Banana Honey Muffins

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Life is full of wonderful little surprises. One such is this banana honey muffin I made. I needed to have muffins for my continental breakfast spread I made for the Thali theme last month. I was in a tearing hurry because I need to finish cooking and clicking by 10 in the morning else the sun is gone and my pictures look worse than ever. I did not even have any fruit to whip a muffin with and so I searched for a simple vanilla muffin. One thing led to another till I came across this recipe which had honey in it. I have been wanting to bake with honey for a while and so I picked it. Then I remembered I had a couple of small sad looking bananas which my daughter refused to eat and the husband wanted to throw away. But the baker in me would allow no such thing and they also found their way happily into this muffin batter.

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To cut a long story short, these are very easily made and turn out soft and delicious. So do try them when you are at the mercy of your sweet tooth. The recipe can easily be doubled. Actually, I have halved all ingredients except for the egg. Here goes –

Adapted from here

Makes 8 mini muffins

WHAT WE NEED

All purpose flour                              1 cup

Sugar, white or brown                    1/4 cup

Baking powder                                  1 1/2 tsp

Salt                                                        1/4 tsp

Egg                                                         1

Milk                                                       1/2 cup

Bananas, small overripe                 2

Honey                                                   2 tbsp

Oil                                                          2 tbsp

 

WHAT TO DO

  • Mix all the dry ingredients, ie flour, sugar, baking powder and salt in a large bowl
  • Mix all the wet ingredients i.e. oil, egg, honey and milk in another bowl
  • Mash the bananas thoroughly and add to the wet ingredients
  • Add the wet ingredients to the dry ingredients till they are completely mixed
  • Preheat the oven to 200C
  • Line a mini muffin tray with muffin cups or grease the muffin tray well
  • Fill the muffin cups to three fourths full
  • Bake for 10-12 minutes or till the toothpick inserted comes out clean
  • Cool for 5 minutes
  • Serve warm
  • Enjoy!

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This is part of the Bake-a-thon 2016


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Quick Banana Ice cream

 
It’s the same situation. Again! Every time I settle down, start liking the city, figure out my way through the place without Google maps and think, ‘I can get used to this’, the husband would tell me those words – ” we have to move”. So we are moving. Again. It will be our 6th house in 8 years of marriage.  When I was a kid, I wanted to live in different cities, go to different schools and make new friends but we lived in the same house for 25 years and I only went to one school. Dear God, this is not a case of better late than never. 

So I have started using up all the items in my kitchen because it was a total chaos the last time and I had to waste a bunch of stuff that still haunts me. I still have nightmares about the new bottle of instant yeast that I just threw away. But today’s recipe is about saving from a more immediate waste disaster. Bananas, of course. I am simply tired of making banana breads and milkshakes and there is only so many you can add to the pancake. So when I had overripe bananas again, I remembered reading somewhere about this kinda sorta banana ice cream and it fit the 3 ingredient rule too. So voila!

Serves 2

WHAT WE NEED

Bananas, medium size             4

Chocochips

Honey

WHAT TO DO

  • Skin the bananas and cut them horizontally
  • Freeze the bananas for at least 2 hours, preferably 5-6 hours
  • Remove the bananas from the freezer and put them into a blender
  • Blend them well till it’s nice and creamy
  • Freeze for half hour
  • Serve with chocochips and honey or any other topping of your choice
  • Enjoy!

     

This is my entry for the Blogging Marathon under the theme – Three Ingredient Dishes

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Not just another banana bread

 
Banana bread is one of those bakes which has a million recipes each as awesome as the next. But some of them do stand apart like this one. The fun part is it doesn’t need oil, butter, sugar or wheat flour. So yay! 
 And the not so good part is, atleast for me, it turned  out a tad undercooked and a bit sticky. Am not sure where I bungled up but it tastes awesome and so the daughter and husband have heartily forgiven me.

