So sorry I have been away for a while. I’ve been catching up on projects and making the same old stuff over and over again. I thought it was high time to try out a recipe that’s in the cookbook I’ve been typing up (from all sorts of sources).
This recipe was adapted from an almond flour gluten free recipe. Just replace the flours I used with 3 cups of almond flour. I used really ripe (pretty much blackened) bananas, so the flavor was off, and smells a bit rancid. So use a little bit fresher bananas. Apparently the baking process won’t help make old bananas taste better.
Chocolate Chip Banana Cake
2 c flour
¼ c almond flour
½ tsp sea salt
1 tsp baking soda
½ c unsweetened applesauce
3 large eggs
1 Tbsp vanilla extract
½ c dark chocolate chips
1 c (2-3) mashed very ripe bananas
Preheat oven to 350°. Grease 9-inch cake pan with coconut oil and dust with flour.
In a large bowl, combine the flours, salt and baking soda. In a medium bowl, whisk together the applesauce, eggs and vanilla extract. Stir the wet ingredients into the flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.
Bake for 35 to 45 minutes, until toothpick inserted in center comes out clean. Let the cake cool for 1 hour, then serve.
I’m getting super lazy about taking pictures with my cooking and even crafting. Anyway last night I was able to bake a cake using my sour milk and bananas that needed to be used. And a couple of eggs that were long overdue to be used. I think I have been buying a few too many bananas since I keep baking with them.
Found the recipe here: http://allrecipes.com/recipe/banana-cake-ii/detail.aspx.
I cut way back on the sugar, and now think it calls for a caramel frosting. It doesn’t look like much when I make it, but it’s good.
On the crafting front I tried transferring a photo onto mat board. Worked ok, except I rubbed most of the picture out of the middle. I am excited to try again though. The parts I didn’t rub off looked pretty neat. Maybe a future Etsy thing, more interesting than selling just photo prints.
I will try my best to be better about keeping up to date on the latest.
And on a personal note I got my first freelance photography job. Taking photos for a local company of their products! Things are looking up.
Bananas mashed, onto step 2
It’s cold, it’s Sunday afternoon and I have a few extra bananas. I decided it was time to make my super easy banana bread muffin recipe. I use a mixture of different sugars, flours and other substitutes and this recipe does fine with all my little tweaks.
I substitute some homemade applesauce in place of some of the butter and some of the sugar.
I use a custom blend of flours, 1 part stone ground wheat flour, 1 part spelt flour, and 2 parts unbleached unenriched all-purpose flour. Now onto the recipe.
Banana Bread Muffins
3 large bananas
6 tsp cane sugar
6 tsp turbinado raw sugar
1/4 c applesauce (homemade works best)
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp vanilla
3 Tbsp melted butter
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 c flour
Mash bananas. Add sugar and egg. Add butter and dry ingredients. Mix lightly. Place in lined muffin tins 2/3 full. Bake at 375° for 20 min. Makes 16.
In no time you have some awesome muffins.