Posts tagged ‘Banana’

September 29, 2012

Gluten free, soy free, egg free banana cake

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I have been making a lot of vegan sweets (no egg, no butter, no honey, no milk) but as I was talking to a staff at Yumi’s day care, I found out that some kids can’t even eat soy. So, I came up with this gluten free, soy free vegan recipe that is versatile and can be made in any shapes and size.

 

20120929-173053.jpg I used a tarte tin (20cm size) and made it flat. This was a good idea because it only took 15 min to bake. If you use something like a pound tin, I think it will take about 25min. Next time, I might try baking it in my mini muffin tin and see how that goes.

Ingredients (for my 20cm tarte tin )

-160g very ripe bananas, mashed (about 3 small bananas/2 large bananas)

-3 Tablespoon Organic raw sugar

-60g cold press oil (I used rice bran oil)

-70g water

-130g Rice flour

-30g Corn flour

-2 Tablespoon Aluminium free baking powder

 

Method

Step 1: Mix all the wet ingredients (banana, oil, water and sugar) in a large bowl; mix all the dry ingredients (rice flour, corn flour, BP) in a large bowl.

Step 2: Pour the wet ingredients into the dry ingredients and mix well. The great thing about rice flour is you don’t  have to worry about over beating. Mix well, pour into a tin and bake at 180C (pre-heated oven) for 15min, or until a skewer comes out clean.

 

 

If you don’t have to worry about allergies, I think adding nuts would be nice. This is the most basic rice flour recipe, and I will try to come up with more variations.

 

Happy cooking!

 

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September 22, 2012

Banana Carrot Cake, No Egg, No Butter, No Sugar

by KK

 

 

 

 

 

Hi this is KK, Sushi Artist / Healthy Muffin Maker /Mum:-)

 

Thank you for visiting my blog.

 

After eating so many fancy cakes for her birthday this week, the las cake she asked for was a simple banana cake.

20120922-171904.jpg I tried to make it as pretty as possible, using my special ring tin.

 

I don’t usually use this tin because it takes longer to cook, but every once in a while, it is nice to make something different 🙂

 

 

What was interesting was that Yumi’s grandparents, who are both not so fond of sweet things, ate this cake, and even had second helpings! That’s a nice compliment to recive 🙂 Better write down the recipe before I forget!!!

 

 

 

 

 

Ingredients

-240g very ripe Banana (almost all brown outside), mashed

-100g Carrots, grated

-100g Rice bran oil

-50g Organic Honey

-100g Organic soy milk

 

-300g Organic plain flour

-2 Tablespoon Aluminium free baking powder

-1/2 Tablespoon Cinnamon

-30g walnuts, chopped

 

Method

Step 1: Mix all the wet ingredients  (banana, carrots, oil, honey, soy) in a large bowl

Step 2: Mix all the dry ingredients (flour, BP, cinnamon, walnuts) in a large bowl, pour dry ingredients into wet ingredients and mix

Step 3: Pour into a greased tin (I lightly floured my tin as well) and bake at 180C for 30min, or until a skewer comes out clean.

 

 

Better save some banana to ripen so I can make it again!

 

 

June 2, 2012

Yumi and her BBB muffin

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

This is my lovely 20 months old daughter Yumi, with her favorite BBB muffin. It’s “Blueberry & Banana”, made with organic wholemeal flour and honey.

20120602-104515.jpg I still have the battle of what to use in my healthy muffin, between honey,maple syrup and raw sugar.

 

Most of the time, I use raw sugar, because it’s easy and gives me “stable” results. But today, I wanted to use some ripe bananas as the “base” sweetness for my muffin, I chose to use honey, and the result was delicious!

 

I’m not joking because Yumi ate 5 muffins (regular size!) in one day, it must have been tasty!

 

To make 12 regular size muffins, I used

-2 very ripe Bananas, mashed

-2 Free range Eggs, lightly beaten

-2 Tablespoon Honey

-60g Rice bran oil (you can use vegetable oil or olive oil)

-180ml Organic soy milk

-300g Wholemeal Organic plain flour

-1 Tablespoon Aluminium free Baking Powder

-30-50 Blueberries (I used frozen ones, and they are quite nice!)

Method

Step 1: Preheat the oven to 180C, Line your muffin tin with paper or grease them lightly with extra oil, Mix all the wet ingredients (banana, egg, honey, oil, soy milk) in one large bowl; Mix all the dry ingredients (flour and baking powder) in another large bowl

Step 2: Pour the mixed wet ingredients into the dry ingredients, mix lightly so there are no flour, pour int baking tin, push 3-5 blueberries into each muffin; Bake in oven for 15-20min, or until cooked (test with a skewer and it should come out clean when cooked)

Cool in tin for 5min before taking them out on a cake wrack to cool completely. I am not sure how long they last because at our house, it lasted only for 2 days!

 

I would love to add some chopped walnuts to this recipe, just put it into your dry ingredients bowl. Great snack to take around, just watch it as your little ones munch, because there face may get messy a bit! ENJOY!!

February 17, 2012

Wholemeal Banana Muffin

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

It’s Friday already, and my house is running out of muffins! Time to make a new batch before our weekend outings.  The timing was good because my bananas were getting really ripe, and I mean REALLY ripe, that it was almost black! Did you know that when a banana turns black, that’s the best time to use it in cakes? It’s really soft to mash and sweet too! So sweet that you don’t have to add any sugar. Well, at least not in my kitchen.

Today, I made it with wholemeal flour. It doesn’t rise as much as plain flour, but has that extra fiber that is filling and good for me and my daughter 🙂

20120217-142136.jpg

Wholemeal Banana Muffin (makes 24 mini muffins or 12 regular muffins)

2 very ripe Bananas

1 Tablespoon Olive Oil

200cc (a bit less than 1 cup) water

220g (2 cups) Wholemeal flour

1-2 Tablespoon Aluminium free baking powder

Step 1: Mix all the dry ingredients in a big bowl. You don’t have to shift wholemeal flour, just mix the BP through it using a spatula.

Step 2: Mix all the wet ingredients (bananas, olive oil, water) in a big bowl. Grease or line your muffin tins and turn the oven on to 180 C.

Step 3: Pour the wet ingredients into the dry ingredients, mix lightly and spoon them into tins. Bake for 15 min for mini muffins or 20-25 min for regular muffins. It should look golden brown at the top and feel firm when you press it. You can skew it with a toothpick and make sure that nothing sticks to it. Cool for 5 min and take it out of the tin.

My daughter loves this so much, she already ate 3 as soon as I put it on the plate to take a photo for this blog. She was climbing on my coffee table to grab it, and when I turned away, she was holding one in each hand, with one in her mouth! I hope your bubs enjoy it as much as mine!

Have a nice weekend :-)!!

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