients

1 Cup Flour

1/4 Teaspoon Salt

Water for kneading 

Method 

Sift flour into a medium bowl and make a well in the center. Add cold water in well. Knead lightly until a smooth dough has formed. On a lightly floured surface, roll the dough into a big roti. Cut into squares ( bigger than the length of the banana.

My Notes:
Use brown sugar because it does not burn like granulated sugar does when cooking.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels: Banana, Fritters, Breakfast, Blogging Marathon, Philippine, Spring roll wrapper