CBBS with protein powder

bismillahirrahmanirraheem..

gigih sungguh saya nak habiskan protein powder saya tu :p
pernah sekali saya cuba letak sesudu dalam GGS.. omak eh.. lomak semacam! kembang rasa tokak den ni ha! kemudian saya cuba letak sesudu dalam avocado smoothies. okela.. sedap jugak rasanya..
smoothies tu dicampur dgn yogurt jadi.. rasa mcm makan yogurt jek tapi kurang masam. tambahan pulak ada drizzle choco syrup.. mmm.. memang yummm!

ini percubaan kali ke3 baking dgn protein powder.. jumlah tepung 1 1/2cwn saya guna 1/2cwn protein powder. memang ada beza pada tekstur. lemak, lembut dan moist. dan kena bakar extra 10minit. mungkin sebab kurang gluten yg ada pada tepung biasa??

resepi asal dari posting 2011 dahulu.. gambar pun dah lesap!

Bahan-bahan

• 1/2 cawan butter
• 3/4 cawan gula
• 1 biji telur
• 1 sk esen vanila
• 1 1/2 cawan pisang lenyek (lebih kurang 3biji size medium)
• 1 cawan tepung gandum + 1/2 cawan protein powder (F1 herbalife atau meal shakes shaklee)
• 1 sk baking powder
• 1 sk baking soda
• 1/2 teaspoon salt
• 1/4 cawan serbuk koko 
• 1 cawan chocolate chips

Cara-cara

1. Dalam mangkuk, pukul butter dan gula. Masukkan telur, esen vanila dan juga pisang lenyek. Pukul sebati.
2. Dalam mangkuk lain, satukan tepung, baking powder, soda dan juga garam. Ayak dan masukkan ke dalam adunan. Gaul sebati.
3. Bahagikan kepada 2 bahagian. Masukkan satu bahagian dengan serbuk koko dan kacau rata. Griskan loyang 9 x 13-inci. Tuang adunan coklat dahulu kemudian baru tuang adunan putih yang dah ditabur choc-chip.
4. Bakar suhu 170 selama 35min atau hingga masak. Sejukkan dan potong seberapa banyak yg suka :D

banana bread protein bars

bismillahirrahmaanirraheem..

i have two tub of unused HL protein powder (or rather known as F3)
bought those moons ago.. before ramadhan.. as a preparation for sahur
for me and my kids.
tapinya cek tak boleh telannn!!!
tried twice. almost puked there and then. same goes with the kids :|
but i need to use up those expensive powder!

alhamdulillah.. after a lengthy googling..
i came across one recipe that i think would be nice to try..
yep. tried it last monday and hey! i can finish off the whole pan!
but of course i didnt do it. buruk lantak wehhh!
i shared with other parents and a teacher while waiting for insyirah
oh! my eldest, insyirah took UPSR this year ;)
tolong doakan kejayaannya ya! (ummi yg over anyway thank u for the doa :) )

here's the recipe from your trainer paige with my mod

• 1/2cup quick cooking oat (i used quaker oat)
• 1cup Almond meal/flour
• 4-6 scoops protein powder 
• 2 large ripe bananas (smashed)
• 1tsp baking soda
• 1/2tsp cinnamon powder
• 1/2tsp sea salt
• 2 eggs
• 1/2cup coconut oil (i used canola oil)
• 1Tbs honey
• 1/2cup chocolate chips (optional)

1. Preheat the oven to 350 degrees, and spray a load pan with nonstick spray. 
2. Add all of the dry ingredients in a large bowl and mix to combine. 
3. Add the rest of the ingredients, and stir until mixed together. 
4. Pour the batter into the loaf pan (i use 8x8 pan) and cook for 25-30 minutes, using the toothpick method to check for doneness.

senang, sedap, kenyang & healthy! :D

the most fabulous banana cake

bismillahirrahmenirraheem..
assalamu'alaikum wrt wbt.

kek ni dibuat pertama kali utk usrah.
kek ni juga dibuat kali kedua utk anak2 dirumah.
they love it!

sumber: cookingandme.com

• 3/4 cup (110gm) plain flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 very ripe large banana (about 1/2 to 3/4 cups when mashed)
• 3/4 cup granulated sugar (regular white sugar)
• 1 egg
• 1/4 cup (4 tbsp) butter, at room temperature
• 50ml sour cream (or buttermilk as in original recipe)
• 1 tsp vanilla extract

