Tag: cinnamon


Sep
2017

Six-Bananas Banana Bread Bundt Cake

categories: Baking, Cake, Cakes, Desserts, Fall, Monsoon

Six-Bananas Banana Bread Bundt Cake-1

SIX bananas! Yep, you read that right! Do you think I’ve lost it? Hell, NO! Please read on.

We’ve been experiencing heavy downpours in the evenings around here since past 2 weeks and to me gloomy mornings and rainy evenings are synonymous with a slice of banana bread + a cup of strong coffee with a dash of milk. I love experimenting with my no-oil/butter and egg-free banana bread recipe (it’s a staple in my house and uses 3 ripe bananas) by changing the add-ins every time. I developed that recipe first by using raspberries but on other occasions I have added walnuts, chocolate chips, cocoa and strawberries add-ins.

This particular banana bread is all the more special because the batter here uses SIX (no kidding!) VERY RIPE bananas which imparts super-intense banana flavour to this bundt cake. I love all the above mentioned banana bread versions dearly but this here has become my favourite. I had very ripe banans sitting on the counter, begging to be used. The husband and I both ended up picking up a bunch of bananas on the same day. Due to chill in the air I have traded my usual breakfast of smoothies made with frozen bananas with piping hot cinnamon stovetop oatmeal so I had to come up with a way to use up this substantial quantity of bananas at my disposal. That’s when I developed this recipe which absolutely deserves a place in your repertoire too, prefect for times when you find yourself drowning in excess ripe banana situation like myself. I used some more bananas to bake chocolate chip banana brownies (recipe next up!) later in the week which turned out pretty good as well.

Six-Bananas Banana Bread Bundt Cake-2

This is your quintessential banana bread laced with sublime flavour from cinnamon and nutmeg. The addition of spices also makes your house smell divine while baking. Also, it’s baked in a bundt pan instead of a loaf pan and in my book, bundt > loaf! ❤️
Bundt cakes are truly awesome when baking for groups, potlucks and picnics. This cake is soft, moist and the crumb; gorgeous. It could be baked ahead and travels beautifully because it’s quite sturdy. Serving it warm just out of the oven is highly recommended and so is generous drizzle of sea salt caramel sauce. A scoop of vanilla takes it few notches up and is just the thing for your post-dinner dessert cravings. You could obviously have a slice for breakfast because B-A-N-A-N-A-S!

I’ll leave you to a recipe now. Do leave a comment if you have any questions or just to say hi. Have a great rest of the week people!

Six-Bananas Banana Bread Bundt Cake-3

Print Recipe
 Six-Bananas Banana Bread Bundt Cake
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat the oven at 180ºC/350ºF. Grease the bundt pan with oil and set aside.
  2. In a large microwave-safe mixing bowl, melt the butter at high power for 30-60 seconds. Let cool for 5 minutes. Whisk in eggs using hand whisk, one at a time, until completely incorporated followed by white sugar and cane sugar. Whisk in yogurt, vanilla and 2 1/2 cup mashed bananas.
  3. In another bowl, whisk together all-purpose flour, cornstarch, baking soda, cinnamon, nutmeg and salt. Gently fold in dry ingredients to the wet ingredients using rubber spatula.
  4. Transfer batter to the bundt pan and bake for 55-60 minutes. Mine was done in 57 minutes exactly. Let the cake cool in the bundt pan placed on a wire rack. After about 10 minutes of cooling, invert the cake on wire rack and pour sea salt caramel sauce on top. Slice and serve warm. Store cake in an airtight container in the refrigerator for 3-4 days.
Recipe Notes

I have used 1/2 cup sugar in total in this recipe as I wanted to top the cake with sea salt caramel sauce. You could add another 1/4-1/2 cup sugar to the cake batter if you prefer sweeter cakes.

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Here are some items I used to make today’s recipe.

                                     

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Jul
2017

Whole Wheat Cinnamon Buttermilk Waffles

categories: Breakfast, Desserts

Weekends to me are for leisurely breakfast with a pot of coffee. English breakfast and pancakes are my absolute favourites, followed by waffles. To be honest, I love waffles equally but finding a decent place in the neighbourhood which serves healthy and low-calorie waffles is far more challenging than I thought. On top of all the calories you seem to pile on and money you spend, hardly any place seem to get the texture even remotely right so there goes my weekend mojo and moolah. Ha! So one fine day, husband decided to surprise me with a waffle maker. Ta-da! Problem solved (We own this model but it’s out-of-stock on Amazon at the moment, for other options see ‘shop the recipe’ section below the recipe section). 

