BAKE ALONG #40 : BANANA NUT BREAD..... my first post of the year

Guess I owe everyone an apology . Heehee.... Well here we go , this will be my first post of the year 2013. I am happy to be back on track again baking along with my friends . Feels like its been a long time since I ever written anything this long . My apologies to all for being away , I shall be back blogging again in no time.

Life - birth , old and death ... this really means a lot to me now. My old age dog of 10 years left us on the 5th of March 2013 . It was a very sad day to all of us. I might not be the best mom, but he has been my best pet for the past 10 years. R.I.P my little darling ......

Banana has always been one my favourite food . I simply love bananas. Same goes to my kids. Both my boys love bananas... give them anything bananas and they will love it. I have to admit that there might be some mistake while mixing the ingredient which has cause my bread to rise not as high, overall results- we love this bread. Well, do you mind me winding ? Just a little bit ? ermmm... ya maybe not this time ya. LOL

BANANA NUT BREAD
Recipe ( from The Williams Sonoma Baking Book )

95gm  Unsalted butter , softened
170gm Sugar ( original recipe calls for 250g )
280gm Bananas ( mash and set aside )
3 large eggs, lightly beaten
1/2cup Buttermilk
2cups Plain flour
1tsp  Baking soda
1tsp  Baking powder
1tsp  Ground nutmeg
1/2tsp Salt
90g   Walnuts, pecans or hazelnuts ( coarsely chop/ I use walnut )

Method:
1.Preheat oven to 180C. Grease and lightly flour  9x5 inch loaf pan.
2.In a stand mixer fitted with paddle attachment, beat the butter and sugar on medium speed until creamy.Add mashed bananas and eggs and beat until smooth. Add the buttermilk and beat until just combined.
3. In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy . Scrape down the sides of the bowl.
4.Pour the batter into the prepared pan. It should be no more than two thirds full. Bake until the top is dark golden brown and dry to the touch, about 55-60minutes ( this is the part I knew something went wrong when I was mixing . Mine took 1 1/2 hours to be done ) . A cake tester inserted into the center of the cake should come out clean. Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let cool completely.

                                                 



I am submitting post to Bake Along #40 : Banana Nut Bread hosted by Lena of frozen wings , Joyce of kitchen flavours and Zoe of Bake for Happy Kids

ABC FEB 2012 # Glazed Cinnamon Rolls

This is my second post for Avid Baker's Challenge ( ABC )  and I feel kind of excited and guilty at the same time as I am really late for my submission of post for this month . I have to apologise for this as I was away to Vietnam for holiday ( yeah at last ) .In 2012, the ABC Bakers will be baking from The Weekend Baker by Abby Dodge .

                                                     
Honestly I have never use cinnamon in any of my bake before. The only time I ever eaten any bake goodies from cinnamon was the time when I will just grab some from Cinnabon ( hope I get the name right ) . I love the taste of it but was not a big fan of cinnamon tho . Well , I really love the soft and fluffy texture of this  cinnamon rolls. As usual , I have actually reduce the amount of sugar used in the filling . The original recipe calls for 113g of brown sugar and 113g of granulated sugar . I have reduce both sugar to 60g of brown sugar and 40g of granulated sugar. I have also follow the changes to the filling and used 2 ounces of flour and 1 tbsp of ground cinnamon for the filling.

The results : Crunchy on the outside , soft and fluffy on the inside. I am definitely gonna bake this again . I should have added coarsely ground roasted peanut into the filling . Since I baked this at 2.00 am , I dun wanna add more stunt to it .

My kitchen was fill the smell of cinnamon while baking this rolls. Really very tempting, makes my heavily snoring mom to wake up at 2.00 am when I was taking it out from the oven . We really can't wait to taste this delicious rolls. Mom says " guess we can sell this " and I just smile at her . LOL

Check out the soft and fluffy texture of the cinnamon rolls. You really dunno what you missing if you haven't try this before ... Happy Baking .

                                                               

This recipe can be found in The Weekend Baker or from here. Go here if you wish to visit other baker's post on this bake.









Updated 01/03/2012 @ 12:02 am:

I just couldn't get enough of this cinnamon rolls . LOL . Believe it or not I have been baking this every week . Here's my improve version of the cinnamon rolls .

I have actually made 1 1/2 portion of the filling so that I will have extra filling to sprinkle on top before baking it. Since mom really love nuts, ( I mean she really love all nuts and its kind of lucky that she is not nuts tho, LOL . I am just kidding ) I sprinkled some of the extra filling and almond nibs on top of the cinnamon rolls before baking it in the oven for 35 minutes instead of 40 minutes . Hope you guys enjoy it too ... till then ..