Peanut Butter Filled Banana Donuts


Mini Vegan Walnut & Banana Cakes with Cinnamon Frosting


I did some baking to use up some bananas. Again ๐Ÿ™‚

These little cuties are small-batch, vegan, and delicious. They are even layered. Layered cakes are cute. My vegan-month is progressing interestingly, I cheated once so far…. when we went to lunch. Scrambled eggs were cheapest and also very delicious. I’m sorry.


But hey! Ignore my cheating and indulge yourself instead ๐Ÿ˜€

Vegan Mini Banana Cakes with Cinnamon Frosting
1 banana
2 tbsp brown sugar
1/4 cup oil
1/4 tsp baking soda
1/2 baking powder
2/3 cup flour
A couple chopped walnuts
2 Tbsp vegan milk
1 Tbspย vegan spread
1/2 cup icing sugar
2 tsp vegan milk
Walnuts to decorate

Preheat the oven to 180 degrees Celsius and grease three 7cm-diameter ring molds and place on a greased tray.

Mash the banana into the brown sugar and oil, them mix in the baking soda and baking powder, as well as cinnamon. As little or as much as you like. Mix in the flour and walnuts gently then add the milk a little at a time to add moisture. Don’t over mix. Dip the bottom of the molds into the batter so they stick to the tray. Spoon evenly into to the ring molds and bake for about 20 minutes until a skewer comes out clean. Cool for 10 mins, un-stick the bottoms and cool completely in the rings.

For the icing, mix together the icing ingredients. Again, cinnamon to taste. Un-mold the cakes and cut each into three layers. Spread some icing between each layer and on top. Decorate with walnuts.

Makes three cute wee cakes which are just as delicious the next day!


Banana-Blueberry Cakes with Avocado Frosting


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 ๐Ÿ™‚


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 ๐Ÿ˜‰


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


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.






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


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







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




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Blueberry-Banana Mini Cakes with Avocado Frosting
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

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.

ave a good week everyone ๐Ÿ™‚



Orange and Blueberry Yogurt Tarts


It’s full Summer here and that means it’s tart season. Cooking for two means that most of my recipes are for two little tarts, like these refreshing ones. Full of oats and yogurt and fruit means that they make an excellent dessert AND breakfast!


I’ve never made a tart base like this, but it’s based on a recipe for cookies that I have involving blending oats, banana and other goodies. It seems to work, but it’s not a shortcrust replacement yet ๐Ÿ˜‰

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Here is the recipe! ๐Ÿ˜€

Orange Yogurt Tarts
Oat crust:
1 cup oats
1 Tbsp ground almonds (optional)
Pinch of anise seeds
Zest of half an orange
20g butter (softened)/coconut butter/vegan spread
Bit of any sugar or honey
About 5cm worth of banana
1&1/2 egg whites
1/4 cup yogurt
Orange Zest
Handful blueberries
To top:
Sliced Orange

Preheat the oven to 180 degrees celsius and find your two 10cm diameter tartlet tins. That includes the bases, they are known to escape…..

In a little blender, whiz together the base ingredients until smooth. You could do this by hand, it would just take a little longer ๐Ÿ™‚ Press into the tartlet tins and bake for about 20 minutes, until golden. Set aside to cool slightly while you make the filling, leaving the oven on.

For the filling, whisk the egg whites until slightly frothy and all the protein gloops have separated. Mix in the yogurt and orange zest. Sprinkle the blueberries into the tart shells and pour the filling on top. You may have a little leftover, but the aim is to fill to the top. Bake in the oven for about 15 minutes until the filling is set and only slightly wobbly in the middle. Cool in the tins.

When ready to serve, unmold from the tins and segment the orange. Arrange the orange slices on top of the tartlets and enjoy with a little more yogurt, or maybe some whipped (coconut) cream!

Makes two, best eaten on the day they are made, or else the shell gets a bit soggy.


Chocolate Petit Four Stacks with Banana or Berries (Made with a Sandwich Press!)



Would you guess that these babies didn’t go near the oven? Instead, a sandwich press took the wheel ๐Ÿ™‚ Which means that they didn’t take very long to whip up…. 20 minutes!

Simply cut out:


Pipe outlines of chocolate icing:

Fill with goodies:

And stack!


This would be a good recipe to play around with, lots of flavours and fillings would work well! You could even add some whipped cream on top!

