Thursday, November 20, 2014

Low Fat Banana Bread | Healthy and Tasty

While posting the Banana Bundt cake, I was wistfully wondering whether I can make it again and that too quickly. But ofcourse patience which is never my virtue, wanted something quick. Something that we can easily put together and pop off in the oven to finish the work to perfection. And lo, out came another bookmark -Low Fat Banana bread from Joy of Baking. This was lower in fat as it contained no butter but oil, and a part of refined flour was replaced by healthier whole wheat flour. 



So those who are still salivating on the banana bundt cake can try this low fat banana bread which is healthier and as tasty. I had only half cup of banana with me and hence I halved the recipe as given below.

Ingredients:
Banana: 1/2 cup mashed ripe
Baking Soda: 1/2 tsp
Low fat Plain yogurt : 4 tbsp 

Veg Oil: 2 tbsp
Demerara Sugar: 6 tbsp
Egg: 1/2 = 3/4 tsp pkf EnerG + 2 tbsp water
Vanilla Extract: 1/2 tsp

All Purpose Flour: 1/2 cup ~ 8 tbsp
Whole Wheat Four: 4 tbsp
Cinnamon Powdered: 1/4 tsp
Baking Powder: 1/2 tsp
salt: 1/8 tsp
Nuts/Chocochips/Combo: 1/4 cup (optional)

Preparation:

Mix together bananas,soda and yogurt. Let it sit till other ingredients are ready.

In another bowl, whisk together oil,sugar, egg and vanilla.

In a large bowl, mix together the flours, cinnamon, baking powder and salt.Optionally add in 4 tbsp of chopped nuts, choco chips

Add the banana mix to oil mix and add this to the flour mix. Stir until all ingredients are moistened. Now if you have forgotten to add the nuts with the flour mix earlier, then now is the time to add them. You can fold them gently into the batter.

Pour into a greased or lined loaf pan, smooth the top. Bake for 45-50 minutes in a preheated oven at 350F until the centre of the loaf comes out clean.

Remove from oven and let the bread cool for about 10 minutes in the loaf pan. After which transfer it to a wirerack to cool  completely 

Serve the bread for breakfast or as an anytime snack. A hot cuppa and a slice are heavenly in the morning with hot news.

 

Sunday, November 16, 2014

Chocolate Whoopie Pies | Baking Partners November Challenge

Winter has started and countdown to Christmas and New Year has already started. Nights are getting longer and we can feel the chill at 6.30 itself. In such depressing weather a mood enhancer or a pick-me -up is a perfect solution. What better than chocolate or rather fudgy chocolate cookies sandwiched with butter cream.!

Chocolate Whoopie pies was one of the recipes we were given for this months Baking Partners challenge by Swathi suggested by Anitha of KitchenDiary. The recipe from JoyofBaking is easy to bake as well.Whoopie pies are fudgy ...or soft. They can be called cookies but they are neither cookie nor cupcake. They are somewhere in between... As per wiki they can be called a cookie,pie or cake.. So pick your option and make your own as given below.

Ingredients:
All Purpose Flour :1 and 3/4 cup
Unsweetened Cocoa Powder : 3/4 cup 
Baking Powder: 1 tsp
Baking Soda: 1/4 tsp
Salt: 1/4 tsp

Soft Unsalted Butter: 3/4 cup or 12 tbsp
Granulated white sugar: 3/4 cup 

Egg: 1 OR Ener G Egg (1.5 packed tsp of ener G + 4 tbsp of water)
Vanilla : 1 tsp

Buttermilk: 4 tbsp or 1/4 cup
Luke warm Water/coffee: 8 tbsp or 1/2 cup

Vanilla Filling:
Soft Unsalted Butter: 4 tbsp
Shortening (Vanaspati): 4 tbsp

Powdered Sugar: 1 cup

Vanilla Extract: 1.5 tsp
CornSyrup: 1/3 cup or 16 tsp

Preparation:
In a bowl, mix together flour,cocoa, baking powder,soda and salt.

In another deep bowl, beat butter until creamy.Add in sugar and beat until fluffy. Beat in egg followed by vanilla.

Mix together buttermilk and coffee/water. Beat in dry mix and wet mix alernately in three additions starting and ending with flour.You will get a messy chocolatey batter.

Drop tablespoonful or scoopful of batter onto a lined/greased baking sheet. 

Bake in a preheated oven at 375F/190C for about 8-10 minutes until the cookies are still springy on touch.

Take out and let them cool on the sheet for a while. Remove and cool them completely on the wirerack till they are ready to be sandwiched.

Filling:
Beat together shortening and butter in a bowl until soft and creamy. Add in the powdered sugar and continue beating until fluffy. Beat in vanilla extracct and also cornsyrup at low speed until soft and fluffy.

Scoop in tablespoonful of filling on the the flat side of one cookie and then top with another one.



Sooo YUM...Instant pick me up especially if you have added coffee. Ahh...
Hop onto Swathi's to find out what others baked ..


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