Baked Banana Cheesecake

I was sorting out those "bookmarked" recipes today and I found this Baked Banana Cheesecake I baked last September. It has been "hanging" around in my "Draft" box for 9 months.

So now finally took this time to post this yummy Baked Banana Cheesecake up:)

If you liked those soft and moist cheesecake, this would probably be the one for you. Whereas for the girls, they did not fancy this cheesecake at all..
With the sweetness of the banana and rum, it was actually quite a good combination.

You may wish to click on Daily Delicious blog for her detailed step-by-step methods:)

Recipe as adapted from DAILY DELICIOUS

Ingredients:

40g Cracker

1/2tbsp Cocoa powder
15g Melted butter
160g Cream cheese
40g Sugar
50g Sour cream
1 Egg, seperated
80g Banana, puree
1tsp Lemon juice
1tsp Rum

Method:

1. Preheat the oven to 180°C. 

2. In a medium bowl, stir together the cracker crumbs and cocoa powder until blended. Stir in the melted butter. Press the crumbs into the bottom of the pan, set aside.
3. Warm the cream cheese in the microwave for 30 seconds (or until soft but not melt), and put the cream cheese in the bowl, beat with 30g of sugar and sour cream until combine.
Stir in the egg yolk. Pour the banana, lemon juice and rum into the bowl, stir to combine.
4. Whip the egg white with the rest of the sugar until ribbon (not soft peaks).

5. Pour the meringue into the cheese bowl and stir until combine

6.Pour the mixture into the pan.
7. Bake for 30 minutes or until the top of the cake golden and the center still wobble slightly, let the cake cool completely and refrigerate for 3 hours before serving.

Maple and Banana Cupcakes

For a change, let's have some Maple and Banana Cupcakes.

Recently, I bought the new Mini Cakes recipe book by Joanna Farrow from MPH. I bought it at a great deal like probably like S$6.00. I love her recipes so far as it was a "just-nice" proportion for the mini cakes. These minis were so adorable and they were bite-sizes.. yummy..^^

In fact, this is my 1st attempt trying her recipes. :-p

How would these cupcakes taste like??

Well, they were simply soft and fluffy..

I love them with much, plus with the Maple Frosting, they were absolutely fantastic.

Recipe as adapted from Mini Cakes by Joanna Farrow

Ingredients:

(Makes 12 minis)

1 small banana

2 tbsp maple syrup

2 tbsp milk

60g lightly salted butter, softened

70g caster sugar

1 egg, beaten

100g self raising flour

Method:

1. Preheat oven to 180C. Line a 12-section mini muffin tin with 3cm mini paper cases.

2. In a small mixing bowl, mash the banana to a puree with a fork. Stir in the maple syrup and milk. Set aside.

3. Put the butter and sugar in a separate bowl and beat together with an electric whisk until light and fluffy. Gradually beat in the egg, a little at a time, adding a teaspoon of flour if the mixture starts to separate.

4. Sift half the flour in the butter mixture, the add half the banana. Gently fold the ingredients together until only just mixed. Sift in the remaining flour, add the remaining banana mixture and fold in.

5. Spoon the mixture into the paper cases. Bake in the preheated oven for 18-20 minutes, or until risen and just firm to the touch. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.

Maple Frosting

150g lightly salted butter, softened

1 tsp vanilla essence

6 tbsp icing sugar

 7 tbsp maple syrup

8 pecan or walnuts, roughly chopped to decorate

Put the butter, vanilla essence, icing sugar and maple syrup in a bowl and beat with an electric beater until smooth and creamy.

Having fun with my new gadget...Rice cooker with the "Cake Function"

What do you do on a hot, sunny day?? Feeling lazy and bored.

Well, for me, I decided to "bake" a cake using a rice cooker, which I had never tried before. Of course, everything seems pretty easy and no fuss.

I had "bake" a Banana Cinnamon Cake using the rice cooker.

Look at the excellent texture of this cake. It is really soft and spongey. And look at the color of the bananas. This rice cooker cake simply looked and tasted wonderful. I can't help myself popping one piece after another.

I had bought this book on my recent trip to Taiwan last week. I had bought a quite a number of cookbooks from Taiwan but for sure, I regretted not getting more books as they were relatively cheaper than Singapore and Malaysia.

This book had alot of great recipes and I should be trying them out very soon.

