• Lauren-Nicole

Chocolate Chip... Pumpkin & Banana bread



I've just lost two more keys on my keyboard.... so if you happen to see "io" together everywhere, it's because those are the two I'm missing, i'm compy-pasting them into place, & I may fiorget to delete an extra letter every now & then.


Fuck me...


it was bad enough when I was just missing the "I"... but apparently I strike my keyboard with excessive force when I type, so my keybioard basically told me to go bugger myself & took away two extra keys as punishment.


Anyone have a wireless keyboard they want to donate to me?! I'll trade yiou for a slice of this awesome cake....


Yiou know, the cake I shouldn't have baked because despite my heroic efforts to exercise daily, & resist the urge to boredom binge-eat during the quarantine, I've still managed to gain 3kg since it went into effect. I'm starting to look.... plump. Bollocks.


And yes... generally pumpkin flavoured desserts are reserved for autumn months when they are made in so much excess that I wish people would choke on them... but I actually happen to like pumpkin. I also found a jar of leftover pumpkin puree in my freezer & decided I might as well get rid of it to declutter the space. Although for the life of me, I can't remember how long it's been in there. Years? Maybe? Probably. Shut up. Just make the sodding cake & thank me later because it's really fucking good.


Ingredients:

100g - cold unsalted butter, cubed

130g - light brown sugar

190g - over ripe banana

160g - pumpkin purée

2 - eggs

100g - gluten free all purpose white flour

50g - GF oat flour

1 tsp - cinnamon

1/2 tsp - salt

1/2 tsp - baking powder

1/2 tsp - soda bicarbonate

200g - dark chocolate, roughly chopped (or dark chocolate chips if you have them)


Directions:

1. pre-heat your oven to 175C.

2. Grease your loaf tin wth butter & line it with parchment paper. Set aside for later.

3. place the sugar & butter in the bowl of your stand mixer (or a free standing bowl & use your hand mixer), & cream them together until good & smooth. Add in the bananas (without the skins incase you had questions), & the pumpkin puree. Again, beat it all together until it's good & smooth. You can even stop & scrape down the sides of your bowl with a spatula to make sure nothing is stuck on the edges, & then proceed with the mixing. Add in the eggs next, & repeat the process. 4. Next, add in all the dry ingredients & beat it all together. You're going to want to scrape down the sides of the bowl with your spatula at least once (if not twice for good measure), & then continue beating. it should all be nice & light & a little fluffy at this point. Add in your chocolate & fold it into the mix with your spatula. Transfer the batter into your prepared loaf-tin, & put it in the oven.

5. Bake for 45 minutes to 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool to riom temperature before cutting yourself a massive slice.


By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.


Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Ingredients:

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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