Blueberry Banana Muffins

This post has been sitting in my drafts for a long time… To be honest, blogging has taken a back seat lately.. well , nothing other than my laziness to be blamed… To blog more often was one of my New Year Resolutions.. hmm ..  Looking back at the previous months’ posts, I haven’t been quite faithful to my blog… Thinking to come back in action in the coming months..

Spotted fresh blueberries in the supermarket few weeks back..  Had been thinking of baking with blueberries for sometime. Picked a packed from the aisle , thinking of baking some muffins…

I love the flavor of bananas in cakes.. Add to it the goodness of blueberries and you are in for a treat!!! Berries are a good source of fiber and antioxidants. Antioxidants work to neutralize free radicals — unstable molecules linked to the development of cancer and Alzheimer’s.

This is my first attempt at baking with blueberries and I loved it.. But must say, the kids didn’t prefer the berries in the cupcakes.. Wondering whether the berries can be mashed and added so as to make the kids have them ..

Recipe Source – Jamie Oliver.com

Ingredients

  • Mashed banana (1 1/2 bananas) – ¾ cup
  • Sugar – ½ cup
  • Vegetable oil – 1/3 cup
  • Egg – 1
  • 1 tsp vanilla
  • All purpose flour – 1 cup
  • Baking soda – 1 tsp
  • Baking powder – 1 tsp
  • Buttermilk – 1/4 cup
  • Blueberries – 1/2 cup
  • Cinnamon powder (optional)  – 1 tsp
  • Brown sugar (optional) – 1 tbsp

Method

  1. Preheat oven to 180C
  2. In a bowl whisk together bananas, sugar, oil, egg and vanilla.
  3. Sift together all purpose flour, baking soda and baking powder.
  4. Add the wet mixture to this along with the buttermilk and mix well.
  5. Now fold in the blueberries.
  6. If you prefer cinnamon flavor, sprinkle a bit of cinnamon powder and brown sugar on top of each muffin.
  7. Fill 12 muffin tins. Bake until golden brown (20 min)

Sending this as my entry to this month’s Monthly Mingle hosted by Mele Cotte this month’s theme being ‘Berries and Cherries’

Banana Fritters


This a variation of Keralites’ own  Ethakkappam (Fried Bananas)…  Here, we saute the bananas and then mash them lightly , then roll them and finally fry them.. Now as I type this, I wonder why should we make a dish complicated if there is a comparatively easier version.. May be that’s the Mallu way of doing things 🙂  .. But I can vouch for their taste… So when you have  time on hand go for these fritters instead of  Ethakkappam..

Ingredients

  • Bananas (frying variety) -3
  • Cashew nuts, chopped – 1 tbsp (about 10 cashews)
  • Raisins – 1/2 tbsp
  • Ghee – 3 tbsp
  • Cardamom powder- 1/2 tsp

For the batter

  • All purpose flour (Maida) – 1 cup
  • Rice powder – 1 tbsp
  • Egg – 1
  • Sugar- 4 tbsp (can increase the amount if the bananas are not too ripe)
  • Water- 1 cup

Oil – for frying

Method

  1. Cut each banana into cube shaped pieces.
  2. Heat a non stick pan.  Add 1 tbsp of ghee.
  3. On a low flame,saute the cashews until golden brown. Keep them aside.
  4. Next saute the raisins till golden. Keep them aside.
  5. Add 2 tbsp of ghee to the pan.  Saute the banana pieces till they turn golden brown in colour. (Remember to keep the flame low)
  6. Lightly mash them with the back of a spoon.
  7. Toss  the cashews and raisins back into the pan and mix everything together. Add 1/2 tsp of cardamom powder.
  8. Transfer the contents to a plate and allow it to cool slightly.
  9. Now roll them into lime sized balls.

To Make The Batter

Mix the flour and rice flour with egg and water to form a smooth batter. Add the sugar and stir well.


To Deep Fry

  1. Heat oil in a deep bottomed pan.
  2. Dip the balls into the batter.
  3. On a medium flame, fry them in batches and remove from fire when you get a nice golden brown colour.

Note: The  banana balls can be prepared in advance and freezed for around 2 weeks.  I make them in advance for Ramadan. When required , take them out of freezer and allow to thaw for around 1 hour. Then prepare the batter and fry them..

Sending this to Kerala Kitchen hosted by Magpie’s Recipes

and to Iftar Moments at Taste of Pearl City

Chocolate Banana Cake

 

Life takes strange twists and turns… When I mentioned to my friend that I had started a food blog his first reaction was “WHAT!!! Cooking and YOU???” Well , I think that would be the normal reaction of anyone who knew me 10 years back .. Cooking and me? No way :)..   But life unfolds itself in ways unknown to us..  Somewhere down the lane I got interested in cooking and experimenting with food … Now here I am with my own food blog.. And yes, my friend was impressed after seeing my blog 🙂 .. (Another feedback now I get from my relatives and friends when they see the blog is “Did YOU make all these?” .. Somehow the old stigma is still attached to me.. 🙂 )

 

Well coming back to food, I tried this Chocolate Banana Cake … and it was exceptionally moist and  soft in texture… And it is absolutely easy to cook up this treat, the batter can be prepared in 15 minutes.. As the recipe uses oil instead of butter, all you have to do is mix the oil, eggs, water and milk with the mashed bananas. Mix in the dry  ingredients, and that’s it… The batter will be really thin so the baking time will take around 45 minutes… For all chocolate lovers , this cake is a must try…

 

Recipe Source

Joy of baking

Ingredients

  • Granulated white sugar – 2 cups (400 grams)
  • All-purpose flour – 1 3/4 cups (245 grams)
  • Unsweetened cocoa powder (regular or Dutch-processed) – 3/4 cup (75 grams)
  • Baking powder -1 1/2 tsp
  • Baking soda – 1 1/2 tsp
  • Salt – 1/2 teaspoon
  • large eggs – 2
  • Mashed ripe bananas (about 2 medium sized bananas) – 1 cup
  • Warm water – 1 cup (240 ml)
  • Milk-1/2 cup (120 ml)
  • Corn, safflower or canola oil – 1/2 cup (120 ml)
  • 1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting:

  • Semisweet or bittersweet chocolate, cut into small pieces – 8 ounces (227 grams)
  • Heavy whipping cream – 3/4 cup (180 ml)
  • Unsalted butter – 1 tablespoon (14 gram)

Directions

  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
  2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin.
  4. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  5. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Ganache:

  1. Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.
  2. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.
  3. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
  4. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake. Can garnish with dried banana chips.

P.S: Sending this as entry for Taste Buds – Cooking With Fruits event and Food palette series brown event