And here is my new gadget...My Panasonic Rice Cooker with the cake function. Hehehe... Come to think of it, my new rice cooker had been hiding in my storeroom for almost or more than a year... Thank goodness I bought my new books and this rice cooker came in handy...♡

Here's Nat. More than happy to help me out whenever I am baking:-)

Recipe as adapted from 

你想吃的甜点电子锅都会做 by Kumiko

Ingredients:

(Yeilds an 18 cm size cake. However cake size varies due to the size of the rice cooker you use.)

Banana Cinnamon Cake

3 eggs

100g sugar (I use 75g)

120g plain flour

1 tsp baking powder

2 tsp cinnamon powder

40g unsalted butter

3 banana, sliced into 3-cm long

Method:

1. Beat the eggs and sugar until smooth. 

2. Add in the sieved flour, baking powder and cinnamon powder. Mix till well blended.

3. Pour the batter into the greased wok. Put in the bananas into the batter.

4. "Bake" the cake using the rice cooker.

5. Remove the cake once ready. Cool the cake on a cooling rack.

Banana Nut Bread - Bake Along #40

Wait for me... Wait for me...

Finally bake the Banana Nut Bread in time to join in the Bake Along #40.

I think recently I had been baking quite a lot of bananas recipes and I really enjoyed tasting them.. Oops, but I think I have to go on a diet...hehehehe

Instead of using butter, I had replaced it with canola oil.

This bread still turned out very light and moist, a really bread texture.
I had halved the recipe and baked in a 2.5" x 7" rectangular tin and a little small little cuppie as you can see in the pictures above & below. We do quite like this Banana Nut Bread.

But should I classify this Bread under Bread or Cake???

Banana Nut Bread (The Williams Sonoma Baking Book)

makes one 9 by 5 inch loaf

(I have halved the recipe and replaced the following in brackets)

95gm unsalted butter (40ml Canola Oil)

170gm sugar (65g sugar)

280gm mashed bananas (150g bananas)

3 large eggs, lightly beaten (1 1/2 egg)

125ml buttermilk (65 ml milk)

2cups plain flour (125g flour)

1tsp baking soda (1/2 tsp baking soda)

1tsp baking powder (1/2 tsp baking powder)

1 tsp ground nutmeg (1/2 tsp cinnamon)

1/2 tsp salt (1/4 tsp salt)

100gms walnuts (Chop coarsely) (50g walnuts)

How to bake:

1. Preheat oven to 180C. Grease and lightly grease a 9x5 inch loaf pan.

2. In a stand mixer fitted with paddle attachment, beat together the butter and sugar on medium speed until creamy, about 1 min.

3. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat until just combined.

4. In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

5. Pour the batter into the prepared pan. It should be no more than two thirds full. Bake until the top is dark golden brown and dry to the touch, about 55-60minutes.

6. A cake tester inserted into the center of the cake should come out clean. Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let cool completely.

(As I had replaced the butter with oil, I had mixed the milk & sugar, stir to get the sugar a little dissolved. Add in the egg, oil and banana, stir till corporated. Add in all the sieved flour mixture. Stir well to get a smooth, lumpy batter)

Storage tip: Wrap the bread tightly in plastic wrapper and can be store in the refrigerator for up to 5 days.

Do hope along to our host of Bake-Along: Joyce, Lena & Zoe's blog & rest of the bakers whom are joining us in this theme. Have fun:)

Banana Macadamia Chocolate Chips Cake, A Healthier Choice (Vegetarian-No egg, No Dairy)

Nope... I am not a vegetarian, in case you wondered why these days I kept baking vegan cakes....hehehe...

It is going to be a good long 15 days for the Chinese Lunar New Year and the last day will ends on the 24th Feb, 初十五。And I am sure by then, everyone of us would have gained a little more weight than usual due to the goodies and the delicious delicacy during these periods... I am probably 1 of them too... Oops... kekeke....

So today, I will like to share this great recipe from Alex Goh's, Fabulous Cake Business.

His Eggless Banana Cake, he claimed that this cake is moist and dense, and moreover, his cake recipes never failed any....

 I had to try this recipe, also partly because I liked to use up my 2 over riped bananas... LOL...