1. Preheat oven to 350F / 180C. Grease a 9" cake pan or a brownie pan like I used. This size is actually for the recipe which I have halved here so you can only make a thin single layered cake if you use a 9" pan. Try a smaller pan if you want to frost the cake in layers.
2. Put the flour, baking powder, salt, and soda into the food processor and whiz them together for about 15-20 seconds. Tip into a bowl and set aside. If mixing by hand, just put everything into a bowl and blend together using a whisk or a fork.
3. Chop the bananas into the food processor next and whiz into a pulp. Make sure the banana is really really ripe. Again, you can do this by hand using a fork or potato masher, in a separate bowl.
4. Add the sugar and egg to the mashed banana and whiz for another minute. Then add the butter and whiz for another minute until the mixture is thick and creamy. (Cream together for about 5 mins if doing by hand).
5. Next, add the sour cream (or buttermilk) and vanilla extract and whiz in quick pulses until just blended. Fold together if doing by hand.
6. At this stage, you can either tip the flour mixture into the food processor or fold together in a separate bowl. My chopper bowl is not that big so I did this in a bowl. Add the dry ingredients to the wet ones and fold until just blended. Don't overdo the mixing part.
7. Scoop into greased tray and smooth out the top layer evenly.
8. Bake for about 40 mins or until the top turns golden brown and the cake passes the skewer test. Remove and let cool completely before frosting ( i use leftover cream cheese frosting).

healthy banana bread with dark chocolate chips

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt

am into healthy breakfast (yes breakfast only :p) nowadays
so.. i made this healthy bread & muffins last weekend
(i got 4 teeny-weeny mini loaf and 10 or more muffins)
and just had the last slice for this morning breakfast!
its healthy. it keeps well in the fridge. and its yummy!

i ate 4 of them while driving on sunday morning. bedal sakan! 

source: moresweetsplease

• 4 very ripe bananas, well mashed
• 2 eggs plus 1 egg white, lightly beaten
• 1 teaspoon vanilla
• 2 cups whole wheat flour
• 3/4 cups Sucanat (evaporated cane juice/ sugar) 
• 1 tablespoon ground flax seeds
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 oz dark chocolate, chopped or choc chips (about 1/2 cup)

1. Preheat oven to 350° and grease either a large loaf pan, three mini-loaf pans, or a large muffin pan.
2. Mix mashed bananas with eggs and vanilla, and then stir in flour, Sucanat, flax seeds, salt and baking soda until just combined.  Gently stir in chocolate and pour batter in prepared pans.
3. Bake a large loaf pan for 60 minutes, mini-loaf pans for 35 minutes, and muffins for 20 minutes (until cake tester or wooden skewer comes out mostly clean).  Set on cooling racks for 5 – 10 minutes, then remove from pans to finish cooling.

tips:

1. Ripe bananas, please.  Yellow ones just won’t do- they need to be more black than brown.  I wouldn’t bother making the bread if the bananas aren’t ready.  Better to make a banana split or a banana/almond butter/almond milk/cinnamon shake if you feel the urgent need to use up your bananas.
2. Substitutes?  But of course.  Use regular flour if you don’t have the whole wheat, and regular or brown sugar if you don’t have Sucanat.  Skip the flax seeds if you want.  (Just know that you won’t be able to call these Impossibly Healthy if you take out the healthy ingredients.)  If you don’t have dark chocolate, you can chop up other kinds of chocolate (or use chocolate chips)- but again, you lose the right to use the Healthy claim… just so you know.  Dark chocolate wins in the antioxidant department and is less sweetened than its semi-sweet and bittersweet counterparts.
3. Nuts… yes, nuts are lovely in banana bread, especially walnuts.  Toast some and add them in if you’d like.  They’ll bring a healthy fat to the party, which is good but something to consider if you’re looking to take some of the fat out of your life.
4. “Healthy”: Be sure to explain to people that this is a Healthy bread- yes, with a capital H- and while it’s super-good, it’s definitely not a decadently sweet and rich classic banana bread like this recipe.  When you build whole wheat and flax and raw sugar and you strip out butter and oil and a yolk, you’re not getting an indulgent treat.  But you do have my word that this is pretty damned good.
5. Storage: keep this bread wrapped in plastic wrap (or in an airtight container) to stay moist, and eat within a few days.  Enjoy!

note:

my batter is quite thick, i assume due to the not-so-ripe bananas. so, i added few tablespoons of low fat milk and canola oil. alhamdulillah.. it turn out great! 

banoffee pie

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt.

percubaan pertama yg agak kureng menjadi..
gambar pun lupa nk snap. insyaallah akan cuba lagi.
tapi resepi tetap kena sep dlm ni.. takla jenoh nk korek nnti;)

sumber: saveur.com

crust:

• 125g butter cair
• sepeket kecil biskut digestive (250g), dihancurkan halus2.

filling:

• 3/4cwn susu pekat (395g/ 14oz)
• 1/2cwn gula perang
• 125g butter
• 4 biji pisang, hiris nipis
• sekotak kecil heavy cream/ thickened cream (220-250ml)
• sesudu besar serbuk koko <-- li="li" optional="optional">

tatacara:

