What to use for two portions?

2 small and ripe bananas

60ml milk

30g butter

60g flour

3g baking powder

a pinch of salt

a fistful of raisins

How to bake it?

Mash the bananas using a fork. Then, add the milk, melted butter, flour, baking powder, salt, and raisins.

Pour half of the batter into one ramekin and the rest into another.

Bake in the preheated oven at 180°C for 25-30 minutes (depending on the fluffiness of the pudding).

 

Today: bananas

What terrifies me the most when working with bananas? That they aren’t ripe enough!

Where do I get bananas from? My favourite bananas are the small Sri Lankan ones. I dream of going to Ecuador someday to taste the famous local bananas!

Why do I love them? They’re useful and tasty – from sweeteners to toppings.  

I have this recipe from my dear friend Paula. Thanks to her, I discovered hungryhappens.net; we tried several recipes from the blog, even together! ♥

I adapted the recipe. I baked it on our anniversary; Marcel loved it (when he immediately asks for a second slice, he likes a dessert a lot). J

Use

a large ripe banana

30ml flaxseed oil

a medium egg

85ml agave syrup

vanilla extract

a teaspoon of ground coffee

2g baking powder

90g almond flour

90g tapioca powder

salt

30g dark chocolate

How to bake it?

Mash the banana, add the flaxseed oil, the egg, the agave syrup, the vanilla extract, the ground coffee, the almond flour, the tapioca powder, the salt, and 15g of dark chocolate chips.

Pour the batter into a round silicone baking pan, using the remaining 15g to decorate the cake.

Then, bake the cake for 25 minutes in the preheated oven at 180⁰C.

You’re going to enjoy this cake a lot!

I had some almond flour left (bought for this cake). I had forgotten how sticky the almond flour batter is!

The ingredients?

2 eggs

65g almond flour

30g tapioca powder

3g baking powder

salt

a banana

+1 teaspoon of coconut oil

+some honey, some ground walnuts

for 4 pancakes (Φ 14 cm)

Mix the eggs, the almond flour, the tapioca powder, the baking powder, and the salt. Add the banana that you mashed.

Fry them in a teaspoon of coconut oil. They are ready when you see bubbles form in the batter.

To end in glory, serve them with honey and ground walnuts.

Honestly, they were even tastier than I expected them to be! That’s why they’re on this blog! J

Makes 4 pancakes (Φ 14 cm)

1 banana

1 egg

120g yoghurt

65g flour

4g baking powder

5g vanilla sugar

+ butter à pan

+ hazelnut spread à serving  

At times, we are craving a filling and fast breakfast. These pancakes can be a successful candidate to this end.

How to make them?

Mash the banana, add the entire egg, the yoghurt (I used buffalo yoghurt), the flour, the baking powder, and the vanilla sugar. Mix well.

Butter the pan and let it heat up. Spread a big ladle of batter onto the entire surface of the pan (thickness: 2-3 mm); flip the pancake only when you see bubbles form. (Be careful – banana pancakes have a different texture than regular pancakes; it is more difficult to work with them and are stickier.)

Serve them warm with a hazelnut spread. Not even our cats were indifferent.

I know, I know, I’ve promised 2 recipes since last week. Something occurred, though. Two days ago, I was searching for a solution dealing with some soured whipping cream... and I ended up clicking the recipes on my blog.

So, I told myself ’Why not make a list of recipes to bake/cook when we’ve got ingredients about to spoil?’

I’d like to keep it updated, by categories!

Basic ingredients

cottage cheese: papanaşi, baked papanaşi, Dobrujan pie

egg whites: Pavlova, pricomigdale, walnut cookies

milk: supangle, muhallabieh, galatopita, trileqe, condensed milk

sour cream: ashta

whipping cream: savarine, molehill cake

yoghurt: Romanian donuts, lemon pound cake

1 yolk: tart crust

several yolks: crema catalana

Fruits

apples: apple pie, apple strudel

bananas: Banoffee Pie, vegan coconut and strawberry dessert, vegan banana cookies, vegan banana and peanut butter cookies, vegan banana pound cake, banana and oatmeal cake, banana muffins

blackberries: syrup

grapes: grape pizza, grape cake

quinces: upside-down quince cake

raspberries: smoothie

rhubarb: rhubarb and strawberry cake, rhubarb sauce

Vegetables and herbs

basil: pesto

eggplant: mirza ghasemi

spinach: spanakopita

Already-processed foods

condensed milk: colchão de noiva, Deliciu

preserves: negresă (Romanian brownie)

rice cakes: chocolate cake bars

♥

Homebaked. A different thing. J 

Here are the ingredients that you need—

500ml whipping cream

50g sugar

25g tapioca flour

vanilla extract

50g dark chocolate

for the filling

3 eggs

150g sugar

10g vanilla sugar

230g flour

4g baking powder

20g cocoa

120ml milk

70g butter

for the batter

+2 bananas

+butter and flour -> baking pan

First, make the filling.

