Banana Walnut Blueberry Yogurt Loaf – Delishar

My girls asked me to bake them something with bananas after we got back from the USA. I looked at my pantry and found a pack of walnuts sitting there calling out my name. Grabbed the 3 over ripe and neglected bananas sitting sadly on the counter-top, then off to my tiny kitchen.

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I usually stock some yoghurt in my fridge as a quick breakfast or snack. So why not add some in my bake to keep it nice and moist?! Happily, I opened up my fridge door but to my dismay, I’m out of plain or greek yoghurt! What I had left were nata de coco, aloe vera, and blueberry yoghurt. It was a no brainer to grab the blueberry, since blueberries and bananas usually go well together.  

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The house smelled so heavenly as the loaf cake was baking in the oven. My girls kept asking if it was ready, and if they can sneak a little bite. The blueberry yogurt flavoured the cake very subtly, not over powering the fragrance of the bananas. The cake turned out moist and light, with lovely walnut for a little crunch. This recipe turned out to be one of the best banana loaf cake I’ve made! Another super simple one bowl, mixer-free recipe for the win! 

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Banana Walnut Blueberry Yogurt Loaf

Delishar

Makes a 9×5 loaf

  • 3 over ripe bananas mashed
  • 1 1/2 cup 192g plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/4 tsp ground nutmeg
  • 1/2 cup 75g coconut sugar
  • 2 large eggs room temp
  • 1/4 tsp salt
  • 1/2 cup blueberry yogurt or subtitute sour cream / greek yogurt
  • 1/2 cup walnuts chopped
  • 1 tsp vanilla extract
  • 1/2 cup melted butter or coconut oil
  • Preheat oven to 175C.

  • In a mixing bowl, mash bananas.

  • Mix in yogurt, eggs, vanilli extract, and melted butter.

  • Stir in salt & sugar.

  • Then sift in flour, baking soda, baking powder, cinnamon, and nutmeg.

  • Mix until just combined.

  • Fold in chopped walnuts.

  • Bake 50-60 minutes or until skewer inserted comes out clean.

  • Allow to cool in pan for 10 minutes before unmoulding to cool completely on a cooling rack.

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Walnut Cocoa Butter Cake – Delishar

Chinese New Year is coming and everyone is baking up a storm. I didn’t want to feel left out; So I made this simple cocoa butter cake using my Marbled Butter Cake recipe, and added walnut to the mix. I divided the batter and baked it in 2 x 6 inch cake pans to share the calories with my BFF. My girls loved the cake as much as my BFF’s daughter, finishing every single crumb they can find in their plate. 

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I love this technique of making butter cake as it requires less effort as compared to the famous Mrs SK Ng’s egg separation butter cake. It still yields a light and fluffy cake without the need to separate the eggs and whisking the egg whites into meringue. The result was not as light as the egg separation method, but definitely lighter than the usual dense butter cake. Beating the eggs a little longer introduce aerates the batter making the cake lighter and fluffier. Both methods are equally delish though. You can also skip the walnuts and make this a cocoa butter cake instead.  

Don’t forget to take part in the Chinese New Year 2016 S$500 Paypal Cash Giveaway! Click to go to GIVEAWAY PAGE and complete the rafflecopter widget at the end of the post!

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Walnut Cocoa Butter Cake

Delishar

Makes a 9 inch cake
Or 2 x 6 inch cakes

  • 250 g butter softened
  • 160 g castor sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/4 cup 60ml milk
  • 190 g cake flour
  • 30 g cocoa powder
  • 1 1/2 tsp baking powder
  • 120 g walnuts milled/blended
  • 60 g walnuts to top
  • Preheat oven to 170C.

  • Grease pan, and line bottom with parchment paper.

  • Cream butter and sugar together until fluffy.

  • Add eggs and beat one at a time.

  • Beat on high for 1 minute to incorporate air into batter.

  • Add milk & vanilla extract and beat until combined.

  • Sift in flour, cocoa powder, and baking powder.

  • Beat until just combined.

  • Fold in milled/blended walnuts.

  • Pour into baking tin, drop tin on counter tops a few times to remove large air bubbles.

  • Bake at 170C for 50-55 minutes for 9 inch cake, or 40 minutes for 6 inch cake.

  • Check by inserting skewer into cake, if it comes out clean, it means it’s done.

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