Here is the recipe:

Petit-Four Stacks
Wafer Pastry layers:
1 egg
1/2 cup flour
2 tsp sugar
25g butter, melted
15g butter, melted
1/2 cup icing sugar
1 Tbsp cocoa
Hot water
To fill:
Jam or chopped banana
Makes 10, roughly

For the pastry layers, turn on your sandwich press (one with flat grills!). Mix together all the ingredients. When the press is heated, dollop on tablespoon-ful sized amounts and close the lid. After a minute, check to see if it is lightly golden around the edges. Quickly take it out and cut out the layers with your chosen cutter. Leave to cool and repeat the process.

To fill, mix together the butter, icing sugar, cocoa and a dash of hot water until your have a thick icing. Spoon into a piping bag, and onto 2/3 of the pastry wafers, pipe an outline. On the remaining 1/3, pipe whatever pattern you like, squiggles or something! In the the outlines, spoon in some jam or put in a piece of banana. Stack in threes, with your patterned layer on top.

And that’s it! They last quite well, although I would serve on the day you make them. Makes about 10 altogether.

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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 ๐Ÿ™‚

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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)

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.ย Bake 35 minutes, until only a few wee crumbs stick to the skewer when inserted. Cool slightly and enjoy!

Banana Loaves; Winter and Summer Versions

Two versions (both with not-amazing photos) for two seasons and two feelings; partly influence by New Zealand’s summer Christmas. We like to eat all those delicious mixed spiced-fruit mince-pudding desserts, but we also like to embrace all the fruit that graces the kitchen at this time of year. Hence pavlova’s popularity; fresh berries and cream, billowy cream and flowersย or layered glory!





The kiwifruit add some colour and texture!



The summer loaf has poppy seeds, citrus and chopped kiwifruit (above) and the winter has mixed spices and chopped fruit and walnuts.




Banana Winter Fruit Loaf Cake
Dry Ingredients:
1.5 cups white flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
2/3 cup brown sugar
Handful raisins
Handful dried apricots, chopped
Handful of walnuts, chopped
Wet Ingredients:
3 small bananas, mashed
1 egg
1/2 cup yogurt
3 Tbsp oil
And Lastly:
1 cup-ish cold water

Banana Summer Fruit Loaf Cake
Dry Ingredients:
2&1/2 cups flour
1/2 cup sugar
1 Tbsp custard powder (could probably leave out)
2 Tbsp desiccated coconut
2 Tbsp poppy seeds
2 tsp baking powder
1 tsp baking soda
Wet Ingredients:
3 small bananas, mashed
1 egg
3 Tbsp oil
Juice of 3 citrus
Splash of bitters
3 kiwifruit, chopped into small pieces
And Lastly:
1 cup-ish water

Preheat the oven to 180 degrees celsius and grease a very large loaf tin or a square tin.

In a large bowl, combine the dry ingredients. In another bowl, gently mix the wet ingredients. Mix the wet ingredients into the dry with about half of the water, adding more as needed. The mixture will be thick but still pour. Pour into the loaf tin and cook for an hour, until skewer comes out with only a few crumbs on it.

Cool slightly and devour, or store in an airtight container. Makes a rather large loaf and is just as delicious the next day, although the chewy crust is unbeatable when freshly baked!





Vegan Lemon-Banana Cupcakes


As promised, more cupcakes! These ones are even vegan ๐Ÿ™‚ (Although if you want to put butter in your buttercream, then you do that, you are in charge here). The cupcakes themselves only take a few minutes to get into the oven, and are one bowl too.


They are quite tropical, and if you want to make them more of a winter after-noon tea fix, then maybe take out the lemon in the cake and add some cocoa instead of zest and juice in the frosting. I’d recommend these if you are, or are baking with, someone who is quite new to all this mixing and measuring and pouring stuff. And if you are a beginner, welcome to the wonderful world of baking, please make yourself quite at home ๐Ÿ™‚



Banana and Lemon Cupcakes with Lemon Frosting
Banana and Lemon Cupcakes
1.5 cups flour
1 tsp baking soda
2/3 cup any sugar
Juice of 1.5 lemons
1 Tbsp white vinegar
2 mashed bananas
1/3 cup oil
About 3/4 cup water
3 Tbspย vegan spread/butter alternative
1 tsp lemon zest
1 tsp lemon juice
1&1/3 cups icing sugar
1-2 tsp milk
To decorate:
Banana chips
Coconut shavings

Preheat the oven to 180 degrees celsius and line a cupcake tin with patty cases.

In a large bowl, mix together the flour, baking soda and sugar. Make a well in the centre, pour in the lemon juice, vinegar, mashed bananas and oil. Pour over half the water and mix well, adding the rest of the water a bit at a time until you have quite a runny batter (don’t worry if you aren’t 100% sure about the consistency!).