1. crust: satukan butter cair dan biskut yang dah dihancurkan. tekan pada permukaan loyang. simpan dalam peti sejuk sementara buat filling.
2. filling: cairkan butter dalam periuk kecil. masukkan gula perang dan kacau hingga gula hancur. masukkan susu pekat dan kacau hingga agak likat (dalam 10minit). 
3. tuang filling kedalam loyang berisi crust tadi dan simpan kembali dalam peti sejuk sekurang-kurangnya 1 jam atau sehingga diperlukan (dah dekat time nak makan).
4. when the time has come :p.. susun hirisan pisang diatas filling tadi. 
5. pukul heavy cream hingga gebu, sudukan dan ratakan atas pisang. ayak serbuk koko keatas cream dan hidangkan sejuk2.  

chocolate banana loaf ~ primrose bakery recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt

ia berlaku secara kebetulan..
kebetulan terjumpa pisang dlm freezer.. (bibik tlg simpan)
kebetulan terjumpa resepi kek pisang dalam blog ni..

rest.in.peace.?

sumber: cnp dari bake for happy kids

• 250g plain flour
• 175g dark chocolate pieces 
• 250g caster sugar <-- i reduced to 180g
• 1 tsp vanilla extract
• 2 eggs
• 125g butter
• 4 ripe bananas
• 2 tsp baking powder

chocolate + banana = i love thou.. 

1. Preheat the oven to 180°C (or 160°C fan forced). Grease a 900g loaf tin and line with baking paper.
2. Cream the butter and sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix.
3. Sift together the flour and baking powder then gradually add to the batter and beat well.
4. Mash the bananas and beat them into the mix. Stir in the chocolate pieces.
5. Pour the mixture into the loaf tin and bake in the center of the oven for 50 min, until skewer inserted into the center of the cake comes out clean. Leave the cake in the tin to cool.
6. This loaf cake is best served warm. Keep any uneaten cake in an airtight container at room temperature for about 3 days.

lembut gebus nikmat terasa.. alhamdulillah...

this. is. the loveliest chocolate banana loaf. for year 2012.

chocolate caramel banana upside down cake

bismillahirrahmanirraheem..

assalamu'alaikum wrm wbt

tak aman nak update blog..

tengah tengok siaran langsung di TV1
proton preve.. "drive it to believe it"

hemsem! body nampak mantop! 

daku tergodaaaaaaaaaaaaaaa...........!

kebetulan cik abe kehilangan kereta awal bulan 2 yg lalu..

hingga kini masih tercari2 kereta yg nak diganti..

kata bini: proton preve.. saya mesti pilih!

ye ye o je! cik abe yg nk beli.. bini yg lebih2 :p

cerita kek pulak.. dah lama tanda kat buku.. nak buat

tapi bila ada pisang.. asik lupa.. asik la cari resepi muffin pisang

wiken lepas saja belek2 buku.. langsung letak atas dapur.. supaya tak lupa lagi!

nyumm!

sumber: cake keeper cakes

For The Topping :

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 3 ripe bananas, peeled and cut into 1/4-inch thick slices

For The Cake :

• 3/4 cup plus 2 tablespoons unbleached all-purpose flour
• 6 tablespoons unsweetened Dutch process cocoa powder, sifted
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 1 cup granulated sugar <-- i use 3/4cup
• 2 large eggs
• 2 tsp vanilla
• 2/3 cup buttermilk

next time senduk batter perlahan kedalam loyang.. jgn tuang skaligus..
habis terkona2 banana tu..

Make the topping :

1. Preheat the oven to 350F. Grease a 9-inch round nonstick pan and dust with flour.
2. Heat the butter in a medium saucepan over a medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Arrange the banana slices in concentric circles on top of the sugar mixture. Set aside.

Make The Cake :

1. Combine the flour, cocoa powder, baking soda, and salt in a medium mixing bowl.
2. Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.
3. With the mixer on low speed, add the eggs, one at a time, scraping down the sides after each. Turn the mixer to high speed and beat until the mixture is light and increased in volume, about 2 minutes. Stir in the vanilla.
4. With the mixer on low, stir in 1/3 of the flour mixture. Stir in 1/2 of the buttermilk. Repeat with the remaining flour and milk, ending with the flour. Scrape down the sides of the bowl and beat the batter on high speed for 30 seconds.
5. Pour the batter over the bananas, gently spreading it into an even layer.
6. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let stand for 5 minutes. Holding the pan and a plate together with oven mitts, immediately invert the hot cake onto the plate. If necessary, replace any fruit stuck to the bottom of the pan. Let the cake cool for 20 minutes and serve warm, or serve at room temperature. Store uneaten cake in a cake keeper, or wrap in plastic and store at room temperature for up to 2 days.

saya cukup suka kek yg ada buttermilk! konfem kek akan lembut gebus!
kek ni pulak chocolate cake yg ada banana.. amboila.. double suka! :D
alhamdulillah.. sikecik pun sgt suka.. kejap2 bukak peti es mintak kek.

