Eggless chocolate chip cookies

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We are into the last week 10 days of this month-long baking marathon.

This week there is no specific theme, but most of it is going to be cookies. Most, not all!

It’s surprising that I am baking cookies now as I find them more time-consuming to prepare. It’s a dough, not a batter, so handling and mixing is not as easy as cakes. Again, you need to stick around and watch like a hawk as it hardly takes a minute for a cookie to go from browning to over baking to burning!

Earlier, I used to have at least one tray of burnt cookies every single time I bake them. But it’s not that bad now. I keep an eye on the cookies and they behave a lot better!

My son has started loving the chocolate chip cookies and I have been baking more than a fair share of those. I make the dough, but bake only when my son asks for it.  He usually wants to help me with it, so its something fun for us to do together.

These eggless chocolate chip cookies were a gift for someone. These chewy cookies were quite easy to prepare. Check out the recipe and let me know if you ever give them a try.

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Recipe source : Maria’s menu

Yields : 20 medium-big cookies

Ingredients :

  • 1/2 cup (~110 gms) butter, at room temp, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1.5 cups flour
  • 1/2 tsp baking soda
  • a pinch salt
  • 1 cup chocolate chip cookies and/or peanut butter chips

Method:

  1. Beat the butter and the sugars well until light and fluffy, using a hand mixer.
  2. Add the buttermilk, vanilla and beat in until combined.
  3. Add the baking soda and salt and beat it in.
  4. Add the flour in 3 batches and fold it in.
  5. Now add the chocolate chips and peanut butter chips and mix using a rubber spatula.
  6. The dough will be very soft to handle, so refrigerate it for an hour for it to firm up.
  7. When ready to bake, preheat the oven to 180C/ 350F.
  8. Take small balls of dough and place it in a parchment paper lined baking tray. Make sure you leave enough space for the cookies to spread. Flatten the dough balls out a little with your hands.
  9. Bake for 12-16 minutes or until they are done. If the base of the cookies are beginning to brown, they are done.
  10. Take out the tray and let the cookies cool in the tray itself for 10 minutes. Once completely cool, store in an airtight container.

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Eggizza – Baked eggs with vegetables

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There are times when there won’t be even a single vegetable in my fridge. Or when there is no dal, rice or cereal in my pantry. But there will never ever be a time when I am out of eggs, flour and butter.
It’s a panic situation if it comes to that. In fact, just thinking about it is stressing me out!
So when we had an impromptu get together, all I had at home was the “crazy dough” in the fridge and some eggs. Crazy dough got used up as pizza and these went in along with it. I used the same veggies that went in the pizza and used up the cheese from there as well.
And we named them “eggizza”. Because we wanted a fancier name than quiche.
I made these again, a week later. This time I used some spinach and corn. And I was able to click some hurried pictures too. So make these, bake these, use anything you have in your vegetable tray and savor these!!
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Chop the onion finely and add the thawed spinach and corn.
Beat the eggs with salt and pepper.
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Pour a layer of the egg mix to cover the base of a greased pan.
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Add the vegetables on top.
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Add rest of the egg mix over it.
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Sprinkle cheese/ bread crumbs on top. You can skip this layer also.
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Bake for about 30 minutes or until the top is set and doesn’t jiggle and its cooked in the center.
Recipe adapted from: Vintage Zest 
Serves : 4-6
Ingredients: 
  • Veggies of your choice: I used 1 onion, handful of corn, two handful spinach (I used frozen). Bell peppers, tomatoes, olives, mushrooms all are good choices.
  • Eggs : 1 – 1.5  per person. (I have used 8 eggs for 6 people)
  • Salt and pepper
  • 2 tbsp cheese or bread crumbs
Method:
  1. Preheat the oven to 180 C/ 350 F. Grease a muffin pan or a loaf pan. Its a good idea to line the pan with parchment paper or use paper cups for easy cleaning of the pan.
  2. Chop the vegetables into fine pieces.
  3. Beat the eggs with salt and pepper in a separate bowl.
  4. Pour a layer of the seasoned egg mix into the greased pan.
  5. Add the vegetables on top of the egg layer.
  6. Add the rest of the egg mix and sprinkle cheese or bread crumbs on top, if using.
  7. Bake for around 30 minutes or until the eggs are set and cooked in the centre.

