Cakes n bakes

Chocolate banana nuts bread

Chocolate banana bread

Last week my fruit basket was filled with bananas. Some how my husband and I both shopped for them and ended up with two bunches of bananas at home. So I thought to make use of some bananas by making the bread. Since I had already prepared banana walnut bread, I thought of making chocolate pecan this time. The bananas were ripe enough which was perfect for baking. The flavor of banana and chocolate while baking was irresistible. My 19 month old son was not ready to come out of the kitchen until I   removed the bread out of the oven. He loved having it more than anyone!

Ingredients:

All purpose flour-1 3/4 cup

Granulated white sugar-1 cup

Baking powder-1 tsp

Baking soda-1/4 tsp

Salt-1/4 tsp

Dark chocolate chips-1/2 cup

Pecans and walnut-1/4 cup each toasted and chopped

Unsweetened dutch processed cocoa powder-1/4 cup

Unsalted butter– 1/2 cup melted and brought to room temperature

Large eggs-2 at room temperature

Pure vanilla extract– 1tsp

Ripe bananas-3 mashed

Preparation:

Pre heat oven to 350°F. Whisk all the dry ingredients (all-purpose flour, sugar, baking powder, baking soda, salt, cocoa powder) together.

Chocolate banana bread

In a separate bowl mix vanilla extract to lightly beaten eggs, add in the melted butter and give it a nice stir.

Add the mixture slowly to the dry ingredients and mix until well combined. Now add the mashed bananas, nuts and chocolate chips, mix lightly until just combined . Do not over mix the components.

Chocolate banana bread

Chocolate banana bread

Add the mixture into 9X5 inch loaf pan greased with baking spray or oil.

Chocolate banana bread

Bake for 60-65 minutes or until a tooth pick inserted comes out clean.

Chocolate banana bread

Enjoy!

Chocolate banana bread

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Cakes n bakes

Super moist chocolate cupcakes

Chocolate cupcake

Well the word chocolate itself is mouth-watering to me! And I bet there are many chocoholics out there. I have tried many versions of chocolate cupcakes and I am very sure I will stick with recipe from now on. These cupcakes are so moist that you feel like having more of it. I had taken these cupcakes for a potluck party at my workplace and it was no doubt a great hit 🙂 All thanks to joy of baking which had this wonderful cupcake recipe which I fell in love with. Just changed the original recipe a bit for my taste buds and here I present the recipe to you all…

Ingredients:

1/2 cup – Dutch processed dark cocoa powder

1 cup – boiling water

1 1/3 cup –  Sifted all-purpose flour

2 tsp Baking powder

1/2 cup room temperature unsalted butter

1/4 tsp salt

1 1/4 cup – Granulated white sugar

2 – Large eggs

1 1/2 tsp pure vanilla extract

Frosting:

4 ounces – Unsweetened chocolate, coarsely chopped

2/3 cup Unsalted butter, room temperature

1 1/3 cups – Sifted powdered sugar or icing sugar

1 1/2 tsp  Pure vanilla extract

Preparation:

Pre-heat the oven to 375°F Line 16 cupcake liners and keep it ready. Whisk all the dry ingredients like salt, baking powder and all-purpose flour, keep aside. In another bowl mix the hot water and cocoa powder until smooth and bring the mixture to room temperature.

Chocolate cupcake

Beat the butter and sugar until light and fluffy, use a hand mixer or an electric mixer. Add the eggs one at a time and beat in vanilla extract.

Chocolate cupcake

Slowly add the flour mixture until everything is incorporated. Finally add the cocoa mixture and mix everything well.

Chocolate cupcake

Add the mixture to the cupcake liners until they are 2/3rd full.

chocolate cupcake

Bake for 17-19 minutes until tooth pick inserted comes out clean. Do not over bake the cupcakes as they will lose the moistness. Remove from oven and cool them on a wire rack.

chocolate cupcake

chocolate cupcake

Once the cupcakes cools,you can smear the frosting on the cupcake using a spatula or if you have a piping, use a large 1M thick open star tip to make the swirls on the cupcake.

Frosting:

Melt the chocolate pieces in the microwave or place the  heat proof bowl with chocolate  on a saucepan of simmering water. Mix it until it melts and forms a smooth texture.

chocolate cupcake

In another bowl beat the butter well, add the powdered sugar and beat again. Mix it until smooth and fluffy. Add the vanilla extract and the melted chocolate, beat until smooth and glossy for about 3-4 minutes.

chocolate cupcake

Smear or add into the piping and decorate the cupcakes as you like!

chocolate cupcake

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Cakes n bakes

Date cake

I had a tin of dates and was debating on doing a sweet or date cake. Most votes was for the cake and ended up doing one. It turned out really soft and beautiful and at the end of the day, there were just few pieces left. My brother-in-law who visits us every weekend came and finished those last few pieces too. No one was actually satisfied having the cake so thought of baking it again. It turned out really well this time too. (We were actually fighting for the last piece) 🙂 The date cake story continues….

I called my brother-in-law on Wednesday and here how the conversation goes….

Me: What do you want me to bake this time?

BIL: Anything

Me: Anything? Date cake/ banana walnut muffins/ upside down cake.

BIL: hmmmm…. Date cake please…..

Me:  🙂 ok done.

So, within a span of 10 days, I ended up baking 3 date cakes 🙂

Ingredients:

Pitted dates- 18 to 20

All purpose flour– 1 cup

Milk-3/4 cup

oil- 1/2 cup  (vegetable oil or olive oil)

Baking soda– 1 tsp

Walnut– 1/4 cup (optional)

Sugar-3/4 cup (powdered)

Preparation:

Soak dates in milk for 2-3 hours.(If using dry dates, you might have to soak it overnight) Blend dates and sugar until smooth. In a bowl add oil and blended mixture and mix well. Now add (sifted) all purpose flour, baking soda and walnuts (optional) slowly and mix well.(I used a hand blender and mixed for 3-5 minutes, scraping the sides often.)

Put the mixture into a 9 inch pan and bake for 35 – 40 minutes at 350°F or until a toothpick comes out clear when inserted into the cake.

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