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Posts Tagged ‘banana’

Caitlyn’s Sugar Free Cupcakes with Avocado Frosting

August 5, 2013 Leave a comment

I know, i know, majority of you would probably feel repulsed by yet another sugar free, gluten free baby food.

But i feel the need to post this recipe, namely because it’s a recipe I’ve developed myself.

After rounds and rounds of trial error, I’ve finally came up with a cake recipe i really loved.

A cake recipe that’s subtly sweet and soft as can be.

Considering that this is an entirely sugar free (refined/unrefined, synthetic/natural), this is quite a breakthrough. No stevia, no xylitol, or any of that fancy sweeteners was used here.

The goodness came from ripe bananas.

Cait's cupcakes

Working with my sugar free constraints, I also wanted to come up with a frosting that’s equally healthy for these cupcakes. For days, I find myself sometimes staring into blank space. I just couldn’t think of something that’s naturally sweet and is thick enough to pipe.

Then the idea hit me. avocadoes! At first I was skeptical, I didnt know whether blended avocadoes would be too watery. I also thought that avocadoes would be too tasteless as a frosting. That’s when i decided to drop in some medjool dates in. And boy, did it work like a charm! and most importanly, baby Caitlyn loves it!

 

Sugar Free, Gluten Free Chiffon cake with Avocado Date Frosting

Makes 3 of the above star shaped cupcakes

15 grams rice flour

5 grams sago flour

1 organic egg yolk

8 grams olive oil

11 grams raw almond milk

60 grams banana, mashed

1 organic egg white

Preheat oven to 170 degree celcius.

In a bowl, mix the yolk, raw almond milk, bananas, and olive oil together. Sift in the flours.

Beat the egg whites till stiff peaks.

Fold the egg whites into the banana mixture.

Pour into mold and bake till golden brown (+- 20 to 25 minutes)

Avocado Frosting

1 avocado

1 medjool date

With a blender, blend the avocado and the date together.

Using a piping bag, pipe onto cupcakes.

 

 

 

 

 

Sugar Free Raisin Banana Bread

May 18, 2013 5 comments

Lots of cakes out there claim to be sugar free.

But they are laden with synthetic sugar.

I’ve seen cakes that claim to be refined sugar free.

But they are laden with a whole party of unrefined sugar.

This cake however is wholly Sugar Free.

It relies wholly on bananas and raisins to its sweetness.

banana muffin 1

Perfect for my 10 month old baby Crusta.

Yup, she is still not allowed sugar. Refined, or not refined.

My poor baby.

So till you hit your 12 month mark,

and are finally allowed a moderate amount of sugar

here is something to tide you over.

banana muffin 2

Sugar Free Banana Bread with Raisins

Makes 2 large muffins

20 grams organic raisins, chopped

40 grams boiling water

40 grams whole wheat flour

12 grams All purpose flour

1/4 tsp organic/natural baking powder

28 grams olive oil

125 grams (about 1) banana

1 egg yolk

Pour the boiling water onto the chopped raisins, set aside for half hour

preheat oven to 180 degree celcius, Grease and line the muffin tins.

Sift whole wheat, all purpose flour with the baking powder.

Drain the raisins, reserving the liquid.

Put the olive oil, banana and 12 grams of the steeped raisin water in a food processor. Process till smooth.

Pour the processed banana mixture onto the flour mixture and mix till well combined.

Add the chopped raisins and pour the batter onto awaiting muffin tins.

Banana Caramel Cream Pies

March 17, 2012 8 comments

While banana cream pies are many and aplenty, banana CARAMEL cream pies are  not. And while a large banana cream pie is to be sliced and shared, my banana caramel cream pies came in mini sizes.

 

I have not exactly mastered the art of making caramel. Some days my caramel curdle, and the milk solids would separate away (does anyone have any insight on this???).

But fortunately, there is no need to that stress inducing scenario today. Because instead of dumping cream into burning sugar, we add chopped bananas. And don’t worry about bananas and hot hot cooking sugar. They wont separate on you.

The recipe for this is a multi steps process. First we blind bake the crust.

 

Then the banana custard goes into it. The banana custard gets cooked twice. Once over the stove, and once in the oven. The custard would already be fully cooked over the stove. The second oven time is just to further caramelize the custard for a deeper flavour. oh yeah.

Top it off with whipped cream, shaved chocolate and toasted almonds,

And we’re good to go!

 

Banana Caramel Cream Pie

Taken from Daily Delicious

Sweet Shortcrust pastry
125g …………………………. Plain flour
25g …………………………… Icing sugar
…………………………………. A pinch of salt
75g …………………………… Unsalted butter, cold but pliable
1 ………………………………. Egg yolk
1-2 tsp …………………….. Iced water
Banana caramel filling
75g …………………………… Caster sugar
25ml ………………………… Water
350g ………………………… Bananas, peeled and chopped into pieces
25g …………………………… Unsalted butter
50ml ………………………… Milk
1 1/2tbsp …………………. Cornflour (cornstarch)
150g …………………………. Whipping cream
Topping
250g …………………………. Whipping cream
30g …………………………… Caster sugar
1tbsp ………………………… Rum
1 ……………………………….. Banana
………………………………….. Sliced almond, toasted
………………………………….. Dark chocolate, shaved

