Tag Archives: banana

Guilt Free Decadent Malted Marbled Banana Bread

Good ol’ banana bread. With swirls of malt. And studded with chocolate chips. Topped with crumble. A banana bread really can’t get better than this. That its low fat is just a bonus. 

The recipe for the banana bread/cake base is from: http://chocolatecoveredkatie.com/2011/11/02/polka-dot-banana-bread/

I changed it by:

  1. Using sugar free maple syrup instead of agave or pure maple syrup
  2. omitting the 1 stevia packet
  3. using 1 cup cake flour + 1 cup whole wheat flour instead of 2 cups spelt flour 

The other changes, like marbling the bread/cake with milo batter are given in the following picture.

The ‘milo truffle’ mixture mentioned can be found here.

Recipe for milk crumbs was adapted from here.

I am submitting my post to Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet.

B-Caraibe (A Vanilla-Chocolate-Banana Entremet)

I don’t believe in hate.

Everyone has a good side.

When someone is hated, he was seen most for his flaws and less for his goods.

Loving everyone. Someday, that should be a rule.

This couple of days, I’ve been finding excuses to drag my bike out for a ride. It keeps me sane. The drones of the cars pleased my ears for they seem to prevent others from reaching that voice inside my head. Anger, frustration… that angel and devil commonly featured spinning around the protagonist of stories, I regret to say, do exist in real people. The devil encourages my anger and displeasure, my sadness, tears… while the angel encourages me to run away from reality, to create a soul that’s not my own. Put the two of them together, and a full blown war implodes in every fibre of me. It hurts all the time. The strikes happen at wrong times. Untimely. Like in most wars, its hard to tell who’s really right and who’s at fault. I would love a forward button that can let me skip all of the pain and unhappiness, and bounce me straight onto a happy life I hope I’ll eventually get. If its death, let it come quickly. If it isn’t, God, if all of these are the reasons I’m alive, please concentrate it, cram it into one intense short time period so that I can be happy again. You’ve never let me feel true happiness, smile a real smile, laugh a genuine laugh, feel real closure and really enjoy life for 6 years. I can’t remember how those feel. Please help me experience them again. Nobody, not even Hitler (I presume he’s evil), deserves do go through what I have and am going through. Its not fair to me. You of all people/beings should know that. This is me, saying ‘stop’. Right now. I honestly can’t take it anymore. You’re not helping.

Pray for me, friends. I’ll continue believing in Jesus. Its my only way out.

And thanks for the emails. I got some pretty hilarious ones. They made my day.

For those expecting something sweet…

It is an entremet with banana mousse, vanilla chantilly whipped cream and chocolate tofu cream sandwiched between springy almond sponge. The banana layer almost gave me a heart attack (though unlikely). I used some really ripe, soggy, close to rotting bananas that were just barely swimming in their own juice. I added lemon juice, blended the damn thing and went out to get something unique for about 3 hours, and when I came back, the mixture was stinky. It smelt like something had died in the blender and the bananas were cocoa brown. I freaked out in a small part of my brain, kept my composure, and tasted it. You can imagine how relieved I was when it tasted absolutely normal and even kinda delicious. After the cooking, the banana layer was fine and terrific.

The sponge. Best I’ve ever had. Moist, soft, easy, almond-y, has a nutty texture (because of the almonds, yet not so tense that it overpowers the sponge), no eggy at all. A dream! Definitely a to-go sponge cake.

And speaking of sponge cakes, I’ve recently got a hang on the whole beating egg whites till shaving cream business (stiff peaks of egg meringue). Now its easy! I used to not like it because it made me waste eggs. If you’ve had and are still having trouble, here’s my suggestion to you; the method I figured out after wasting CARTONS of eggs. Listen up.

All credits for the recipe goes to Foodagraphy, aside from the small tweak in the chocolate layer.

Guest Post: Hi-Protein Smoothies by Shannon of Healthiful Balance

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Okay, its me again. I know you guys are probably getting tired of me already (Yes, I’m aware its possible). So I’ve been (very desperately) begging for guest bloggers. 
Today, we welcome the beautiful Shannon of Healthiful Balance who will kick off this blog’s collection of guest posts! 😀
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Hi, my name is Shannon and I blog over at Healthiful Balance about my life in Germany, health, food and fitness. I also love posting product reviews, giveaways and recipes. I’m a big fan of the recipes Qi Ting’s posts, they always look so delicious! 🙂
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Today I’m going to be sharing two of my current favorite smoothie recipes that I recently came up with.
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Chocolate Covered Bananas Smoothie

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This smoothie is packed with many great health benefits and doesn’t require a lot of ingredients! Cocoa helps improves cardiovascular health and studies show that it could even help fight cancer. Bananas are very rich in potassium and can reduce menstrual pains.

