Archive | October, 2011

Banana Matcha Bread

5 Oct

Is there such a thing as too many bananas? I’ve been eating so many bananas lately, I never have any leftover to go brown. When I want to make banana bread, I have to go to the reduced section at the grocery store and pick up some sad brown bananas. Did I mention I buy about a dozen bananas a week? Crazy right?┬áIt’s a good thing I live alone. I’d get pretty upset if anyone ate any of my bananas. I’m serious. It has happened before.

So anyway, I was truly craving banana bread. No surprise there…I go bananas for the stuff (ha….ha….). I always have some on hand in the freezer but I wanted to try something different. I have been wanting to try putting matcha in a baked item for ages. Why not now? I have been wanting to try this banana buttermilk bread recipe for months. Why not now?

Perfect. I love killing two birds with one stone.

Can we take a second and discuss matcha before I continue? Matcha is powdered green tea leaves, and supposedly much better to consume as it provides you with a more powerful caffeine kick as well as all those sneaky and elusive antioxidants. Experts say one cup can be equivalent to 10 cups of regular green tea when it comes to antioxidant content. Unfortunately, the experts don’t mention that some, may find the taste unappetizing. No no…let me be more honest and rephrase that: a cup of matcha made me want to hurl. The taste just didn’t cut it for me. I could barely get through half.

I can see, however, how it would taste good with the addition of yummy things like milk and sugar.

This is why I figured banana bread is humble but sweet enough to make friends with matcha, and create something awesome.

It turns out, that I was right. The bread has a hint of green tea, and it’s really quite pleasant. If you’re still not convinced though, omit the matcha completely; the bread will still be a hit. Promise.

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Apple Crumble Frozen Yogurt

2 Oct

It’s fall.

Did you notice? I noticed.

The leaves. The morning chills. The pumpkins…everywhere.

Can I just say, I’m a huge fan of the harvest season? All the good stuff starts coming around like root vegetables, squash (oh baby I love squash), apples, pears, corn…

Of course, the first thing I usually do is start baking. There’s one problem. I’m not ready for fall yet. I still want to sit outside and drink watermelon lemonade (yeah that happened).

I want to curse about having to weed my garden in the blazing heat. I want to wear nothing on my feet and stand in the grass.

So this is me reluctantly embracing the fact that it’s fall, but giving the summer season one last hoorah.

It’s apple crumble…with that warm apple taste, nice chunks of apple, and the miracle that is a crumble topping, folded into frozen yogurt.

For real?

For real.

I’ve been wanting to try this frozen yogurt recipe for ages but none of the flavours of summer seemed quite right! The recipe is from my cousin in Isreal. We don’t know each other very well but we know that we both like to bake, and I must say, he has been nothing but supportive and enthusiastic about my blog. So thanks to Maurice, you lucky ducks have yourself one killer recipe for frozen yogurt.

Say thank you everyone.

That’s nice.

Now go make and eat this quick! Before it gets colder outside.

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