NOTE:

  1. DO NOT overfill the pan. The egg puffs up a lot when cooking, so it might overflow.
  2. The eggs puff up and then fall down once its out of the oven.
  3. These freeze well, so its a make ahead dish.

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Masala loaf

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I had given my laptop to my in-laws before coming to US. Their laptop died an unromantic death the day before I was travelling.

Now, my in-laws and me, we are great at buying vegetables, groceries, stationary and a whole lot of stuff. But purchasing from the world of electronic media is beyond our capacity. So I gave my almost brand-new laptop to them. The only thing was I didn’t have the time to take back up or upload the pictures.

Fast forward 8 months. Now my in-laws are visiting us. Yesterday my FIL mentioned about the pictures and I could see there are tons and tons of my food pictures in his laptop. Can you imagine my happiness :-)?

This masala bread is one from there. I have been almost grieving for this bread and its pictures :D.

This one is inspired from Nandini’s masala bread. I followed a recipe from the net.

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Recipe source: Oysters and lemons

Ingredients: 

For the masala part,

  • Very finely chopped coriander leaves, curry leaves, green chilli and ginger. about 1/2 cup, all put together
  • 3 1/4 cups all purpose flour
  • 2 tsp instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 1/4 cup lukewarm milk
  • 2 tbsp vegetable oil/ softened butter
  • 1 tsp turmeric powder

Method:

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  1. Mix all the dry ingredients in a bowl (flour, instant yeast, sugar, salt and turmeric powder) until combined.
  2. If you are using active dry yeast, you need to proof it in the milk until it bubbles up well.
  3. Add chopped items for masala and the oil/butter to the dry ingredients.
  4. Add the lukewarm milk in portions and knead until you get a smooth, soft dough.
  5. Shape into a ball and leave in a well oiled bowl. Cover the bowl with cling wrap or a lid.
  6. Depending on the temperature in the place, the dough will double in 1-2 hours. Doubling of the dough is the criteria and not the time.
  7. Once the dough has almost doubled, gently deflate it down and shape into a loaf and place it in a greased bread pan.
  8. Let it rise until it reaches 1 inch above the rim of the pan.  About 1 hour or so.
  9. Bake in a preheated oven at 350F for about 40-45 minutes or until the top is golden and the bread sounds hollow when tapped under.
  10. Once its baked, I always rub the bread with a little stick of butter. Let the bread cool in the pan for about 10 minutes and then on the cooling rack until cooled completely.

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Roasted vegetables

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I can totally imagine me having a blog, but how I ended up having a food blog is still a mystery to me and many others. I guess it was mainly my husband’s idea.

The smart guy figured out that if I have a food based blog, he will get better food and more varieties everyday. It did succeed to some extend, but it threw him a few surprises as well. There has been times when he had to sniff, touch or bite to believe that the ‘stuff’ on the plate is actually his dinner. But turning a blind eye to the failures, the recipes that turned out good hasn’t been all positive as well.

Imagine his surprise when he comes home hungry and finds that the dinner is great, but he can’t eat it because it has to be dressed, decorated and clicked before its served.

My mom used to serve the first slice of food as an offering to God as a ‘Thank you’ every morning. In my house, that offering is for the camera. The celestial and terrestrial beings just have to wait for me to finish clicking.

Well, that was how it was in the beginning when I started the blog. We have traveled 4 years from there. Still, the pattern is same. Camera checks out the food before everybody else. But the difference is that now, I click before everyone gets home.I get good sunlight this way, the camera gets the clicks, the men get their food. Everyone’s happy this way.

But at times, I still have to make them wait. Like I did for this recipe.

Valli asked us to share our “behind the scenes” set up for our pictures and here is mine : Look at the click and imagine two guys standing a foot away from it with their plates in their hands and a resigned look in their faces. That’s my behind the scenes for many a pictures :D.

Now scroll down for the details about the recipe.

