Tag Archives: banana

Pure, Fresh, Lovely: Vegan & Gluten Free Chocolate Banana Muffins

Vegan Chocolate Banana Muffins

A quick post: this was one of the first recipes I created on my very own, and I was very happy with how it turned out. I had gotten an assignment to cater for one of those typical post-meeting ‘cake half hours,’ and as the meeting involved an assembly of health care professionals, I wanted to be sure to cover all my bases in terms of coeliacs, dietary restrictions and food choices.

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Pirate’s Easter: Spiced Rum Banana Cupcakes with Hazelnut Egg Bombs

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CupTail project part two! This recipe is credited to a wealth of bloggers, bakers and creators online who all sing the praises of spiced rum as a cupcake ingredient. I spent about a week seeing spins on this concept every time I went on an absentminded cake research adventure. Having used the stuff? I can really see why…

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Green Tree Cupcakes – Spinach? In a Cake? Really?

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“Interesting.” This descriptor, as you probably all know, is the death toll sound for the experimental baker. It is typically used as a polite, indirect means of letting you know your confections haven’t come out of the oven looking or tasting as pretty as you may have hoped. However, it’s technical dictionary definition is a lot more complimentary to the adventurous amongst us – it’s synonymous with engaging, exciting, attention-catching and mentally pleasing.

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Vegan Cocoa Banana Nut Muffins

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Alright, another write up on a reader-tested creation before this weekend’s batch goes up. These were another scary batch to make (the recipe specifically asks you to curdle almond milk for the batter. Argh!) But they got enough happy feedback that I’m happy with them! Different, in a positive sense.

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White Chocolate, Greek Yogurt & Mango Banana Bread

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This stuff is what you want to eat before you die. For reals. All credit goes to the amazing, incredible and oh so wonderful Sally at sally’s baking addiction– everybody needs to go and tell her they love her for bringing joy to the world. At least once.

The recipe you’ll find here is modified only to convert some of the suggested flour, and the measures from cups to grams so us european folk can make sense of it. Go, make (or order from me, I love any excuse) – enjoy!

Ingredients: 

240g Whole Wheat Flour

3/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

150g White Sugar

60g Butter

2 Large Eggs (Free-range, organic, save the hens, etc)

3 Over-ripe Bananas

100g Greek Yogurt

1 Teaspoon Vanilla Extract

150g white chocolate chips

1 medium sized ripe mango, chopped to cubes

2 Tablespoons shredded sweet coconut

2 Tablespoons sweet diced mango (try Forest Feast)

Directions:

1. You know the drill, ladies and gentlemen. Preheat that oven – 160 celsius with fan, 180 without. find yourself a loaf ban that’s about 9 by 5 inches and line it with baking paper (or grease it, it’s your preference but I find the baking paper line trick to make an easier tin extraction from experience!)

2. In a medium bowl, get the flour, baking soda and salt all mixed together.

3. In a large bowl, cream room-temp butter and sugar together with the sheer power of your wrists (ahem) or an electric mixer, whatever you prefer. When they’re looking smooth, add the eggs in one at a time, blitzing ’em in smooth after each addition. Now the banana, yogurt, and vanilla – toss ’em in and beat ’em up til it all looks pretty uniform.

4. This is the (very literally) tricky stage. Add the flour mix to the wet mix and get it exactly to the stage where things have JUST combined evenly. Then you need to STOP beating that mix – it doesn’t deserve it and you’re a terrible person if you keep the violence up. Ha, erm, no, the reason for that is that an overbeaten sweet bread mixture produces a terribly crumbly post-bake product. Wise people say. Mind yourself now.

5. Final step pre-bake is to fold in the white chocolate chips and gently, gently stir in the chopped mangoes. Tip it all into your loaf pan – dot some chocolate and dried mango onto the top for aesthetics then stick it in the oven for 40 minutes.

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6. Forty minutes up? I hope you kept yourself entertained. Grab it out the oven, and sprinkle with that shredded coconut stuff. Hell yeah. Not done yet! Stick it back in again for a further 15 to 22 minutes (you’re allowed make yourself a drink, for patience). It’s all finished when a cake-poke comes out clean from the centre of the bread. Let it cool down completely before you cut it or you’ll end up with gorgeous-but-messy slice. Learn from this girl’s mistakes. I couldn’t help it, mango and I have a problem.

Enjoy!

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