banana cake

This is one of my favourite cakes. Bananas never go to waste in my house because I use them for this recipe. If I want to make the cake later, I just freeze the mashed bananas and defrost them before baking. This cake is wonderfully low in fat as you only use 1/4 of a cup of oil for quite a large cake.

banana cake

I enjoy this delicious cake with coffee or some green tea. My partner loves it with a glass of cold milk.

banana cake

Ingredients:

3 cups of all-purpose flour

1 1/4 cup of sugar

2 tsp of baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp cardamom

1/4 tsp dried ginger

4 eggs

4 mashed ripe bananas

3/4 cup applesauce (you can use oil if you have no applesauce but I recommend applesauce)

1/4 cup rapeseed oil

a handful of dried cranberries

banana cake

Preheat the oven to 180C/350F

In a bowl mix all of the dry ingredients: flour, sugar, baking powder, salt, cinnamon, cardamom and ginger. Once well mixed, add eggs, bananas, applesauce and oil.

With a spatula mix until blended and there are no more pockets of dry flour. The dough will not be completely smooth but that’s ok. At the end add cranberries and mix.

Line a large baking tray with baking paper or prepare in whatever your preferred way is and pour the dough over.

Bake for 1 hour and check with a cocktail stick.

banana cake

Depending on the exact size of eggs and how watery the applesauce is, it is possible that the stick will not come out clean yet. If this happens, bake for another 10 minutes or until it does come out clean.

banana cake

 

banana cake

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

carrot muffins

This is not exactly the carrots’ natural season anymore but they are still not expensive and since it’s still winter here, it will be nice to warm yourself up with some winter spices. If you want to feel a little bit Norwegian for a day, don’t skip the cardamom in the recipe or even increase it slightly. Its warming qualities are very much appreciated here.

I hope you like them and enjoy them with milk or coffee. Carrot cakes and bakes are always happy in the company of cream cheese, so you can make a very simple frosting by mixing some cream cheese with icing sugar until sweet enough to your taste and ice your muffins with that. Remember to wait for the muffins to cool before icing. In my house that usually means there are some muffins missing before I get to the icing stage. :)

This recipe makes 12 muffins.

carrot muffins

Ingredients:

DRY:

3/4 cup all purpose flour

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

a pinch of ground ginger

a pinch of ground cardamom

1 1/2 tsp baking powder

WET:

2 eggs

1/4 cup rapeseed oil

1/2 cup applesauce (you can use oil instead but I much prefer it with applesauce)

1 1/2 cup packed grated carrot (that’s around 200g or two and a half medium carrots)

carrot muffins

Preheat the oven to 180C/350F.

In a bowl mix all the dry ingredients: flour, sugar, salt, cinnamon, ginger, cardamom and baking powder. Once mixed well, add eggs, oil, applesauce and carrot. Stir with a spatula but only so that there are no more dry flour pockets, don’t continue mixing after that.

Line the muffin pan and fill 12 cases.

Bake for 30 -35 minutes. Check with a skewer or cocktail stick.

 

carrot muffins

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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