Banana Chocolate Chip Minicakes

Did you know that you could freeze bananas?  

Yes, indeed you can. 

You may not want to eat it plain once it's thawed out, but it's perfectly fine for smoothies and cakes. After all, the bananas will be all mashed up. 

So the next time you have over-ripe bananas at home, don't throw them out! Save them in the freezer for a yummy, healthy bake!

BANANA CHOCOLATE CHIP MINICAKES

Makes about 8 minicakes.

1 egg

20g brown sugar + 40g white sugar  (or just 60g white sugar)

2 tbs maple syrup (optional)
1 tsp vanilla extract

80ml oil 

200g mashed bananas (about 2 med sized bananas) 
125g flour
1/4 tsp baking powder
1/2 tsp baking soda
30g chocolate chips, more or less as you desire

Beat egg and sugars till light and creamy.
Add maple syrup, vanilla extract, oil and mashed bananas and beat till well combined.
In a separate bowl, sift flour, baking powder and baking soda, and give a quick whisk. 

Fold in flours and chocolate chips into the wet ingredients until no traces of flour remain. 

Spoon into cupcake liners.
Bake at 160*C for 18-20 min till done. 

Enjoy warm! 

Wholemeal Flax Seed Bread

I'm so thrilled that I've finally found an idiot-proof bread recipe.
The best part of this recipe is that it takes only about 2.5 hours from start to finish. Certainly do-able for a weekday night.

This recipe is so versatile.
You can make plain white bread, wholemeal bread, fruit and nut bread, dinner rolls, sardine buns, tuna buns, cheese buns... you get the idea.
It's super soft, fluffy and moist and so tasty that it's good enough to eat on its own!

This is gonna be my holy grail go-to recipe for bread from now on.
Just look at that crumb!!

WHOLEMEAL FLAX SEED BREAD

125g milk, lukewarm
35g Sugar 
1.5 tsp instant yeast 
10g milk powder 
260g flour (use any combination of flour you desire; for this recipe, I used 40g wholemeal flour, 20g flax seed, 100g plain flour, 100g bread flour)
1/2 tsp Salt
1 egg
60g unsalted butter, softened

Combine all ingredients in a mixing bowl. 
Using the hook attachment, run your mixer for about 15 min till you get a smooth tacky dough. 
Cover with a damp tea towel and proof for 45 mins. 

Punch dough down. Let it rest for about 10 min. 
Shape the dough into a log to fit a 8x4" loaf pan. 
Grease the loaf pan before placing the dough in it. 
Let it proof for another 45 mins.


Bake at 200*C for 30-35 mins, tenting till the last 2 min of baking.  
Remove from pan and cool on a wire rack. 
Slice only when bread has completely cooled.