Recipe taken from Sweet Amandine, soda bread which uses baking soda as leavening instead of yeast, and no fermentation waiting period needed, surprisingly nice aroma, should be from the yogurt, for a dense bread, this is quite ok, worth a try. Mix everything just till incorporated and bake till done.

whole tub of yogurt is used!

yoghurt

looks quite dry here, best rest assured it turned out ok

flatten it

done

not bad actually, not rock hard as i imagined

1st try: (adapted from masak-masak) made once before, refer to previous 2012 post

165g banana (defrosted from frozen and pooling water removed)
130g egg
110g sugar
110 oil
1 teaspoon vanilla essence
227g flour (replace 25g with cornflour)
1 teaspoon soda bicarbonate
1/2 teaspoon salt
around 165Celcius

2nd try: (adapted from masak-masak)

My YouTube showing me making it 🙂

First try: using a blender

baking in a loaf pan

done

no visible banana “strand” 🙁 as i used a blender

recipe for 2nd try

using a fork to mash the banana with sugar

lovely banana strand

3rd try, adapted from a yogurt cake base recipe

yogurt + egg + vanilla, banana etc

4th try, using a blender as well, as the banana is not ripe enough and would be difficult to fully mash them

no visible strand, not memorable at all

Overall,  the 2nd try yield the best looking result, with beautiful banana black strand. Never use blender to make banana cake!

Recipe taken from The Kitchn

Dry mixture:
113g whole wheat flour (I used Atta flour available widely for making Indian chapatti as it is actually much cheaper than american whole wheat flour)
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ginger powder

Wet mixture (to be poured into dry mixture making a well in the middle)
140g yogurt
50g brown sugar (original recipe is 60g honey)
1/2 egg
25 oil
1/4 tsp vanilla

Dry and wet mixture

individual muffins

Bake in 190 Celcius for 15-18 minutes

Very moist and tender interior! Yum

I have fond memories of awesome mint brownie made by my housemate Kim during university days which i can’t help having pieces and pieces of. And finally now i tried making it.

Ingredients: Recipe from Serious Eats’ Alpine Mint Brownie

For The Brownies
90g cups all purpose flour
1/2 teaspoon salt
1 tablespoons dark unsweetened cocoa powder
156g dark chocolate
coarsely chopped 115g unsalted butter, cut into 1-inch pieces
100g granulated sugar
30g firmly packed light brown sugar
2.5 large eggs, at room temperature
1 teaspoons pure vanilla extract

For The Mint Filling
100g confectioner’s sugar
40g unsalted butter
1 tablespoons milk
1/2 teaspoons mint extract

For The Ganache Glaze
85g ounces chocolate chips or chopped chocolate
40g ounces butter change from heavy cream to milk
some recipe say 1/2 teaspoon mint

Made one third of the original mint filling Decreased the sugar from 150g caster + 50g brown to 100g caster and 30 brown

Recipe i used

Ingredients

Melt butter and chocolate over boiling butter

Smooth chocolate, then add sugar, egg, vanilla, flour to make the brownie batter

brownie batter

done

to make the frosting, i used Fox’s mint sweet as the mint flavoring is kinda expensive and not going to use it often. Icing sugar, unsalted butter, a few Fox mint melted in microwave with some water The mint frosting turn out barely minty 🙁

beat all together

spread the mint filling all over

chocolate ganache recipe

double boil melting

pour chocolate ganache over the mint brownie Barely memorable, perhaps a strong mint flavoring will bring out this dessert more

Recipe from Cook.Bake.Love

Tips 1: Only 80% full for fillings, else it WILL oveflow
Tips 2: Make the pastry edge higher than the mould for easier removal

This is a disaster that all the egg mixture overflowed and cause the dough to be either caramelised and burn or soft dough from the overflowed egg. Not in picture is me removing the tart which sticks to the mould, and put in for further baking in the oven with only lower heat to crisp up the soft dough

Second attempt is a failed one too, i thought i already filled it  till only 8o% only, but i guess maybe i did stretch the dough when putting the skin on the mould and it overflow again when baked, so NEXT TIME i might just bake the shell first, so that i won’t overfill the tart again ie below

– Prebake shell for 3 minutes (250C)
– Bake for another 10 mins with filling

Ingredients

Dough

all rolled into mold

urgh, the skin start shrinking the the filling starts overflowing :S

Looks ok here, but if you look carefully, the egg fillings are overflowed for 90% of the tarts

See?