Hey foodies, I’ve missed you. I know, I’ve been gone for long but great thing is I’m back and with new recipes to boot.
I have been meaning to share this recipe for a while now but I kept on postponing. I have made banana pancakes before but I used to blend the ingredients together to ensure the bananas were completely mashed. This one time, I was in a rush so I decided to just roughly mash the bananas and the result was genius. I had guests over and would you imagine they finished the pancakes even before the chocolate cake was over.
3 very ripe bananas
1 tsp vanilla essence
3 tbsp sugar
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp nutmeg powder – optional but you don’t want to leave it out
3/4 cup milk/ water – I used water
Vegetable oil for frying
Start by mashing the bananas. In a bowl, using a fork mash the bananas.
After a few minutes of mashing;
One by one, beat in the eggs.
Then stir in the vanilla essence.
Add the sugar.
In another bowl mix the flour, baking powder and the nutmeg.
Add a third of the flour mixture into the banana and egg mixture then add half of the milk/ water and stir. Repeat this step then finish with the flour mixture.
Note:In case you find the batter a bit viscous, you can add more milk/water to achieve your desired consistency. Since, I was aiming for fluffy pancakes I didn’t add more water.
Now to the cooking, if you have a non stick pan use it, in case you don’t have one like me start by pre heating your pan. This will prevent the batter from sticking. Once the pan is heated add about a tablespoon of oil and let that heat. Then add the batter, as for the size it all depends of your ability to flip the pancakes over 🙂 .
Since the batter is thick, you can spoon it over to get drop scones or you can pour it out to get a pancake. I tried both methods.
Cook lightly on both sides, when bubbles appear on the top side the pancake is ready to be flipped. Keep a keen eye since pancakes tend to burn if not turned at the right time.
The flip side
And we are done!
Finally serve them up warm and drizzle over your favourite syrup. I just top them up with honey.
Extremely fluffy and the banana and nutmeg flavour, spot on. I dare you to try them.
This past weekend was hubby’s birthday, so I decided to bake him a surprise birthday cake. Planning a surprise for someone you live with can be a bit difficult. The biggest challenge was where to hide the cake.
I recall earlier this year, on the eve of my birthday, hubby had prohibited me from opening the fridge. Well it was sorta obvious he had hidden something sweet, well it turned out to be a tasty white forest cake (my favourite) 🙂
Back to the surprise, I schemed to have the cake hidden at my friends place, they are also our good neighbours. Next challenge was to bake the cake in record time, frost it and eliminate all evidences of cake bearing in mind the way the house smells when one has baked.
As usual start by pre heating your oven at 350 degrees.
Grease and flour your baking tin. This time round I also lined the bottom of the tin with some parchment paper.
Using a wooden spoon/spatula/electric mixer cream the sugar and the margarine.
Once the mixture is creamy and fluffy mix in the eggs one at a time. The mixture will look a bit curdled but it’s ok. Add the vanilla essence.
Mix in the mashed bananas.
Once well incorporated add the flour,cocoa,baking powder and salt into the wet mixture.
Fold in the dry ingredients until well incorporated. I found out recently that the cake batter should have a dropping consistency, that it when you scoop it with a spatula it should be able to drop. Don’t confuse this to mean that it should free flow. Even if it drops some huge dollops that’s ok. Well since mine what not at the right consistency I added some 3 tablespoons of water.
Pour out the batter into the prepared tin then put it in the oven to bake for 30 minutes or until a toothpick/spaghetti inserted in the middle comes out clean.
AS the cake was baking I prepared the ganache and lemon icing.
In a bowl pour the lemon juice.
Add the icing sugar, small quantities at a time. We want the icing to be a bit viscous.
Patience is key while making this. I used about 3/4 cup of icing sugar. Add the vanilla essence then continue mixing till you get the desired results. Then set it aside.
Thirty minutes or so later, my cake was evenly cooked and a toothpick inserted in the middle came out clean.
Place the cake tin on a rack to cool for about 10 minutes.
Remove from the tin and let it cool further since, we’ll be frosting the cake.
I was really working in a rush and to be honest the kitchen counter was a bit messy. Since I was trying to eliminate all evidences, as the cake was baking, I also washed all the used equipment.
To be honest, I didn’t wait for the cake to cool completely, time was against me.
Since I had prepared the ganache earlier that morning, it hadn’t completely set, I wished I’d put it in the freezer, oh well.
Pour the ganache on the cake and spread it out.
The counter was full of chocolate. After putting the first layer of ganache, I squeezed the cake into the freezer for like 10 minutes to see whether it would at least set, well that amount to more mess O-o.
Add the final layer of the ganache. The dripping result.
Now for the lemon icing, I don’t have a pipping bag so I had to be inventive, so just using a polythene bag, pour the icing into the bag, push it to one edge of the bag then make a small hole. Then ice as desired. (sorry no pics, handy were messy).
