Banana-Blueberry Cakes with Avocado Frosting

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Avocado is a superfood. Blueberries are a superfood. Banana and apple have always been drilled into us as part of a healthy diet. The result? Not so guilty pleasure! And it looks pretty too 🙂

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If you haven’t made many mini cakes, I would recommend you try it! It’s quite easy to get hooked, I already made some carrot and boysenberry ones previously. All you need to so is bake one sheet cake and cut afterwards. You end up with some off cuts but they never seem to go to waste 😉

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For once I went to town on the picture-taking. I hope they give a good idea of how I piped the frosting etc.

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Some of you may have worked with stevia before and be quite familiar with it. If you haven’t, and don’t have any in your wonderful kitchen haven, then you can use some honey and/or icing sugar to sweeten the avocado frosting.

 

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Aren’t edible flowers amazing, may I add……? Thumbs up nature. I also made some smaller ones without the flowers:

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They were just as delicious but they just have another look.

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Now that I have spammed you, I shall get onto the recipe!

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Blueberry-Banana Mini Cakes with Avocado Frosting
Ingredients:
Banana-Apple Cake:
3/4 cup white flour
3/4 cup wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 small banana, mashed
1 apple, grated finely
3 Tbsp vegetable oil
1/2 cup water
Avocado frosting:
1 avocado
Dash lemon juice
1 tsp stevia (ground leaf), or to taste
To decorate:
1 small punnet blueberries (only a handful really)
Edible flowers
Desiccated coconut

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.

In a large bowl, mix together the flours, sugar, baking soda and baking powder. In another bowl, mix the egg, banana, apple and vegetable oil. Fold the wet ingredients into the dry and add the water a bit at a time until you have a thick but pourable batter. Pour into the tin and bake for about 20 minutes, until a skewer comes out pretty much clean when inserted into the middle. Leave the cake to cool.

Take out of the tin and cut into the desired shapes you have in mind. As you can see, I make three larger cakes (about 10cm diameter and four little ones (about 4cm diameter).

Make the frosting; either use a little blender to blend the avocado, lemon juice and stevia or pass the avocado through a sieve until there are no lumps, and then add the lemon juice and stevia. Mix until combined. Spoon the frosting into a piping bag or plastic bag and snip the corner (Note: I found it best to have all the pieces of cake arranged on a tray and to ice each one, then decorate and decide which to put as the top/bottom after).

Now arrange the blueberries as the filling (on the larger cakes) and on top, followed by the edible flowers and sprinkle with the coconut. Place the top layers on the bottom layers and plate up if you are serving to a group. Or maybe you just want to impress yourself, go ahead!

Enjoy. Please. The frosting isn’t as good the next day, but the cake lasts amazingly, it’s just as good on the 3rd day as the 1st. I blame the fruity goodness.


H
ave a good week everyone 🙂

 

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Leftover-Porridge Banana Cake

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Another banana cake, but this one is different?! It’s handy to use up that porridge you didn’t eat, and those bananas that got a littttle too brown. Plus it’s perfect for breakfast or a pudding! Enjoy 🙂

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Leftover-Porridge Banana Cake
2/3-3/4 cup leftover porridge
Two mashed bananas
1 egg
Cinnamon, vanilla, chinese five spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup any sugar or honey (add a bit more flour if you use honey)
1 cup-ish flour (depends on how much porridge)

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20x20cm tin (or just grease it!).

In a bowl, mix all the ingredients together. Yup, that easy. Pour into the tin and sprinkle with some more spice if you like. Bake 35 minutes, until only a few wee crumbs stick to the skewer when inserted. Cool slightly and enjoy!

Vegan Banana Breakfast Loaf!

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Oh I ate so much of this 🙂 It is super easy, one bowl and makes a delicious breakfast, especially with leftover custard. Best enjoyed on a sunny Sunday morning!

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It also had a really nice crust which I was almost tempted to pick off (my pet peeve is people only eating the tops of muffins and leaving the rest for others……).

