Doughverload: yogurt

Banana Chocolate Chip Crumb Cake

9:32 pm

Banana Chocolate Chip Crumb Cake
Adapted from Sally's Baking Addiction
Note: This recipe can be halved and baked in a 20cmx20cm square pan (8-9inch)
Serves 15 Prep Time: 20 minutes Baking: 50 minutes

Cake:
360g (3 cups) plain flour
3/4 tsp ground cinnamon
1 1/2 tsp baking soda
1 1/2 tsp baking powder
Pinch of salt
150g unsalted butter, softened at room temperature
190g white sugar
2 eggs
1 tsp vanilla extract
3 cups of mashed (very ripe) banana (about 5 medium bananas)
1/2 cup plain Greek yogurt

Streusel:
1 tbsp ground cinnamon
100g brown sugar
5 scotch finger biscuits, crushed
A handful of dark chocolate chips (to finish)

1. Preheat oven to 170 degrees C. Grease and line a 23cmx16cm baking dish with parchment paper, and set aside.
2. In a medium bowl, mix together the flour, ground cinnamon, baking soda, baking powder, and salt. Set aside.
3. With an standing mixer or hand-held electric whisk, beat the softened butter at medium speed for 2 minutes until light.
4. Add in the white sugar, and cream together for an additional 2 minutes at medium speed, until light and fluffy.
5. Add in the eggs, one at a time, beating briefly after each addition. Mix in the vanilla extract as well.
6. Add in the mashed banana and yogurt, and mix for a few seconds until the mixture has combined. It will be quite liquid-y at this point- that's okay.
7. Add in the flour mixture prepared in step 2 and mix at low speed until just combined. Do not overmix.
8. In a small bowl, combine the streusel ingredients: the cinnamon, sugar and crushed biscuits.
9. Transfer half the cake batter into the prepared dish. Top it evenly with half the streusel mix. Repeat with remaining cake batter and streusel.
10. Bake for approx. 50 minutes or until a skewer inserted into the centre of the cake comes out clean or with just a few crumbs attached to it. If the top is browning too quickly, place some foil over the cake at the 20 minute mark.
11. As soon as the cake is done and is removed from the oven, sprinkle chocolate chips on top.
12. Let the cake cool for 15 minutes before slicing and serving.

-Cake is good for up to 4 days sealed in an airtight container.

fruit

Quick One-Bowl 'Healthy' Strawberry Yogurt Muffins

11:45 am

I think a label like 'healthy' can automatically attract somebody to a kind of food or recipe, or alternatively, make them want to run away from it as quickly as possible. I don't think anyone is adverse to food that's a little better for us, but it's a shame that healthy can sometimes evoke connotations of 'expensive, obscure ingredients that I won't use more than once' and 'tedious processes that yield a tasteless product'.

As of yet, I haven't set out to make anything just because it's intrinsically 'good' for me, but it's always pleasant to know that sweet foods don't have to be laden with butter, sugar and chocolate to taste delicious - though you won't see me objecting to those anytime soon.

I'm always a bit hesitant to incorporate strawberries into baking because of their high moisture content (92%, same as watermelons), that substituting them in place of other fruits like blueberries and raspberries either doesn't work or requires a lot of tweaking of the other ingredients to compensate for all the extra water. Also, baked strawberries sometimes take on a gummy quality; they turn light pink and almost grey. I'm sure that description really inspired you all to rush into your kitchens and prepare your ingredients (!)

However, the added fruit here was just delightful, as was the simplicity of the process. All the ingredients are combined in one bowl, with the dry ingredients going in first followed by the wet. The strawberries are folded in carefully, and the mixture is complete. After you've divided the mixture into the muffin tin, place some additional chopped strawberries on the very top so they are visible after baking. Vegetable oil gives a lighter muffin compared to butter, and yogurt helps to keep it moist. I used natural Greek yogurt (0% fat), but other varieties such as vanilla, low, full-fat would work wonderfully.

Post-baking, the strawberries taste much more complex than they do fresh, almost as if they've been roasted.

This recipe makes six muffins. A smaller batch helps to control your portions if that is a concern, although everything in moderation is the key.

Note: I used a friand tin for these, hence the oval shaped muffins. That would've been fine if I realised that the muffins stick to paper cases a little bit and just buttered and floured the holes, but I didn't. Would recommend using a tin of your choice, well greased and without paper cases. Also saves you from trying to force a round case into an oval hole- kind of works, but not really. Kind of describes most things that I attempt \_(ツ)_/¯

Quick One-Bowl 'Healthy' Strawberry Yogurt Muffins

Prep: 15 min Cooking: 20 min Serves: 6

Ingredients

88g Self-raising flour

30g white sugar

1 large egg at room temperature

75mL of Greek yogurt (or any plain/vanilla low/full/no fat variety)

1 tsp vanilla extract

70g of fresh strawberries, hulled, and chopped into small pieces

Preheat your oven to 175°C. Grease and flour six holes of a standard 12-cup muffin tin (or a tray with 6 cups like mine).Whisk flour and sugar together in a large bowl. Create a well in the centre of the dry ingredients, before adding the egg, yogurt and vanilla into the well. Mix until the ingredients are just combined (do not overmix). Fold the strawberries into the mixture, reserving a few for the top. Divide the mixture into the muffin tin, about 1 heaped tablespoon per muffin. Press a few strawberry bits on top of the mixture. Bake for 15-20 minutes or until the muffins are golden. Allow to cool, and as an optional extra step, dust them with icing sugar to serve.

Banana Chocolate Chip Crumb Cake

Quick One-Bowl 'Healthy' Strawberry Yogurt Muffins

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