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Recipe adapted from : All Recipes

Serves : 3-4 as a side dish

Ingredients:

  • 1 sweet potato, peeled and cubed
  • 3 potatoes, peeled and cubed
  • 2 yellow bell peppers, seeded and diced
  • 1 red onion, quartered
  • handful of broccoli
  • 1 carrot, peeled and diced
  • 1.5 tsp dried Italian seasoning
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper
  • chili flakes (optional)

Method:

  1. Preheat the oven to 450F.
  2. Peel, wash and cut/dice the veggies into equal sized pieces. Quarter the onions and separate the layers.
  3. Mix the oil, Italian seasoning, vinegar, salt n pepper and chili flakes in a bowl.
  4. Coat the vegetables evenly with the dressing.

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Spread as a single layer in a tray.

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Bake for about 40 minutes, stirring every 10 minutes. I roasted these along with the garlic. Time and energy saved  :-).

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Bake until the vegetables are cooked through. Take out and let it cool a little before serving.

Note:

  • If some of the veggies are too thin (like the onion layers), you can add them after the first 15 minutes or so of baking.
  • I used the vegetables I had in my hand.
  • Stir every ten minutes, that ensures even browning.

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Roasted garlic

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There are times when I go totally berserk in this place. I talk for hours at end. But luckily, there are days when I don’t say much. Those are fewer in number, but they definitely exist.

And this is one of your lucky days.

No lecture from me. No long stories. No incidents. Nothing to share.

I have an amazing capacity to elaborate the “nothingness” for four pages.

But no…not today. Today is just for roasted garlic.

Scroll down for the pictorial and the recipe (if you can call it that!).

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Recipe source : too many from the net

Ingredients:

  • garlic bulbs or peeled pods
  • salt and pepper
  • olive oil
  • aluminum foil for making a bag

Method:

  1. Rub off the excess whitish papery layers of skin from the garlic.
  2. Cut the garlic bulb into This way, you just need to squeeze a bit (like a lemon) to take the pods out once roasted.
  3. If you are using pods, then peel those. Else it might be difficult to take it out of the skin.

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Sprinkle some oil, salt and pepper on the garlic.

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Same for the pods.

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Make a bag out of the aluminium foil. It should enclose the garlic fully. Bake in a preheated oven at 400 F/ 200 C  for about 30-35 minutes until garlic feels soft when pressed.

I roasted these along with something else as it hardly takes up space.

Uses:

  • With the right amount of salt and pepper, it is a good spread on a toast.
  • Any place where garlic is used. I used these in some soups.
  • Many spreads/dips can be prepared using this (yet to try that though!)

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Quick baked potatoes

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I realize that, me and my husband have fallen into predictable patterns a lot more now than we were a decade before. There is no “we will figure out as we go” in our lives anymore. We prefer to play safe, plan ahead and stick to the plan. This is getting reflected in the food aspect of our lives as well.

Where as once we were open to all kinds of food any time of the day and any day of the week, now we like our daily food to be Indian, if possible, South Indian. Idlis, dosas and rice are the things we literally live for! Chapatis are tolerated with grace intermittently. We are open to food adventures on Fridays and weekends, but that requires some mental preparation.

So you can imagine our disappointment, disbelief and denial, when I tell you that our 8 year old (who doesn’t like food in general) dislikes Indian food in particular!! Rice is his main enemy since that’s what we serve most. Dosa and chapatis compete for the second place.

His idea of food is a nutella sandwich for breakfast, lunch and dinner.

Now, for this BM, I had planned on making jacket potatoes. Now, if I had served these to my husband, he would have fainted, fallen down and had a heart attack. But I served these to my son, who loved it, ate it and asked for seconds!!

Sometimes, its just a question of knowing your audience ;-)!

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Recipe source: Quick baked potatoes

Ingredients:

  • One potato/sweet potato of the same size per person
  • about 1/2 tsp olive oil for each potato
  • salt and pepper for seasoning

Method:

  • Heat the oven to 400 F/ 200C.
  • Wash, pat dry and cut the potatoes into half lengthwise.

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With your hands rub oil all over the potato coating it well. Rub salt and pepper as well.

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Bake for 30 mins with cut side down. (I over baked -ok,burnt!- it a tad :D).