I had baked it in a 7" inch round cake pan and 3 regular sized muffins. I personally felt that it will be better if you could baked them in muffins as it will take shorter time in baking and it is more easily consumed... In fact, Nat had taken 2 of the muffins after I had baked them, I was glad as she told me that she loved these muffins as they were so yummy...♡♡♡

Well, she was right... Straight after I had taken the pictures of the cake, I had taken a bite of it... Yes, it was indeed, moist and dense, with the macadamia nuts and chocolate chips in the cake....ooooh.... it was just plain awesome... Though I had cut down about 50g of the sugar, the cake tasted well because of the sweetness of the overripped bananas. My friend had also tried one and he said they were fabulous!!!

A very light, moist and dense cake is what I had gotten here...☆

So, what are you waiting for... Start now and eat a little healthy today...♡

Recipe as adapted from Alex Goh's, Fabulous Cake Business

(With slight modification to change this cake to a Vegan Cake)

Ingredients:

(A)

160g Banana, mashed

1 tsp lemon juice

1/2 tsp baking soda (omitted)

(B)

180g butter (replaced with 180ml canola oil)

170g sugar (I cut down to 125g)

(C)

160g milk

1/8 tsp banana flavour (omitted)

(D)

250g plain flour

1 1/2 tsp baking powder

(E)

15g plain flour

150g raisins

(For (E), I had totally omitted all & changed to my preferred choices, 75g chopped macadamia and 50g chocolate chips)

Method:

1. Mix (A) until well blended & set aside. Soak the black raisins in (E) in water for about 10mins & squeeze it dry. Toss them with flour.

2. Beat (B) at medium speed until light and creamy. Gradually add (C) and beat until light and smooth. Mix until well combined.

3. Add in (D) in a few batches & mix until well blended.

4. Pour batter into a 7" cake pan and bake in a preheated oven of 180C for about 50-60mins or until a skewer stick comes out clean.

(As I had replaced butter with canola oil, I had mixed the milk, sugar and oil in a big mixing bowl. Mix well to get the sugar a little dissolved. Add in the flour and combined well.)

Eat Me!! Soft & Yummy Banana Cupcakes

Today is the school reopening for all children. For some children, it will be a new chapter of their life.

For me, Nic and Nat will be back to school, whereas Mimi will be going to her playgroup class for the 1st time. I hope Mimi will enjoyed going to school.

My cutie pie... finally all grown up and starting on her new journey...

As usual, having the excess very ripe bananas at home, I searched through my recipe books and found this Banana Walnut Cake. We could never go much wrong with any banana recipes.

I had omitted the walnuts as Nic does not really fancy nuts, and also, instead of making them into a loaf of cake, I had made them in cupcakes too.

Indeed, these Banana Cupcakes were delicious!!! They were so soft and yummy, sweetness of the cupcakes were just right. It goes so well with the banana slices on top as well. I should have added more banana slices on top... hehehehe....

And ain't my tags cute as well. My friend had gotten me these cupcake cases with the pretty cute tags for Christmas. I just love them so much...

This is the book that I had gotten my recipe from. I bought them at a discounted price at the Eslite Bookshop in Taipei last November.

Easy Bake！女生都喜歡的超可愛甜點─烘 By 梁家榕

I love this book alot as her recipe quantity are usually on a smaller basis, good for one time consumption. And so far 2 recipes that I had tried out, was delicious!!! You might wanna consider getting her book.

Tasty, Yummy.... and Eat Me....

You can see the great texture of the banana cupcakes, soft and moist..!!!

Thumbs up once again for these cupcakes...:-D

Recipe as adapted from:

Easy Bake！女生都喜歡的超可愛甜點─烘 By 梁家榕

Ingredients:

Banana Puree: 100g banana + 1 tsp sugar

Mashed the banana & mix with the sugar. I had added in some lemon juice.

30g toasted chopped walnuts (omitted)

60g butter

40g sugar

1 egg

100g plain flour

1 tsp baking powder

1/2 banana for topping

Method:

1. Cream the butter and sugar until smooth. Add in the egg and mix well.

2. Add in the flour + baking powder into the mixture and combine well.

3. Add in the banana puree and mix well.

4. Scoop batter into the paper cupcake cases about 80% full. Bake in a preheated oven of 180C for about 25-30 mins or until the cupcakes turn golden brown.

Soft & Fluffy Banana Cake- Yummy!!!

My friend Eileen had passed me a great recipe for banana cake again... As long as it is any banana recipes, I guess it will be anybody's favourite as well.