The recipe is from here and here goes –

WHAT WE NEED

Rolled oats                       1 1/4 cup

Mashed bananas            3/4 cup

Baking soda                     1/2 tsp

Baking powder                3/8 tsp

Ground Cinnamon         1/2 tsp

Salt                                      A pinch

Vanilla essence               3/4 tsp

Vinegar                              2 1/4 tsp

Milk                                    2 tbsp + 2 tsp

Honey / maple syrup     1/4 cup

Raisins (optional)           2 tbsp

Choco chips (optional)  2 tbsp     

WHAT TO DO

  • Preheat the oven to 190C
  • Grind the oats to a fine powder
  • Mix all the ingredients together, except raisins and choco chips
  • Add the choco chips and raisins and mix well
  • Grease a 6 * 2 1/2 loaf pan
  • Pour the batter into the pan
  • Bake for 35 minutes
  • Let the bread sit inside the oven for 10 minutes after it is baked. Don’t open the oven till then
  • Open the oven after the 45 minutes and let it cool completely (around 1 hour)
  • After an hour or so, in mould the bread and enjoy!

 
NOTES

  1.  I made a very small loaf since I had limited quantities of the rolled oats. The original recipe is double this one and can be baked in a 9 *5 pan.
  2. If you want to make this a vegan recipe, you can substitute the milk for almond or soy milk.


This is part of the
Bake-a-thon 2015 


 

Baked Oats and Banana 

   

This recipe is probably one of the best things that happened to me. Really! One, it is a healthy way to use up the overripe bananas instead of drowning them in butter and sugar to make banana bread. I know, they taste heavenly but I have overripe bananas on a weekly basis. Soooo not happening. And secondly, I hate oatmeal. Yeah, I know it’s healthy, etc etc. but I just can’t eat it. There is this constant inner conflict I face between wanting to make oatmeal because it’s a 30 second job versus having to actually eat it.

So this dish solves both my problems and makes breakfast blissful. Now that’s something to get up to even on a Monday morning.

It’s an easy recipe with most ingredients being available at home all the time. It’s actually perfect for someone to mix this up and put it in the oven and go off to get ready for work. It will be waiting for you and you can eat and rush to work. 

The recipe is adapted from here with a few modifications. So here goes –

Serves 3-4

WHAT WE NEED

Mashed banana                                    1 medium

Egg                                                            1

Milk                                                          1 cup

Vanilla essence                                     1 tsp

Rolled oats                                              1 1/2 cups

Baking powder                                       1 tsp

Pinch of Salt     

Cinnamon                                               1/2 tsp

Banana, cut into slices                        1

Dried prunes                                           7-8

Brown sugar                                            2 tbsp

WHAT TO DO

  • Preheat the oven to 190C
  • Line an 8″ pan with parchment paper
  • Mix the wet ingredients together in a bowl – mashed banana, egg, vanilla and milk
  • Add the dry ingredients – oats, baking powder, salt, cinnamon and 1 tbsp sugar
  • Mix well to combine
  • Place  few banana slices at the bottom of the pan
  • Pour the batter into the pan
  • Arrange the balance banana slices and prunes on top of the batter.
  • Bake for 26 minutes.
  • Pull out the pan and sprinkle the balance 1 tbsp sugar on top.
  • Broil for 5 minutes till the sugar caramelizes.
  • Take the pan out and cool for 10 minutes
  • Lift the parchment paper out of the pan and place it on a cutting board.
  • Slice the oats and serve.
  • Enjoy! 

  

NOTES

  1. The prunes and sliced bananas are optional and can be replaced with raisins, dried apricots, walnuts, etc.

 


This is part of the
Bake-a-thon 2015 


 

Cocoa Banana Mug Cake

 
I am sure overripe bananas are an issue of national concern. I mean, if I was still in India I would have blamed Modi for it and returned the picture book I received in kindergarten for best handwriting. 

But thankfully the situation is not as bad. There are mug cakes to the rescue. If I can use up the bananas in a minute, why should I spend all the time in creaming the butter and sugar for my banana bread?

I found this simple and easy recipe and thanked the Oven Gods!  
 
So here goes –

WHAT WE NEED

2 overripe bananas

4 tbsp peanut butter 

1 egg

1 tbsp granulated sugar

3 tbsp unsweetened cocoa powder

Add-ins of your choice, including chocolate chips butterscotch chips, nuts, or dried fruit

WHAT TO DO

  • Mash the banana in a bowl.
  • Add the peanut butter and egg and mix thoroughly. 
  • Stir in the sugar and cocoa and beat until smooth. 
  • Fold in the add-ins. 
  • Divide the batter between two 8 oz mugs. 
  • Microwave separately for 2 to 2 1/2 minutes each until risen and firm.

