Banana Coconut Chocolate Chip Muffins

I’m not gonna lie – I’d completely forgotten about this recipe. I was planning on posting something different when I came across the pictures of these muffins, which had me all confused. The time stamp on them tells me I made these mid-August, but it took me a while before I remembered. Ah, well, we’re all getting a little older, I guess. After racking my brain for a little bit, and finding the piece of paper which I’d hurriedly written the ingredients on, I vaguely recall making these.

I mostly remember tasting them and going “yummmm”, though. These were really good! I love me some coconut, and it goes really well with the banana. And everything goes well with chocolate, so this couldn’t not be a success. All those great ingredients do make for a bit of a long name, though; it’s quite a mouthful. Have I made that pun before? I must have.

Shenanigans aside – these muffins are delicious, and done in a jiffy. Enjoy!

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Banana and Blueberry Baby Bundt Cakes

Ah, the alliteration in this title tickles my language-loving heart. And it wasn’t even on purpose! Except for the “baby”. The original plan was “mini bundt”.

Anyway.

I’ve had a very productive weekend! I’ve been saying for months now that I want to redo the blog’s entire recipe index: I wanted to divide the index into categories and have a picture for every recipe instead of just a list of titles. And I finally did that this weekend! I’m pretty proud of how it turned out, I must say, so I’d love for you to take a look. While I was at it I also completely redid my About Me page, because when I read back what I wrote in 2013 I might have cringed a little bit.

And then there was this bake! Those of you who follow me on Twitter might remember that I bought a couple of mini bundt cake tins on sale a while ago, and I decided to use them for the first time this weekend. For the flavours I used the fruits I had lying around, namely banana, blueberry and lime. The lime isn’t in the title of this post, but it was already getting quite long, so I decided to sacrifice it. It happens. Plus, the whole “B”thing. You guys get it.

I whipped up these mini bundt cakes in no time, and apart from being freaking adorable they’re also really tasty! The glaze adds some lovely colour as well as moisture (I might have overbaked these a little) and it’s just a perfect little snack to go with a cup of tea. If you want to bake more than 6 of these you can easily double the recipe, but I’m not sure if doubling will be enough for one large bundt cake. It might be! Let me know if you try that. In any case, I hope you enjoy these!

Also, apparently this is my 300th post on the blog! How cool is that?

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Banana Bread with Hazelnuts

As you might have read in last Sunday’s post, I’ve been pretty busy lately, which also means I’ve hardly had the time to bake anything. You can imagine my excitement at finally being able to take my time in the kitchen and come up with a new and delicious recipe.

At first, I figured I wanted to give making marshmallows another try, but in the end I abandoned that idea because I needed something a bit more rustic and comforting. No messing around with gelatin and sugar thermometers for my first bake in ages, no sir! I wanted some thing nice . . . and easy (and we’re rolling, rolling, rolling on the river). And this banana bread definitely fits the bill! It came out absolutely gorgeous and it tasted so good!

Although, while we’re at the subject, why is banana bread called bread while it’s more like a cake type thing? Is it an excuse to eat cake at breakfast or am I simply doing it wrong? If you have any opinions about this very important topic, let me know!

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Peanut Butter and Banana Muffins

I don’t know about you, but I love peanut butter. Hardly a day goes by when I don’t eat a peanut butter sandwich. Sometimes I also add a few slices of banana to the mix, and it was while eating this particular sandwich that I thought of making peanut butter and banana muffins.

Since peanut butter is kind of a weird substance, it was quite a bit of challenge to figure out the right measurements for these muffins, but they turned out pretty good, I think. They’re very easy to make, and quite delicious as a breakfast muffin! Of course, they also taste good throughout the rest of the day, but they do have a breakfast-y taste to them (is that a thing? I’m making it a thing). I, at least, devoured them with great pleasure for breakfast a few mornings last week.

Although I’m probably going back to my beloved peanut butter sandwiches for breakfast next week (let’s face it, I’m much too lazy to make breakfast muffins all the time), I definitely recommend you to give these a go!

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Banana Chocolate Brownies

The very first thing I ever posted on Books Baking and Blogging was my brownie recipe. I’ve made it tons of times since (it’s still a favourite — both with me and my friends), but the other day I decided to give it a new little twist. I had some overripe bananas lying around, and what better way to use these than to bake something delicious with them?

I was having a bit of a bad day that day, so I decided fairly quickly that there would have to be a large amount of chocolate involved with this baked goodie. I also didn’t have that much time, since a friend of mine was coming over — so it needed to be something quick. Solution? Brownies!

