Chocolate Chips Bun

Using the recipe I baked recently for the Hot Cross Buns and the balance toppings from them, I decided to modify the recipe by changing it to chocolate chips. Hoping that these buns would attract the girls more.

 To make the chocolate dough, I had added 1 tsp of chocolate emulco and added some chocolate chips to the dough. But I would suggest to add tne chocolate chips into the dough ONLY after the 1st proofing as we would need to knead on the dough before and after the 1st proofing. Otherwise the chocolate chips would melt a little and it would be rather unmanageable.

 As you could see in my picture below, I had added the chocolate chips before the 1st proofing and ended up with the uneven round dough.

 Fortunately, some of the "round" dough did proofed up a little nicer than the rest...hehehe....

Using the balance topping, I had also used about 1 tsp of chocolate emulco. Piped it around the dough.

  And here, specially chosen the most decent looking chocolate chips bun I had baked tonight.

These buns did not really captured my girls' attention except for Nat. She said it was delicious. And surprisingly, hubby told me it was great and he had asked me for another one... As for me, I did liked them as well.

These buns were soft and with the chocolate chips too..., yum yum yum...:))

Using the same recipe from the Hot Cross Buns with my own modifications.

Ice-Cream Cone Cupcakes

It was already about 9pm last night but Mimi had asked me to make thse ice-cream cone cupcakes we saw recently. So we made them and the girls waited patiently for them till about 1130pm.

 In the end, Mimi didn't finished it, probably it was too rich for her as she had only eaten the Hershey's Chocolate Frosting. Nat on the other hand, happily finished up hers. For me, I preferred the butter cake inside the cone...

 Nevertheless, these made a pretty little treats for all the children. I'm sure all of them would fanxy one of them. You may wish to use any cake recipe and decorate as desired. 

♡♡ Have lotsa of fun with them and your kids♡♡

"Gingi" in my Pound Cake

I have a "Gingi" in my pound cake.. How about that???

Well, when I asked hubby to take a look at my cake.., I asked him, "Isn't this cute???"

So he replied me and asked me what was that? A star??? I told him, it's Gingerbread Man.. But he insisted that it looked more like a star instead of Gingerbread Man. So I decided to give "Gingi" a little makeover for photography purposes.. LOL...!!!! I gathered, I probably should have started with a heart shaped first before I became that adventurous...:-p

So this was what we need...

A chocolate pound cake. But you could do up with any flavour or colors that you preferred.

Cut them into your desired shapes using a cookie cutter.

You may wished to keep the leftover pound cake for making a cake pop???

I had spread some batter on the bottom of my baking pan, so that "Gingi" will stay in place. Once you had lined up the cutted cakes, topped the baking pan with the rest of the batter.

Here, another new loaf of pound cake with a surprise awaiting for you...

Ta-da...!!!!

"Gingi" is here!!!
As mentioned in the earlier part, hubby said it did not look much like "Gingi", so there's the makeover for it.

Looking sooo much better, wasn't it??

It was pretty much fun doing these pound cake.

But Mimi here, on the other hand, preferred only the deco sugar bits and eating ONLY the "Gingi" part...

-_-"

You may wish to use any pound cake recipe. As for me, I had used OKASHI's pound cake recipe.

Recipe as adapted from OKASHI
(yields 2 x 2"x7" rectangular loaf)
Ingredients:
150g top flour
(I used raising flour and omitted baking powder)
1/8 tsp baking powder
150g icing sugar
150g unsalted butter
1/8 tsp salt
3 eggs, lightly beaten
1 lemon zest

Method:
1. Preheat oven to 170C. Sift flour and baking powder together twice.
2. Beat butter, icing sugar and salt together in an electric mixer until light , fluffy and pale. Takes about 10 minutes.
3. Add flour and baking powder mixture and fold through completely using a spatula. Surface of the batter should be smooth and glossy.
4. Pour the batter into the prepared loaf tin and bake for about 50 minutes.
5. When the cake is done, remove it from the loaf tin and place on a wire rack to cool. Wrap with cling film before storing.

