Magnolia Oat Plus Milk Banana Bread

This year, I discovered two things – CrossFit, and that at 31, my metabolism has gone to whack. An overhaul was needed. I realise I am what I eat. These days I counterbalance equal doses of nutrient rich foods with my favourite sinful treats (think PS Cafe truffle fries).

Everything from almond milk, quinoa, and hemp seeds. I went out of my comfort zone and tried them all.

My recent love is Magnolia’s Oats Plus Milk. Magnolia’s version is a combination of milk AND oats. It’s not as thin as the dairy free oat milks. With a nice smooth silky finish, it was very satisfying. A few days ago, I had a glass for breakfast and it kept me full and energetic till lunch.

I was stoked when Magnolia approached me to create recipes using their health-ful milks. Today I share with you an easy recipe using their new Oats Plus Milk.

Daryl (my super hipster boyfriend and personal chef) suggested a whole wheat bread using the milk that would be perfect to make French toast with. As you all already know, I am one of those brunch loving folks who simply adore moreish slabs of goodness covered with crispy bacon and drizzled with honey.

How much are you paying for atas (upmarket) Banana Bread at your favourite hipster joint? Pfft. Now you can show off your baking skills.

Psst. There’s a contest at the bottom for you culinary inclined (even if you’re not, this is the reason to begin!)

Here’s the recipe:

Magnolia Oats Plus Milk Banana Bread


300ml Magnolia Oats Plus Milk

1 & 1/4 tsp Active Dry Yeast

2 tsp brown sugar

600g whole wheat bread flour (We used King Arthur)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp coriander seed powder

1/2 tsp salt

3 eggs

300g ripe bananas, mashed


1. Make sure Oats Plus Milk is tepid. If it’s straight from the fridge, put it in the microwave on 30s on high. Take it out and stir, to distribute the heat.

2. Add yeast and sugar to milk and let sit for 15 minutes until it starts to froth/bubble. 

3. Sift dry ingredients (flour, cinnamon, nutmeg, coriander powder, salt)

4. Beat eggs in a separate bowl.

5. Add mash bananas and yeast milk mixture to beaten eggs.

6. Mix dry mix to liquid mix.

7. Use hands to knead.

8. Line 3litre bread tin with baking paper.

9. Place dough in  bread tin and cover with a wet dish towel.

10. Let it proof for 1.5 to 2 hours until it increases in size by 50%.

11. Bake oat banana milk bread in oven for 8 mins at 200 degrees celcius.

12. Reduce temperature to 170 degrees and bake for another 20-25mins.

13. Remove from oven. Let sit in tin for 10 mins.

14 Remove from tin and place on wire rack to cool, turning once.

15. Once completely cooled, slice to door stop size.

Prep for French Toast.



150ml cream

Oil for frying

Sliced Magnolia Oats Plus Milk Banana Bread

Bacon (quantity to personal preference)


1. Lay bacon strips on lined baking tray and grill in oven (or under a salamander) till crisp.

2. Meanwhile, beat your eggs and cream together and soak slices of bread in the mixture.

3. Heat oil in a heavy skillet and pan fry bread till golden on both sides. 

4. Place Magnolia Oat Milk Banana French Toast on a plate, lay bacon on top, and cover a generous dollop of chilli greek yoghurt (mix honey and chili padi).

5. Your hipster healthy brunch is served!

Check out our Magnolia Oats Plus Milk creation below. Drool on.

Magnolia Oat Plus Milk Banana Bread

Magnolia Oat Plus Milk Banana Bread

Beautiful bread dough proofing. We used King Arthur Premium 100% Whole Wheat Flour because we could. Why have white flour when you can go whole wheat? More nutrition!

Magnolia Oat Plus Milk Banana Bread    

Magnolia Oat Plus Milk Banana Bread

The bread had just the right amount of banana and you can have it in more ways than just french toast. I had it for two breakfasts in a row – once with chorizo and scrambled eggs and another with goats cheese, crunchy peanut butter and chocolate.

