I have known Regina from MummyMoo since we were 17.
Yes, that’s quite a few years.
So when Regina told me she wanted to write a post on the basic equipment for a beginner home baker, I was elated.
Because, you see, a year ago, Regina was not even one bit interested in baking. But times have changed, she has evolved (yay!) and now we can add baking to the list of stuff we yak about almost daily!
So today, since Regina and I are doing a joint giveaway, I am sharing a post on one of the easiest things one can possible bake – a banana bread!
This is not just any old banana bread, mind you! It is a fail-proof, super moist and totally healthy banana bread made with a combination of plain and wholemeal flours, and with the addition of oats and chia seeds!
It is such a delicious cake my soon to be 5-year-old ate a thick slice and asked if he could have more. “This is the best cake in the world, Mommy!!” Any mommy who bakes will concur that there is no higher praise than that. *warm fuzzy feeling* 😀
If you also have a 5 year-old (metaphorically), and want to make this for him/her, here’s how to make this cake.
In a bowl, mash the bananas.
Add the egg, milk and (cooled) melted butter to the banana. Mix with a whisk until well-combined. Set this aside.
Into a large bowl, add the flours, sugar, baking powder, baking soda and salt. Also add the oats and chia seeds. Whisk until the ingredients are combined.
Add the wet ingredients to the dry ingredients.
Use a wooden spoon to stir until the flour is just incorporated. Do not over mix.
Pour the batter into a lined and greased 9×5-inch baking tray. Bake at 170°C for 50-60 minutes, or until a skewer inserted into the middle emerges cleanly.
Cool in the pan for 10-15 minutes before transferring onto a cooling rack to cool completely.
This is one gorgeous cake.
And since it is has quite a bit of healthy stuff, I didn’t mind giving Aden (and myself) a second wedge slice of cake!
- 3 cups mashed banana - I used 3 big bananas
- 1 large egg
- 120g butter, melted (You can also use grapeseed oil)
- 3/4 cup (180ml) whole milk, room temperature (You can also use soy milk)
- 1 1/2 (187.5g) cups plain flour - I used 50% plain and 50% wholemeal flour
- 3/4 cup (150g) caster sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (45g) regular rolled oats
- 1/8 cup (20g) chia seeds
- In a bowl, mash the bananas.
- Add the egg, milk and melted butter with the banana. Mix with a whisk until well-combined. Set this aside.
- Into a large bowl, add the flours, sugar, baking powder, baking soda and salt. Also add the oats and chia seeds. Whisk until the ingredients are combined.
- Add the wet ingredients to the dry ingredients.
- Use a wooden spoon to stir until the flour is just incorporated. Do not over mix.
- Pour the batter into a lined and greased 9x5-inch baking tray. Bake at 170°C for 50-60 minutes, or until a skewer inserted into the middle emerges cleanly.
- Cool in the pan for 10-15 minutes before transferring onto a cooling rack to cool completely.
- If you want a drier cake, reduce the milk to 1/2 cup(120ml).
A Joint Giveaway with MummyMoo! I am giving away one set of Simply Calphalon Nonstick 6-Piece Bakeware Set (perfect for a beginner baker since these are all the pans you will need to start baking!), consisting of 2 8-Inch round cake pans 10-by-15-inch cookie sheet9-by-13-inch cake pan 12-cup muffin pan 4-1/2-by-8-1/2-by-2-1/2-inch medium loaf panMade from heavy-gauge carbon steel for even heating with no hot spotsDurable nonstick coating and reinforced rolled edges prevent warpingOven-safe up to 450°F (230°C) and dishwasher-safeTo enter, simple complete the Rafflecopter below!
*Terms and conditions apply.
Regina is giving away not one, but two!! Philips hand held mixers on her blog! To win one, simply click on the link below!
Disclaimer: This is NOT a sponsored post. This is my way to share the joys of baking in the hopes that more will pick up a whisk and join the bake-and-eat-more-healthily movement!