Place the whipping cream, sugar, and tapioca flour (you can replace it with starch), mixed beforehand in a pan, on low heat. Stir from time to time, removing the pan from the heat after the cream has boiled. Then add the vanilla extract, then the chocolate pieces. Place the pan immediately in the fridge. This way, the chocolate will melt, but not completely, keeping its crunchiness.

Mix the eggs with the sugar well. Continue to incorporate, with the help of a wooden spoon, the vanilla sugar, flour, baking powder, cocoa, milk, and then the melted and cooled butter.

Pour the batter into a round mould that has been previously buttered and floured. Bake in the preheated oven at 180⁰C for 30 minutes.

Let the cake cool. Then, cut out a piece of the cake (leave approximately 2 cm from the edge). Scoop out pieces from the cut-out cake, crumble them and place them into a bowl.

Place the bananas cut into half on the bottom of the scooped-out cake.

Mix the cream and pour it on top of the bananas. Then, start making the molehill cake from the pieces scooped out from the cake. Let the cake sit in the fridge for at least one hour before cutting it and serving it.

Finally, here’s my favourite milkshake. It’s so easy to make!

In a blender, mix

250ml milk

2 bananas

4g vanilla sugar

for 1 minute. Then, pour into glasses, add a large ice cube, and cool down!

It is enough for 2 people.

12 muffins

a (ripe) banana

120g gluten-free oatmeal

4g baking powder

85g peanut butter

an egg

25g agave syrup

25g walnuts

This recipe’s for those days when you’d like to munch something baked fast, which is equally tasty!

How to bake them?

Crush the banana, add the oatmeal, the baking powder, the peanut butter, the egg, the agave syrup, and the walnuts – cleaned and lightly crushed.

Using a tablespoon, divide the batter between the muffin moulds/papers.

Bake in the preheated oven, at 170⁰C, for 10 minutes. Then, lower the temperature at 150⁰C, rotate the baking pan and bake for 8 minutes more. 

Even kittens (who do not go crazy after bananas) will love them!

Here’s a recipe that’s quick to get your dessert into a baking pan and then... your plate.

It has only a few ingredients, like most of my recipes.

Baking pan: 34 x 24 cm

120g (gluten-free) oatmeal

200ml milk

100ml water

2 bananas

2 eggs

a pinch of baking powder

1 teaspoon of ground coffee

a drop of rum essence

30g cocoa powder

+150g vegan chocolate chips

100g butter

+ a few drops of flaxseed oil

Pour the milk and water over the oatmeal; allow the oats to swell for 5 minutes.

In a separate bowl, mash the bananas. Then, add the eggs, the baking powder, the coffee, the rum essence, and the cocoa powder.

Mix the swollen oatmeal into the above batter.

Pour it into an oiled baking pan (I used flaxseed oil). Bake the cake in the preheated oven, at 180⁰C, for 25 minutes. Let it cool a bit.

Melt the butter on low heat. Add the chocolate chips and mix until they melt, too. Pour this mix over the cake.

Let it rest in the fridge for at least one hour.

It is finger-licking good!

P.S. For the vegan version, use nut butter instead of butter, plant-based milk instead of milk, and two teaspoons of flaxseeds mixed into six teaspoons of water instead of the two eggs.

If I were to link bananas and berries for a cake, I’d choose raspberries. Here’s why, for a vegan banana pound cake, we’ll need—

2 bananas

3 tbsp plant-based butter (e.g. peanut butter)

60ml coconut milk

35g coconut oil

120g flour

4g baking powder

60g dates

15g walnuts

90g raspberries

How to bake it?

Mash the bananas using a fork. Add the plant-based butter, the coconut milk, and the coconut oil.

Slowly mix in the flour and the baking powder. Clean the dates and walnuts and cut (break) them into pieces.

Add the raspberries last because they're so fragile – either fresh or defrosted. Moreover, they tend to fall to the bottom of the bakes. The pound cake will also deflate when you remove it from the oven.

First of all, though, you should bake it: 35 minutes in the preheated oven, at 180⁰C, in a pound cake baking pan.

It’s delicious and perfect for breakfast!