chocolate banana muffins

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

budak2 ni kan.. bila nampak pisang menjerit2 ummiii!! nak pisang!!!
macam tak pernah jumpa pisang setahun je gaya sorang2..
bila dah beli bawak balik.. makannya sorang seketul dua saja.
dah jemu buat cok-kodok.. ummi buat muffins la pulak
tapi muaz & nuha ja yg dapat makan..
sebab buat lepas abang & kakak pegi skolah.

hajatnya nk buat muffins macam sonia buat..
tapi lupa nk salin resepi.. ipad pun dah takdek..
laptop pulak dok kat atas.. malas nak naik turun..
so, bukak buku makcik nigella je lahh...

sumber: nigella's kitchen

• 3biji pisang (kalau sukat dlm 1 1/2cwn)
• 2biji telur
• 125ml minyak
• 100g gula perang
• 225g tepung gandum
• 1sdk baking soda
• 3Tbs serbuk koko, diayak
• chocolate chips <-- optional
• 1tbs susu <-- saja tambah

1. panaskan oven 190C. line bekas muffin dgn kertas muffin.
2. lecek pisang sampai hancur. masukkan minyak, telur dan gula dan gaul sehingga sebati.
3. satukan tepung, soda dan serbuk koko. masukkan kedalam adunan pisang. gaul sebati ala kadar (pelan2 je.. takyah kacau beriya sangat). masukkan chocolate chips & susu. gaul sebati.
4. sendukkan adunan kedalam kertas muffin. tabur chocolate chips (terpulang) dan bakar selama 15-20minit.

tar-pau utk breakfast in office. konyang den! alhamdulillah..

saya buat separuh adunan, dapat 8 ketul muffins.
lepas ni kalau ada pisang lagi nak buat muffins sonia pulak ;)
insyaallah....

gambar akan di-upload malam nanti.. insyaallah..

yeasted banana sandwich bread

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt.

 

anak dara sulong menuntut rotinya.. she calls it roti ummi
she's the only at home who really eat my loaf bread
the others prefer gardenia.. huhuhu..
sebab dah lewat.. i dumped everything in the BM
by 12pm the whole house smells like a bakery
but.... the loaf is flat. no. not only flat.. it caves in.
from the troubleshooting guide, the possible cause might be:

• too much liquid - need to reduce liquid by 3tsp
• too much yeast - try a quicker cycle next time
• high humidity and warm weather - add milk straight from fridge

i think cause no.3 is the culprit!
i did use warm milk since the recipe says so.
tak terlintas dek akal humidity akan memberi kesan.. :|
but the bread is edible & quite good when you toast it.
toasted banana loaf bread + peanut butter = yummy!
anyhow.. i turned it to more yummier form which is bread pudding
alhamdulillah.. kenyang kami se-opis pagi ni :)

 



see the top? huduh bangat! huhuhu..

 source: kingarthurflour.com

• 1 cup lukewarm milk
• 3 cups bread flour
• 2 tablespoon butter, room temperature
• 2 1/4 teaspoons instant yeast
• 1 teaspoon salt
• 2 tablespoons honey
• 1 medium-sized bananas, cut into chunks, about 3/4 cup

 please click the above kingarthur link for detail instruction..

 

as for the bread pudding, i tweaked zarin's recipe.. simple & easy. ty dear!

alamak. takde gambar itu bread pudding-lah. sudah khalas semuanya.

btw, we went to kidzania last sunday.

if you want to bring your kids.. pls do so during non-school holidays.

 

marbled-chocolate banana yogurt bread

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt.

kali ni "turn" anak dara pulak bawak buah tangan kesekolah
banana bread jadi pilihan sebab ada pisang yg bertaburan
cik abe beli sebelum kami pergi bercuti..
balik dari bercuti pisang jatuh tergolek satu demi satu..
ngam-ngam ada 3 biji ~ 1 1/2cwn utk ikut resepi yang dah di"pin" kan
(sedang mengalami pinsomnia tahap sederhana :p)

sumber: myrecipes.com

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar <-- i reduced to 3/4 cup
• 1/4 cup butter, softened  ~ about 57g
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/2 cup egg substitute <-- equals to 2 eggs
• 1/3 cup plain low-fat yogurt
• 1/2 cup semisweet chocolate chips
• Cooking spray

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. <-- i prefer to double boil my chocolate.
5. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife.
6. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

kak insyirah took the whole loaf to school..
ngam2 je utk the kids + teacher faizah.
hope they like it :)

triple fudge banana bread

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt.