Serve topped with baked beans and cheese or butter/ sour cream or as you wish.

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“Crazy dough” recipe – Focaccia

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There are times when you should just plunge in and follow your heart. You should just ask your overworked brain to take a break, because you are not going to listen to it.

So, when your sensible brain reminds you about the previous bread baking disasters and warns you not to risk the materials, time, effort, self-esteem and a lot more importantly, your precious (and already precarious) teeth, IGNORE it!

Go wild, face your fears, make friends with yeast because now you have a fool-proof recipe. It has baking powder, yogurt and an egg besides yeast, so chances of it failing is very very little. The best part is that it’s an universal dough. So its your bread dough, cinnamon roll dough, pizza dough or in my case focaccia dough, all in one!

I have already tried the 100% plain flour, 50-50 plain flour/whole wheat flour combination and 100% whole wheat flour version as well. Plain cheese pizza, veggie pizza and focaccia has all rolled out of the oven. The whole grain version is more chewy than the plain flour one, but we enjoyed both versions a lot.

Scroll down for the pictorial and go to the original recipe link to learn more about this dough.

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Pictorial:

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Mix the dry ingredients in a big bowl (flour, instant yeast, sugar, salt, baking powder).

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Add warm milk, yogurt at room temperature and the egg. Mix everything to form a soft dough. If the dough is dry (which it will be, if you are using whole wheat), you need to add a bit more milk/water.

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Knead to get a smooth dough.

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Cover and refrigerate until needed. The dough keeps growing, so use a big bowl for storing. If you don’t want to refrigerate, you can wait for half an hour for the dough to double  and use.

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For making focaccia, pre heat the oven to 350F/180C. Roll the dough out into oval shape. Make dimples all over and set aside and let it rest for at least 15-20 minutes until its puffed up a little.

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Add olive oil in a small bowl. Toss in the herbs, chili flakes and crushed garlic. Set aside to let the flavors infuse. 

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After twenty minutes, add the oil all over the bread and top with onions and tomatoes and cheese, if using. 

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Bake for about 30 minutes (this time depends on the size of the bread – the bigger it is, more time it takes).

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Recipe source: Kitchen Nostalgia

Makes 2 medium thick pizzas/ 1 big focaccia

Ingredients:

  • 3& 1/3 cups flour/ whole wheat flour
  • 2 tsp instant yeast (If using active dry yeast, proof it and use it in the recipe)
  • 1 tsp sugar
  • 1.5 tsp baking powder
  • 1.5 tsp salt
  • 1/2 cup warm milk
  • 3/4 cup yogurt, at room temperature
  • 1 egg

For focaccia:

  • 1 onion, thinly sliced
  • 1 small firm tomato, sliced
  • 2-3 garlic cloves, crushed and minced
  • 2 tsp red chili flakes or per taste
  • 1 tsp dried herbs( I used oregano)
  • 3 tbsp olive oil
  • 1/3 cup cheese, optional

Method:

  1. You can do this by hand, food processor or a stand mixer.
  2. Mix the dry ingredients first in a big bowl (flour, yeast*, sugar, salt, baking powder).
  3. *If using active dry yeast, proof it with warm milk and sugar until bubbles form. Add along with the liquids.
  4. Add warm milk, yogurt and the egg. Mix/knead everything to form a soft dough.
  5. If the dough is dry (which it will be, if you are using whole wheat), you need to add a bit more milk/water.
  6. Cover and refrigerate until needed.
  7. If using immediately, shape the bread and let it rest for 20 min before baking. 

For making focaccia

  1. I made the focaccia the next day.
  2. Pre heat the oven to 350F/180C.
  3. Add olive oil in a small bowl. Toss in the herbs, chili flakes and crushed garlic. Set aside to let the flavors infuse.
  4. Roll the dough out into oval shape. Make dimples all over and set aside and let it rest for at least 15-20 minutes.
  5. Slice the onions and tomatoes.
  6. After twenty minutes, add the oil all over the bread and top with onions and tomatoes and cheese, if using.
  7. Bake for about 30 minutes (this time depends on the size of the bread – the bigger it is, more time it takes).

