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Baby's Banana Muffin Loaf I & II

My baby loves bananas, and that's why bananas are always available in the house. However, as much as the baby can eat, I still have about 10 bananas that are way too ripe to eat. So, I make them into banana muffin loaves for my baby's breakfast and afternoon snack.

 The original recipe is actually for baking banana muffins but I adapt it into baking muffin loaves. For the first loaf, I use all-purpose flour and oats flour. For the second loaf, I use self-raising flour.

This is banana muffin loaf version one, i.e. baked with all-purpose flour and oats flour.


Banana Muffin Loaf

Recipe adapted from Journal of a nutritionist mom.

Ingredients:

5 medium ripe bananas, peeled and mashed
1/3 cup molasses sugar
1 egg, beaten
1/3 cup virgin coconut oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup all-purpose flour + 1/2 cup oats flour


How to:

1. Preheat oven to 170°C for at least 10 minutes.

2. Grease a disposable loaf tin with vegetable oil / cooking spray (optional). Set aside.

3. In a medium bowl, combine mashed banana, molasses sugar, egg, and virgin coconut oil. Set aside.

4. In a separate bowl, mix together all-purpose flour, oats flour, baking powder, and salt.

5. Combine wet ingredients (in step 1) with dry ingredients (in step 2).

6. Pour into prepared loaf tin. Bake at 170°C for approximately 25-30 minutes.


Ready to be baked.


So, this is banana muffin loaf version one. Those cracks are so unsightly. Haha.

******************************

Now, let's look at banana muffin loaf version two, i.e. baked with self-raising flour.


Banana Muffin Loaf

Ingredients:

5 medium ripe bananas, peeled and mashed
1/4 cup molasses sugar (reduced from 1/3 cup)
1 egg, beaten
1/4 cup virgin coconut oil (reduced from 1/3 cup)
1/2 teaspoon baking powder (reduced from 2 teaspoons)
1/2 teaspoon salt
1 & 1/2 cups self-raising flour


How to:

1. Preheat oven to 170°C for at least 10 minutes.

2. Grease a disposable loaf tin with vegetable oil / cooking spray (optional). Set aside.

3. In a medium bowl, combine mashed banana, molasses sugar, egg, and virgin coconut oil. Set aside.

4. In a separate bowl, mix together self-raising flour, baking powder, and salt.

5. Combine wet ingredients (in step 1) with dry ingredients (in step 2).

6. Pour into prepared loaf tin. Bake at 170°C for approximately 25-30 minutes.


So, this is banana muffin loaf version two. Less cracks and more presentable.

Taste wise, both loaves have the crumble-in-your-mouth texture, which is how individual muffins are supposed to be. I prefer the second loaf because it is less sweet and doesn't have the aftertaste of baking powder.


6 comments

  1. i wish to try but no oven at home.i could only make steam version :)

    ~Nicole Mak

    ReplyDelete
  2. Hi Joyce,
    A great idea to make those extra bananas into muffin loaves. Great for breakfast, and a snack throughout the day! :)

    ReplyDelete
  3. Wow, banana muffin with a hunt of coconut. I like!!

    ReplyDelete