Bazillion waffle combinations here I come! Breakfast, meal or dessert; using whole wheat, oats or sorghum flour; topped with fried/pached eggs, cheese, mango, berries, Nutella, maple syrup or ice cream; well you get the idea. ENDLESS POSSIBILITIES! It’s truly such a versatile piece of equipment you could invest into, to up the delicious quotient of your weekend brunch situation.

Just like all the recipes on this blog, this recipe could not have been simpler. Definitely groggy eyes and child friendly. Addition of brown butter is an extra step but lends such a great depth of flavour and your kitchen will smell fantastic. And if you don’t want to do the extra step to brown the butter (if that’s even possible!), replace it with a healthier substitute – extra virgin coconut oil. All other ingredients are usual pantry staples. These waffles have crispy exterior and soft interior, just how perfect waffles should be. So what are you waiting for?

Go on and have a lovely weekend. ✨

Print Recipe
 Whole Wheat Cinnamon Buttermilk Waffles
A simple recipe using pantry staples. These waffles have crispy exterior and soft interior, just how perfect waffles should be!
Course Breakfast, Desserts, Waffles
Cuisine American
Prep Time 10 minutes
Servings
waffles
Ingredients
Course Breakfast, Desserts, Waffles
Cuisine American
Prep Time 10 minutes
Servings
waffles
Ingredients
Instructions
  1. Do this step if you're using brown butter - Heat a pan on a medium-low heat and add butter. Let the butter melt, once the water from it evaporates it will begin to brown. Keep an eye on it as it browns quickly. The butter will begin to smell nutty. Remove from the heat and immediately transfer the browned butter to a small bowl. Let cool for 5 minutes.
  2. In one bowl, whisk together whole wheat flour, cornstarch, baking powder, baking soda, cinnamon and salt.
  3. In a liquid measuring jar, whisk in egg, cane sugar, brown butter/olive oil, buttermilk and vanilla, in this same order.
  4. Make a well in the center of dry ingredients and add liquid ingredients to it. Stir together using silicon spatula until well combined. Do not overmix.
  5. Make waffles as per the manufacturer's instructions of your waffle maker. Serve immediately topped with seasonal fruits and a drizzle of maple syrup.

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Here are some items I used to make today’s recipe.

                   

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Cook By Book.

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Jul
2017

Chocolate {Whole} Pear Orange Loaf Cake

categories: Baking, Breads and Loafs, Breakfast, Cake, Desserts, Fall

Happy ‘world chocolate day’ guys! Hope you are celebrating by eating your weight in {dark} chocolate. I also hope you are able to watch chocolatier Willy Wonka in his delicious chocolate kingdom or see Bruce gobble up THE chocolate cake and eating or drinking some chocolate alongside them!

The weather around here has been so pleasant and downright gorgeous past few days. It hasn’t been raining as much as I would like but it’s been cool and breezy. So on one such lovely Sunday evening, I was craving something chocolatey and wanted to bake this delicious Life By Chocolate Cake from the blog archives which is embellished on top with red pear halves and cinnamon but instead decided to bake something new for the blog. I had ripe red pears which were begging to be used so this time I used them pears whole and added orange zest and juice to the mix! It’s a straight forward recipe using simple pantry ingredients except for red pears which are by the way in season right now so go find them before they disappear.

Have a lovely Friday guys!

