Showing posts with label banana. Show all posts
Showing posts with label banana. Show all posts
I can't believe they're vegan cupcakes
Smidgin is off to his first birthday party - other than mine, that is - this week, and I've volunteered to make the cake. Auntie Hotmo has requested a sponge cake for the birthday boy, which, after a successful practice run, I'm sure will work out nicely. One of the guests has dairy and egg allergies, and Smidge doesn't react well to milk either. So my challenge for the week was to come up with a cupcake recipe that's egg and dairy free, without using soy, which is just as likely to trigger a reaction in somebody. Here's what I came up with.
1/2 cup margarine
1/2 cup caster sugar
1 banana, chopped
1/2 tspn vanilla
3/4 cup coconut milk
1 1/2 cups SR flour
1/2 tspn bicarb soda
1 1/2 tspn baking powder
Preheat the oven to 180 degrees Celsius. Beat the margarine and sugar together until light and very fluffy. Meanwhile place the banana in a food processor and puree until creamy. Add to the margarine mix and beat well. Sift together the dry ingredients at least two times, preferably three. Add around a third of the flour mix to the banana mix, and mix well. Follow by a third of the coconut milk and vanilla. Repeat until all milk and flour has been added. Place around a tablespoon of mix into patty pans then bake 15 to 20 minutes until golden brown. Serve with a sprinkle of icing sugar or decorated with vegan "butter" icing.
For a chocolate version, add 2 tablespoons of cocoa to the flour.
Banana Coconut Cupcakes
1/2 cup margarine
1/2 cup caster sugar
1 banana, chopped
1/2 tspn vanilla
3/4 cup coconut milk
1 1/2 cups SR flour
1/2 tspn bicarb soda
1 1/2 tspn baking powder
Method
Preheat the oven to 180 degrees Celsius. Beat the margarine and sugar together until light and very fluffy. Meanwhile place the banana in a food processor and puree until creamy. Add to the margarine mix and beat well. Sift together the dry ingredients at least two times, preferably three. Add around a third of the flour mix to the banana mix, and mix well. Follow by a third of the coconut milk and vanilla. Repeat until all milk and flour has been added. Place around a tablespoon of mix into patty pans then bake 15 to 20 minutes until golden brown. Serve with a sprinkle of icing sugar or decorated with vegan "butter" icing.
For a chocolate version, add 2 tablespoons of cocoa to the flour.
Banana muffins
When faced with loads of bananas I tend to make cake. It's really one of the easiest cakes I know how to bake - just take a medium rich butter cake batter and add bananas and a bit of bicarbonate soda before the milk and flour. Sadly nobody else in the house seems to like it as much as I do, and I can't eat a whole cake before it goes bad. So this time I decided to make muffins.
They didn't turn out massive, but they did turn out tasty. I guess if you're a big fan of overflowing muffin tops, either make 18 mini muffins or nine mega muffins. I made 12 medium muffins.
1 egg, lightly beaten
1/2 cup butter, melted
1/2 cup caster sugar'
1 cup chopped walnuts
1 tspn bicarbonate soda
2 cups self raising flour
They didn't turn out massive, but they did turn out tasty. I guess if you're a big fan of overflowing muffin tops, either make 18 mini muffins or nine mega muffins. I made 12 medium muffins.
Banana muffins
4 bananas1 egg, lightly beaten
1/2 cup butter, melted
1/2 cup caster sugar'
1 cup chopped walnuts
1 tspn bicarbonate soda
2 cups self raising flour
Method
Mash the bananas and stir in the egg and melted butter. Add the sugar and walnuts and stir well to combine. Sift together the flour and bicarb soda, then add to the banana mix. Stir lightly. Place the batter in muffin cases or a greased muffin tin and bake at 180 degrees C until golden brown - around 25 to 30 minutes. Cool then serve plain or with a dusting of cinnamon sugar.More frozen goodness
After reading that potassium and calcium are a good way of preventing leg cramps, I decided the best way of getting enough of both in my diet had to be banana ice cream. It's turned out brilliantly, and fingers crossed, will stop intense leg pain waking me in the night.
As usual, this starts with a custard base. Incidentally, after a bit of googling, I found out that I haven't been making ice cream at all. I've been making frozen custard. In my opinion, if it tastes like ice cream and looks like ice cream, I'm more than happy to call it ice cream.
Banana and Coconut Ice Cream
600 ml cream
500 ml milk
8 egg yolks
3/4 cup caster sugar
1 tbspn coconut essence
3 ripe bananas
Combine the cream, milk and coconut essence and cook on low heat until almost boiling. Meanwhile, beat egg yolks and sugar until light and fluffy. Remove milk from heat, and combine around 1 cup with egg mix. Beat well to avoid egg cooking and forming lumps. Return egg mix to the milk pan and return to heat. Cook over low heat until the mixture coats the back of a spoon - around 10 to 15 minutes. Remove from heat and allow to cool slightly before placing in the fridge to chill overnight. When chilled, whip until the mix is light and volume has increased slightly. Mash bananas, and add to custard mix. Continue whipping to combine. Place in a chilled container and freeze for around 90 minutes. The centre should be soft, with the edges frozen. Whip again, to gain additional volume. Return to freezer for an additional 90 minutes. Impatient people could eat the ice cream at this point, but additional cycles of whipping and freezing certainly won't do the mix any harm.
For a more grown up version that won't freeze hard, use Malibu in place of the coconut essence. You'll need to experiment with quantities, as too much will stop the ice cream freezing. For another variation, stir around a cup of shredded coconut through the mix at the same time as the banana. Given that my recipe is purely medicinal, I've chosen to go without.
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