Whole Wheat Banana Walnut Loaf with Streusel Topping

Filipinos don't wallow in what is miserable and ugly. They recycle the bad into things of beauty. 
~Imelda Marcos

Happy 2014! This is my first post for 2014 and I'm happy to be back in the circulation. I'm so busy with other stuff that's why I just got back into blogging only now. For this year, I have lots of hopes, dreams, and goals. So I promised myself to stay positive all the time. You know, even though bad situation strikes, I have to stay calm and remind myself that something wonderful is about to happen. Just wait.... wait again... be patient.... and have faith. Having said that, let's start the year with positivity! And speaking of positivity, let's turn a bad situation into a good opportunity and let's make your ordinary day into a special memory, like the story of my banana walnut loaf.

I have this overripe bananas in the table sitting for weeks. They have dark brown spots on its skin. I want to throw it but didn't want to waste those yellow minion-like things. That's why I decided to make banana loaf... remember... turning a bad thing into a good one huh! I have some walnuts and chocolates so I throw some of it on the batter. The result is so amazing, not too sweet (which I love), moist, and it tastes and smells like Christmas! Even though holiday is over, it feels like Christmas again because of this yummy goodness.

INGREDIENTS:

Banana Loaf:

1/2 cup unsalted butter

1/2 cup packed light brown sugar

1 1/2 cup fine whole wheat flour

1/2 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp vanilla extract

1 3/4 cup mashed ripe banana

1/4 cup honey

2 large eggs

1/2 cups walnuts, chopped

1 bar chocolate, chopped (I used Meiji milk chocolate, 55 grams)

NOTE: You may add more chocolate if you like, whatever brand you prefer

Streusel:

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 cup cold butter, chopped
1/2 bar chocolate, chopped (Meiji milk chocolate)

PROCEDURE:

1. Preheat oven to 350 F or 175 C. Lightly grease a 10x4 loaf pan.

2. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. 
3. Add the banana, honey and eggs, beating until smooth. 
4. Add the whole wheat flour, all purpose flour, walnuts, and chocolate, stirring until smooth. Remember, DO NOT OVERBEAT or OVERMIX your batter. It will make the cake gummy.
5. Put the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
6. Meanwhile, make the streusel by combining all the ingredients. Cut the butter into the flour and sugar by using 2 knives or simply use pastry blender. You may also gently break it using your hands but do not over mix it, it should still be crumbly.
7. Sprinkle the streusel evenly on top of the batter.
8. Bake it for 45 to 50 or until toothpick inserted on the center comes out clean.
9. Let it cool before turning the loaf out of the pan. Once you remove it from the pan, cover it with plastic wrap to seal in the moisture.
10. Slice using a serrated knife. Serve. Share and enjoy!

QUICK NOTES:
1. Cover the left over banana loaf with plastic wrap or aluminum foil. You may put it in the fridge or in a bread bin.
2. You may also add dried fruits like raisins, cranberries, or prunes to make it extra special.
3. The bread will stay fresh for 3-4 days.
4. Serve it with hot tea or coffee.

Happy day always,

Rhea

Chocolate Crinkles

You can learn many things from children. How much patience you have, for instance? ~Franklin P. Jones

Once again, my lil' tyke helped me baking this cute snow-ball-like cookies. He insisted to have a baking session again that's why I decided to make chocolate crinkles because this is very easy to make, actually for beginners. But it turned out to be a challenging one. 

When we made this, our kitchen was in mess! Half of the flour mixture ended up outside the bowl so I had to make another batch again. Flour and cocoa were everywhere - in the counter, table, sink, floor, and even on my face. And once again... once again, he stretched my patience. I tried to keep myself calm and just enjoy the moment we have. He had lots of fun anyway. On the other hand, I had lots of things to clean up! LOL! 

... I'm sure that someday, this little hands will create the best pastry that anyone could wish for.

INGREDIENTS:

1 2/3 all purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt*

1 stick unsalted butter or margarine, room temperature*

1 1/4 cup sugar

2 eggs

1/2 tsp vanilla extract
1/2 to 3/4 cup confectioners' sugar

*If you're using salted butter or margarine, just omit the 1/4 tsp salt.

PROCEDURE:

1. Preheat oven to 180 C or 350 F. Line 2 baking sheets with parchment paper.

2. Put the confectioner's sugar into a bowl. Set aside.

3. In another bowl, stir together the flour, cocoa, baking powder, and salt. Set aside.

4. In another bowl, beat in the butter and sugar until light and fluffy.

5. Put your eggs in a small bowl and add the vanilla. 

6. Beat in eggs one at a time.

7. Stir in the flour mixture. Beat until combined. DO NOT over beat the mixture. Cover the bowl with a plastic wrap and refrigerate for at least 2 hours or until the dough is firm enough to roll into ball.

8. Shape the dough into 1 inch balls. Roll each ball into confectioners' sugar TWICE to make sure it's thoroughly coated. Put it in the baking sheets, spacing them 1-1/2 to 2 inches apart.

9. Bake for 10 to 12 minutes. It will still be a little soft so cool slightly on baking sheets then transfer it to wire racks to completely cool.

10. Serve with cold milk! Share and enjoy!

QUICK NOTES:

1. Store the crinkles in an airtight container or ziplock bags for 3 to 5 days.
2. Do not forget to double roll the dough in confectioners'. The sugar can be dissolved while you try to finish rolling them so make sure your rolled dough is completely covered with confectioner's sugar.
3. Don't skip the refrigeration part. I know the feeling that you want to bake it immediately but I'll tell you, it's worth the wait. It's easy to shape the ball when refrigerated, and it will also keep the cookie for being flat.

Yield: 50 pieces

Happy baking,

Rhea