gandingan pisang dan coklat memang mengujakan saya
malah, saya pernah menggunakan nick: coklatbanana
(sungguh kebudak-budakkan! :p)
bila muncul kek chocolate banana di secret recipe
hampir selang sehari cik abe belikan - as a surprise
sampai kena bagitau kat dia - pls stop buying for a while..
memang suka tapi kalau dah selalu sgt.. muak la jugak. kan?

resepi ni saya jumpa dalam pinterest
semalam saya buat dalam keletihan..
bersama2 4orang askar yg keceriaan
masing2 nak tolong ummi - memang sangat havoc!
dalam "kehavocan", terlupa letak baking powder!
sejurus sblm masuk oven baru teringat..

beware. looks can be deceiving ;)

sumber: howsweeteats

Triple Fudge Banana Bread

makes one loaf (or about 3 mini loaves)

• 2 cups whole wheat pastry flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2/3 cup brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 4 large bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and cooled
• 1/4 cup milk
• 4 ounces dark chocolate, melted
• 3/4 cup milk chocolate chips + 1/2 teaspoon flour

1. Preheat oven to 350 degrees F. Spray a loaf pan (mine was 9×5) liberally with non-stick spray or grease with butter. In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder, then set aside.
2. In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add bananas and milk and mix until combined. Add in dry ingredients slowing, mixing with a spoon until batter comes together. Add in melted butter and mix until incorporated, then stir in melt chocolate.
3. Toss chocolate chips with 1/2 teaspoon to coat, then fold into batter. Pour batter into loaf pan. Set pan on a baking sheet, then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean. Remove bread from over and sprinkle with additional chocolate chips if desired (i wanted to sprinkle but i totally forgot abt this!! ). Let cool completely (1-2 hours) before cutting.

yummeh!

hummingbird bakery's banana loaf

Dah lama stok kunyahan = zero
Time to stock up ;)

Kali ni kek pisang jadi pilihan
Dah lama pisang emas dok bersemadi dlm freezer

Kepingin nak cuba kek pisang ni sbb kepopularan bakeri Hummingbird
(Masa adik saya pi uk dulu.. dia offer nak beli buku resepi dia
Tapi saya dgn eksen menolak tawaran dia - xdop pitih sbenar :p)
Lagi satu, teruja nak cuba sbb method berbeza dgn yg pernah dicuba
Butter dicairkan dan dimasukkan akhir sekali..
hmm.. cemanalah tekstur kek ni ek?

warna kek malap dan gelap sbb pisang dah di 'freeze'..
bila defrost pisang jadik lebam

sumber: bakeforhappykids

• 270g soft light brown sugar <-- saya letak 220g
• 2 eggs
• 200g peeled bananas, mashed
• 280g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate soda 
• 1 tsp ground cinnamon
• 1 tsp ground ginger (reduced to 1/2 tsp) 
• 140g unsalted, melted

1. 23 x 13cm loaf tin, greased and dusted with flour
2. Preheat the oven to 170°C (or 160°C fan forced)
3. Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.
4. Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.
5. Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the center comes out clean. 
6. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.

verdict:

not as moist and banana-ey and not as as soft or gebu as buttermilk banana bread

tapi tetap sedap! budak2 pun suka makan.. 

and me? tak perlu disebut. banana is my fav :)

err.. gula dah dikurangkan 50g tapi tetap rasa a bit manis

mungkin sebab saya guna pisang emas yg dah sedia manis?

Brown Butter Banana Strawberry Bread

selagi tak habis stoberi dlm petisejup
selagi itulah dok tayang resepi berasaskan stoberi
tapi kali ni pelakon utama adalah pisang
stoberi sekadar pelakon tambahan..
tetiba teringat luqman buat banana stroberi shake dulu2..
dia tengok kat cerita high 5.. terus godek2 sendiri bila cukup bahan
masa tu dia baru umur 5-6thn rasanya..

sumber: joythebaker

• 6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
• 2 cups all-purpose flour
• 3/4 cup brown sugar <-- i scooped out abt 2tsp
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup plain yogurt (any fat content) or buttermilk <-- i use buttermilk
• 1 1/4 cup mashed banana (from about 3 medium bananas)
• 1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping

1. Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
3. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
4. In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.
5. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.
6. Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
7. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

mak kata geli tengok stoberi atas kek tu.. mcm ulat! hehe..

verdict:
moist sangat2.. dan lembut je..
mak suka! makcik siap mintak resepi ;)

banana split brownies

lil sis asked for rvc and this kakak mithali totally forgotten abt it!
i only remember when i woke up at 130am..
mujur jugak terjaga.. kalau dak.. tak kesampaian hajat adikku itu..
dalam menanti rvc dlm oven, godek2 kejap buat brownies ni
dgn niat nak kasik kat ami & amati yg dah lama tak jumpa
walhal dok dekat saja..

