Healthy Breakfast Breads - Banana Walnut Bread & Apricot Bread

Bread is one of my greatest loves in life. I have no idea why. I like to see bread, smell bread, buy bread and eat them! Baking them however is a challenge for a novice like me but....

One day...

I baked a banana walnut bread - yes, it is a loaf bread but definitely not cake-like. Full flavored and dense - just the way I like it...

But I was still not satisfied. I wanted to bake REAL bread - those that needed yeast and rising. And so...

Another one day...

I baked another bread... the apricot bread. This time, the entire process took me 3+ hours but i am so happy with the results.

Banana Walnut Bread (adapted from Women's Weekly)

Ingredients:

• 400-460 g mashed banana (overripe bananas)
• 180 g brown sugar (original recipe called for 220 g)
• 2 eggs, lightly beaten
• 40 g melted butter
• 125 ml plain yoghurt (original recipe called for buttermilk)
• 90 g mulberry molasses (original recipe called for treacle)
• 225 g plain flour
• 150 g self-raising flour (i used cake flour)
• 2 tsp mixed spice (i used cinnamon)
• 1 tsp bicarbonate of soda
• 80 g walnuts, toasted and chopped (not in original recipe)

Method:

1. preheat oven to 180DegC. Grease 14cmX21cm loaf pan; line base and long sides with baking paper, extending paper 5cm over sides
2. combine banana, sugar, eggs, butter, yoghurt and molasses in a large bowl. stir in sifted dry ingredients (do not over-mix). spoon mixture into pan.
3. bake for 1 hour. stand bread in pan 10 mms before turing, top side up onto a wire rack for cooling

Apricot Bread (adapted from Good Housekeeping)

Ingredients:

• 450 g bread flour, plus extra to dust
• 1 tsp salt
• 25 g unsalted butter, diced and plus extra to grease
• 75 g dried apricots, chopped
• 2 tsp instant dried yeast
• 2 tbsp mulberry molasses
• milk to glaze

Method:

1. put flour in a large bowl
2. add b the salt and rub in the butter.
3. stir in the apricots and yeast
4. make a well in the middle and gradually work in the molasses and about 225ml hand-hot warm water to form a soft dough. Knead 8-10 min until smooth and then transfer dough into a greased bowl. 
5. cover and leave to rise in a warm place for 1 1/4 hrs until double in size
6. punch the dough to knock back, then divide in half. shape each portion into a small, flattish round and put on a well flour baking sheet.
7. cover loosely and leave to rise for another 30 min
8. preheat oven to 220degC and put a large baking sheet on the top shelf to heat up
9. using a sharp knife, cut several slashes on each round and brush with a little milk (i must be so hungry that i totally forgot this step and went immediately into step 10.)
10. transfer the two doughs onto the heated baking sheet. bake for 15 min, then reduce temperature to 190DegC and bake for a further 17 min until bread is risen and sounds hollow when tapped underneath. cool bread on a wire rack.

coffee walnut whip cupcake

i was never fan of cupcakes but have recently taken an interest in baking them, but not yet eating them maybe just because they look pretty. images of cupcakes do great justice to plain-looking recipes with just words. yes, i only read recipes with images. i know that is quite superficial right? but thats how my brain neurones work when it comes to recipe hunting - first impression counts.... 

anyhow, i personally think that not all cupcakes are super fanciful. some are simpler and their toppings are coloured by natural ingredients such as coffee and fruits as compared to the pretty ones which could have coloured icing and fondants as toppings. my current interest in cupcakes is in those that are "paler-in-comparison" ones. think they are also quick and easy; great for hosting a large number of guests!

coffee walnut whip cake
(adapted from goodhousekeeping book)

little notes: i used vietnamese coffee. was a gift from my mum's friend. the aroma was heavenly!

ingredients
100 g ------------- walnuts, grounded
175 g ------------- butter, soften
150 g ------------- self-raising flour, sifted
175 g ------------- soft light brown sugar (the cupcakes turned out so sweet that i would use 100 g the other time)
1 tsp ------------- baking powder
50 ml ------------- milk
3 ------------------ medium eggs

coffee buttercream
1 tbsp ----------- instant coffee granules
50 g ------------- butter, soften
200 g ----------- icing sugar, divided (i used only 150 g)
50 g ------------- walnut, chopped finely

Method:

1. preheat oven to 190degC. line muffin paper cases in 12 muffin tins
2. put grounded walnuts into a large mixing bowl
3. add butter, flour, sugar, baking powder, eggs and milk to the walnut. using a handheld electric mixer, mix the mixture until pale and fluffy
4. spoon and divided the mixture into the 12 muffin paper case
5. bake in preheated oven for 20-25 minutes or until golden and risen
6. cool cupcakes in the tin for 5 mins and then transfer into cooling rack and cool completely

coffee buttercream
7. dissolve coffee granules in 2 tbsp of boiling water
8. add the butter and 100g of icing sugar t coffee mixture and whisk until smooth
9. chill for 30 min
10. add the remaining icing sugar to the chilled mixture and whisk until smooth and creamy

11. using a jam spread or small spatula, spread the coffee buttercream on the top of the cupcakes and dip the top into chopped walnuts.

viola! aromatic coffee walnut whip cupcakes.. perfect with a cup of afternoon tea...