My friend Emmie (who blogs!) and I devoured some of these while watching an episode of Friends, and I gave her a couple to take home as well. The next day, I’d just decided that they tasted even better than the previous day when Emmie texted me to tell me the exact same thing! So, if you decide to make these: make them a day in advance! It really does make a difference. On the first day we both felt that a little something might be missing, but that feeling was gone completely on day two.

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Banana Chocolate Cake

It’s been a while since I posted a recipe, or anything baking related for that matter. That’s because it’s actually been a while since I did some actual baking. There’s a logical explanation for that, though. It’s summer. Now, for most people that wouldn’t be a reason to stop baking — in fact, many people would find it a reason to bake more. However, we’ve had an unusually warm couple of weeks here in the Netherlands and I live on the top floor of a house with a flat roof. Quite frankly, it’s been way too hot to even consider turning my oven on. But these last couple of days have been much less warm, and ever since getting back from Barcelona (which I’ll post more on later) I have had te urge to bake again.

So, here I am with these delicious banana chocolate cakes! When my parents got back from France a few weeks ago, they brought a really cute silicone baking form with them for me as a gift. It’s one form for six little cakes, and I thought I’d try and bake something with it today. I immediately thought of the banana-chocolate combination, for some reason. That combination just never seems to fail, and maaan, are these mini-cakes good! Also, why is it that smaller things are always cute? These cakes are adorable!

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You’ll need…

– 200 g caster sugar

– 125 ml sunflower oil

– 2 eggsP1010668

– 250 g plain flour

– 2 teaspoons baking powder

– ½ teaspoon salt

– 2-3 bananas (about 300-350 g)

– 100 g dark chocolate

– 1 teaspoon vanilla flavouring

– a cake/loaf tin, or a pan for several smaller cakes (see picture)

– and an oven, of course! This cake needs to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Mash bananas and chop chocolate First off, just to get it out of the way, you have to mash the bananas in a (small) bowl until you’ve got a banana mush. It’s entirely up to you how mushy or lumpy you want your bananas to be, though. Also, chop the chocolate into smaller pieces (again, size is up to you) and add it to the banana mixture. Alternatively, you could also use chocolate chips instead of a plain ol’ chocolate bar.

2. Mix oil and sugar In a seperate (larger) bowl, whisk the sunflower oil and the caster sugar together until it’s evenly mixed. You could also just as well use butter instead of sunflower oil, but I prefer oil because it’s a bit healthier and I always have it at home, whereas I never have butter unless I have to bake something with it.

3. Add eggs, banana mixture and vanilla First, add the eggs to your oil and sugar mixture and whisk them through. Now, add the banana mixture and fold it through your batter. Also add the teaspoon of vanilla flavouring at this point.

4. Add flour, baking powder and salt The last thing you need to do before you pour you mixture into your baking pan is adding the flour, the baking powder and the salt. Fold it through your batter until everything is evenly mixed. Don’t overmix it, though, or your cake(s) will have trouble rising in the oven.

5. Pour batter in pan and bake! Now, pour your batter into your pan. If you don’t have the kind of form I used (which I completely understand, it’s an unusual form), you can just use a normal loaf tin, although it’ll take a bit longer to bake. You’ll have to grease a regular (non silicone) loaf tin before pouring in the batter, though. Once you’ve got your batter in some pan or other, put it in the oven and bake it for 30 minutes. A larger cake will probably take up to 40 or even 50 minutes, you’ll just have to pay attention and time that yourself. Another option might be using a muffin tin.

Once your cake is done, take it out of the oven and let it cool for a while before taking it out of the tin. I do recommend tasting it before it gets cold, though, because this cake tastes absolutely delicious while it’s still warm! Enjoy!

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Banana Walnut Bread

The other day I was scrolling through my old blog posts, and I came across my Christmas post. I love that one, since it makes me all cheerful to remember those two wonderful days. It also made me realise, however, that I never shared the recipe for the Banana Walnut Bread with you! I think my (initial) reason not to was the fact that I only had one picture of it, but I won’t let that stop me now, because this bread was absolutely delicious! I should make it again soon… It’s actually more in between a bread and a cake, so technically you could also serve it with a cup of tea. I like it best for lunch, though!

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You’ll need…

– 50 g rolled oats

– 50 g walnuts, chopped

– 160 g plain flour

– 75 g wholewheat flour

– 3 teaspoons baking powder

– 1 teaspoon salt

– 160 g dark brown sugar

– 125 ml buttermilk

– 3 ripe bananas, mashed (300 g)

– 2 egg whites

– 2,5 tablespoons olive oil

– a cake/loaf tin

– and an oven, of course! This bread needs to be baked at 190 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Toast the walnuts and oats The very first thing you need to do is to toast the oats and the walnuts in the oven for a few minutes. Place them on a baking tray and put the tray in your (somewhat) preheated oven. The oats and walnuts should come out golden brown and crispy, this takes about 6 to 8 minutes, but no longer than that.