Sour Cream - Blueberry Crumb Cake

"Sour cream and lots of butter make the cake tender and moist and offset the bold, tangy flavor of gleaming fresh, juicy blueberries. A crunchy cinnamon-infused crumb topping cloaks the cake, adding a buttery caramel flavour"

And yes, as described by Tish Boyle, these cakes had a crunchy top and they were really moist and tender. A quite unusual combination but they were quite welcomed by us... hehehehe...

I had replaced the sour cream with low fat yoghurt as my yoghurt was expiring soon, and this also explained why I had attempted this bake... Oopsie...hehehehe... I had also reduced the sugar level if you do not wish your cake to be too sweet like me.

Recipe as adapted from The Cake Book by Tish Boyle

Yeilds a 9-inch square cake

Ingredients:

Crumb Topping

121g all purpose flour

50g caster sugar

80g firmly packed dark brown sugar

1 tsp ground cinnamon
1/8 tsp salt

100g unsalted butter, melted

In a medium bowl, stir the flour, sugar, brown sugar, cinnamon and salt until well blended. Add the melted butter and mix with the fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.

Sour Cream Blueberry Cake

181g all purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

142g fresh or unthawed frozen blueberries

242g sour cream

1 1/2 tsp vanilla extract

142 unsalted butter, softened

200g sugar

2 large eggs

1. Position a rack in the center of the oven and preheat the oven to 175C. Butter and flour the bottom and sides of a 9 inch square baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt until well blended.

3. In another bowl, toss the blueberries with 1 tbsp of flour mixture until the berries are coated; set aside. In a small bowl, whisk together the sour cream and vanilla extract; set aside.

4. In the bowl of an electric mixer, using the paddle attachment, beat together the butter and sugar at medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the side of the bowl as neccessary. At low speed, beat in the flour mixture in three additions, alternating it with the sour cream in two additions. Using a rubber spatula, fold in the blueberries. Scrape the batter into the prepared pand and smooth the top with a spatula.

Sprinkle the crumb topping evenly over the batter, breaking up any large lumps with your fingers.

5. Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes. Place the cake in the pan on a wire rack and cool completely.

6. Cut the cake into squares and serve from the pan.

"PPPC" - Perfect Plain Pound Cake

Never would I have expected that these pound cakes were so delicious.

We were all in a big treat. I had KIV this recipe from The Cake Book by Tish Boyle and finally took it out to try.. Yes!!! Absolutely one pound cake you would love as much as we did.

 It was similar to the usual butter cake we had baked but these pound cakes had an extremely soft and moist texture... What a pleasant surprise from this bake.... Hubby had eaten 2 of them and he said it was very nice...So did the gals...

Plus, I had also bakes these pound cakes in my new pan, 12 mini square pan...

I loved my new pan too!!! The batter was just nice for these 12 minis. It made the pound cake a fuss-free plus no crumble mess... And also, a just-nice portion for each person...

Don't they looked so pretty in little squarish bites???

Well, I think I will reduce my sugar amount as I thought they were a little too sweet for me.

Otherwise, it was definitely the "PPPC"!

Recipe as adapted from The Cake Book by Tish Boyle

Ingredients:

225g unsalted butter

250g caster sugar

1 tsp finely grated lemon zest

1 tsp finely grated orange zest

4 eggs

1 tsp vanilla essence

200g cake flour (I use top flour)

1/4 tsp baking powder
1/4 tsp salt
80ml heavy cream (I use yoghurt)

Method:

1. Sift together the flour, baking powder, and salt into a medium bowl. Whisk to combine well, and set aside.
2. In another mixing bowl, cream the butter on medium speed until very creamy, about 2 minutes. Gradually add in the sugar and beat at medium-high speed for about 4 minutes. Reduce the speed to low and add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occassionally. Beat in the citrus zest and vanilla extract. Add in the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions and mixing just until the flour is incorporated. Scrape the batter into the prepared pan and smooth the top.
3. Bake the cake in a preheated oven of 325F for 60-70 minutes, until a cake tester inserted into the centre comes out clean. Place the cake pan on a wire rack and let it cool for 20 minutes.
4. Unmould the cake and cool completely, right side up, before slicing.

