Nutella Banana Crumble


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I have been spending these past two weeks avoiding anything sweet.

Because A. My friend is getting married and I don’t want to look fat in the pictures.

And B. I pulled my back and can’t workout and I don’t want to look FAT IN THE PICTURES.

I am aware that it is not my wedding.

I am aware that gaining a bit of weight is not that big a deal.

I am also aware that looking like I’m fat in these pictures will do nothing for my self-esteem or street cred.

Are you aware that being overweight can lead to a variety of different health complications?

Yeah you know don’t you. So stop judging.

Anyway, what I’m saying is that I’ve been avoiding things that are sweet. Because desserts and anything chocolate, specifically, are my kryptonite.

So week one wasn’t that hard. Especially when I was at home, on MC, all like I need to eat healthy! Not crappy!

Week two was still doable – at work, but you know, bit difficult with the daily 3 o’clock boredom hunger pangs.

So what happened, in the middle of week two (I’m lying it was like Tuesday), was that I came across the one dessert recipe for which I ALREADY had all the ingredients for. Even if that meant stealing Hoi’s bananas. Which I did.

***

3 ripe bananas
200gm/whole jar Nutella
3 Tbsps/40gm unsalted butter
2 Tbsps/30gm brown sugar
1/2 cup/ 60gm all-purpose flour
2 Tbsps/20gm ground almonds
2 Tbsps oats (accidental but happy addition)

Heat the oven to 180C/350C.

Slice the bananas and evenly scatter them in an 8 inch round baking dish/something similar.

Spoon Nutella over, making sure to evenly layer it over. This is where you can use your individual taste to determine if you’re going to use that whole jar. DO IT.

Mix the dry ingredients with the butter until it resembles a mealy crumble. It’s okay of there are still bits of butter, that’s how the crumble form.

Top the Nutella layer with the crumble layer evenly. AGAIN.

Bake for 20 to 25 minutes until the top is golden brown and the bananas are bubbling. You’ll be able to see this from the side.

***

OH! And about the taste – it’s chocolatey and banana-ey with a hearty crumble. Basically totes perfect breakfast/tea/comfort food.

*Adapted from Deerest Deer.

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Peanut Butter, Banana and Oat Muffins

Peanut Butter, Banana and Oat Muffins

I was going to leave this post till mid week because that’s typically when traffic is higher but you know what?

It’s pretty.

It looks oh-so-comforting.

And that’s what you need on a Monday morning when your entire body is screaming at you to NOT WAKE UP – CRAWL BACK UNDER THE SHEETS – THE WORLD DOES NOT DESERVE YOU!

Peanut Butter, Banana and Oat Muffins

Ahem. I present the breakfast muffin. Made with leftover mushy bananas.

They are light and fluffy and not too strong tasting if that’s your sort of thing. Since it’s not mine I would serve it with additional peanut butter or Nutella.

YUM.

Dry ingredients
1 1/2 cups plain flour
1/2 cup whole oats (I made mine finer by pulsing it a bit in the food processor)
3/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1 tsp cinnamon

Wet ingredients
1/3 cup peanut butter
2 tablespoons coconut oil (you can probably use vegetable oil)
2 eggs
1 cup milk + 1 Tbsp white vinegar (allowed to sit for 5 minutes before incorporating)/ 1 cup buttermilk
2 ripe bananas, mashed
1 tsp vanilla

Preheat the oven to 175C/350F.

Grease a muffin pan for 12 muffins.

Whisk the dry ingredients in a bowl.

Mix the wet ingredients in another bowl.

Mix them together until just combined.

Pour evenly into the muffin holes – they will be 3/4 full.

Bake in the oven till its puffed up and the tops crack. About 20 minutes.

*Adapted from Baking Bites.
**Photography by Hoi Yee (paper_shins).

Update: You MUST eat this with an extra tablespoon (or two!) or peanut butter. THE END.

Banana, Chocolate & Coffee Muffins

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These muffins were almost healthy.

They were supposed to be made with whole-wheat flour. But do you know what happens to whole-wheat flour when you leave it in your pantry and then open it months later because you’ve finally found a recipe that calls for it? It becomes a seething mass of weevil infested powder.

So last night this happened:

Doo-doo-doo I’m opening the Lock-Lock container that holds the flour. Oh man, an ant got in. Wait, there are ants all over. WAIT THAT’S A LOT OF ANTS.

“HOI! HOI! HOI! WHAT is THIS??? HELP!!!”

“Err… I don’t think those are ants…”

“WHAT is THIS??? HOW did they GET IN? This is a LOCK-LOCK container! IS THE LOCK-LOCK CONTAINER BROKEN??”

“Um – I think those things come from the flour itself?”

“I HAVE to THROW this AWAY! I’m such an IDIOT! WHY DID I THINK I COULD KEEP FLOUR FOR THIS LONG?!!”

As you can probably tell I’m a little melodramatic.

BUT I’m also a good problem solver. And have been baking long enough to know that hey – just use the white flour Dini. Just use the white flour.

And guess what? They turned out great. They are a sticky, banana-based muffin with just enough chocolate chips to keep you happy. Next time I would double the coffee concentration (same amount of water). I can barely taste it with the recipe below.