Magnolia Oat Plus Milk Banana Bread  

Magnolia Oat Plus Milk Banana Bread

Crispy bacon. Just because life is too short not to have bacon.

Looking for bacon substitutes? Try turkey bacon or grilled chicken.

Magnolia Oat Plus Milk Banana Bread

Instead of the cream, you can use the Magnolia Oats Plus Milk in your egg mixture. 

Magnolia Oat Plus Milk Banana Bread

We used sunflower oil to pan-fry our french toasts. Or you could use other healthy oils such as avocado or coconut. Go all out and be healthy!

Magnolia Oat Plus Milk Banana Bread

One of the most surprising discoveries during my New York birthday trip last year was that of Mike’s Hot Honey in Brooklyn, a local artisanal brand of chilli infused honey. The chilli lover in me couldn’t resist adding a table spoon of this hot honey to the thick greek yoghurt. Are you a sucker for punishment? Yes? Then throw in some chilli padi for added heat.

Magnolia Oat Plus Milk Banana Bread

Assemblage – For easy plating, yes, use chopsticks 😉

Magnolia Oat Plus Milk Banana Bread

One of the benefits of this oat milk is the high soluble fibre content. This, coupled with the bananas used in the bread, makes for a power pre-gym (or post gym) meal (minus the bacon ;).

Oats are more powerful when combined with low-fat dairy. Not only will you have better bone, muscle and heart health, you will benefit from the magnesium. I learnt of these facts from Magnolia. For more reasons why you should drink oat milk, check out Magnolia’s informative fact sheet here.

Go forth and try the recipe and let me know what you think.

Magnolia is kindly giving away 5 Magnolia Oats Plus Gift Set (pictured) to five people

– Oat milk x 2

– Magnolia tote bag x 1

– Quaker oatmeal cookies (assorted) x 2 

– Magnolia plush cow x 1 

Magnolia Oat Plus Milk Banana Bread

How to take part? Follow the instructions below:

Post up a creative recipe using Magnolia Oats Plus Milk complete with photos to my Facebook page here.

Post it to Instagram if you don’t have Facebook (haha I doubt that) and tag me (@cherylovescake) and Magnolia (Instagram: @fnnmagnolia & Facebook: magnoliasg)

Please use the hashtag #thebakerwhocooksMagnoliaChallengeOatsPlus so I can keep track. I look forward to seeing what you all create.

Five most creative recipes win! Closing date: 31 Dec 2015.

Magnolia Oat Plus Milk Banana Bread

Magnolia Oat Plus Milk Banana Bread


Note: Complimentary milks from Magnolia F&N were used.

Stay tuned for an upcoming post on how to make a freaking delish and nutritious treat from Magnolia’s Omega 3 Milk.

Posted on 15th Dec 2015 in brunch, french toast, Magnolia, milk, nutritious, oat, Uncategorized  |  Post a comment

So who takes the (cup)cake?

Pretty cupcakes are an easy find these days.

But pretty cupcakes that actually taste divine, now that’s another story. Might be just me, but I think that the cake part is as equally important as the frosting. Imagine biting into a pretty cupcake only to find it so laden with sugar that you can’t taste the cakey parts.

As a baker, I know that the secret lies in the flavour & technique. Some recipes just work better than the rest. One of my favourite recipes happens to be the one used by Magnolia Bakery, a famous cupcake bakery in NY.

Their cupcakes are oh-so-pretty that it makes you go weak in your knees and lips.

Unfortunately, I cannot say that I’ve eaten those lengendary cupcakes – those beautiful, fairy coloured cupcakes that makes my heart beat faster.

Those cupcakes are right now beyond my reach, across continents and oceans. So why am I even talking about them? Well the grass is always greener on the other side isn’t it? That’s why I’m always prowling the net, looking for yummy sweet things from all over the world and in my search, I found out about Sprinkles, another cupcake outfit in the States.

For now, all I can say is that those cupcakes look darn pretty but it stops there, because they’re there and I’m here (in Singapore). So until I have enough dough to fly myself to the States, I’d have to make do with reviews from friends.