Hershey's "Perfectly Chocolate" Chocolate Cupcakes with Hershey's Chocolate Frosting

Happy Happy Sweet 2nd Birthday to Bake-Along.

Time flies and it had been 2 years unknowingly. Getting to know the wonderful hosts, Lena, Joyce and Zoe and the other bakers whom had baked along with us. I must say from this, I had learnt many more cakes that everyone had shared. 

Thank you to all and our Bake Along hosts for all these wonderful recipes, attempts and most of all, company:))

So here we have along with the Bake-Along 2nd Year Anniversary, a "Perfectly Hershey's Chocolate Chocolate Cupcakes with Hershey's Chocolate Frosting.
I realised I had some cocoa powder in my office desk and "it" caught my attention with its this recipe from Hershey's Cocoa box.

Basically this is just a mix in everything recipe. I made a messed as I had poured 1 cup of oil instead of half cup.. So no choice, I had to prepare another portion to balance it. BUT, I messed up by putting half flour.. Anyway, somehow or rather I did made it right.. But getting a very watery consistence batter was what I had gotten and I was quite skeptical about it.

So these were how my "cupcakes' looked like and though they looked abit "ugly", they tasted fantastic!!!

It had a steamed cake texture, soft and moist, very unusual from the cupcakes that we would usually baked.

And after some "makeover", they looked much prettier. These chocolate frosting were also made with Hershey's Cocoa...And I must say... they were great!!!! They were simply heavenly chocolate!!!!

These moist chocolate cupcakes had all thumbs up from everyone!

So... lets not wait no more!!!!

Try them and you will know what I mean...hehehehe...

Recipe as adapted from the Hershey's Cocoa Box :-p

Hershey's "Perfectly Chocolate" Chocolate Cupcakes

(measurements in brackets are in my own modifications)

Ingredients:

2 cups sugar (256g)

1 3/4 cup all purpose flour (224g)

3/4 cup Hershey's cocoa (96g)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk (236ml)

1/2 cup vegetable oil (114ml canola oil)

2 tsp vanilla essence

1 cup boiling water (236ml)

Method:

1. Preheat oven to 350F (175C).

2. Combine all dry ingredients in a lagre bowl. Add eggs, milk, oil and vanilla essence and beat on medium speed for about 2 mins. Stir in boiling water (batter will be thin). Pour into cupcake cases about 2/3 full.

3. Bake for about 22-25 mins or until a wooden pick inserted in the centre comes out clean. Cool for 10 mins before frosting.

Perfectly Chocolate Chocolate Frosting

(for about 30 cupcakes frosting)

Ingredients:

1 stick butter (113g)

2/3 cup Hershey's cocoa (I use abt 50g for half frosting portion)

3 cups powder sugar (384g)

1/3 cup milk (79ml)

1 tsp vanilla essence

Method:

Melt butter. Stir in cocoa. Add in powdered sugar and milk, beating at medium speed to spreading consistency. Add more milk if needed. Stir in vanilla essence.

So come along and join us with our Bake Along Hosts: Lena, Joyce and Zoe and the other bakers in this cupcake theme. :-D

Tres Leches Cake - Bake Along #43

Wait for me again....!!! Almost late but good enough just before the deadline... I had bought a new oven on Saturday and I was very thrilled as I had wanted to try baking this cake with it. But one of the oven "leg" had came come and I need to get the whole oven changed...:((

I have never known of this cake until I saw the bake theme for Bake-Along #43 by Joyce, Lena and Zoe.

Tres Leches Cake - A classic Latin American sweet is a light white cake soused with rum-flavoured milk and cream concoction and topped with dramastic swirls of meringue frosting served in squares.

 I had seen the rest of the bakes by the other members and seeing the light, soft, moist and milky texture made me want to attempt this bake.

 It was quite a great choice for a dessert as it was really sweet, even though I had cut down the sugar level. It had a similar cake texture like those baked cheesecake. Hmmm but I wouldn't fancy them too much due to the overly sweetness of its whole cake and milkness:-p 

Frosted with white chocolate topping made them heavenly sweet.

