Banana Cake with rolled oats

Gong Xi Fa Cai!

CNY is almost over and CA1 Term assessments are round the corner. So, we are again... all grounded at home.

To cheer everyone up abit, I decided to whip out my recipe book to bake this moist banana cake (or bread some may call it).  

Banana Cake. Yums!

Moist and flavourful

This is a super easy recipe. You don't even need a mixer to combine all ingredients. 

Dry ingredients combined

Size of the bananas I used

Just mix the wet and dry ingredients together with a spatula and voila!

Batter ready to pop into the oven

The boys loved it. The hubs gave a thumbs-up. The helper said it's very nice. This recipe is definitely a keeper! 

Now I know what to do when I have bananas to clear. Will try out with wholemeal flour and add Chia seeds or walnuts the next time. 

Recipe adapted from Diana Gales

Ingredients

Dry

• 188g plain flour, sifted
• 150g raw sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 45g rolled oats (can increase amount to your liking)

Wet

• 120g butter, melted
• 180ml milk 
• 1 large egg
• 2 medium size bananas, mashed

Method

1. Whisk together all dry ingredients in a large bowl.
2. Whisk together all wet ingredients in another bowl until well combined.
3. Add the wet ingredients to the dry ingredients. 
4. Gently fold until combined. Be careful not to overmix.
5. Pour the batter into a lined 9x5 inch loaf pan.
6. Bake in preheated oven at 170 deg for 55 to 60mins or until an inserted skewer emerges clean.
7. Cool the cake in the pan for 10mins before transferrig to a cooling rack to cool completely.

Note

• Reduce milk to 120ml if you prefer a drier cake
• Adjust the baking time according to your oven

Soft Milk Buns

Finally had time to try out this milk bun recipe shared by Nasi Lemak Lover, using overnight sponge dough method. 

Soft Milk Buns

Instead of kneading by hand or using mixer, I used my trusty breadmaker. Texture of the buns was soft, everyone liked it.. but there is still much room for improvement before I can attain the same standard as Sonia.

Round shaped dough (60g each)

Proofed and ready to go in the oven

Fresh from the oven

Soft pull-apart buns

Recipe (using Panasonic Breadmaker)

Overnight sponge dough
Ingredients
- 215g bread flour
- 125ml cold milk
- 1/2 tsp instant dry yeast

Method
1. Mix all ingredients together to form a dough.
2. Cling wrap the dough, keep in an airtight container.
3. Chill in fridge for min. 12 hours
(Dough can be kept in fridge for 7 days)


Milk Buns Recipe
Ingredients
- 1 portion of overnight sponge dough
- 90g bread flour
- 60g sugar
- 30g egg
- 1/2 tsp salt
- 1 tsp instant dry yeast
- 1 tbsp cold milk
- 45g butter

Method

1. Tear the sponge dough into small pieces
2. Add all ingredients (except yeast and butter) into the bread pan
3. Add yeast in the yeast compartment
4. Select Menu 9 for dough cycle 
5. Press Start
6. Add butter into the bread pan few minutes after yeast is dispensed (about 45min remaining time)
7. Leave the dough in the breadmaker for 10mins after the cycle ended
8. Remove dough from bread pan
9. Punch down the dough to expel air
10. Divide the dough to 9 portions (60g each) and shape into round balls. 
11. Place dough in a square pan, cover with damp cloth.
12. Proof for another 30-45mins.
13. Bake at preheated oven at 170 deg for 20mins