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Ingredients

  • 2 frozen bananas
  • 1 scoop Madre Labs CocoCardio OR 1 tablespoon of unsweetened cocoa powder OR 1 scoop of chocolate flavored protein powder
  • 1 packet of stevia
  • A few drops of cocoa bean extract
  • A few ice cubes
  • 2 oz. water or skim milk (50 ml.) (Give or take, depending on how good your blender is.)

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Directions

Put everything in your blender and blend together until it has a smooth consistency. If you don’t want it to be so thick, just add some more water or milk.

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Strawberry, Chocolate Protein Smoothie

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Craving something sweet? This is the perfect smoothie..it tastes like chocolate covered strawberries! Plus, its healthy and loaded with protein!

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Ingredients

1 cup frozen strawberries
1 scoop of chocolate flavored protein powder
1 packet of stevia
A few drops of cocoa bean extract OR 1 teaspoon of unsweetened cocoa powder
1/3 cup water or skim milk (Give or take, depending on how good your blender is.)

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Directions

Put everything in your blender and blend together until it has a smooth consistency. If you don’t want it to be so thick, just add some more water or milk.

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I hope you enjoy the smoothies!
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What are you waiting for? Hop over to Shannon’s! 😀
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And just an update to tell you guys,
You can now request sweet recipe makeovers here:
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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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(Almost Fatfree) Wholewheat Choco-nana Custard Cocoa Buns

I’m down with a high fever coupled with flu for the first time in 4 years. This sucks. Can’t concentrate enough do homework so I just have to sleep the pain away. 😦

Maybe a silly bear can cheer me up? 😀

And some cocoa buns too as well…

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Whole Wheat Cocoa Buns

No. of servings: 5

Adapted from: 《65℃汤种面包》

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Tangzhong preparation method:

Mix 20 grams of bread flour and 100 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

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Ingredients

For bread dough
  • 200g bread flour
  • 66g wholewheat pastry flour
  • 2 tbsp cocoa powder
  • 20g skim milk powder (optional)
  • 42g sugar
  • 1/2 tsp salt
  • 6g instant yeast
  • 40g whole egg
  • 85g warm water (about 35 degrees celcius)
  • 84g tangzhong
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Filling

Chocolate Banana Custard Jam

3 tbsp instant custard powder

(Mix till smooth.)

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Directions

Add all ingredients  into the mixer bowl of a stand mixer.

Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Divide into 50g portions and shape into balls.

Cover with cling wrap, let the doughs rest for 15mins.

Shape buns.

Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 30mins.

Bake at preheated oven at 170 degrees Celsius for about 15-20 minutes.

Remove from oven and let cool on wire rack

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 This post is going to YEASTSPOTTING!!!

Banana Bonzanza- Custard Banana Minis

Custard Banana Minis


Ingredients

(Dough)

Dough from Monkey bread 1  portion

 

(Topping)

Skim milk 8 tbs
Custard powder 2 tbs
Brown sugar 1 tbs

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Instructions:

In a small bowl, mix all topping ingredients to form a smooth watery mixture. To test, lift some with a spoon and drip them into the bowl to check if it does not drip in clumps but smoothly as would maple syrup.

Preparing the pan

Warm water 8 tbs (or more depending on size of pan)
Custard powder 4 tbs (or more depending on size of pan) + 1tbs

 


4. Mix the warm water and custard powder to form a thick mixture. Spread the mixture onto the bottom of the pan. Spread the remaining tablespoon of custard powder on the sides of the container (spread some applesauce before the custard powder if custard powder does not stick)To finish

Applesauce 2 tbs (or more)

 

6. Cut the dough into 20 pieces. Roll each small piece of dough into a small ball and place it on the prepared baking pan. Cover with a wet cloth and let rise for another hour in a warm place (I do it in an oven that has a large cup of hot water in it)

7. Drizzle the topping generously over the prepared buns after they have doubled in size again

8. Bake in a preheated oven for 25 minutes at 180°C.

9. You can drizzle the remaining topping if you are not yet sick of custard.

I’m submitting this to yeastspotting!