I was actually rushing for time to go for our Sunday Movie Treat  of Ironman 3. Hubby was rushing me and I was in a panicky stage... My cake wasn't cooled well for 10 mins. I quickly put in the cake into a bigger container and poured the soak onto the cake. I gotten a little worried as I saw Joyce, Lena and Zoe's cake had soaked up the milk mixture whereas mine was "floating"... 

Not enough time... my whole plattoon was waiting for me... I quickly poured in the milk mixture and refrigerate the cake, grabbing my recipe along as I dashed out of my house. I realised I hadn't poked the holes at the side of the cake:-p So I am not totally sure if the milk mixture had been totally absorbed by the cake... What a sotong I am...

Nevertheless, this cake still tasted very well though I personally will preferred them plain as what it was. What about you.

Recipe as adapted from The Cake Book by Tish Boyle

Ingredients:

200g cake flour

1 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

113g unsalted butter

143g firmly packed light brown sugar(i use 100g)

180ml milk

1 tsp vanilla essence

4 large egg whites

1/4 tsp cream of tartar

50g sugar

Method:

1. Sift the flour, baking powder, cinnamon and salt in a bowl. Whisk to combine and set aside.

2. Beat the butter and brown sugar at a mediym-high speed until light, about 2 minutes. In a small bowl, combine milk and vanilla essence. At a low speed, add the flour mixture to the butter in 3 additions, alternating it with the milk mixture in 2 additions.

3. In a clean bowl, beat the egg whites until foamy. Add cream of tartar and beat at mediym high speed until soft peaks begin to form. Gradually beat in the sugar and beat at high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Scrape the batter into the greased pan and smooth it into an even layer.

4. Bake the cake for 30~45mins until a toothpick inserted into the centre comes out clean. Cool the cake in pan on a wire rack for 10mins.

Meanwhile, make the Tres Leches Soak:

180ml light cream

One 12-ounce evaporated milk

One 14-ounce condensed milk

45ml dark rum

1 tsp vanilla essence

In a large mixing bowl, combine all ingredients. After the cake has cooled down for 10 mins, using a toothpick, pokes holes all over the cake at 1-inch intervals, going all the way down to the bottom. Slowly pour all the soak over the top of the cake, covering it completely. It will seem like a lot of liquid; the cake should be "floating". Refrigerate the cake for at least 2 hours, or overnight.

As for the frosting, you may wish to use as desired:)

Do join along with our hosts; Joyce, Lena and Zoe and other members whom had joined us as well :))

(Sorry Hosts, I cant link up to you as I posting this using my phone:-p  Pardon me...:)

■Pioneer Woman Cinnamon Rolls■ Yummy Yum Yum ■

Yummy Yum Yum!!!

I am in for a big treat!!!!

These Pioneer Woman Cinnamon Rolls were really FANTASTIC!!!

Being a bread-idiot as usual, I hadn't been much successful in baking 90% of the bread attempts. Do not ask me why, I am as ??? as you are... I have seen many people baked wonderful, soft & delicious bread, but just not me... Probably it is just me.. hahahaha....:-p

I came across these Pioneer Cinnamon Rolls some where, but I can't remembered exactly where, but for sure, I had landed in The Little Teochew, and then Pioneer Woman Cinnamon Rolls.

However, these Pioneer Woman Cinnamon Rolls were really great as no kneading was needed.. And that's is just what I wanted. Even though no kneading was needed, I still had a little hiccups of rolling the dough somehow.. OK OK, I know, it was REALLY just ME!!!
I was supposed to spray the rolls before baking them, so as they would not become too dry. However, I did not have the water sprayer, so ended up a little too dry on my cinnamon rolls.

These are the rolls before and after bake.

As you could see, I did not manage to roll up nicely, and end up a little "off" the "rolls" shapes.

After the make-over with the lemon icing, these rolls looked pretty good, weren't they??

These rolls had a very soft-like bread texture and I was really impressed with them...!!!

Warning!!!!

