If you are viewing my cooking and baking blog, enjoyasimplelife.blogspot.com, for the first time or are a frequent viewer, I have not made many additional entries to the blog for quite some time. The reason for this is that I have made a move to a new home, and the cooking arrangements are not quite ideal at this time. There are additional reasons that should be resolved soon. When this happens, I will gladly post additional easy-to-follow, photo-illustrated entries that I am certain you will enjoy preparing for yourself and others. In the meantime, I have already published more than 1500 recipes on this website that you can have access to now at no cost to you except for your time and your own desire to try something new. To search for something of your liking, simply enter a word or group of words, such as shrimp, chicken, egg rolls, or dipping sauce, etc., in the search box in the upper left-hand corner or the Search This Blog at the very bottom of this page. Then click the magnifying glass search symbol or the word Search to the right of the word(s). Immediately, all the recipes I have in my blog that contain the word or words just entered will appear in the order they were posted.
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Lan
Bread for breakfast is the kind of sweet
bread more moist than ordinary bread. The sweet bread is often served on the
buffet table in combination with many oversized muffins, some rolls, and zucchini
bread. I like to make this bread for breakfast because morning baking can be
one of life's most pleasurable, rewarding feelings. The simple preparation always
wins out over elaborate staging, especially for guests in the house who can
experience the warm smell from the kitchen. This easy one-bowl recipe is the
kind of baking that I share in my blog most of the time because it is easy to
make and to clean up afterward. The sugar in this recipe can be changed to suit
each cook's personal taste. I use ripe bananas and raisins to add extra
sweetness to the bread instead of more sugar.
Ingredients:
1 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup coconut milk
1/3 cup melted coconut oil
3 eggs
3 ripe bananas
¼ cup nuts (optional, your choice)
½ cup raisins
1/4 tsp cinnamon powder
1 tsp vanilla
Equipment:
8” x 4” baking loaf pan
Parchment paper
Directions:
Preheat oven to 350°.
Cut parchment paper to fit the bottom of the
loaf pan and brush with coconut oil.
Combine flour, salt, baking powder, and
baking soda in a bowl and mix well.
Peel bananas and mash them with a potato masher and place in a bowl. Add the rest of the ingredients into the bowl. Use a handheld beater to beat the mixture until well mixed. Add the flour mixture in small batches and beat well.
Pour the batter into the prepared cake pan
and bake for 45 minutes, or until a toothpick inserted into the center comes
out clean.
Tip: I have pandan leaves in my garden. I use 5 leaves and blend them in
the blender with the coconut milk to extract the fragrance of the pandan leaves.
Drain them and get rid of the solid parts. This is optional because not many people
can get these fantastic leaves for baking. The bread will have a light green
color as the photo shows.
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