A few weeks (if not months ago), I was completely inspired by an instagram post that I saw of Finla Noronha (another Belgian based food blogger with the blog “My Kitchen Treasures” which isn’t active in the blogasphere anymore – but I do recommend following her on instagram for drool-worthy food images)…
I found the recipe via google using *self raising* in my search as I have run out of normal cake flour (seriously???) on a recipe website called Naïve Cook Cooks => recipe here , however I omitted the orange butter!
It was super easy to make but my only negative comment is that by day 3 it was a bit like a stale scone… but nothing that 10 seconds in the microwave couldn’t fix 🙂
Orange Chocolate Chip loaf
3/4 cup of milk
3/4 cup yoghurt
1/3 cup sugar
1/4 cup orange juice
2 eggs, slightly beaten
1 Tablespoon orange rind
3 cups self raising flour
1 cup mini chocolate chips
- Mix together milk, yoghurt, sugar, eggs, orange juice & zest
- Add flour & mix well
- fold in chocolate chips
- Pour into a greased loaf tin
- Bake for 40-45min at 190C
2016 was a crazy busy year (you can read our overview here) and 2017 has started off with a whole lot of *new-ness*… New apartment, newly fitted kitchen (still waiting for the scratched counter top to be replaced and the subway tiles to go up between the counters as a backsplash) and a new car!!
But obviously the most important in terms of this blog is the new kitchen… and a new oven (brand spanking new!!) which obviously needed to be tested. So we baked a Banana Yoghurt Loaf out of the *Recipes from the Royal Kitchen* cookbook by Heilie Pienaar (South African food stylist).
Easy to make and probably ranks up there with the best of the banana bread loaves that I have ever made! And still moist and delicious on day 3 if it lasts that long!
Would I make it again? YES
Banana Yoghurt Loaf
2.5 cups cake flour
4 teaspoons baking powder
1/4 teaspoon salt
80g butter (room temperature)
2 eggs, beaten
1 cup sugar
1 cup plain yoghurt
3 large bananas, peeled & mashed
- Sift flour, baking powder & salt
- Rub in butter with fingertips to make a fine crumb
- Beat eggs & sugar together
- Add yoghurt to wet mixture
- Add wet mixture to dry ingredients
- Fold in mashed bananas until combined
- Bake in a grease-proof lined loaf tin for 50min at 180C
I have to apologize for the radio silence over the last few weeks… and give a little explanation.
The month of March saw some very disturbing occurrences in Brussels, Belgium (the city where we live)… with bombs exploding at Zaventem (Brussels) Airport as well as one of the Metro stations near the EU Buildings (Maalbeek). This left most inhabitants a bit shell shocked. We all put on our best & bravest face and tried to continue our day to day activities as much as possible, so as not to let the terrorists win with their *fear* tactics … but deep down inside, we were all hurting. For the senseless loss of life, the realization that this was happening in our own city and that no place on earth was ever truly safe… even if the army and police presence was everywhere we turned since the Paris attacks in November 2015.
Normally, I would turn to my kitchen for a bit of therapy… cooking or baking has always calmed me down and of course… eating – but instead, I spent more time with HIM & Little Miss… we headed an hour outside of the city for a little staycation around the Easter weekend. Plus, both Little Miss and I spent a good portion of the month sick (her with Gastro… poor thing… and me with a pretty intense bout of flu that still had me coughing & spluttering 5weeks down the track).
But now… the dust is starting to settle… not only are the inhabitants of the city continuing on with their lives, but even Brussels airport has re-opened with flights departing & arriving since Sunday 3rd April 2016 (even if the whole airport process is more complicated and requires travelers to be there 3hr before their flights) – and I decided it was high time that I got my “a” back into “g” (ass back into gear) and started sharing more food related posts again.
This Buttermilk Banana Loaf recipe was adapted from “I am baker” and proved to be easy to make as well as easy to eat. It was less *banana-ish* than my normal loaves, and the inclusion of buttermilk was minor. But still… a definite make again.
Buttermilk Banana Loaf
1/2 cup of butter (softened)
1 and 1/2 cups of sugar
2-3 large bananas (mashed)
1/4 cup of buttermilk
2 teaspoons vanilla essence
2 cups all purpose cake flour
1 teaspoon baking powder
1/8 teaspoon bicarbonate of soda
pinch of salt
- Sift together dry ingredients (flour, baking powder, bicarb & salt)
- Cream butter & sugar together
- Add eggs to sugar/butter mixture one at a time, beating between each addition
- Mix in buttermilk & vanilla essence until just combined
- Slowly fold in the dry sifted mixture
- Mix until just combined and then also fold in the mashed banana
- Pour in a greased loaf pan
- Bake for 50-60minutes at 180C