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This post is part of group blogging. It goes to Blogging Marathon, which focuses on baking for the whole of April. Check out the linky tool below to see the entry for Day 11 from other participating bloggers.

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Stawberry coconut cake

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Its been continuous blogging for ten days by now and it was all under one common theme: baking.

To make life easy for me, I decided to do celebration cakes for the first week. The second week was for simple ‘naked’ cakes. One celebration cake from first week spilled over to the 2nd, but otherwise I have been able to stick to some pattern.

The simple cakes for 2nd week all happened to be fruit based as well. The first two recipes were dry fruit-ish, the next two were banana based. The last recipe had to be a little different from the others. So here it is: a bright red strawberry cake!

I had picked up a pack of sweetened coconut flakes while shopping and had no idea whatsoever to do with it. This cake came as a solution when I saw this in Martha Stewart’s book : Cakes. So, my dilemma with sweetened coconut flakes got over partially. But the next time I am baking this cake, I would skip the coconut. It was a new taste and it needs sometime to get used to it.

Watch this space for a week of savory bakes next week. But if you are still looking for something sweet, scroll down for the recipe for a lemony- coconutty-strawberry-cake.

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Recipe source: Martha Stewart’s book: Cakes 

Ingredients:

  • 1 3/4 cups flour
  • 2 tsp baking powder
  • a pinch salt
  • 1 cup packed sweetened shredded coconut (optional)
  • 3/4 cup butter (~160 gm)
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup buttermilk
  • 2 tsp grated lime/lemon zest
  • 2 tbsp lime/ lemon juice
  • 3 cups berries of your choice (blue berries, blackberries, raspberries, strawberries, cranberries etc)*
  • 3 tbsp orange juice
  • 1 tbsp sugar
  • 1 tbsp flour

*I had only strawberries, so that is what I have used

Method:

  1. Preheat the oven to 350F/180C. Grease and dust with flour a 9X13″ baking dish. I used a big pie dish that I had.
  2. Whisk the flour, baking powder, salt and coconut(if using) together.
  3. Beat butter and sugar until pale and fluffy. you can use a hand/stand mixer for this.
  4. Add the eggs, one at a time and beat it in.
  5. Add flour in 3 batches, alternating with 2 batches of buttermilk. Mix after each addition.
  6. Stir in the lemon zest and juice. Pour the batter into the baking dish and smooth out the top.
  7. In a separate bowl, tpss the berries with 1 tbsp sugar, 1 tbsp flour and 3 tbsp orange juice.**
  8. Scatter this mix evenly on top of the cake batter.
  9. Bake for about 40 minutes or until a skewer comes out free of crumbs when inserted in the middle.
  10. Let it cool before slicing and serving.

**I found that the berry mix were too watery because of  the combined action of oranges and sugar. I might be skipping it or reducing the amount the next time. Yes, I am sure there will be a next time for this cake.

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This post goes to Blogging Marathon. This month’s theme is baking.

Week 1, celebration cakes:

  1. Ponque : A pound cake from Puerto Rico
  2. Tres Leches – Three milk cake
  3. Ombre cake
  4. Sofa cake using eggless vanilla cake

Week 2, fruit based cakes (except day 1):

  1. Chocolate cake
  2. Eggless Fruit cake with buttermilk
  3. Eggless fruit cake
  4. Caramel Banana cake
  5. Easy banana cake
  6. Berry cake with lemon

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Easy banana cake

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If your aim is to use up the overripe bananas in the counter top or the frozen bananas in your fridge but you don’t want a really big cake, then this is the recipe you should try. The recipe makes a cute little 6″ cake. When paired with a simple sugar and butter frosting, it can be elegantly presented to make a statement.

Like yesterday’s banana caramel cake and the regular banana breads, this cake too has a great banana flavor and tastes best the next day. Though I liked the cake, I really had a lot of difficulty in capturing its true beauty.

I am still struggling to find a rhythm with my photography. The funny part is that now I have the prime lens, which is so much better than the kit lens. Yet right now, my pictures are……lackluster!?!?