These Cinnamon Rolls ARE DANGEROUS as they are very additive. You just can't help popping in one roll after another.

Unfortunatley, only my helper and myself were enjoying these rolls.

The big boy & the 3 girls were hiding as far as they could from these rolls:-D

For Pionner Woman Cinnamon Rolls notes, please click HERE

Recipe

(Adapted version from The Little Teochew)

(with my own measurements in blue)
1 1/3 cup whole milk (315ml)
1/3 cup vegetable oil (75ml canola oil)
1/3 cup caster sugar (45g)
1 1/2 tsp dry yeast (instant yeast)
2 2/3 cups plain flour (+ 1/3 cup) (340g + 45g)
1/2 tsp baking powder

1/3 tsp baking soda
1 tsp salt
100g unsalted butter - melted 

1/2 cup brown sugar (100g)
Adequate Cinnamon powder 

Sultanas, as desired

Method:1. Mix the milk, vegetable oil and sugar in a pan.
2. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.
3. When the mixture is lukewarm to warm, but not hot, sprinkle in dry yeast. Let this sit for a min.
4. Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
5. Add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture together. At this point the dough will be quite sticky, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two. This will give you a firmer dough. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.
6. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape.7. Drizzle melted butter over the dough. Now sprinkle sugar over the butter followed by a generous sprinkling of cinnamon powder and sultanas.
8. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
9. Cut the roll to approximately 1 inch thick and lay them in a greased baking tray. Leave a little space in between the rolls for them to rise.
10. Let the rolls rise for 20 to 30 mins or until they look bloated, then bake at a 180℃ pre-heated oven until light golden brown, about 20-25 mins.

Enjoying our cloudy & rainy weekend with homebaked donuts♡

What are you baking this weekend?

We are having homebaked donuts at home on a cloudy & rainy day.

This time, I am trying a new baked donut recipe from my new recipe book I bought from Taipei.

 Yes, it is delicious and we..., especially the girls loved them very much.

It had a cake-like and soft texture, unlike the ones I had previously tried.

 Needless to say, these girls were very excited as they get to decorate their own donuts.

They were having lots of fun when decorating and eating the deco bits as they went along.

 From an original baked donut to a "dressed-up" donut...

How about that???

And the ones Mummy did verses tne ones the girls' did...

Of course, mummy's ones looked better. But I must say for this time, the girls had did a pretty good job in their deco.:)

Here is the recipe as adapted from

慕斯甜甜圈&烤甜甜圈 by Sachi

Ingredients:

(Yeilds about 25 mini donuts)

160g plain flour

1 tsp baking powder

(A)

1 egg

1 egg yolk

85g sugar

1 1/3 tbsps honey

Pinch of salt

70ml milk

35g unsalted butter

1 tbsp canola oil

Method:

1. Grease the donut pan and set aside.

2. Seived the flour & baking powder 3 times and set aside.

3. Melt the butter and oil using double boil method. Set aside to let it cool completely before use.

4. Whisk (A) in a mixing bowl until you get a pale light color. Add in the milk and mix well. Add in tne melted butter & oil into the batter. Mix well. Finally, add in the seived flour and mix until well corporated.

5. Pour the batter into a piping bag and pipe into the greased donut pan.

6. Bake in a preheated oven of 200C for about 12~15 mins.

(I prefer to bake it for 10mins, toss the donuts to the other side and let it bake for another 5~8mins)

7. Let it cool for about 1 min in the pan before tossing them out.

8. Decorate your donuts as desired.

Have fun!!

Deep Chocolate Pound Cake - Bake Along #42

.A chocolate cake is always a favourite for the girls. Topped with lots of chocolate chips on it plus a deep chocolate color. How would this pound cake fare with my 3 little testers???

Well, I guess it is 1 out of 3 testers, Nat, liked this deep chocolate pound cake. Perhaps it is not too sweet as Nic had commented. Mimi just took a small little bite and shoke her head... 

How like that????

 For me, I had halved the recipe and made abt 2"×7" size pound cake. Besides that, I had also cut down quite a fair bit of sugar. As I had read from Joyce & Lena that the honey taste was too overwhelming, I had went slow with just a merely 1 tbsp of honey.

