Banana Bread

I was kinda upset today over a few things...a few people.I dunno why but I get extra sensitive with people I love and care.I was in such a bitter mood.Just felt like getting in a fight with somebody.But of course that is totally a 'no-no'.So I diverted the bitter mood I was in into something productive.What is better than bakin?Hahaha.
I had 3 over riped bananas that had been screaming so that I do something with it.I've tried so many banana cake and banana muffins recipes before so I thought I'd try a banana bread recipe this time around.Went through a few recipes and chose this one.It had a video so that made it mush easier.

1 cup walnuts or pecans toasted and coarsely chopped (optional)-I omitted this since I didn't have any

1 3/4 cups all-purpose flour

3/4 cup  granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled-I used Buttercup which is obviously salted

3 ripe large bananas  mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

1. Preheat oven to 180 degrees C and place oven rack to middle position. 

2. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

3. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.  

4. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

5. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. 

6. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) 

7. Scrape batter into prepared pan. 

8. Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to60 minutes. 

9. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. 

10.This bread can be frozen.

Left to cool.

The cinnamon gives a nice taste to it.And coming inside a house baking this bread is just totally awesome!

German Apple Cake

This is a wonderful and easy recipe you can try if you have apples in the house.It only uses basic ingredients you can find in your house.best baked in a bundt pan since the batter is quite thick.A bundt pan evenly distributes the heat and the cake will be baked nicely.

• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 4 cups apples - peeled, cored and diced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
2. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

See those chunky apple cuts.Yummy!

Banana Chocolate Chip Muffin

I don't know how long this recipe has been sitting the Drafts.I really have neglected this blog for some time now.
This recipe really works and the muffins have a nice taste to it.I got it from here when I went recipe hunting.


DRY INGREDIENTS:
2 cups All Purpose Flour
3/4 cup Sugar
1/2 cup Oats (I used quick cooking oats)
3/4 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
3/4 cup Miniature Semisweet Chocolate Chips

WET INGREDIENTS:
1/3 cup Oil (I used Canola)
1 and 3/4 cups Mashed Ripe Bananas
1 egg
1/2 cup milk

1. Preheat oven to 375F/190C for 15 mins. Lightly grease and line the muffin tin with paper liners.
2. I pureed the bananas using a hand blender with a tablespoon of water in a large mixing bowl. You could simply mash them with a fork or potato masher too.
3. To the banana mixture add the sugar and oil; beat it well with a whisk or electric beater.
4. To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined.
5. Stir in the chocolate chips.
6. Fill each muffin cup 3/4ths full; around 3 tablespoons per cup.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Cool for 5 minutes before removing from pan to wire rack. Do not leave it in the tin for more than 5 minutes because the paper liner will start giving out moisture and the muffins will become soggy.

Lovely!Try them...

Mocha Brownies

I wanted bake something for my niece studying at IIUM PJ.I just felt I wanted something with a mocha taste.So it was recipe hunting time again until I found this recipe and chose to bake it.I must say its one of the best brownie recipe I've ever made!

½ cup shortening
½ cup butter
1 cup cocoa
2 cups sugar
1 tablespoon hot water
4 teaspoons instant coffee
4 eggs
2 teaspoons vanilla
1 cup flour
½ teaspoon salt
Frosting
½ cup butter , softened

1 teaspoon vanilla
2 cups confectioners' sugar
1 ½ tablespoons milk
2 -3 teaspoons instant coffee


Directions:

1. Preheat oven to 350°F Grease a 13x9 inch pan.
2. Melt shortening and butter over low heat or in the microwave.
3. Remove from heat and add cocoa, blend well.
4. Add sugar and mix well.
5. Dissolve instant coffee in hot water and mix into creamed mixture.
6. Add eggs one at a time, beat well, by hand, after each addition.
7. Stir in vanilla, flour, and salt.
8. DO NOT OVER BEAT!
9. Bake 25-30 minutes.
10. Cool completely before frosting.
11. For frosting, cream butter and vanilla.
12. Add powdered sugar and mix in well on medium speed.
13.Dissolve instant coffee in milk and add to mixture.
14. Beat on high until light and fluffy.

I made one batch in a muffin pan

It makes quite a lot.Suitable for parties or if you're expecting many guests.

.Kinda make it easier coz I don't need to cut.Just munch 'em.Hehehe.
And the coffee buttercream frosting really compliments the taste. 

Cut and ready for delivery.

Best Chocolate Sheet Cake from Pioneer Woman

This is such a moist sheet cake that really melts in your mouth.You can see the steps on The Pioneer Womans blog.The ingredients are not hard to get so anybody can actually bake it.My oven was small so I baked twice first in an 8"x8" then in a 7"x7" pan.


Ingredients
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions
Note: I use an 18×13 sheet cake pan.
1. In a mixing bowl, combine flour, sugar, and salt.
2. In a saucepan, melt butter. Add cocoa. Stir together.
3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour  mixture, and stir lightly to cool.
4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture.
5. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
6. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
7. Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Delicious!