Nutty Miso Banana Bread#BreadBakers

Making a bread with bananas is best to use is ones that are very brown or turning black and overripe and that no one is willing to touch those. You will love this unique style of banana bread so much that you will want to eat it all the time, it's buttery, chocolaty and the miso gives a punchy dose of umami.

Miso is a paste made by fermenting soybeans — it is typically used in Japanese cuisine, taste so good, it gives a slight salty and umami taste that is incredible. I have used organic red miso, any type of miso paste will do. If you’re worried about it being overwhelming in flavor and taste, in banana bread, just trust me you can't really tell the taste in this bread and you would just think that it was a really good, delicious, loaf of bread. This is a big loaf use a 9×5 inch loaf pan, I used a 8×4 inch pan and it took more than an hour to bake.

Ingredients
100 Grams Butter - softened
245 Grams Fine Brown Sugar
2 Large Bananas- mashed
¼ Cup Miso Paste
¼ Cup Greek Yogurt / Hung Curd
2 Large Eggs
1 Teaspoon Vanilla Extract
250 Grams All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Salt
¾ Cup Small Chocolate Chips
½ Cup Chopped Walnuts, Pecans & Almonds
Method
Preheat the oven to 170°C.

Sieve the flour, salt, baking powder and soda, keep aside.
In a blender jar add the banana and miso paste and pulse it 2 -3 times to that paste well mixed. Keep aside.
In a large bowl beat the butter and brown sugar and whisk until light and fully. Add the eggs and vanilla extract, whisk until incorporated. Then add the banana miso mixture and whisk well. Add the flour and yogurt mixture in batches and fold it in with a spatula till all the flour and yogurt is incorporated and no lumps are formed. Fold in the chocolate chips and nuts.

Pour this in greased and lined 9x5 inch loaf pan & bake (see my notes) in a preheated oven for about 35 to 45 minutes or until a toothpick inserted comes out clean.

Let it cool , then slice & enjoy!

My Notes

Half way through the baking time tent the pan with a aluminium foil for the loaf tends to brown faster on top.
Labels: Breakfast, Dessert, Snack, Banana, Breads, Miso Paste, Asian Cuisine, Bread Bakers, Quick Bread

The 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.

Bread Bakers - October 2026  theme  is Bread With Nuts

• Classic Alabama Pecan Bread from Food Lust People Love
• Coconut Flour Banana Nut Bread from Passion Kneaded 
• Cranberry Pecan Boule from A Day in the Life on the Farm
• Easy Cinnamon Nut Loaf from A Messy Kitchen
• Maple Pecan Cinnamon Rolls from Magical Ingredients
• Mini Chocolate Almond Babka from Karen's Kitchen Stories
• Nutty Miso Banana Bread from Sneha's Recipe 

Grilled Zucchini Bruschetta Bites#Alphabet Challenge

These Keto Zucchini Bruschetta Bites are a fun and tasty and a great way to enjoy a tasty alternative where the toast is replaced with slices of zucchini making for some light, bite sized treats! Whether you are looking for a Keto appetizer, snack or even a light meal these zucchini bruschetta bites are the perfect finger food!

Ingredients
2 Medium Zucchini - sliced ⅛ inch thick
2 Medium Tomatoes - diced
2 Tablespoons Basil - chopped
2 Tablespoons Balsamic Vinegar
1 Clove Garlic - minced
Salt & Pepper to taste
Cheese Slices as required.
Grated Pizza Cheese as required
Method

Mix the basil balsamic vinegar, garlic, salt and pepper. Keep aside.
Top the zucchini slices with a piece of cheese slice then tomato the mixture of the tomatoes, basil, balsamic vinegar mix, sprinkle on the pizza cheese.

Broil or grill until the cheese has melted.

Enjoy these bites...yum!! 
Labels: Alphabet Challenge, Keto, Low Carb, Zucchini, Appetizer, Snack

Let's take a look at the recipes being shared today with Alphabet "Z" 

• Culinary Cam: A Holiday Zaza or Two or Three - Cheers!
• A Day in the Life on the Farm: Baked Ziti 
• Food Lust People Love: Boursin Zucchini Tart 
• Sneha’s Recipe: Grilled Zucchini Bruschetta Bites
• Blogghetti: Homemade Za’atar Seasoning 
• A Messy Kitchen: Lemon Eton Mess 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Simple Zero Cream Creamy Butternut Squash Soup
• Karen’s Kitchen Stories: Zacatecas Beef Stew
• Jolene’s Recipe Journal: Zeppole 
• Mayuri’s Jikoni: Zeytin Piyazi 

Sweet Potato Patties#SundayFunday

These patties are tasty, nutritious, pan fried with just minimal oil. A perfect snack or appetizer for vegetarians.
Ingredients 