Eileen had found this great recipe from Wen's Delight, and she told me that I must try this recipe as it was really soft & yummy... Having the basic fruit, banana, at home, I went off to bake this cake. And it was indeed delicious. It wasn't that oily, it was really soft... Hahaha, so I had baked this cake a couple of times as it was quite a hit. The gals liked it too. The 2nd time, I had tried baking with chocolate chip rice, and they were also delicious.. I even had a few pieces myself too...

A nicely baked top and a soft, fluffy texture banana cake...

YUMMY!!!!

Recipe as adapted from Wen's Delight:

Ingredients:

2.5-3 Eggs (I used 3 eggs)

130g Sugar (I used 125g)

200g Banana (Ripe & cut into small pcs)

150g Top Flour (I use cake flour)

1/2 tsp Baking powder

1/4 tsp Baking soda

100g Corn oil (I use canola oil)

1/8 tsp Banana essense (optional)(I omitted)

Method:

*Preheat oven to 160 degree C.

*Grease & line a 8" round tin with paper.
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & banana at max. speed till stiff/ribbon stage.

3. Fold in flour & mix well. (Can use spatular or hand to mix)

4. Add in oil & mix well till batter is shiny & flowing.
5. Bake for 40 - 45mins.

Banana, Macadamia Nut, And Coconut CupCakes

I was browsing my blog this morning and I had saw the THB was on.. I had missed a couple of the THB bakes and I didn't want to miss this again...I had gotten ready the conversion for this bake and I had quickly prepared all the ingredients.

 For those of you whom are unaware of this THB (The Home Bakers), it is a baking club set up by Joyce of Kitchen Flavours. For Bakers whom owned a "Coffee Cakes" by Lou Seibert Pappas, and we will all be baking the same cake in each theme, sharing our experience & tips. 

If you will liked to join us along in this THB bakes, please CLICK HERE for more information.

This time round, Kit has chosen this bake, and it was really delicious...

Fresh from oven today, I had made them into cupcakes instead of cake as cupcakes are easily managed(eaten), and for my small little oven, it would be definitely better as my cupcakes will be easily "cooked" rather than cake form...:-p

 Followed all stated in the recipe, I had blended all the wet ingredients using my blender. Mixing everything in with the flour, and oh, I have used dessicated coconut instead of the flakes. Just before pouring the batter into the cupcake cases, I realised I had forgotten to add in my oil with the wet ingredients...!!! Oh my... Thank goodness, the cucpakes were still edible... hehehehe, silly me...:))

As you can see, I was still able to get a very moist nice texture of the cupcakes. The best part of the cupcakes, were of course the macadamia nuts topped with the cinnamon sugar... So crunchy & yummy:))

Would you like to have one too?

Please visit Kit from I-Lost-In-Austen for the full recipe.

To view the others members bake on this cake, do drop by The Home Bakers (THB).

Steam Banana & Walnut Cupcakes

It has been several months since I took part in the Aspiring Baker... And I decided to submit an entry before I leave for my trip to Taipei tomorrow.

I had Steamed Bread Recipe Book, and it had been left in my shelf for quite some time. Browsing through all the recipes, I saw this Steam Banana & Walnut Cupcakes... Why not try them, since I have bananas & walnuts, the usual ingredients that I always have at home. :-p 

I never had really fancied much of these steam cakes, except for the 鸡蛋糕or发糕.

The last time when I had tried a recipe from the same book, I didn't quite like them very much. So today, I actually did not pinned too much hope on these steam cupcakes as well.

But you know what....???
 I was wrong... This time round, these steamed cupcakes were delicious!!!

An unexpectable soft and nice texture. Combined with the banana chunks and walnuts, it made the cupcakes very appetising...., with the sweetness of the bananas, and the crunchiness of the toasted walnuts... What more could I have asked for...?

If you see the soft texture of the cupcakes & the banana chunks... Yummy I would say this time!!

And I had one myself:-p But I'm sure if my girls will like them... hahahaha:-D

Here, have a steamed cupcake with a cup of Earl Grey Tea.

Ingredients:

1 egg

40g sugar

60ml milk

100g cake flour

1 tsp baking powder

1 tbsp canola oil

80g banana, cut into chunks

20g toasted chopped walnuts

Method:

1. Whip the egg & sugar. Add in the milk and mix well.

2. Combined the flour & baking powder into the egg mixture. Mix untill well combined.

3. Add in the oil and mix well.

4. Fold in the chopped walnuts & banana chunks.

5. Pour batters into cupcake case and steamed over medium heat for about 12-15mins.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders.