Healthy Banana Oats loaf (low sugar)

Banana bread is always the first choice of recipe when you have ripen banana! The smell of baking bread in the morning is just so refreshing.

And this recipe is a health version, as low caloric sugar is used here.

Make one 6 inches round cake
Prep Time: 15 mins
Baking Time: 30 mins



Ingredients:

Ripen Banana (Mashed)    1
Egg                                     1
Self Rise Flour                   1 C   or 1 C All purpose Flour + 1/2 tsp Baking Powder
White Sugar (Equal)          1 C
Butter (soften, unsalted)    50g
Milk                                   1/4 C
Oats                                   1/4 - 1/2 C
Vanilla Extract                   2 tsp


Instructions:


1) Preheat oven to 180C. Place baking sheet in baking pan, on bottom and the sides.

2) In a bowl, mix flour and sugar.

3) Add in butter, milk and beaten egg, mix well.

4) Add in mashed banana, then vanilla extract. Mix till combined.

5) Pour batter in baking pan, gently drop pan on table couple of time to allow air to escape from batter.

6) Sprinkle oats on the surface, bake till golden brown and insert comes out clean.

7) Dust icing sugar on top for garnish (optional).

  

Classic Lemon Meringue Pie

Lemon Meringue is  one of the fancy pies you can play with, the most fun part is playing around creating meringue topping. It can be as causal as dropping with a spoon or create a delicate piping drops or flowers. It is not as hard as it seems, once you get the hang of making the egg white meringue, it is pretty easy to bake a delicious pie in an hour.

Prep Time: 20 Mins (Using Store Bought Crust)

Prep Time: 30 Mins and 30mins for chilling (Made own crust)
Baking Time: ~15 Mins

Oven baking temp. 175C

Makes Two 5 inches Pie


Ingredients:

Lemon Fillings:

White Sugar            1/4 C
All-purpose Flour   1 Tbsp
Cornstarch              1.5 Tbsp
Salt                         1/8 tsp
Water                      3/4 C
Lemon Juice           1 lemon
Lemon Zest            1tsp
Butter                     1 Tbsp
Egg Yolk                2

Meringue Topping:

Egg White             2
Caster Sugar         3 Tbsp

Butter Crust: (Store-bought) or make from scratch 

Unsalted Butter, soften      1/4C, 55g

Cake Flour                         1 C, 125 g (can substitute with 2Tbsp all Purpose Flour with 2Tbsp  cornstarch for every 1C all Purpose Flour-- 1C minus 2Tbsp all Purpose flour + 2Tbsp cornstarch) 

White sugar.                         1/8C

Egg, beaten                        2 Tbsp

Salt                                     Pinch
Vanilla Extract                    1tsp, Optional

Instructions:

Butter Crust: 

1) Pre-heat oven to 175C. In a mixing bowl, mix flour, white sugar, salt. Add soften butter, blend till combined. 

2) Add 2 Tbsp beaten egg. Using hands to form a ball of dough. Don't need to kneed the dough too hard and long, Stop mixing when ingredients are well combine.  

3) Use food plastic warps wrap the dough, chill in fridge for at least 30 mins. The chilling will give the crust firmer texture, but time isnt allowed, this step can be skipped. While chilling, prepare lemon fillings. 

4) Roll dough on a flour dusted counter or on a food plastic wraps. Roll flat into about 3mm  thick and it's wide enough to cover the size of the pie pan. 

5) Grease Pie pan. Place a baking sheet on pan if wanted, its optional.  Place dough over pie pan, gently use finger tips to edge off dough on the side. If there is cracks, gently press crack to "stick" crust together. 

6) Use fork to poke holds on the surface of the crust to allow extra air to escape. 

7) Bake for 10 mins or golden brown.

 

Lemon Filling: 

1) In a mixing bowl, mix sugar, flour, cornstarch and salt. 

2) In a pot, heat under med heat, pour in lemon juice, hot water and lemon zest. While whisking, add in flour mixture. Keep stirring. 