2 Cups Grated Potatoes - boiled 
400 Grams Grated Sweet Potatoes - boiled 
1 Tablespoon Desiccated Coconut
1 Teaspoon Salt
1 Teaspoon Red Pepper Flakes
1 Teaspoon Ginger Garlic paste
1 Green Chilies - finely chopped
1 Small Onion - finely chopped
4 Tablespoons Coriander leaves - finely chopped 4 tbsp
4 Tablespoons Corn flour
1 Teaspoon Coriander powder
½ Teaspoon Mustard seeds
1 Tablespoon Oil
Oil for frying
Bread crumbs as required
Method

Bake  the sweet potatoes and potatoes.
Grate the sweet potatoes and potatoes, mix in salt to taste. Heat a tablespoon oil in a wok, add mustard seeds, crushed red pepper,  chopped onion, chilly powder, coriander powder desiccated coconut, ginger garlic paste, chopped green chilies cook for 5 minutes, remove, cool, Add this to the grated potatoes mix well, make into balls, then into flat disc.

Make a thin slurry with water and cornflour, dip each patty in slurry then roll in bread crumbs. 

Pan fry them in little oil as possible on medium high flame till golden on boths sides. Serve hot with chatni of your choice.

Labels: Sweet Potato, Potato, Appetizer, Snack, Kids delight,Sunday Funday, Vegetarian 

For Sunday Funday we are sharing recipes with Sweet Potatoes.

• Karen's Kitchen Stories: Beef and Sweet Potato Stir Fry 
• A Day in the Life on the Farm: Black Bean and Sweet Potato Chili 
• Food Lust People Love: Miso Honey Roasted Hasselback Sweet Potatoes 
• Mayuri's Jikoni: Shakkariya Nu Shaak
• Culinary Cam: Spiced Sweet Potato-Red Lentil Stew 
• Sneha's Recipe: Sweet Potato Patties 
• Sid’s Sea Palm Cooking: Sweet Potato Sushi

Keto Bacon Wrapped Avocado Fries#SundayFunday

Crispy bacon-wrapped avocado fries are so satisfying – perfect keto snack, appetizer, finger food for cravings! They are easy, high protein low-carb and use just two ingredients!
Keto Bacon Wrapped Avocado Fries are easy to make! Simply wrap slices of bacon around sliced but firm wedges of avocado.

Ingredients
3 Just Ripe But Firm Avocados
Slices of Bacon - as required
Hot Sauce - optional
Toothpicks (optional, for securing the bacon)
Method
Preheat the oven to 210°C. Line a baking sheet with parchment paper. 

Cut the avocados in half and remove the pits. Carefully peel the avocados and slice each half into 4 even wedges, resulting in 8 wedges per avocado.
Take each avocado slice and wrap a slice of bacon around it, starting at one end and wrapping towards the other end.
If necessary, use a toothpick to secure the bacon in place. Place the bacon-wrapped avocado slices on the prepared baking sheet, making sure they are not touching. Drizzle hot sauce on each. 

Bake in the preheated oven for 12-15 minutes, or until the bacon is crispy and browned. You may need to turn the slices halfway through to ensure even cooking. Cool and Serve: Remove from the oven and let the avocado fries cool slightly before serving. 

Enjoy them on their own or with a dipping sauce like a keto-friendly ranch or spicy mayo.

My Notes 

For some of the smaller slices, I used half a slice of bacon, and on some of the larger ones, I used a whole piece. This will be up to you and how large your avocados are.

Labels: Keto, Low Carb, Avocado, Bacon, Sunday Funday, International Cuisine, Appetizer, Snack

See some of the other Avocado Recipes. 
Avocado Chicken by A Day in the Life on the Farm
Green Salad With Avocado Dressing by Mayuri's Jikoni
Keto Bacon Wrapped Avocado Fries by Sneha's Recipe
Papas con Salsa de Aguacate by Culinary Cam
Smooth Guacamole by Amy's Cooking Adventures
Spicy Avocado Coriander Chutney by Cook with Renu
Tomatillo Chicken Stew by Food Lust People Love

Dhapate - Multigrain Flatbread#BreadBakers

Dhapate is a multigrain flatbread from Maharashtra and is mostly had for breakfast or an evening snack. This is made by mixing the flours along with spices. Dhapate is a like a sister of thalipeeth, since the method and spices used is more or less the same. It taste more delicious when had with freshly churned homemade white butter. What I love about making these that is takes just no pre preparation to make it and all ingredients are always there in your kitchen pantry.

Ingredients
1 Cup Jowar Flour/Sorghum flour
½ Cup Whole Wheat Flour
¼ Cup Besan/Chickpea flour
1 Small Onion - finely chopped
1 Green Chilly - minced
2 Cloves Garlic - crushed
2 Tablespoons Finely Chopped Coriander Leaves
½ Teaspoon Coriander powder
1 Teaspoon Ajwain/Carom seeds - coarsely crushed
1 Teaspoon Cumin Seeds - coarsely crushed
1 Tablespoon Sesame seeds
½ Teaspoon Turmeric Powder
½ Teaspoon Salt to taste
½ Teaspoon Red Chili Powder
Water - as required to make a soft dough
Oil as required

Method 

In a mortar and pastel, lightly pound the ajwain and cumin seeds.  

