Made With Whole Wheat Flour
I have been out of the blogging radar for so long. As my friend, Katie, rightfully said, “blogging and summer just don’t seem to go together”. I fully agree with her because I have not posted anything new since the 16th of June. I sit back and try to wonder what I have been doing for almost two weeks but I can’t really tell you anything tangible. I guess it’s just the normal ups and downs of life and the usual changes we keep on experiencing within our families.
Last week my daughter graduated from Grade 8. You can imagine how all the Grade Eights in her school were so excited. They are finally going to high school. It was funny when the Principal reminded them that they are going to move from being the most senior (in Elementary School of course) to being the most junior in High School. The last day of school was filled with tears and hugs. You can visualize not being able to see your best friend on a daily basis as you used to, before. But as we always say “life must always goes on, for better or for worse, in happy or dull moments, in busy times and in times of vacation.
So much for the graduation stint and buddies and tear-filled-moments. Life must go on: so here I am, grudgingly trying to refocus my mind and get used to the blogging routine but I tell you it’s very hard. I have been at this post since morning. I hope I finally post it and get back to a blogging routine (it will probably, be a lazy routine) but a routine all the same!!!
Today I want to share with you a recipe for: Banana Strawberry Bread with Chocolate Chips, made with some wholemeal flour. The cake was very good, while it lasted. I hope you enjoy it, if you ever try to make it. To Canadians: wish you all a Happy Canada Day, to our buddies in the US, wish you the best of the summer holidays. Enjoy those special bonding moments while they last. HAPPY SUMMER HOLIDAYS TO ALL!!!!
Spread mixture into prepared pan (loaf tin). (I tried being fancy and arranged strawberries on top, but it didn’t work, they all sunk into the cake, don’t bother trying that.) Bake at 360°F (180°C) for about 50 minutes to one hour (I baked at360°F (180°C) for one hour). Stand for five minutes before cooling on wire rack.
Banana Strawberry Bread with Chocolate Chips
Preparation time: 20 minutes; Baking time: 50 minutes Makes: 8 slices
- 125g (1cup, 4½oz) all-purpose (plain) flour
- 125g (1 cup, 4½oz) whole wheat flour (I used Five roses specialty flour)
- 5ml (1 teaspoon) baking soda (bicarbonate of soda)
- 5ml (1 teaspoon) baking powder
- 125 g (½ cup, 4½oz, 1 stick +1 tablespoon) butter
- 5ml (1 teaspoon) vanilla essence
- 180g (¾ cup, 6½oz) sugar
- 2 eggs
- I cup mashed bananas (3 bananas)
- 1 cup chopped strawberries
- ½ cup chocolate chips
- Grease a 14cm x 24cm (5.5” x 9.5”) loaf pan, preferably with shortening (white shortening fat). Line the base and sides with parchment (grease-proof) paper.
- Cream butter, vanilla essence and sugar with an electric mixer until light and fluffy.
- Add eggs, one at a time, beat until combined.
- Stir in half the banana with half the sifted flour. Stir in remaining banana, and remaining sifted flour), stir until combined.
- Fold in strawberries and chocolate until just combined. Spread mixture into prepared pan. Bake at 360°F (180°C) for about 50 minutes to one hour. Stand for five minutes before cooling on wire rack. Serve with butter.
- **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation or publication, (from 125g to 13og to 155g per cup).
- Cup measures based on 1 cup = 125g flour so that would be the US cup of 240ml, not the Australian Cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the banana bread at 360°F (180°C) for one hour.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.