Vegan Banana Breakfast Loaf (One Bowl)
Ingredients:
1/3 cup oil
1/2 cup any milk
4 ripe bananas, mashed
1 Tbsp agave or honey
1 Tbsp white vinegar
Bit of vanilla
1/2 cup sugar
3/4 tsp baking soda
Some Chinese 5 Spice, Cinnamon and Ginger
1/2 cup whole wheat flour
1&1/2 cups flour
1/4 cup rolled oats

Instructions:
Preheat the oven to 180 degrees Celsius and grease or line a big loaf tin.

In a large bowl, mix together the oil, milk, bananas, agave/honey, vinegar and vanilla. Then mix in the sugar, baking soda and spices. Finally, add the flours and oats on top and fold in gently until just combined.

Pour into the loaf tin and bake for about an hour, until a skewer comes out clean when inserted.

Cool slightly and eat!

Makes one large 25x15cm (approx) loaf. You can bake it in a flatter tin if you like 🙂 Lasts a few days and is DELISH when toasted!

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Happy baking all!

Banana and Blackberry Cake (with Vegan Option)

I promised cake! 😀

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I went through a cake making craze this summer, and here is one of the results. I love the wreath of berries look, it seems very ‘Mother Nature’ to me.

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The cake itself is vegan, so it stays super moist and keeps really well. There is cream on top, but you can always use coconut cream instead, and the result will be just as billowy and delicious!

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If you don’t have any black berries on hand, then any other berry will do quite nicely. I’m sure even if you topped it with frozen berries, it will look divine.

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Please have a wonderful week everyone 🙂 Sami xx

 

Banana and Blackberry Cake with Vegan Option
Ingredients:
Vegan Banana Cake:
300g flour
1&1/2 tsp baking soda
Pinch of salt
115g sugar
300g mashed banana
125mls water
80mls canola oil
To top:
180mls cream (or coconut cream for vegan)
25g icing sugar
A few blackberries
To fill:
Blackberry Jam, about half a cup
To decorate:
A handful of blackberries
Mint leaves

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 20cm diameter cake tin.
In a large bowl, mix together the flour, baking soda, salt and sugar until combined. In another bowl, mix together the banana, water and oil. Add the wet ingredients to the dry and mix gently until just combined. If necessary, add a splash more of water. Pour into the tin and bake the cake for about 45 minutes, until golden brown and a skewer comes out clean when inserted. Cool for about 10 minutes in the tin then flip onto a wire rack to cool completely.
To make the cream, crush the berries through a sieve so that you have some of the juice. Whip the cream and icing sugar until soft peaks form, then add the berry juice. If the colour isn’t as strong as you would like, add some more berry juice. Continue to whip until stiff peaks form.
To assemble, cut the cake in half horizontally. Spread some jam on the top of the bottom half, almost touching the edges. Spread about 1/3 of the cream on top of the jam, making sure you almost touch the edges too. Put the top half in place, being careful not to press down too much. Spread the rest of the cream on top of the cake. Arrange the berries around the edges like an adorable wee crown. Add some mint leaves to garnish. Serve and bask in your Earth God/dess goodness!
Serves about 10 nicely.
The cake itself keeps un-iced etc for a few days in an airtight container. The colour of the cream fades a bit after about an hour.
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Summer is here! Lime and Coconut Banana Cake

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It is the first day of December, and here in New Zealand, the first day of Summer! Many months have been spent in anticipation of this day, and now winter (almost) seems worth it! To celebrate, I tried to put summer into a cake. Banana cake, being so darn versatile, was my go to as a last minute idea, especially thanks to the ripe bananas in our fruit bowl. And next to that, finally, was home grown limes. Then the song “Lime in the Coconut” came into my head, and this where I ended up.
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This cake is delicious. Try it, I beg you! Even if you are not yet reaping the sunshine and fruits of summer at your home, it will still be just as good. In fact, you have even more motivation, so you can bring a bit of the warmer months into the house.
Being a banana cake, this is a spectacularly easy recipe to make, and even more so to eat. If you aren’t the biggest fan of coconut, then leave out the coconut for the topping and sprinkle on some lime zest instead.
For those of you embracing summer now, I look forward to sharing it with you! Cherries are ripening, flowers blooming; it’s almost berry season!
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Nothing is better than baking to music and mild breeze sweeping through the house…. bring it on!