sumber: thedomesticgoddess

• 6 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 ½ sticks (12 tablespoons) unsalted butter at room temperature, plus more for pan <—180g
• 1 ¼ cups granulated sugar
• 4 large eggs
• ¾ cup plus 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1 8 ounce package cream cheese, at room temperature
• 1 large egg yolk
• ¼ cup plus 2 tablespoons confectioners’ sugar, plus more for topping
• ½ teaspoon pure vanilla extract
• ½ cup mashed very ripe banana

1. Heat oven to 350F. Line a 9-by-13-inch baking pan with foil and grease foil with butter. Melt bittersweet and unsweetened chocolate in a double boiler, stirring occasionally.
2. Combine butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-low speed until light and fluffy, 3 to 4 minutes. Add 3 eggs; beat to combine. Scrape sides of bowl; add chocolate, ¾ cup flour, and salt. Mix until just combined, 15 to 20 seconds, scraping sides of bowl once.
3. In a food processor, process cream cheese until smooth and creamy, 25 to 30 seconds. Scrape down sides of bowl using a rubber spatula; add egg yolk, confectioners’ sugar, vanilla, remaining tablespoon flour, and remaining egg. Process until smooth, about 1 minute. Transfer to a bowl; fold in mashed banana using a rubber spatula.
4. Spread chocolate batter into prepared pan. Using a rubber spatula, make three trenches in batter, and fill with cream-cheese batter. To marble the top, run the tip of a knife back and forth across the two batters.
5. Bake until set, about 40 minutes. Let cool on a wire rack for 30 minutes before cutting. Cut into large squares and sprinkle with confectioner’s sugar. <-- nay, i opted this out.

nota:
saya buat separuh adunan, guna loyang 8x8inci.

verdict:
amboi.. sedapnya! very moist, very yummy!
tak cukup2 makan seketul..
i love it to the max!

banana chocolate cheese cake

*patut post smlm tapi tak sempat :|*

i was contemplating what todo with the banana
pisang emas yg comel lote tu memang sedap dimakan begitu saja
tapi tangan ni gatal nak 'bakar' jugak pisang tu
setelah pisang tu terbiar tanpa ada yg berkenan nak makan
maka 'piranha' pun mula tayang gigi taringnya!
*sila abaikan. agak senget sikit hari ni*

semalam nampak resepi banana chocolate cheese cake ni..
dan-dan tu rasa nak lari balik rumah buat.
tapi bila dah balik rumah petangnya.. lupa!
sebab letih tawaf pasar malam kot?
masak pun tak letih camtu!!!

pagi tadi dlm ingat2 lupa.. cari balik resepi ni
dekat 10minit mencari.. sebab lupa dari mana!
alhamdulillah.. jumpa jugak kat dapur vivianpang
terus terjun dapur & keluarkan semua bahan2
yang bestnya, dah keluarkan telur tapi lupa! *apsal asik lupa ja ni?
masa tengah satukan bahan kering & bahan basah baru sedar
sebab batter tu kering sangat2. hah! masa tu baru teringat telur :p
rupanya dok terperosok di blkg mixer :|
ada efek jugak tu kpd tekstur kek. huhuhu..

sumber: vivianpangkitchen

Ingredients :
(A)

• 150g mashed banana (about 3 medium size)
• 2 eggs
• 1/4 cup milk
• 75ml vegetable oil
• 75g light brown sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract

(B)

• 200g plain flour
• 30g cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• * sift and set aside

(C) Cream cheese batter

• 150g cream cheese
• 30g sugar
• 1 egg

Methods:

1. Put all ingredients (A) into a bowl. Mix till well combine.
2. Add in sifted flour from (B) and fold to combine. Do not over mix.
3. Pour the chocolate batter into lined and greased 8" square pan. Then move to cream cheese batter. 
4. For the cream cheese batter. Beat the cream cheese and sugar till smooth and creamy. Then add in the egg and continue to beat till well incorporate. 
5. Pour the cream cheese batter on top of chocolate batter. Run a chopstick gently around the batter to create swirl effect.
6. Bake in preheated oven 180C for 23-25 minutes.
7. Once cooked, remove from pan and leave to cool on wire rack.

it looks like a marble cheese brownies

but taste differently.. since the base is a choco-banana bread
me likey! mmg sgt suka everything chocolate+banana ;)
tambah pulak yg ni ada additional cheesy topping! yummy!
pulun tambah kalori sblm puasa :D

chocolate chip banana muffins

masa tengah buat carrot cake k.insyirah bagitau t.zarina nak muffins
kebetulan mmg niat nak buat utk teacher & geng kelas 4yaqut
lepas carrot cake masuk oven terus godek2 buat muffins ni pulak

sumber: tengok kat dr.inahar, asal dari izah, sumber asal dari allrecipes.com

• 1 3/4 cawan tepung serbaguna
• 3/4 cawan gula <-- saya guna 1/2cwn membukit gula perang
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon garam
• 1 biji telur
• 1/2 cawan minyak
• 1/2 cawan plain yogurt
• 1 teaspoon vanilla extract
• 1 cawan pisang lecek
• 3/4 cawan semisweet chocolate chips