In a wide bowl add the flours, salt and dry spices and mix well. Then add the onions, green chilly, garlic and coriander leaves and mix well.

Now add water slowly to knead a soft dough. Cover and keep aside.
Heat a tawa or pan.

Make equal balls about 5 to 6.

Using a plastic sheet or a clean wet cloth, take one ball and press to form a circle using your fingers. You can even pat the rotis directly on the pan using wet hands. 

Make four or five holes in it( this allow the oil to seep in evenly). 

Place this on to hot tawa and peel off the cloth/plastic sheet. Add little oil in each hole. Cover with a lid, let it cook for 2 minutes. Take off the lid. 

Flip and cook on the other side till golden.

Serve with freshly churned homemade white butter or with a chutney or any sauce.

Enjoy these healthy and wholesome Dhapate's for breakfast. These are so filling that they will keep you energetic past lunch time.

Labels: Flatbread, Multigrain Flour, Maharastrian Cuisine, Maharashtra, Breakfast, Snack, Healthy, Vegan, Breads, Jowar, Millets, Bread Bakers

#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.

• Aromatic Multigrain Bread with Coriander and Fennel from A Messy Kitchen
• Dhapate - Multigrain Flatbread from Sneha’s Recipe
• Easiest Multigrain sourdough Bread from Zesty South Indian kitchen
• Fluffy Multigrain Pancakes from Food Lust People Love
• Multi-Grain Dinner Rolls from A Day in the Life on the Farm
• Roasted Potato Multigrain Bread from What Smells So Good?
• Spelt, Barley, and White Wheat Rustic Loaf from Karen’s Kitchen Stories 

2 Ingredients Keto Irish Shrimps Pastry Turnovers#SundayFunday

These are super delicious and easy to make. No fat head dough and yet crisp.

Makes 5
Ingredients
2½ Tablespoons Hung Curd/Greek Yogurt
¼ Teaspoon Xanthan Gum
1/8 Teaspoon Salt
¾ Cup + 1 Tablespoon Almond Flour

For The Filling
200 Grams Cleaned Shrimps/Prawns
1 Tablespoon Salted Butter
⅓ Cup Irish whiskey - I used Bushmills
2 Tablespoons Heavy Cream
2 Tablespoon Finely Chopped Colored Bell Peppers
2 Tablespoon Finely Chopped Onion
Chopped Chives or Scallion Greens
Salt, Black pepper & Cayenne powder to taste
2 Tablespoons Heaped Grated cheese
Method
For The Filling

In a large metal saucepan over medium-high heat, melt butter.
Add shrimp and season with salt, pepper, cayenne and paprika.
Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate. Chop it in tiny pieces and keep aside.

In the same pan add the onion and sauté until soft and translucent, then add the colored bell peppers and sauté for a minute. Gently add whiskey to pan, bring this to a boil. Then switch on the flame add cream and simmer for 3-5 minutes or until it thickens and all the the mixture is dry. Add seafood back into saucepan and toss to coat. Top with a sprinkling of chopped chives or scallion greens. Keep aside to cool the filling is ready.
For The Dough

In a bowl add the hung curd, xanthan gum and salt, mix well. Keep adding the almond flour little at a time to make a nice dough ( the amount almond flour added to make a dough will depend on the how thick the hung curd is). When you get a nice soft dough. Cover with a cling wrap and let is rest for 10 minutes in the refrigerator.

Roll the dough between two sheets of parchment paper dusted with little almond flour to a medium thick circle. 

Cut small circles from the dough using a bowl or a cookie cutter. 

Place a tablespoon of the filling in one side of the circle. Lightly brush the edges with water and close the pastry to form a empanada. 

Trim the edges with a pizza cutter. Like wise make the rest, re rolling the left over dough.

Place all the turnovers/empanadas it in a lined baking tray with a silicon mat. As your can see the last one is made from a leftover dough and patched to make a turnover. This dough is so forgiving, you patch up any crack. Prick the top with a fork. Refrigerate it for 15 minutes.

In the meantime preheat the oven 180°C. Bake the turnovers/empanadas for 10 to 15 minutes or until the edges start to brown. 

Cool them on wire rack. 

Enjoy when warm!! 

Labels: Keto, Almond Flour, Yogurt, Irish, Sunday Funday, Breakfast, Snack, Alcohol, International Cuisine, Empanadas

• 2 Ingredients Keto Irish Shrimps Pastry Turnovers from Sneha's Recipe
• Dark Chocolate Chunk Baileys Scones  from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Irish Banger Skillet from Culinary Cam
• Irish Cream French Toast Casserole from A Day in the Life on the Farm
• Irish Mushroom Toast from Palatable Pastime
• Irish Potato Cakes  from Karen's Kitchen Stories
• Green Eggs & Ham Bake from Amy's Cooking Adventures