Mix flour, icing sugar and salt together in a bowl, add the butter and rub until combine.
Add  the egg yolk and water, mix until the dough come together.Take the dough out of the bowl and knead until smooth.
Pat into a block, warp and chill for at least 30 minutes before using.Preheat the oven to 150°C.
Roll the pastry out thinly and line 18cm-round round tart pan.
Line the pastry with aluminium foil, and blind bake for 20 minutes, then remove the foil and beans and cook until a pale golden brown, 10-15 minutes.
Increase the oven temperature to 180°C.Heat the sugar in a saucepan with 25ml water and boil over high heat until the sugar turns into a caramel. Add the banana pieces and butter, and simmering gently until the banana is soft. In a bowl beat the milk and cornflour until smooth, then take the pan out of the heat, beat the milk and cornflour mixture into the saucepan with the whipping cream.
Return to the heat, cook until boiling.Pour into the pastry case, bake for 10-15 minutes until golden.
Remove from the oven and allow to cool.Whip the cream with sugar, and rum until soft peaks formed.
Spoon the whipped cream over the top with banana slices, dark chocolate, almond and drizzle with the caramel sauce.

I spread Nutella on everything!

August 15, 2011 13 comments

So i like Nutella.

I like them in cookies,

i like them in brownies,

and i like them in pastries.

And  now i like them in donuts.

Chocolate hazelnut goodness piped into a piece of fluffy light deep fried dough.

It’s totally worth going to the gym for.

Speaking of which, I wonder whether most people go to the gym because they need to burn all the excess calories they ate?

Or do they go to the gym so that they can eat excess calories?

I belong to team eat first, gym later.

I will eat this, and vouch to go to the gym.

And 30 percent of the time, I deliver.

For the remaining 70 percent, i just sucked it in. Literally. I suck in my stomach.

And then i make more donuts,

this time for my niece, who loves sprinkles everything.

And like all girls her age (3), pink is her favourite crayon.

but lets not digress, for this post is dedicated to NUTELLA.

And i am not done with showing you what i’ve got.

That’s a generous spoonful of Nutella.

It took quite a bit for me not to just shovel it into my mouth.

Because i had grander plans,

And that’s to spread it on a piece of crepes

Then top it with Bananas

awesome-ness! 🙂

Black Bottomed Ovaltine Banana Bread

August 1, 2011 8 comments

I bookmarked this Black Bottomed Banana Bread when i was searching for a banana bread recipe to use up my last batch of  mottling bananas.

I wanted to make this badly. But i couldn’t.

I was lacking the one ingredient that gave this banana bread its unique black bottom.  

Ovaltine.

Banana Bread and Ovaltine,

Are you sold on this yet?

I know i am.

In fact i am so sold on  this bread that i am thinking of ovaltin-izing the whole cake instead of just its bottom the next time i make this.

Just saying. 🙂

Black Bottomed Ovaltine Banana Bread from Meals.com

 

 

 

You are Toasts!

March 15, 2011 14 comments

Let’s have a toasty good time with these!

Banana Flambe Toast

 

 

Chocolate Almond Toast

 

 

 

Sunny Side Up Toast

 

 

 

Salami Toast

 

 

 

Ice Cream Toast

And in case you were wondering, no, i didn’t make these. I don’t think i have ever mentioned it in this blog, but i am currently working for a chain of restaurants, and these toasts are part of our menu items!

 

Banana Espresso Chocolate Chip Muffins

March 2, 2011 14 comments

The espresso in that irregular shaped banana cake was so impressionable that i just had to attempt another recipe with the same banana, espresso combination.

I knew i found gold with Tracey’s Banana Espresso Chocolate Chip Muffins

Cause not only were they easy to whip up, they also have a third delightful ingredient – Chocolate Chips.

While this recipe adopts the convenient muffin method of just mixing wet ingredients to dry ingredients, u do have to set aside time to peel and puree the bananas.

Frankly speaking, i am not a huge fan of measuring pureed bananas in cups. I find that it is not as accurate as the reliable metric measurement. I know i am being a bit of fussypants here, but really, the last thing i wanted was for me to add excess banana puree which would cause the muffins to have this weird wet gummy texture.

Not a biggie, a quick search on the internet revealed the weight of a cup of mashed bananas at 227 grams.

The extra step at weighing was definitely worth the effort cause i got a lovely banana cake done just right with none of that gelatinous,  wet, pudding-like interior.

And of course, let’s not be forgetting about that espresso, which added not only an extra depth in the flavour department, but also that mandatory boost of caffeine in your breakfast.

And of course, let’s not forget to set aside a handful of chocolate chips to strew on top of your batter  just before they go into the oven!

Banana Espresso Chocolate Chip Muffins
Taken From Tracey’s Culinary Adventure

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/4 cup milk (I used 1%)
1 large egg, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup semisweet chocolate chips

Preheat oven to 350 F.  Line a 12-cup muffin pan with paper liners.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.  Whisk together the flour, instant espresso powder, baking soda and salt in a large bowl.  Make a well in the middle of the dry ingredients and pour in the wet ingredients.  Stir until just combined.  Fold in the chocolate chips.

Distribute the batter evenly among the muffin cups, filling each about three-quarters full.  Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Move the muffin pan to a wire rack, and let cool for about 10 minutes, then remove the muffins from the pan to the rack to cool completely.

Muffins can be stored in an airtight container for up to 2 days.

Yields 12 muffins