3) Stir in butter and 2  egg yolk.

4) Keep stirring until it is just about to boil, turn off heat. 

5) Pour mixture in to pie crust. 

 

Meringue Topping:

1) Pour egg white in a mixing bowl. Use electrical mixer blend till foamy. 

2) Keep beating. Add caster sugar by 1 Tbsp at a time into egg white, until sugar is done. 

3) Keep beating till stiff peak forms. 

4) Spoon Meringue on pie, use spoon to create peaks. 

5) Bake in lower level in oven, adjust temp to 130c, bake till golden. Lower temp allow meringue to cook through without  over baking the surface. 

 

 

 

 

Leave a comment below if u have got any questions on this recipes or finding the right ingredients! Enjoy :) 

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Pecan Pancake Topped with Banana Ice-cream

Serving for 2, makes 6 small (4”) pancakes

Pancake is one of the easiest home-made breakfast or dessert choices, and the banana ice-cream which is made with fresh banana only, makes it a healthier option to go with the pancake, you gotta try it out yourself.

Ingredients:

   Pancakes

   Cake Flour, shifted   1 C

   White Sugar        2 Tbsp

   Baking Soda        2 tsp

   Egg               1 Large

   Milk               3/4 C

   Vegetable Oil        1Tbsp

   Pecan              1/4 C

   Maple Syrup/ Honey  For Serving

  Banana Ice-Cream

  Frozen Banana       1

Instructions:

  Pancakes:

1)     In a bowl, combine dry ingredients, cake flour, white sugar and baking soda together.

2)     Beat egg, add milk and vegetable oil in another bowl, mix well.

3)     Pour wet ingredient into bowl with dry ingredients, stir well until no lump formed.

4)     Heat non-stick pan in low heat, grease pan with vegetable oil.

5)     Use landler to pour a spoonful of pancake filling into pan.

6)     Flip pancake with bubbles are showing.

7)     Repeat until batter is done.

l     To make a perfect pancake with even browning, make sure not to put too much oil, and has to cook under low heat

8)     Served hot with syrup, butter, and pecan!

 

Instructions:

  Banana Ice-cream:

1)     Sliced banana in slices, put in freezer for at least 2 hours.

2)     Blend frozen banana in a blender or processor until smooth. (Add in pecan for preference)

3)     Served immediately, or re-freeze if necessary.

Tips: To see if the temperature of the pan is hot enough for pancake, can pour tbsp of batter to test.  

--> When bubbles appear, it is good to flip.

--> When too much oil is added in the pan, pancake will turn into shown on the right.

  

Easter addition: Bunny Cream Cheese Cupcake

    Since I have some cream cheese leftover, I thought I would try baking cream cheese cupcake. One thing that I noticed between a yellow (butter) cake than a cream cheese cupcake is that the latter gives a denser texture, but yet moist. Cream cheese cake gives more flavour and amour as well. The cream cheese I used in this recipe was plain cream cheese.  It would be an interesting experiment using flavoured cream cheese such as strawberry cream cheese in this recipe.

 

Time: 30 minutes + baking time

Servings:    8 cupcakes

 

Ingredients:

Butter                          90 g / 6 Tbsp

Plain Cream Cheese  90g   / 6 Tbsp
Icing Sugar                  2/3 C
Vanilla Extract            2 tsp
Egg                               2
Self-Rising Flour         1/8 C
All-purpose Flour      ½ C

Instructions:

1)      Pre-heat oven to 350 F, prepare muffin pan with greased muffin paper cup

2)      In a big bowl, mix butter, cream cheese, egg, vanilla extract and icing sugar, using electrical mixer, beat until fluffy.

3)      Add flour into mixture, blend well

4)      Pour spoonful mixture into each cups

5)      Bake till golden brown or when insert come out clean

 

Variation:

Add chocolate chips, shredded coconut into mixture before adding flour for personal preference.