This healthy banana bread with chopped prunes and whole meal flour is packed with a good measure of fibre and nutrients. The recipe from The Australian Women’s Weekly will help you start your day with a delicious and equally nutritious breakfast especially if have GI issues like bloating or dyspepsia that refuse to get better.

WHOLEMEAL BANANA & PRUNE BREAD

Ingredients:

1 1/2 cups (240g) wholemeal self-raising flour

1 teaspoon ground cinnamon

2 teaspoons lemon rind, finely grated

100 g unsalted butter, softened

3/4 cup (165g) packed dark brown sugar

2 eggs, room temperature

1 1/2 cups mashed banana

1 cup (170g) prunes, chopped coarsely

Method:

  • Preheat oven to 180°C. Grease a 14cm x 21cm loaf pan; line the base and long sides with baking paper.

  • Extend paper 2cm over sides. In a large bowl, sift flour and cinnamon; add rind, butter, sugar and eggs.

  • Beat with an electric mixer on low till all the ingredients are combined. Increase the speed to medium.

  • Beat mixture until smooth. Stir in banana and prunes. Spread mixture into pan and bake about 1 hour.

  • Skewer should come out clean and dry after testing from the centre. Stand bread in pan for 5 minutes.

  • Turn, top-side up, on wire rack to cool to room temperature. Cut into a few thick slices before serving.

Wholemeal Banana & Prune Bread

Advertisements

My latest péché mignon is the anything-blueberry-dessert and with the abundance of blueberries on the market at the moment, I do not need an excuse to be baking with them almost every other day. Other than my standard blueberry muffins, I like to fold them in pancake batter or scatter them over a colourful fruit salad or simply as a topping for my boring morning muesli. This blueberry crumb cake from BarbaraBakes is packed with juicy berries and is nicely complimented by the addition of lemon zest. I chose to omit the lemon glaze for fear of going over the top with too much sugar, and also because I did not want anything to prevent me from focusing on my blueberries.

BLUEBERRY CRUMB CAKE

Ingredients:

For the Blueberry Cake

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kitchen salt

1/2 cup unsalted butter, softened

1 cup white granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup full cream milk

1 tablespoon lemon zest

2 cups fresh blueberries

For the Crumb Topping

1/2 cup granulated sugar

1/4 cup all-purpose flour

3 tablespoons butter, melted

For the Lemon Icing

1 cup powdered sugar

1-2 tablespoons lemon juice

Method:

  • Preheat oven to 350ºF. Spray a 9-inch spring form cake pan with non-stick cooking spray with flour.

  • Prepare topping by combining sugar, flour and butter in a small bowl. Mix until crumbly and set aside.

  • In a bowl, combine flour, baking powder and salt. In a large bowl, beat the butter and sugar until fluffy.

  • Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until it is just combined.

  • Stir in blueberries and spread batter evenly into prepared pan. Sprinkle the cake with crumb topping.

  • Bake at 350ºF for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

  • Prepare the lemon icing by whisking together powdered sugar and lemon juice to create a thin glaze.

  • Drizzle the icing onto warm cake and cool completely before cutting and serving. ­Makes 12 servings.

Blueberry Crumb Cake

This healthy salad, from Larousse Salades Repas, gains its proteins from two sources, lean grilled chicken and boiled chickpeas, making it doubly beneficial for those who have been prescribed a high protein diet. Consuming fruits and vegetables has long been associated with a reduced risk of many lifestyle-related health conditions. Chickpeas are cheap and easily bought in bulk; soak them in water overnight until plump and soft. They will be a handy add-on to your salads and mains once prepared and stored in air tight containers where they will keep for months in your deep-freeze compartment. Choose the boiled stuff over the canned product to reduce sodium levels in your diet. The green ingredient in this salade composée is not my favorite but rocket [arugula] works well here, almost harmoniously, along with basil and cherry tomatoes. If you still prefer to do without it or are unable to find any in your, simply substitute with any mélange of crunchy salad leaves from your local market.

CHICKEN, CHICKPEA & ROCKET SALAD

Ingredients:

600g chicken breasts

5 tablespoons olive oil

1 teaspoon ground pepper

1 teaspoon kitchen salt

400g chickpeas, drained

100g rocket salad leaves

1 small red onion, sliced

12 cherry tomatoes, halved

2 tablespoons basil leaves

2 tablespoons lemon juice

1 garlic clove, minced

Method:

  • Preheat grill or oven to 350oF. Coat chicken with 1-2 tablespoon oil and season with salt and pepper.

  • Grill the chicken for 5 minutes on each side until cooked. Remove it from grill, cover and cool slightly.

  • Cut chicken diagonally into thick regular slices. In a salad bowl, combine chickpeas, rocket and onion.

  • Add tomato halves, basil leaves and cooked chicken. Season it with salt and pepper according to taste.

  • Mix remaining oil with lemon juice and garlic in a small bowl. Drizzle over salad, toss gently and serve.

Chicken, Chickpea & Rocket Salad

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Recent Comments

Sophie on Zarda – Pakistani Sweet…
prerrnamirchi on Achard – Zasar – M…
Angie on Achard – Zasar – M…
Patricia Miller on Daring Bakers November Challen…
prerrnamirchi on Gato Carré Rouge

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,745 other followers