 

 

This is my entry for the Blogging Marathon hosted by Srivalli 
  

Check out the Blogging Marathon page to see what the other marathoners are doing for this BM

Dragon fruit Nutella Smoothie

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I am discovering that creating a dish with Nutella is as easy as it is tough. It’s easy because Nutella pairs well with almost anything and gives it a beautiful chocolate-y touch. But it’s tough because Nutella hardly ever goes anywhere from the jar except directly into my mouth. It’s as if my hand, on auto pilot directs every spoon full of Nutella to me drooling lips or worse yet, to my daughter.

So, with astounding amount of will power on my part, I made this smoothie. Simple and quick. So here goes –

WHAT WE NEED ( for 2 medium sized glass of smoothie)

1/2 Dragon fruit

1 large banana

2-3 tbsp Nutella

WHAT TO DO

Cut the dragon fruit and banana into small pieces

Add the Nutella

Blend them together and slurrp away!

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This is my entry for Blogging Marathon under Nutella Galore

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Check out what the other marathoners are cooking up for #BM55

Gulab Jamun Mix Muffins

 I write this blog post mainly for two reasons – 

1. Blogging Marathon time again. yay!

2. More importantly, to serve me as an eternal reminder – Never trust the Husband with grocery shopping. Like never ever!

We travel 100 kms once a month to the ‘nearest’ Indian grocery store. The scene is usually a very crowded shop that is as big as the inside of a truck. Add a usually hungry two year old to the mix and you have pure chaos! To save time, we split the shopping list and on the husband’s share of the list, I wrote – instant gulab jamun mix – 1 pkt. Yup! My mistake. I assumed when you live in a 2 adult household and you need to buy instant gulab jamun mix, you would choose the smaller one. Nah! He chooses the 500 gms packet that makes a 100 Gulab Jamuns. Like 100 of them.

Ever since, I had dreams of crater size gulab jamuns chasing me. 100 of them.

Finally, it hit me. Muffins! So here goes –
WHAT WE NEED (for 9 muffins)

Gulab Jamun Mix – 1 Cup

Bananas 1- 1 1/2 large ripe

Curds / Yogurt. 1/4 Cup

Oil 3 tbsp

Baking powder 1tsp

Baking Soda. 1/2 tsp

Sugar 1/2 Cup

Butterscotch chips – as you wish / totally optional
WHAT TO DO

  • Mash the bananas thoroughly. If they are really ripe,nit should be a breeze
  • Mix the mashed bananas with oil and curds. Keep aside

 

  • Mix the gulab jamun mix, sugar, baking powder and baking soda.
  • Add the dry ingredients to the wet ingredients
  • Add the butterscotch chips, if you are using them, at this point.

  • Pour into a greased muffin tray.

      

  • Bake at 180C for 20-25 minutes till the toothpick inserted comes out clean.

    

NOTES

  1. My muffins did not rise up. I guess I will have to tweak the recipe a bit. Except for that, they were soft and delicious with a good banana flavour.
  2. I added the butterscotch chips just because they were at hand and I wanted to use them up too. It’s totally optional though recommended.

  

  

My dreams are a lot less scary now. Peace!   

Do check out what my fellow marathoners have cooked today for BM#55

Eggless Awesome Banana Bread

This recipe holds a special place in my heart because it was the first one I baked. And also because it was the first one to taste so awesome and delicious and it made quite a few of my family and friends to sit up and take notice of me as some force to reckon with in the kitchen. Yay!
The best part of this recipe is that it is very easy and more importantly very forgiving. I have tried variations and substitutions but it has always come through for me.

Once I made a very bad cake which was airy and did not stick to the pan but it tasted very bad. Probably I did not measure out the ingredients properly. But I had put in so many ingredients that I felt bad wasting it like that. So I put the cake in a blender, powdered it and froze it. A few days later, I used that as the flour and added the bananas and sugar to make this banana bread. It tasted divine. Yes! It is that forgiving a recipe. So always have it close to your oven and heart and you can whip it up whenever you need either a quick fix dessert or some comfort food.