 

Print Recipe
 Chocolate {Whole} Pear Orange Loaf Cake
Course Cake, Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Course Cake, Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat the oven at 170°C/350°F. Grease the 8×4-inch loaf pan with oil and set aside.
  2. In a large bowl, whisk together whole wheat flour, all purpose flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside.
  3. In a separate large mixing bowl, whisk together orange zest and cane sugar. One by one, whisk in oil, egg, yogurt and vanilla until completely incorporated. Peel the pears at this stage.
  4. Add dry ingredients to wet ingredients in 3 parts, alternating with orange juice, mixing gently with rubber spatula. Start and end with dry ingredients. Do not overmix. The batter will be thick but if the consistency is too thick to even stir add a splash of orange juice.
  5. Pour the batter in your prepared loaf pan and arrange the four whole pears at the equidistance, pushed in to the batter (as seen in the picture below). Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean or with few moist crumbs. Do not overbake as it may make the final product dry. Let the cake rest in the loaf pan for about 10 minutes before inverting it on a cooling rack. Let cool a bit before slicing. Serve warm with a scoop of vanilla ice-cream or a spoon of plain greek yogurt. The cake stays fresh for 3-4 days in refrigerator when stored in an airtight container.
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Jun
2014

No Churn Fresh Peach Icecream

categories: Desserts, Ice-creams, Summer
No Churn Fresh Peach Icecream2
Celebrating my 29th birthday today with this fresh peach icecream. It is a no churn treat and quite easy to whip up. Making icecream at home takes more time but most of it is not an active time plus all the steps are very easy to follow and the end result makes it totally worth it.
This icecream is a peach lover’s dream with peach chunks in every bite. Peaches cooked with brown sugar lends a caramelized taste to the icecream which I love! It freezes well and is quite easy to scoop too. I photographed it for the blog on the 3rd day of making it and it still scooped perfectly, just like a store-bought or a churned variety!! Plus, it is eggless. So indulge in this perfect summer treat over the weekend.
More update on birthday later!
Happy weekend you all!!
xx
No Churn Fresh Peach Icecream1
No Churn Fresh Peach Icecream
Yields: 2 liters | Prep time: 10 minutes | Cook time: 20 minutes | Chill time: 6-7 hours or overnight | Total time: About 7-8 hours
Ingredients:

  • 6 medium ripe yet firm peach, peeled, pitted and cubed
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 can (400 gm) sweetened condensed milk
  • 600 ml medium-fat fresh cream (I used 25% fat Milkymist Cream)

Directions:

  1. In a medium saucepan over medium-high heat, combine the peaches, brown sugar and salt. Cook until the peaches have softened and the mixture is thick and jam-like, about 17-20 minutes. Mash with a potato masher, stir in the vanilla, cinnamon, nutmeg and condensed milk, and set aside to cool completely.
  2. With the hand mixer or stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form, about 2-3 minutes. Gently fold the cooled peach mixture into the whipped cream until just combined. Transfer the mixture to two lidded liter containers (Do not pack it tightly). Freeze for at least 6-7 hours before serving.No Churn Fresh Peach Icecream3

 

 

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Mar
2014

Banana Oatmeal Yogurt Pancakes

categories: Breakfast, Desserts, Pancakes

Banana Oatmeal Yogurt Pancakes1

 

These delicious banana pancakes got so much attention on Instagram which forced me to post the recipe here. I didn’t photograph them for the blog but have a couple pics to go with the post. So here is the recipe for the softest and fluffiest pancakes which tastes incredible too! With hardly any butter, these pancakes are definitely on a healthier side. I know you have an overripe banana lying around in the house so make these ALREADY 😉

 

Banana Oatmeal Yogurt Pancakes2

 

Banana Oatmeal Yogurt Pancakes

Makes: 10-12 pancakes (3-inch size) | Serves: 2-3Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients:
  • 1/2 cup all-purpose flour*
  • 1/2 cup oats
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 medium/large very ripe banana, mashed with fork (about 1/2 cup)
  • 1/2 cup yogurt/buttermilk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1 Tbsp unsalted butter, melted plus a bit more for greasing
  • Maple syrup, to serve

*You may substitute all-purpose flour with whole wheat flour and add a splash of milk (if required) to reach the correct consistency of batter.

Directions:

  1. In a small bowl, whisk together flour, oats, baking powder, salt and ground cinnamon. Set aside.
  2. In a medium-sized mixing bowl, mash the banana with the fork till no lumps remain. Whisk in yogurt and egg till completely incorporated. Whisk in vanilla extract followed by brown sugar. To this mixture, add dry ingredients to form a smooth batter. Add melted butter to this and let the batter rest for 5 minutes.
  3. Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. Pour scant 1/4 cup batter for each pancake into the skillet. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
  4. Serve hot, topped with some maple syrup.
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