I wrote a guest post a while back for Ames, who started out as simply a friend-of-a-friend but is now one of my partners in food-blogging crime. The link to the guest post is here. Go on, go and visit her and show Ames some love. She's one of the sweetest girls I've met and is so much fun to be around. A fresh JD graduate, she's off on her well-deserved Asian adventures and is in Hong Kong at the moment I believe.
Since I wrote this post, I've made variations of it - adding and removing ingredients as I feel like (nuts, chocolate chips, shredded coconut, candy!) and have fallen into the habit of having a few slices in the freezer for the days where I don't feel like, or don't have time to make breakfast.
Without much further ado though - here's my guest post re-posted with Ames's permission.
Hi all! It’s Sophie here, usually blogging away on EdiblePosts.com about restaurants, recipes and food in general, but I couldn’t pass up an opportunity to contribute to A Melbourne Girl at Heart!
This is my first time doing a guest post, and I’m excited to be sharing this slightly-odd creation with you all, thanks to the delightful Amy. She’s always so happy and it’s hard to read her blog without a smile on your face. I want to carry along that message, so here’s my attempt at a make-you-happy post. Her brief was ‘something food related’, so seeing as I spend what seems like half my time eating/reading/dreaming about food, then surely I could come up with something.
A spur-of-the-moment urge to bake with only limited resources available, led me to this cake-bread hybrid which I’ll just call a loaf as a compromise. The recipe is simple and fast and easily adaptable. There’s a random assortment of ingredients in here based on what I found ransacking the pantry (Michael decided to pitch in too) but as long as the proportion of wet-and-dry ingredients are right, you could pretty much substitute in anything you want. It’s pretty healthy if you follow my recipe, but be warned that this isn’t a sweet cake. Of course, you can add more sugar (or even fruit) to make it sweeter, but I liked it just the way it was.
Essentially what you need for a loaf are 2 bananas, 2 cups of dry ingredients, 1 cup of liquid, one egg, a little bit of oil and then flavours and the usual leavening agents. Then it’s just as simple as mixing together the dry ingredients, mixing together the wet ingredients, then mixing the dry and wet mixtures together and adding whatever extras you feel like.
|Banana and Muesli Loaf|
Banana and Muesli Loaf
- 1/2 cup muesli
- 1/2 cup dessicated coconut
- 1 cup plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 cup brown sugar
- 1 egg
- 1 cup milk
- 2 tbsp vegetable oil
- 1 tsp vanilla
- 2 bananas, mashed
- 1/4 cup goji berries
- Preheat oven to 160°C and line an 8×4-inch loaf pan with baking paper.
- Whisk together muesli, coconut, flour, baking powder, baking soda, salt and nutmeg.
- In a separate bowl, beat together the egg and sugar, then add in milk, oil and vanilla. Add liquid mixture to dry mixture and stir until just combined.
- Stir in mashed bananas and goji berries.
- Pour batter into prepared pan and bake for 55-60 minutes, until a tester comes out clean.
- Remove from pan and let cool completely on a wire rack.
|Banana and Muesli Loaf|