Gym Bunny Baking

Hey guys (and girls), this is me, a self confessed gym bunny. Well not really, wanna be gym bunny, who is actually quite lazy, but did her token workout at the gym today. I felt

Hey guys (and girls), this is me, a self confessed gym bunny. Well not really, wanna be gym bunny, who is actually quite lazy, but did her token workout at the gym today. I felt guilty for burning off all those calories, so I baked and ate to make up for it all.

These are two of my baby bunnies. I’m only sharing this picture because I am not at all biased and believe my two girl bunnies are gorgeous.

Anyway, back to the business of being the perfect housewife that I am, NOT, I was baking again today. My no knead bread wasn’t the best bread in the world but the family devoured it before I got photos taken. Truthfully all that waiting around for the dough to prove was a bit underwhelming because I only got two small loaves out of the two dough batches. With no bread left I decided to make more bread for the weekend so I made a basic recipe white, split the dough and turned half into fruit bread also.

The recipe is very simple. Mix all the dry ingredients with the butter then mix in the warm water. Use your dough hooks (or hand knead) until the dough is smooth and elastic. At the point just before smooth and elastic I split the dough into two and I mixed dried fruit and berries along with mixed spice into one of the halves and left the other half plain. I proved the loaves for around 45minutes, after that I knocked the air out of them and shaped into the bread pans. While the oven was warm the room was warm enough for their second rise which took about 40 minutes. The recipe below made two, 2lb loaves and I baked them for around 40 minutes at 200C, I painted melted butter on just before I brought them out of the oven and another layer of melted butter once I had turned the loafs onto the cooling rack. The butter made them glossy with a slight moist stickiness.


515ml warm water,

35g butter,

2.5 teaspoons salt,

1.5 tablespoons sugar,

3 tablespoons dried milk,

22grams of powdered malt,

1 sachet yeast,

760grams strong white bread flour (I used Canadian bread flour).


While the oven was on and all the ingredients were out I made the most of the afternoon and I made a coconut & banana cake. It turned out really good, and everyone cleared their plates today.

Coconut & Banana Cake Recipe

240grams plain or All purpose flour

85grams desiccated coconut

2 teaspoons baking powder

1/2 teaspoon salt

3 mushed ripe bananas (good way to use up bruised banana)

150grams caster sugar

2 eggs

125ml of vegetable oil

165ml coconut milk

35ml milk

1 teaspoon vanilla essence


1 tablespoon melted butter

4 tablespoons icing sugar

1/2 teaspoon vanilla essence

1 teaspoon maple syrup

Toasted coconut pieces to decorate


Preheat oven to 180C, and grease a 2lb loaf tin.

You need two bowls.

In the ‘dry’ bowl mix flour, coconut, salt, sugar and baking powder.

In the ‘wet’ bowl mix banana, eggs, vanilla essence, oil, coconut milk, milk.

Mix the two bowls of ingredients together and pour the mix into your loaf tin.

Bake for 45 minutes, you might need a little longer depending on how well done you like your cake.

Allow to cool before decorating.

The frosting is easy, just melt the butter in a bowl and add in the icing sugar, maple syrup and vanilla essence. Pour it over the top of the cake and sprinkle with the toasted coconut pieces before it sets.

You will not be disappointed.

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