Chocolate Banana Cashew Cake aka Chocolate Banashew (vegan)

Chocolate Banana Cashew Cake

HealthyFry, Large Cakes, Vegan | 19th January 2017 | By

I have a new piece of Froothie equipment to play with. It’s an Optimum HealthyFry – a rapid air fryer that can bake cakes too. Who’d have thought it? I have used it for frying of course, but I couldn’t wait to try baking a cake in it. With my promise to bring you all things vegan this month, I have created this rich and fudgy chocolate banana cashew cake. Ladies and Gentleman, forget the banoffee, I give you banashew.

(more…)

Banana Spelt Cardamom Buns – A Special Breakfast Treat

Banana Spelt Cardamom Buns

Bread & Buns | 30th December 2016 | By

Christmas may be over but we are still in the festive season. Tomorrow is New Year’s Eve, quickly followed by New Year’s Day and then a bank holiday to top it off. Why not make the most of it and try these banana spelt cardamom buns for a special breakfast treat?

(more…)

Sticky Banana Ginger Cake

Banana Ginger Cake

When I saw a recipe for banana ginger cake chez The Caked Crusader the other day, I knew there was nothing to be done but make it as soon as I could. Banana and ginger is not an obvious pairing by any means, but the cake just sounded so good – and it was.

(more…)

Fairtrade Fortnight Breakfast & Recipes for Banana Bread & Hot Chocolate

Fairtrade Fortnight BreakfastI’ve been a supporter of Fairtrade Fortnight for many years now, from when I was an active Co-Operative member and helped out in store to my current position as a food blogger. This year the campaign is focusing on Sit Down for Breakfast, Stand Up for Farmers and runs from 29 February to 13 March. With this in mind, I’ve prepared a delicious Fairtrade Fortnight Breakfast using a number of Fairtrade products as well as baking a breakfast banana bread.

(more…)

We Should Cocoa – The Banana Chocolate Round-Up

We Should Cocoa Banana Collage

We Should Cocoa | 30th November 2015 | By

This month We Should Cocoa went bananas and from the gorgeous entries we’ve had, it looks as though some of you did too. If ever you needed a banana chocolate flavoured bake, breakfast or pudding, this is the place to come.

(more…)

Banana Pancakes with Ricotta and Chocolate Sauce – We Should Cocoa #63

Banana Pancakes

When I set banana as this month’s ingredient for We Should Cocoa, I didn’t have anything particular in mind, but with the run of wet weather we’ve been experiencing down in Cornwall over the last few days, I needed comfort and cheer. It had to be pancakes. Not just any old pancakes, but something a little luxurious which was also healthy, delicious and above all comforting, Banana pancakes it was then – with added ricotta.

(more…)

Quick Banana and Rum Soaked Raisin Bundt

Banana Bundt

Bundt | 17th May 2015 | By

We’re just about to set off on a week’s trip to North Wales where we’ll be staying with friends. It’s been a long time since we had a holiday and it’s much needed; I’m really looking forward to it. I’ve not been to this particular part of Wales before, but it’s CT’s old stomping ground, so he’ll have a lot to show me.

(more…)

Tropical Smoothie with Coconut, Mango & Banana – Full of Raw Goodness

Tropical Smoothie with Coconut, Mango & Banana

You’ll find the recipe for a rather delicious dairy-free tropical smoothie with coconut, mango & banana at the bottom of this post. But I’m starting off with a look at a few raw products that are currently available. Whilst I’m not quite at the forefront of raw food consumption, it does make up a part of my diet and I don’t just mean salad leaves. I’ve been a fan of raw chocolate since long before I started this blog; the concept of raw chocolate and other sweet treats that are actively good for you is one I find most appealing. Unlike cheap chocolate bars, I find these satisfy quite quickly and I’m unable to gorge myself on them.

(more…)

Chocolate Cake for £1 – We Should Cocoa #45

Malted Chocolate Cake

When I set this month’s We Should Cocoa challenge to make a chocolate cake for £1, I really wasn’t at all sure I would be able to do it. Many of the ingredients I use in baking are organic and thus relatively expensive. The chocolate, butter and eggs required for an 8″ round cake cost more than this alone. I knew I was going to have to compromise, but I still wanted it to taste good.

I went off to our local co-op and costed up some possible ingredients. There was no doubt about it, the butter would have to go.  As for the chocolate, I had a cunning plan! I would use drinking chocolate with just a smidgen of my Green & Black’s cocoa powder to give it some oomph. I was very lucky to pick up some real free range organic eggs from a farm shop recently that only cost 60p per half dozen – I normally pay twice that amount. I’d also recently bought five large bananas for £1 so figured I might be able to use one of those for added flavour. Then of course there was my dandelion honey that cost very little to make – things were looking up.

The question was, did I make a chocolate cake with eggs and without a banana (I couldn’t manage both) or did I make a vegan chocolate banana cake? Well I did both of course.

Malted Hot Chocolate Cake

  • 190g plain flour – 15p
  • 100g golden caster sugar – 17p
  • 40ml organic sunflower oil – 12p
  • 30g drinking chocolate – 17p
  • 1 tsp G&B cocoa powder – 3p
  • 20g Horlicks – 13p
  • 2 x organic eggs – 20p
  • 1 tsp baking powder + pinch of rock salt – 2p
  • 180 ml water – 0p
Grand Total = 99p

Banana Hot Chocolate Honey Cake

  • 190g plain flour – 15p
  • 100g golden caster sugar – 17p
  • 40ml organic sunflower oil – 12p
  • 40g drinking chocolate – 24p
  • 1 tsp G&B cocoa powder – 3p
  • 1 large banana – 20p
  • 2 scant tbsp dandelion honey – 6p
  • 1 tsp baking powder + pinch salt – 2p
  • 1 tbsp malt vinegar + 1/4 tsp bicarb of soda – 1p
  • 150 ml water – 0p
Grand Total = £1

Vegan Chocolate Banana CakeI managed to get both cakes within the £1 budget and felt inordinately pleased with myself for doing so. Both cakes were good, but the chocolate banana cake was splendid. It was bigger, had more flavour and a better texture. It reminded me of a banana version of sticky gingerbread. It was so good in fact, I think it might become my go to banana cake – what a revelation. CT tasted them both blind and detected the respective Horlicks and banana flavours; he thought that despite the difference in textures, both were chocolatey and tasty. The banana was light and fluffy in his opinion and the malted cake was firmer and CT reckoned redolent of childhood birthday party chocolate cakes.

