Banana Walnut Loaf

I was reading some online news feed the other day and one headline caught my eyes "Recipe: Banana loaf from Mojo Cafe .... the Mojo Cafe in Wellington is the best in town ... and usually sold out in the afternoon"
As it has given a recipe to try out so I got to try it out.

Simple in ingredients and easy to make too and indeed I love it.

Banana Walnut Loaf

Ingredients

300g ripe bananas

160g caster sugar *

3 large eggs

250g self rising flour

10g bicarbonate soda

120ml canola oil

160ml fresh milk

50g - 80g walnuts (roughly chopped)

Method

Preheat oven to 180°celcius.

Line the bottom of loaf pan with grease proof paper and grease the sides of the pan. Set aside.

Add the banana and sugar into the food processor and puree till smooth.  

Add in the eggs, oil and milk and pulse till well combined. 

Sieve the flour and bicarbonate soda.  Fold the flour mixture and walnuts into the banana puree mixture till all well combined.

Pour into the loaf tin.

Bake for 45 minutes or until skewer comes out clean.

* Original recipe calls for 270g sugar which I believe is way too sweet! 

160g is just perfect to my taste when using ripe bananas. 

Egg Tarts

Usually when my teenage niece came home from school, she will immediately head to the pantry to look for food or snack to munch. Kids when they are in their growing age, they will constantly looking for food to eat.

Being a good aunt,  and as I know she loves egg tarts I made this for her.

This recipe is very simple in ingredients; much better than the previous recipe I made years back.

Egg Tarts
(Makes 12)

Ingredients
Pastry

1. 150g Butter
2. 2 tbsp Icing Sugar
3. 280g Plain Flour or All purpose flour
4. 2 Egg Yolks
5. 1 Egg White

Filling

1. 120g Castor Sugar or fine sugar
2. 150g Hot Water
3. 4 Whole Eggs
4. 250ml Fresh Milk
5. 1/2 tsp Vanilla Extract
6. a pinch of fine salt

Method (for Pastry)

With your electric hand held mixer, cream the butter, icing sugar, egg yolks and egg white till smooth.

Fold in the flour and mix till well combined. Once it is well mixed, using hand, press the mixture together and form a dough. (If the dough is too wet texture add in some flour and lightly knead till well combined).

Wrap the dough in a clingwrap and refrigerate for 20 minutes.

Take the dough out of the fridge.  Divide the pastry into 12 equal portion (about 38g each)

Roll individual dough into a ball. Press the pastry ball into the tart mould. Repeat for the remaining tart mould. (Note: When you press the dough into the tart cases, you should make the pastry higher, so as to build a wall at the side, so that the tart will be able to carry more egg mixture.

Refrigerate the tart cases for 30mins.

Method (for Filling)

Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.

Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.

Sift TWICE the egg mixture to achieve a smooth egg mixture.

Take the tarts out from the refrigerator, carefully pour egg mixture into each tart shells.

Bake tarts for 25mins at 180°C.

Recipe sourced from Annielicious

This egg tart recipe indeed a keeper as I have made this numerous times.
I hope you will give this a try.