Lime and Coconut Banana Cake
Ingredients:
Cake:
200g flour
25g desiccated coconut
100g sugar
1&1/2 tsp baking powder
1 tsp baking soda
Zest of two limes
Juice of two limes
2 eggs
210g mashed banana (about 3)
125ml neutral oil
To ice and decorate:
50g threaded coconut
100g icing sugar
5g butter
Zest and juice of one lime

Instructions:
Preheat the oven to 180 degrees Celsius and grease a ring cake tin.
In a large bowl, mix together the flour, coconut, sugar, baking powder and baking soda, and lime zest until combined. In another bowl, mix the lime juice, eggs, banana and oil, then fold the wet ingredients into the dry until there are no lumps and it is all nicely mixed together. Pour into the cake tin and even out the top, then bake for about 45 minutes, until golden and a skewer comes out clean when inserted. Remove from the oven and cool, either in the tin or on a wire rack.
Before icing, heat a fry pan and toast the coconut until golden brown and fragrant (you could do this in the oven too, perhaps while the cake is cooking; I didn’t think of that!). Cool.
To ice, mix together the icing sugar, butter, lime zest and lime juice (with a bit of hot water to melt the butter) until smooth. Pour or drizzle over the cake. Sprinkle the toasted coconut on top and serve.
Store in an airtight container.
The cake lasts quite well, so you could bake the cake a day ahead and ice on the day you need it

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More recipes to come!
Sami x

Marbled Chocolate Banana Ring Cake

Plenty of ripe bananas to use up+me= banana cake, everytime. Banana cakes are incredible. I can’t stand ‘pure’ banana but this cake is fantastic. Banana cakes are versatile and simple; this one does not even use milk or butter! Easy! This was one of the last piece left to photograph, so it unfortunately doesn’t show case the amazing swirls it had….
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I haven’t tried this cake in a normal round tin but with my experience, banana cakes destined for ring pans do not tend to translate well into circle pans, so do so at your own risk. Marbled cakes are fun, so if you have never made one, try it! Some recipes say to pour in the batter randomly and swirl with a skewer but I find this technique gives more of a ‘zebra’ look and much more swirls. All you have to do it pour in 1/3 cups of alternating batter on top of each Imageother and the cake does the rest. The cake also keeps very well, and can easily be made a day or even two in advance if you need to plan ahead. Enjoy 🙂
Marbled Banana Ring Cake
1&1/2 cups flour
1&1/2 tsp baking powder
1 tsp baking soda
Scant 2/3 cups sugar
3&1/2 large bananas, mashed well
2 eggs
½ cup neutral oil
2 Tbsp cocoa

Instructions:
Grease a large ring pan with oil and preheat the oven to 150 degrees Celsius.
In a large bowl, mix the flour, baking powder, baking soda and sugar well. Make a well in the middle and add the mashed bananas, eggs and oil. Mix gently until combined. Divide the mixture in half and add the cocoa to one part. Mix well, perhaps adding a little milk if the batter is too much thicker than the other plain portion.
On opposite sides of the ring pan, pour in about 1/3 of a cup of either the plain or chocolate batter (so at 12 o’clock and 6 o’clock, if that makes sense!). Then add 1/3 cup of the other batter directly on top. Now repeat the original coloured batter, making sure you place it directly on top. Continue until all the batter has been used up (essentially you are making two bullseyes of alternating batter, one on each side of the tin. When all the batter is used up, give the tin a wee tap to flatten it out and bake for 40 minutes, until a skewer comes out clean when inserted.
Cool for at least ½ an hour in the tin and then flip out the right way up onto a wire rack to cool completely. Store in an airtight container.