And today, I have Ronald Wan, my friend and fellow writer who’s gonna size up the two biggest cupcake rivals in the States: Sprinkles in Beverly Hills and Magnolia in Manhattan. He was in the United States recently and tried cupcakes from both bakeries, much to my envy. So bring it on Ronald!

Yes, that’s Ronald basking in the glorious skylight in Dallas. That lucky bastard!



Where’s the darn place

401 Bleecker Street, corner of West 11th Street in the hip West Village of Manhattan, New York.

The people who walk in…

Since the West Village is home to celebrities like Ralph Lauren and Sarah Jessica Parker, you can expect someone famous walking in here anytime. And of course, those tourists and Sex and the City fans.

I walked in just like any other glamorous person living in the West Village and ordered in my perfect English. I presumed the bloke was half-expecting me to squeal like those annoying Japanese tourists. Well, I had to restrain myself considering those cupcakes really looked damn gorgeous.

What’s on the menu…

The famous vanilla cupcake with vanilla buttercream frosting ($2). Others include mini cheesecake, coconut cake and blueberry muffins. The cupcakes are sold in a plain white box, which makes everything just so homely about this bakery.

And so the taste…

I tried the vanilla cupcakes (seven of them with different icing colors to be precise) and the red velvet cupcake. The latter startled me when I first saw it sitting prettily on the tier atop the counter. I seriously asked myself, “Is there coloring in it?” because it looked so damn red! But when I sank my teeth into it, I nearly had an orgasm. Life is good. The cake was moist, tasty and extremely rich (My travel companion thought otherwise. She found it jelak). The same applied for the vanilla cupcakes but the only downside was that I found the buttercream frosting a little too much, which made the entire affair too sweet to be true. But hey, on a superficial level, the ample frosting really made the cupcakes appear so much prettier if you ask me.


Where’s the darn place

3 outlets stateside, including the flagship in Beverly Hills. I went to the one in Dallas located on the Northwest Highway and Preston road.

The people who walk in…

Considering the Beverly Hills is home to producers, directors, actors and just about every other damn person working in Hollywood, you can imagine the type of crowd here.

Anyway, I went to the one in Dallas and my only chances of seeing a celebrity inside here would be Tony Romo (Dallas Cowboys star quarterback) or a Texan country singer I wouldn’t be able to recognize.

The cute girl over the counter told me I couldn’t take any pictures inside the shop. I flirted with her and pleaded. She said no. And I still whipped out my camera and snapped. So sue me.

What’s on the menu…

Strictly cupcakes with more than 20 flavors such as banana (fresh banana cake with creamy vanilla), chocolate coconut and even chai latte. They have different flavors available on each day. You have to refer to their flavor card. Print it at!

And so the taste…

I bought half a dozen for $19. Definitely more expensive than your typical cupcakes. So was i

t worth it? I had the black and white (Belgian dark chocolate with creamy vanilla frosting), dark chocolate (Belgian dark chocolate cake with bittersweet chocolate frosting) and of course the red velvet (southern style light chocolate cake with cream cheese frosting), ginger lemon, strawberry and vanilla milk chocolate (Madagascar bourdon vanilla cake with fudgy milk chocolate cream cheese frosting). I really love the latter, which tastes heavenly!

Thumbs up to the cupcakes for the lighter texture. It’s as less sweet, thanks to lesser frosting. Evidently, lesser frosting also makes the taste of the cupcake itself more discernible. The downside? I found it dry but hey, I’m just being difficult here. I would give it 5 out of 5 stars if the girl allowed me to take pictures of the shop or gave me her number if you ask me.


So there you have it, Ronald‘s take on the two most famous cupcake places in the U.S.
To read more about his recent travels, check out his two travel blogs:

Ronald Hearts New York
Ronald Hearts Dallas

*Photos courtesy of Ronald Wan.

Posted on 10th Nov 2007 in cupcakes, Magnolia, Sprinkles  |  10 comments

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