2. Mix together dry ingredients Next up, you need to mix together the plain flour, wholewheat flour, baking powder and salt in a bowl.

3. Mix together wet ingredients Take a second bowl, and use this one to mix together the dark brown sugar, the buttermilk, the mashed bananas, the egg whites and the olive oil. Everything needs to be well combined, so don’t under-stir it.

4. Mix together ALL the things! Now, it’s time to mix the flour mixture into the wet mixture, and also put in your toasted oats and walnuts. It’ll all probably smell pretty good right about now! It’ll get even better…

5. Bake your bread All that’s left to do now is to put the mixture into your tin and smooth it out. Then, put the tin in the oven and let the bread bake for 50-60 minutes, or until a skewer inserted comes out clean.

And that is all! You’ve got yourself a very quick and easy bread which is perfect for breakfast or lunch. Enjoy!

Banana Muffins with Raisins

About a week ago I felt the familiar itch to bake something. After all, it had been over a week! Seriously, before I started this blog I didn’t even bake once a month (I think) and now I can’t go without baking something for a week. How quickly things can change…

I wanted to bake something nice and easy, so I decided to go for a muffin of some sort. I love muffins; they taste delicious, are easy to make and very easy to transport (I’m a practical girl). A couple of days before, I had bought some bananas, but they were already looking rather black, which made them the perfect core ingredient for my muffins. I also decided to add some raisins and a bit of cinnamon. Seeing as these ingredients are all quite sweet, I added some lemon juice as a nice contrasting flavour.

I’d already started the preparations for what I hoped would turn out to be some lovely muffins, when I came to the realisation I didn’t have any baking powder. I always have baking powder, so I forgot to check when I went out to the store to buy my ingredients… Good thinking, right? I didn’t have time to head back, so I just left the baking powder out. It did make the muffins come out rather dense and small, but they still tasted delicious, which is what’s it’s about, after all!

And they still look pretty cute!

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You’ll need… (for 12 muffins)

– 140 g plain flour

– 140 g wholemeal flour

– 2 teaspoons baking powder

– 120 g white caster sugar

– 7 tablespoons sunflower oil

– 3 eggs

– 2 bananas

– about 100 ml milk

– a pinch of salt

– 50 g raisins

– 1 teaspoon cinnamon

– 1 tablespoon lemon juice

– a muffin tin (for 12 muffins)

– and an oven, of course! These muffins need to be baked at 200 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Mix the dry ingredients together First off you need to sieve the plain flour, the wholemeal flour, the salt and the baking powder (if you did manage to get some) above a bowl. Add the bran that’s possibly left behind in the sieve (from the wholemeal flour) to the bowl as well. Now you’ve got to add your caster sugar and the cinnamon, and mix everything together with a whisk.

2. Sort out the banana goo Next up you’ve got to mash your two bananas with a fork until they’re all gooey and, well, mashed. Put the mash in a measuring beaker, and add milk until you’ve got 250 ml (of the banana mash and the milk together).

3. Mix the wet ingredients together Get a second bowl and lightly beat the eggs. Now add the banana/milk goo, sunflower oil, raisins and lemon juice and whisk everything together until it’s evenly mixed.

4. Mix everything together Make a little hole in the middle of the dry ingredients and pour in the wet mixture. Now gently mix everything together with a spoon. Don’t mix too long — it’s okay to still see littles traces of flour here and there. If you do over stir the batter it becomes quite tough. The idea is to just moisten the mixture. It’s okay if there are still lumps in the mixture.

5. Divide the batter over 12 paper cases Now put a paper muffin case in every hole in the muffin tin and divide the batter over these cases. I always just use a spoon to do this. If you want your muffins to rise nicely, don’t put too much batter in every case, just fill 3/4 of each case. I didn’t do this because I already had some batter left over, and I didn’t want to waste any more of it (and the muffins weren’t going to rise anyway, what with the lack of baking powder). If you don’t have paper cases, just grease the holes in the muffin tins and put the batter directly in the tin.

6. Bake the muffins! Put the muffin tin in your preheated oven (200 °C) and bake the muffins for about 20 minutes (maximum of 25 minutes). When they’re done, take the tin out of the oven and let the muffins cool in it for about 5 minutes, then take them out of the tin to cool completely. Or eat them while they’re still warm, which is always my favourite option!

And that’s all! Enjoy your banana muffins with raisins!

Note: Your muffins will probably come out a few shades lighter than mine — I only had about 70 g white caster sugar, and had to supplement it with dark caster sugar.

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