Of the two, my entry to the #WeShouldCocoa £1 Chocolate Cake challenge is the Banana Hot Chocolate Cake. I’m really quite excited to see what others have come up with.

I’m also sending this off to Credit Crunch Munch with Camilla of Fab Food for All and Helen of Fuss Free Flavours. This month is being guest hosted by Gingey Bites. I’m not sure the credit for a chocolate cake can be crunched much more than this.

Vanesther of Banger’s & Mash participated in the Live Below the Line Challenge, so has come up with Cheap and Cheerful for this month’s Family Foodies event. My cakes fit the bill perfectly. This event is co-hosted by Lou over at Eat Your Veg.

Made from scratch and made with love, I am also submitting these cakes to Javelin Warrior’s Made with Love Mondays.

Both of these cakes only took 20 minutes to knock up, but as the banana and honey cake has a nice sticky texture, I reckon it is the more dessert like of the two. Served warm with some custard or cold with clotted cream, it would be even more delicious. Normally hosted by Sarah of Maison Cupcake, Dead Easy Desserts is being guest hosted this month by Tina of The Spicy Pear.

print recipe

Malted Chocolate Cake

£1 Malted Hot Chocolate Cake

by May-6-2014
A quick and frugal cake made with drinking chocolate and Horlicks for flavour.
Ingredients
  • 190g plain flour
  • 30g drinking chocolate
  • 20g Horlicks
  • 1 tsp cocoa powder
  • 1 level tsp baking powder
  • a pinch rock or sea salt
  • 100g golden caster sugar
  • 40ml sunflower oil
  • 2 eggs
  • 180ml water
Instructions
1. Sift the dry ingredients into a bowl.2. Beat the eggs with the oil and water.3. Make a well in the centre of the dry ingredients and slowly add the liquid stirring gently as you go until all is just mixed.4. Pour batter into a prepared 8″ cake tin or mould and bake in a pre-heated oven at 180C for about 40 minutes or until a skewer inserted into the middle comes out clean.5. Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.
Details

Prep time: Cook time: Total time: Yield: One 8″ cake

print recipe

Vegan Banana Chocolate Cake

£1 Banana Hot Chocolate Honey Cake

by May-6-2014
A frugal but delicious dairy and egg free chocolate banana cake. Real honey can be used for non vegans, but it works well with dandelion honey. Golden syrup could be substituted.
Ingredients
  • 190g plain flour
  • 40g drinking chocolate
  • 1 tsp cocoa powder
  • 1 level tsp baking powder
  • ¼ tsp bicarbonate of soda
  • a pinch rock or sea salt
  • 100g golden caster sugar
  • 40ml sunflower oil
  • 1 large banana
  • 1 tbsp malt vinegar
  • 150ml water
Instructions
1. Sift the dry ingredients into a bowl.2. Mash the banana in with the oil, then add the vinegar and water.3. Make a well in the centre of the dry ingredients and slowly add the liquid stirring gently as you go until all is just mixed.4. Pour batter into a prepared 8″ cake tin or mould and bake in a pre-heated oven at 180℃ for about 40 minutes or until a skewer inserted into the middle comes out clean.5. Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.
Details

Prep time: Cook time: Total time: Yield: One 8″ cake

Banana and Mincemeat Buns

Small Cakes | 27th March 2014 | By

Looking around my kitchen the other day (well more like the other week), two items caught my eye. An opened jar containing some chocolate mincemeat leftover from the mincemeat slices I’d made a few days earlier and one lost languishing banana which was about to expire. It was obvious there was no time to spare, I needed to use them quickly. What could I do, but make some banana and mincemeat buns. I based my recipe on the mincemeat buns I made a couple of years ago.

This is how I made them:

  • Creamed 125g unsalted butter with 125g cardamom sugar (golden caster) until light and fluffy.
  • Broke in 2 duck eggs, beating well between each egg.
  • Added 1 mashed banana and beat until combined
  • Sifted in 125g flour (half wholemeal, half white), 1 scant tsp baking powder and 1/8 tsp bicarbonate of soda.
  • Stirred until just combined, then stirred in 4 tbsp chocolate mincemeat.
  • Spooned into 12 muffin cases.
  • Baked at 180°C for 20 minutes until risen and golden.

The buns rose well and had a fabulous crumb structure. And more to the point, they were very tasty. Even CT liked these and he is not a mincemeat fan.

Using up leftovers and homemade leftovers at that, as well as rescuing a banana from the compost heap gives these simple buns the necessary kudos to be entered into Credit Crunch Munch with Camilla of FabFood4All and Helen of Fuss Free Flavours.

This month’s Family Foodies is all about getting something prepared fast – fast as in under 30 minutes. Well I reckon as long as your butter is soft and your ingredients handy, you could get these mincemeat muffins prepared in ten minutes allowing them 20 minutes to bake. I’ve also managed to get a healthy banana in their as well as lots of dried fruit and dark chocolate. Hosted alternately by Bangers & Mash and Eat Your Veg.