Ingredients

1 1/2 cup all purpose flour (Maida)
3/4 cup sugar
1/2 cup butter
1 tsp baking soda
4-5 small ripe bananas
3/4 tsp salt

Directions
1. Pre heat the oven to 165C
2. Grease a pan with butter
3. Mash the bananas thoroughly so that there are no lumps left

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4. Mix flour, baking soda and salt

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5. Cream the sugar and butter to form a light and fluffy mixture

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6. Add the flour mix to the butter mix

7. Add the bananas and mix well.

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8. Pour the batter into the pan and bake for 50 minutes

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Notes
1. You can try adding nutmeg or cinnamon or raisins or walnuts to this recipe. Add it at the time when you add the bananas
2. This can be done with whole wheat flour as well. I did not want to take too many chances with my first recipe and so I have done it with plain flour
3. I have filled the batter up to the brim of my baking dish but that should not be done. The dish should only be 3/4 full of the batter so as to leave place for the bread to rise. That is why my bread is cracked in a couple of places.
4. As per the original recipe the butter and sugar need to be creamed till they are light and fluffy. I have found, over multiple attempts with this recipe that even if it is not creamed but just mixed thoroughly the bread turns out fine. It has a nice chewy texture at the top which I like.
5. The number of bananas depend on its size and sweetness. I add 5 small bananas. Also, it would be best if the bananas are extremely ripe. The bananas that are show above are ripe but not fully. You can wait for the skin to turn little more darker for a smooth and sweet banana bread.

Happy Baking!

Eggless Chocolate Banana Cake with Chocolate Frosting

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I did this last month for my daughter’s first birthday, hence the excess use of gems and lychees. My original plan was to make the layered chocolate cake from Joy of Baking. But then my parents decided to come and they do not have eggs. So I needed a new chocolate cake recipe without eggs. Voila this one!

It was not as airy and light as my cakes with eggs turn out. But I am guessing that may be because I did not mix properly or some other error from my end. But it tasted great and the daughter loved it as did the others. So win-win!

Ingredients 

1 cup all purpose flour

2/3 cup sugar

1/3 cup cocoa

3/4 tsp baking soda

1/8 cup butter

3/4 cup hot coffee

1/2 tsp vanilla essence

1/2 cup mashed bananas

For the frosting

30 gms chocolate (any type)

38 gms unsalted butter at room temperature

38 gms icing sugar

1/4 tsp vanilla essence

Directions

1. Preheat the oven to 180 C

2. Grease a pan and put in a parchment paper

3. Mix all the 4 dry ingredients together

4. Add the butter, coffee and vanilla essence and mix

5. Add the mashed bananas and blend thoroughly

6. Bake for 45-55 minutes

7. Cool for 20 minutes before taking it out of the pan

8. For the frosting, melt the chocolate by double boiler method (See note) and cool to room temperature

9. Beat the butter for one minute in the hand blender or till it is smooth and creamy

10. Add sugar and beat it for 2 minutes or till it is light and fluffy

11. Add vanilla essence and beat it to mix in

12. Add the chocolate and beat on low till it is incorporated and then on high till the frosting is smooth and glossy. It should take around 2-3 minutes

13. Once the cake is cooled, use a knife to apply the frosting on the cake evenly.

Notes

1. The original recipe was vegan and hence used oil but I wanted a richer version and so I substituted the butter for oil

2. The recipe also called for hot water but I used hot instant coffee instead. It gave a good flavour to the cake

3. My bundt pan was small in size and hence I used a regular pan. You could use either

4. The bananas need to be thoroughly mashed else they stick out as lumps even in the finished cake which is not good.

5. The frosting recipe is from here. I used it because it was a birthday cake. You can even make it without the frosting. Same goes for the sprinkles and lychees.

6. Double boiler method – Heat some water in a vessel. Put chocolates in another vessel and keep it on top of the boiling water vessel. The chocolate will start melting. Stir occasionally and remove it once the chocolate has fully melted into a sauce.

Happy Baking!

Banana Dates Smoothie

I had posted this as part of the NaBloPoMo for May which had the theme of ‘Nourishment’ in my other blog. But I guess this would be a good fit here.

Today I have a yummy recipe for our nourishment – Banana Dates Smoothie

Ingredients
4 ripe bananas
4-6 dates seedless or de seeded
1-2 tbsp honey
2 cups cold milk

Put all of the above in a blender and blend into a yummy smoothie. If you don’t have cold milk, you can add ice but that dilutes the taste of the smoothie. The amount of honey depends on the sweetness from the banana and dates. If the two are sweet enough, you can avoid the honey all together. It’s better to use honey as compared to sugar because it is good for health. But if you don’t have honey, you can use sugar.

 I plan to try the banana smoothie with dried figs next time. Will post how that came along!