Caranya: (Cara izah)

1. Dalam mangkuk yang besar ayakkan tepung bersama baking powder, soda dan garam. Kemudian masukkan gula dan chocolate chip. Gaul rata
2. Dalam bekas yang lain, satukan minyak, telur, yogurt, pisang dan essence Vanilla. Gaul rata.
3. Kemudian masukkan adunan pisang ke dalam mangkuk tepung tadi. Gaul sekadar bersatu sahaja.
4. Sendukkan ke dalam paper muffin dan bakar pada suhu 180 C selama 25 minit.

muaz kata sedapnya bau.. esok muaz nak makan satu!

update:
teacher zarina just sms mentioning that she love this muffins! alhamdulillah...

buttermilk banana bread versi marble

saya suka nak cuba macam2 resepi..
maka, jarang sekali saya buat satu2 resepi lebih dr 2x
melainkan ada permintaan.. macam rvc & blackforest
tapi kek pisang yang satu ni saya sgt suka..
jadi kali ni saya lainkan sikit - 'marble'kan ia ;)

sumber: oneordinaryday
bahan2:

• 1/2cwn butter (115g) <-- dilembutkan pada suhu bilik
• 1 1/2cwn gula <-- saya kurangkan ke 1 1/4cwn
• 2biji telur
• 1cwn pisang, dilenyek2 dilecek2
• 4sdb buttermilk <-- 1sdk cuka+4sdb susu
• 1sdk vanilla
• 1 3/4cwn tepung
• 1sdk baking powder
• 1/2sdk garam
• 1/4sdk baking soda

tatacara:

1. panaskan oven ke 175C, gris dan tabur tepung pada loaf pan 9x5inci.
2. pukul butter dan gula hingga kembang.
3. masukkan pisang, telur, buttermilk dan vanilla. gaul sebati.
4. masukkan bahan2 kering: tepung, bp, garam dan bs. gaul sebati.
5. tuang kedalam loaf pan dan bakar selama 55-65minit.

marble:
sepatutnya campurkan 2sdb coklat emulco kedalam sebahagian adunan tapi saya nak habiskan coklat ganache DFCC semalam.. saya cuma drop few spoonfull of choc ganache kedalam adunan kek dan lorekkan hingga kesan marble terbentuk.

nota:
saya tersilap masukkan tepung masa nk putar butter dan gula. jadi terputar tepung, gula & butter sekaligus. kemudian, saja buat eksperimen.. kurangkan suhu 170C dan bakar 60min.. kek agak lembut dan mudah lerai. tak pasti pulak kesan drp tercampur tepung-gula-butter atau coklat ganache ataupun penurunan suhu.. tapi cek tetap sukaaaaaaaaaaaa :D

pear and banana muffins

everytime i call or meet teacher zarina
she will say, we miss your muffins
malu rasanya..
bila nak buat, asik tak cukup bahan
bila dah cukup bahan, badan pulak kepenatan
malam ni usahakan jugak2..

tapi.. setelah selesai godek & mix everything
baru sedar. eh! muffins ni takdak butter atau minyak!
makcik kata muffins yang sehat la tu buk..
hehe. i wish!
but i "cleverly" added a few tbs of milk
walhasil.. its too moist err.. wet!

sumber: lifestylefood.com.au
the recipe below makes 24muffins or less.

• Olive Oil or Canola spray
• 2 cups Wholemeal self raising flour
• 2 cups white Self Raising Flour
• 1 cup brown sugar
• 2 Eggs
• 150 ml Low Fat Natural Yoghurt
• ½ cup orange juice
• 1 large Banana peeled and chopped
• 1 Pear cored and diced
• ½ cup Buttermilk or low fat milk

1. Preheat oven to 170˚C.
2. Lightly spray muffin trays with oil.
3. Sift flours, returning husk from wholemeal flour to the bowl, add brown sugar.
4. In a separate bowl mix eggs, yoghurt and juice. Combine with the flour mix and fold through fruit and milk (you may need less milk depending on moisture in fruit).
5. Do not over-mix. Spoon mixture into trays.
6. Bake near the top of the oven for 18-20 minutes.
7. Turn onto a wire rack to cool.

variations:

Any unsweetened fruit juice maybe used.