Pour into the patty cases and bake for about 20 minutes, until a skewer comes out clean when inserted. Cool on a wire rack.

For the frosting, soften the butter/spread and mix with the lemon zest, lemon juice and icing sugar until thick and fluffy. This will probably take a few minutes. Add the milk if the frosting is getting a little too thick to mix.

Spoon into a piping bag and pipe swirls onto each of the cupcakes (I didn’t do very generous, rich ones, just enough to make them look pretty ๐Ÿ™‚ ) or spread the icing on with a knife; up to you!

Decorate each one with a banana chip and some coconut shavings if desired.

Makes 12, and tastes just as delicious the next day (some even say better…..)


Have a good week everyone!

Vegan Butterfly-Inside Banana Loaf




Not as hard as you think! I make so much vegan banana bread I thought I should so something special this time. It’s quite a nice surprise to cut it open and reveal a wee butterfly (or whatever shape you prefer). It’s good practice if you are looking at doing this in a large layer cake ๐Ÿ™‚




Plus it’s a cute way to spruce up a simple loaf. I hope you’ve had a wonderful week and have been inspired to get busy in the kitchen. I’m baking lots of cupcakes today to raise money for Syrian Refugees, so I can’t wait to post them!




Butterfly-Inside Vegan Banana Loaf
1 cup wheat flour
1 cup plain flour
3/4 cup sugar (any)
2 tsp baking soda
1 tsp baking powder
4 Tbsp plain oil
1 banana, mashed
2 Tbsp white vinegar
1/2 cup water
1 Tbsp cocoa

Preheat the oven to 180 degrees Celsius and grease a 10x20cm loaf tin.

In a large bowl, mix together the flours, baking powder and soda and sugar until combined. Another small bowl, mix the banana, oil and vinegar until combined, then add to the dry mixture. Mix together with the water, until there are no lumpy bits. Transfer just under 1/3 of the batter into another bowl and mix the cocoa into it. Cover the rest of the batter and put to the side.

Tip into the tin and bake for about 20 minutes until a skewer comes out clean when inserted and the cake springs back when lightly touched. Remove from the oven and cool in the tin, then cool completely on a wire rack. (I was a bit impatient and waited until it was cool enough not to fall apart!).

Now, for the rest of the cake assembly! Mix whatever spices you want into the rest of the cake batter. Cut the chocolate loaf into 2cm/0.5 inch slices (they don’t have the be too even) and use a cookie cutter (in my case a butterfly) to cut out shapes from each slice. Re-grease your loaf tin and pour about 1/4 of the spiced batter into the bottom. Spread evenly. Arrange the shapes in the middle of the tin, in one line. Then gently spoon the rest of the batter onto the chocolate shapes, covering completely. Bake for about 25 mins (still at 170*C) until the top springs back when touched lightly. Cool for about half an hour, then cool completely on a wire rack.

Now, the best bit! Slicing your creation! This makes one small-ish loaf, and is great toasted ๐Ÿ™‚

Note: I cooled my cake in the tin, and it sweated a bit, so I would recommend doing as I wrote in the recipe!



Much butter and love!
Sami x

Vegan Cakey Banana Brownies



Just something simple and satisfying for the weekend, which can be whipped up in a moment! Plus they are vegan, so they are good for your soul and the environment…… ๐Ÿ˜‰



You could easily add some fresh or frozen berries into the mixture, or opt out of the orange juice. I just used that to add an extra layer of flavour and to make them a little less rich. Just use some milk or water instead.



Vegan Cakey Banana Brownies
3 Tbsp neutral oil
7 Tbsp orange juice
1 Tbsp white vinegar
2 bananas, mashed
3/4 tsp baking soda
2 Tbsp cocoa
1/2 cup sugar
1&1/2 cups flour
Splash of water
Handful of Dark Chocolate Chips/Drops

Preheat the oven to 180 degrees Celsius and line a 20x20cm cake tin.

In a large bowl, mix together the oil, orange juice, vinegar and banana together until combined. Add the baking soda, cocoa and sugar and mix again. Sift the flour on top and fold in gently until combined. If the mixture seems a little thick, then add a splash of water. Pour into the cake tin and sprinkle the chocolate chips on top.

Bake for 45 minutes until the brownies spring back when lightly touched and a skewer comes out clean when inserted. Cool slightly and enjoy warm or cool!

Makes about 16, lasts nicely for 4 days.

Delicious ๐Ÿ˜€


Happy Baking!
Sami xxx