Asian
Pumpkin Pancakes | Chinese Style
Kids were tired and hungry. I was happily surprised to find a bag of frozen pumpkin at the hidden corner of the freezer. Hence, time for my Pumpkin Pancakes Chinese Style!
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Found this sugar free banana bread recipe from Jammie Oliver’s site and I love the idea of using fruit juice instead of sugar. With some of my own personal changes, this Banana Bread turned out super yummy!
Preheat the oven to 180ºC.
Lightly grease the bottom and sides of a loaf tin with olive oil.
Dust the sides of the tin lightly with flour, then tap to get rid of any excess.
Peel and add the bananas to a mixing bowl. Using a fork, mash the bananas so you’ve got a mixture of smooth and chunky, then put aside.
Add the apple juice and stir to combine, also mix in some of the flesh.
In a separate bowl, beat the butter with until creamy.
Crack in the eggs one at a time, beating each one in well before adding the next.
Fold in the flour, cinnamon, honey and banana mixture, be gentle so not to over mix.
Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through.
To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
Transfer to a cool plate, cut into slices, then serve.
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Kids were tired and hungry. I was happily surprised to find a bag of frozen pumpkin at the hidden corner of the freezer. Hence, time for my Pumpkin Pancakes Chinese Style!
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