Tag Archives: Banana

Flourless, Dairy-free, Almost-No-Added-Sugar Ookies

Hubby says these aren’t real cookies, so I’m calling them ookies. He eats them anyway!

The banana is the overriding taste in these ookies, almost a banana bread flavour. They aren’t real crispy on the outside, more soft and moist all over. Find the recipe here on a great blog called 101 Cookbooks. Thanks to my co-worker Eve for showing me the recipe.

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Wholemeal Banana Muffins

Anytime you can pack some extra goodness and fibre into a sweet treat, without affecting the taste too much I say hooray! These are Banana Crumb Muffins without the crumb topping, made with wholemeal plain flour. As always, I added some cinnamon to the batter. The wholemeal flour changed the taste and texture of the muffin only very slightly. I used four small-medium overripe bananas.

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Banana Muffins

Banana Crumb Muffins without the crumb topping.

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Banana Crumb Muffins again

Banana crumb muffins today; still delicious and still the only banana cake recipe I love. I added a dash of cinnamon to the batter. Fill the tray 3/4 full for neat little muffins or almost full for a big “muffin top”. Eat them warm with butter if you are after a real treat! Hubby says this batch was the best ever.

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The muffins are sitting in my new Villa Homewares glass cake dome from House. (Thanks hubby!)

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Hummingbird Cupcakes with Cream Cheese Frosting

Fruity and very moist, these cupcakes are delicious! Some people say the cake got it’s name from:

“…the sweetness, which is supposed to be reminiscent of the sweet liquid that attracts hummingbirds to their feeders.”

while others say:

“This southern classic takes its name from the fact that it tastes so good, you’ll ‘hum’ when you eat it.”

The recipe is another from The Crabapple Bakery Cupcake Cookbook; I halved the amounts again. I made 16 cupcakes, using pineapple I crushed into pieces myself. I omitted the ginger, as I didn’t have any on hand. It’s an easy one-bowl recipe that cooks in about 20 minutes. Hummingbird cakes are usually topped with cream cheese frosting and coconut. This is the first time I have baked or eaten hummingbird cake,  so I can’t compare the recipe to others for the same dessert.

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I packaged four cupcakes in a Wilton box to give to my cousin tomorrow as a small thank-you gift, we’ll see what she thinks of them!

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Purchase Wilton cupcake boxes here for US customers. Purchase smaller Wilton boxes here for Australian customers.

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Banana Crumb Muffins

It’s been a while since we’ve had some bananas become overripe, due to their high cost in Australia over the last year. I’m not usually a big fan of banana cake but this recipe was delicious. I added some cinnamon to the batter and put the crumb topping on only half the batch. I baked 12 muffins, of the size I usually make cupcakes. They are extra good warm, with butter.

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Banana Crumb Muffins
From: allrecipes.com
View recipe here.

1 1/2 cups all-purpose (plain) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees Fahrenheit /190 degrees Celsius. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

In another bowl, beat together bananas, sugar, egg and melted butter.

Stir the banana mixture into the flour mixture just until moistened.

Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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