Makes 12

1 cup + 2 Tbsps + 2 tsps plain flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup + 2 Tbsps buttermilk (Sub with 1/2 cup milk + 1/2 Tbsp vinegar – let is sit for 5 mins then measure what you need)
1/4 cup + 2 Tbsps canola oil
1/2 cup banana, mashed
1/2 cup banana,diced
2 Tbsp strong coffee (1/2 tsp instant coffee granules dissolved in water and allowed to cool)
1 egg, small
1 tsp vanilla
1/4 cup maple syrup
1 Tbsp white sugar
1 Tbsp brown sugar
1/2 cup semi sweet chocolate chips

Preheat oven to 175C/350F. Line a 12 cup muffin tin.

Whisk together flour, baking powder, baking soda and salt in a large bowl.

Combine the oil, buttermilk, mashed banana, coffee, vanilla, maple syrup, sugars and egg.

Whisk the wet ingredients together and pour over the dry ingredients. Mix.

Add diced banana and chocolate chips to batter, mix until just combined. The original recipe says to not overmix but I AIN’T GOT TIME FOR THAT. And it turned out fine so…

Spoon the batter into the muffin pan.

Bake for 18 to 20 minutes or until a toothpick/skewer inserted comes out clean.

*Adapted from The Vanilla Bean Blog.
**Photography courtesy of Hoi Yee (paper_shins)

Banana, Coconut and Chocolate Chip Squares (in a round pan)

Recently I’ve been on a health kick because BASICALLY I cut off all my hair and I’m terrified of having short hair and being unfit so… I eat salads ALL. THE. TIME. NOW.

Except when I’m eating baklava at Overdoughs.

Or when I’m baking these squares because I was so inspired by Top With Cinnamon.

Sigh. The world is clearly against me.

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6 Tbsps / 80 gm unsalted butter
1/4 cup granulated sugar
1/4 cup maple syrup (I didn’t have exactly 1/4 cup so I added 1 Tbsp of brown sugar and it worked fine, adjust for baking time)
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp vanilla extract
1/2 cup mashed, ripe banana
1 cup all purpose flour
1/3 cup shredded coconut
1/3 cup semi-sweet chocolate chipsPreheat oven to 180 C/350 F.Place the butter into a round 8-inch tin put in the oven just till the butter melts.

Swirl the melted butter around in the tin to grease it and then pour the butter into a bowl.

To the bowl of melted butter, add the sugar, syrup, salt, egg, vanilla and banana.

Whisk the ingredients together.

Add the baking soda, flour, and coconut and whisk.

Stir in the chocolate chips. Full disclosure – I added more than 1/3 cup of chocolate chips.

Pour the mixture into the greased tin and spread out in an even layer.

Bake for 20 to 25 minutes until golden brown.

Leave to cool for 5 minutes before serving.

*The original recipe says they are blondies but to me the texture was really like a hearty breakfast bar – hence my renaming!

Peanut Butter Chocolate Chunk Banana Cake

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This cake has gotten a lot of love in my house. The whole thing basically disappeared over the course of a few days.

That doesn’t always happen.

I think it’s obviously because I am now a baking genius.

Or it could be the peanut butter and chocolate.

Nah. It’s probably me.

*Recipe from Averie Cooks. You want to check her version out. Her photos are stunning.

Banana Bread

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I haven’t done a post in while not because I haven’t been cooking. Au contraire I’ve been slaving away in the kitchen!

That also means when I’m done cooking I can’t be assed to take pictures or share recipes.

This is banana bread I made a week ago. I ate half the loaf and froze the other half for breakfasts on the go. Here is frozen slice defrosting on top of my hot tea. I am A GENIUS.

2 (big) or 3 (small) very ripe bananas
2 eggs (beaten)
1/2 cup Plain Greek Yogurt
1/4 cup coconut oil
1/4 cup brown sugar
1/4 cup honey
1 tsp vanilla extract
1 1/2 cup whole wheat flour
1 tsp of baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chopped walnuts

Preheat oven to 180C/350F.

In a bowl mash bananas. Stir in eggs, yogurt, coconut oil, sugar, honey and vanilla.

In a another bowl, whisk flour, baking soda, cinnamon and salt together.

Stir flour mixture into banana mixture. Stir in walnuts.

Pour batter into a greased 9 by 5 loaf pan.  Bake for 55 mins to 1 hour.

*Adapted from Barbells and Bellinis.

Pumpkin Banana Bread

I’ve been eating this all day, err day.

pumpkin bread

Actually I’ve been eating this for breakfast. Occasionally.

BUT! It’s really quite good and the texture is fantastic. This bread came to be because I bought a tin of canned pumpkin and a jar of pumpkin spice. I made a pumpkin latte and then stared at both ingredients and realized I had made a fatal error in judgment and was not going to be able to finish either. Ever.

I also realized I had greek yogurt in the fridge because I had been on a smoothie making frenzy over the weekend and decided I needed to use that up. And all the bananas I froze for the smoothie making frenzy. I found this bread online and voila!

1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice
1/2 tsp cinnamon
3/4 cup brown sugar
1 cup pumpkin puree
2 bananas
2 eggs
1/2 cup greek yogurt
1 tsp vanilla extract

Preheat your oven to 175 degrees celcius.

Mix the flours, baking powder, baking soda, salt, cinnamon and pumpkin spice in a bowl.

Whisk the brown sugar, pumpkin puree, bananas, eggs, yogurt and vanilla extract in another large bowl. Mash the bananas separately, first.

Mix the dry ingredients into the wet ingredients.

Pour the mixture into a greased 9×5 inch loaf pan. Bake for 55 minutes.

Toothpick/knife will have a bit of gunk on it but its fine.

*This bread isn’t very sweet so I like to spoon a tsp of maple syrup on it and let it soak in before eating.
**Adapted from Closet Cooking.