Now for the end result.
I forgot to mention, just as I was beginning the second layer of frosting the cake,hubby called saying that he had just alighted from the bus and that he was on his way home O-o (the horror). Trying to buy time I requested him to go buy fruits, I even recommended some vendors that were a bit far, sneaky I know.
Safe to say, the cake was hidden at my neighbours, all the utensils washed, wiped dry and tucked away in their respective cabinets. One big problem remained, the cake smell… Well I’d earlier lit an aromatic candle so when he got home and got to sniffing (pun intended) I just said it was the candle.
Tip: Please prepare the ganache the night before to avoid the mess I made.
For those who might be wondering the surprise worked out great and hubby loved the cake.
PS. Sorry for the longest post ever. Also, I apologise for the lack of step by step pics, I was really in a hurry and took what I could.
This was the second time I was making this cake and since the first time was a huge success I didn’t think this time would be any different. Boy was I wrong.
Honestly, I had debated on whether I should post this seeing that it didn’t come out as expected. All in all I decided to (que sera sera), I’m no professional chef so once in a while I’m allowed to burn the food, over salt it, add the wrong spice catch the drift I’m human.
Anyway back to the cake, just as the name suggests you put pineapple slices on the baking tin then the cake batter, then when the cake is done you turn it upside down and the pineapple slices are on top… sounds simple?
2 cups all purpose flour
1 cup sugar
4 tbsp sugar for sprinkling
1 cup margarine/butter
1 tbsp baking powder
1/4 teaspoon salt
1 tbsp vanilla extract/essence
Zest of one lemon
3 ripe bananas preferably mashed
A handful of cake mix (sultanas & raisins)
A handful of chocolate chips
1/2 pineapple sliced horizontally
Pre heat the oven at 350 degrees.
Grease your baking tin with some margarine/butter then sprinkle the sugar. Line it with the sliced pineapples.
In a mixing bowl cream your sugar and margarine till light and fluffy.
Add the eggs and vanilla essence mixture. Mix after every egg addition.
Add the bananas, I forgot to mash mine before hand so I did extra mixing to ensure they were incorporated. *working the biceps 🙂 * #iLie
In a separate bowl mix the dry ingredients.
Fold in the flour mixture into the mixing bowl.
Be careful not to over mix, you just want them to be incorporated, then add the batter to the tin lined with the pineapple slices.
Bake it for 30 minutes or until a toothpick inserted in the centre comes out clean.
The big flop:
I baked it longer and the pineapples sorta burned well not sorta they really burned 😦
So I just removed all the burnt pineapples threw them away and left the top of the cake to be the top of the cake no flipping over was done. And that is how you right a wrong 🙂
I served the cake to some guests who had come over and dare I say it was a huge hit *does the moonwalk*
If I could it all over again:
Well,we all know what I’d do differently.
Apologies, I forgot to take the photos of the end result sans the burnt pineapples. I guess I was a bit disappointed.
I love looking at different recipes and spicing them up with my own additions. My love for baking made me search for a simple muffin recipe. The first time I baked them, I had some ripe bananas and had a great idea of incorporating them into the recipe. Since then, I always bake them with bananas. My love for chocolate inspired yet another ingredient chocolate chips *yum*.
The dry ingredients: flour, baking flour,cocoa,cinnamon,coffee
2 1/2 cups plain flour
1/2 cup sugar
3 tsps baking powder
1/4 tsp cinnamon
4 tbsp cocoa (for the chocolate colour & taste)
1/4 tsp instant coffee
1 cup milk
1/3 cup vegetable oil
1 tbsp vanilla essence
Handful of chocolate chips
Handful of sultanas and raisins
2 bananas preferably mashed
Pre heat your oven at 350 degrees, grease your muffin tin and set it aside.
In a large mixing bowl add your vegetable oil and sugar and mix them well. You can use a wooden spoon for the mixing, I used a cake mixture (wedding gift) though.Then add your egg and vanilla essence and beat the mixture till smooth.
Since I hadn’t mashed my bananas, I added them in and mashed away.
Once the bananas are well incorporated, add the some milk and alternating with the flour. Use a spatula or wooden spoon to fold in the dry ingredients.
Once all are incorporated, add the cake mix (sultanas & raisins) and the chocolate chips. Fold them in, and you are ready to bake.
Using a tablespoon or an ice cream scoop, scoop the batter onto the greased tin.
Bake them for 15-20 minutes or until when a toothpick inserted in the middle of the muffin comes out clean.
This recipe made 18 muffins.
This was yesterday’s dinner, Imagine!!! Served with tea and enjoyed them with our lovely neighbours and friends, the Murigis.
Note: The vegetable oil in the recipe in stead of the usual butter/margarine helps in making the muffins moist.
Pretty moist and delicious, though previous muffins have been tastier.
If I could do it over again:
Add lemon zest. Cakes taste so much better with lemon zest