This pound cake had a very thick amd dense texture, no wonder the other 2 girls do not like them. As for hubby and myself, though the pound cake wasn't sweet, we thought it tasted quite alright and we should be a little healthier by eating a lesser sugar cake...hehehe...:))

Recipe as adapted from Bon Appetit Desserts

Ingredients:

(With slight modifications)

280gm top flour

1 tsp baking powder

3/4 tsp salt

1/4tsp baking soda

1/2 cup yogurt/sour cream(125g)

1/2 cup whole milk(120ml)

1/4 cup unsweetened cocoa powder(32g)

1tbsp honey

2-3 tbsp boiling water

1/2cup sugar(65g)

113 gm unsalted butter, softened

2 large eggs

1/2 cup mini semisweet chocolate chips(75g)

Method:

1. Position rack in the center of oven, preheat to 350F/175C. Lined a 9"x5"x3" loaf pan.

2. Whisk flour, baking powder, salt and baking soda in a medium bowl. 

3. Whisk yogurt and milk in another small bowl. 

4. Sift cocoa powder in another bowl and whisk in honey and boiling water until smooth. Cool completely.

5. Using electric mixer, beat sugar and butter in a medium bowl until light and fluffy. Beat in 1 egg at a time, occasionally scraping down sides of the bowl. Add cooled mixture, stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with yogurt/sour cream mixture in 2 additions each until just blended. 

6. Stir in chocolate chips.Transfer batter to prepared pans, smooth top and bake until tester inserted comes out clean, about 1 hour.

Do join Joyce, Lena & Zoe in this Bake Along and other bakers who had try this challenge as well:)) Have fun:))

Banana Nut Bread - Bake Along #40

Wait for me... Wait for me...

Finally bake the Banana Nut Bread in time to join in the Bake Along #40.

I think recently I had been baking quite a lot of bananas recipes and I really enjoyed tasting them.. Oops, but I think I have to go on a diet...hehehehe

Instead of using butter, I had replaced it with canola oil.

This bread still turned out very light and moist, a really bread texture.
I had halved the recipe and baked in a 2.5" x 7" rectangular tin and a little small little cuppie as you can see in the pictures above & below. We do quite like this Banana Nut Bread.

But should I classify this Bread under Bread or Cake???

Banana Nut Bread (The Williams Sonoma Baking Book)

makes one 9 by 5 inch loaf

(I have halved the recipe and replaced the following in brackets)

95gm unsalted butter (40ml Canola Oil)

170gm sugar (65g sugar)

280gm mashed bananas (150g bananas)

3 large eggs, lightly beaten (1 1/2 egg)

125ml buttermilk (65 ml milk)

2cups plain flour (125g flour)

1tsp baking soda (1/2 tsp baking soda)

1tsp baking powder (1/2 tsp baking powder)

1 tsp ground nutmeg (1/2 tsp cinnamon)

1/2 tsp salt (1/4 tsp salt)

100gms walnuts (Chop coarsely) (50g walnuts)

How to bake:

1. Preheat oven to 180C. Grease and lightly grease a 9x5 inch loaf pan.

2. In a stand mixer fitted with paddle attachment, beat together the butter and sugar on medium speed until creamy, about 1 min.

3. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat until just combined.

4. In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

5. Pour the batter into the prepared pan. It should be no more than two thirds full. Bake until the top is dark golden brown and dry to the touch, about 55-60minutes.

6. A cake tester inserted into the center of the cake should come out clean. Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let cool completely.

(As I had replaced the butter with oil, I had mixed the milk & sugar, stir to get the sugar a little dissolved. Add in the egg, oil and banana, stir till corporated. Add in all the sieved flour mixture. Stir well to get a smooth, lumpy batter)

Storage tip: Wrap the bread tightly in plastic wrapper and can be store in the refrigerator for up to 5 days.

Do hope along to our host of Bake-Along: Joyce, Lena & Zoe's blog & rest of the bakers whom are joining us in this theme. Have fun:)