Use apples, blueberries or other firm fruit to vary the flavour.
Make 12 muffins and 1 loaf, by spooning half the mixture into a greased loaf tin.
Bake the loaf in the middle of the oven for 35 minutes, or until firm and golden brown.
Bake near the top of the oven for 18-20 minutes.

verdict:
its not sweet at all and a bit err.. wet! huhu..
so very padat & so very full bila makan seketul!
hmm.. i have a feeling the kiddos wont like it..
now am contemplating.. nak bagi ke tak to the kids & t.zarina?
it will ruin my image of supplying muffins sedap! haha. senget! :p

marble-not chocolate banana cake

asal2 nak buat buttermilk banana bread..
ntah macam mana terkona buat marble-not banana cake
itulah perancangan manusia.. Allah yang Menentukan
sepertimana perancangan firaun.. yg ingin kekal berkuasa selama-lamanya
sehingga sanggup membunuh puluhan ribu bayi lelaki
semata-mata kerana mimpinya yg diramalkan oleh ahli nujum bahawa
seorang bayi lelaki akan dilahirkan dan kelak akan menjadi musuh kerajaan dan bahkan akan membinasakannya.
tengoklah bagaimana perancangan Allah..
akhirnya bayi yang dibela dan dibesarkan Firaun sendiri yang menjadi penyebab kehancurannya..


err.. kek pisang ini langsung tiada kena mengena dengan firaun. harap maklum.

sumber: nasilemaklover

• 150g butter
• 80g sugar
• 2 eggs (large)
• 160g cake flour
• 1/2tsp vanilla essence
• 1tsp of double action baking powder <-- normal bp pun boleh. i think!
• 180g mashed banana <-- dalam 1 1/4cwn
• 1tbsp cocoa powder <-- saya guna chocolate emulco 1sdb
• 3tbsp chocolate chips

1. Sift cake flour and baking powder in a bowl.
2. Beat butter with the sugar until pale and fluffy.
3. Add in egg one at a time, add in vanilla, mixing well.
4. Fold in flour, mashed banana and chocolate chips, combine well.
5. Divide cake mixture into 2 portions, add cocoa powder into 1 portion.
6. Pour cake mixture into cake tin and make marble effect.
7. Bake in pre-heated oven at 180C for 45mins or skewer come out clean.

nota: 

saya guna loyang 8inci.. agak pendek kek tapi kira ok jugak ;)

saya longgok adunan putih dan kemudian terus longgok selonggok besar adunan koko.. maka kesan marble = zero! cara yg sesuai, drop a spoonful of adunan koko secara bertompok2 keatas adunan putih.. dan kemudian lorek dengan pisau tajam atau lidi hingga terbentuk kesan marble.


verdict:
kek ni padat dan sangat lembut.. rasanya sebab guna tepung kek (low protein) dan kedua, sebab tepung yg dah sedia ringan itu diayak terlebih dahulu.. 

banana honey walnut muffins

bila jualan disekolah semalam laku..

(bawak pun 5ketul je :p)
anak dara mintak ummi buatkan kek lagi
dia kata nak muffins special. apa yg special pun taktau :(
ummi dia teringin nak terai muffins lain
lain dalam ertikata tak pernah rasa..
dan tak pernah cuba buat sebelum ni
bila tanya banana & walnut ok tak?
mula2 katanya taknak walnut.. kemudian dia kata ok jelah..

banana honey walnut muffins
adapted from onceuponachef

•       ¾ cup chopped walnuts
•       ⅓ cup plus 1 tablespoon honey
•        ½ teaspoon cinnamon
•             1½ cups all-purpose flour
•           1½ teaspoons baking powder
•            ½ teaspoon salt
•            1 stick unsalted butter, at room temperature
•             ⅔ cup granulated sugar
•            2 large eggs
•            ½ cup mashed bananas (you'll need 1 large very ripe banana)
•            1 teaspoon pure vanilla extract
•            ⅓ cup whole or low fat milk 

1. Preheat the oven to 350°. Spray a 12-cup muffin tin with non-stick cooking spray, then line with paper liners (it is necessary to do both so that muffin tops don't stick to pan).
2. In a small bowl, toss the nuts with the 1 tablespoon of honey and cinnamon until nuts are evenly coated (obviously, it will be very sticky).
3. In a medium bowl, combine the flour with the baking powder and salt. Use a whisk to blend well. Set aside.
4. In a large bowl, using an electric mixer, beat the butter with the sugar and the remaining 1/3 cup of honey until fluffy, 2-3 minutes. Scrape down sides of bowl with rubber spatula if necessary. At medium speed, add the eggs one at a time and beat until fully incorporated between additions. Beat in the banana and vanilla until blended. (It will look grainy.) At low speed, beat in the dry ingredients in 2 batches, alternating with the milk.
5. Spoon the batter into the prepared muffin tin (I like to use an ice cream scooper) and sprinkle with the nut topping. Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 15 minutes before serving.

     verdict: 

     sangat lembut & ringan. its the lightest banana cake/ muffins i ever taste!
     and the sweetness is just nice :) 

     harapnya laku la jugak jualan kat sekolah tu ;)

     tapi yang bestnya.. hasil jualan masuk tabung sekolah 

     ini macam bangkraplah tokey! :p