What I miss is the excellent set up I had in India. I had 3-4 good backgrounds, a whole lot of mismatched china for props, pieces of clothes to use like a napkin and much more importantly, ample sunlight. I had 2 plus years to figure out what works best for a particular kind of photo shoot. The kit lens hardly seemed like a limitation there!

Its going to take time to figure out all that and get everything set up here. Slowly, but surely, I know I will reach there because there is a genuine interest in photography.

But in the meantime, I am going miss what I had painfully put together in the past few years. Yup – all my mismatched china, hand painted backgrounds, pieces of rags I got from my mom..and a whole lot more..

Recipe source: Butteryum 

Ingredients:

  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2/3 cup sugar
  • 2 tbsp butter, softened
  • 1/2 cup sour cream/ yogurt
  • 1 egg
  • 3/4 cup mashed ripe banana (~2)
  • 1 tsp vanilla extract

Frosting:

  • 2 tbsp butter, softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup cream
  • 1 tsp vanilla extract

Method:

  1. Preheat the oven to 180C/350F. Grease and line a 6″ round pan with parchment paper.
  2. In a bowl, whisk the flour, salt and baking soda together until well mixed. Keep aside.
  3. Cream the sugar and butter until light and fluffy.
  4. Add the egg, sour cream/yogurt and cream it all together.
  5. Add the mashed bananas and the vanilla extract. Mix.
  6. Add the flour mix and combine until well mixed.
  7. Pour into the greased pan until 2/3rd full.
  8. Bake for about 25-30 minutes or until a skewer inserted in the middle of the cake comes out clean.
  9. Let the cake cool completely before frosting.

To make frosting:

  1. Sift the icing sugar. Cream it with butter until smooth.
  2. Slowly add the heavy cream and vanilla. Stir until smooth.
  3. You can fill and frost the cake, but I chose to just frost the top.
  4. Decorate as you wish and serve.

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This post goes to Blogging marathon for a month-long baking theme. Check out the linky tool to see what the other participants have baked today!

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Caramel banana cake

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The thing about me is that I have a bad memory. I had given up making caramel long time back. But thanks to my poor memory, I ended up trying it again. (Why do you think I started the blog? Its for me to read about the forgotten stuff!)

The good thing was that I didn’t burn the caramel like before. I just under-did it. I hurried and took it out before the sugar turned amber in color. Final result was like caramel looking like condensed milk. No, I didn’t take a picture. I fully intent to forget about it as soon as possible.

Another plus was that the cake turned out fine. In fact, it turned out good. I wont say its all that different from a banana bread. But I was amazed at the caramel swirls on the cake. Don’t you think that it looks stunning?

We had a family coming for dinner and I made this as a dessert. But they got eaten as an appetizer, snack, main course and dessert (did I mention that there were 3 kids including mine?). As with all banana cakes, the flavor was much better the next day.

I served these plain, but the original recipe had a caramel rich frosting as well. Browse down for a step-wise pictorial and the recipe.

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Beat 150gm butter with 3/4 cup white sugar and 3/4 cup brown sugar till fluffy.

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Beat in three eggs, one at a time until its smooth and silky.

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Smooth and silky. Now time to add the flour mix in batches.

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Mix 1.5 cups milk, 1.5 cups mashed bananas and 2 tsp vanilla essence in a separate bowl.

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Add the flour mix (3 cups flour whisked well with 1.5 tsp baking soda and 1/2 tsp salt) in batches to the egg-butter mix, alternating with the milk-banana mix. Mix carefully after each addition taking care not to over beat.

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All done.

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Divide the batter into two 9″ pans.

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Swirl 1/2 cup caramel sauce on top.

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Bake until done, about 40-50 minutes.

Recipe source: The kitchn

Ingredients:

  • 3 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup(~150 gms) butter, softened
  • 3/4 cup granulated white sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 1/2 cups milk
  • 2 teaspoons vanilla
  • 1 1/2 cups mashed bananas (4-5 large bananas mashed)
  • 1 cup caramel sauce

Method:

  1. Prepare the caramel sauce. Keep aside to cool.
  2. Preheat the oven to 180C/350F. Grease and line two 9″ pans with parchment paper.
  3. Whisk the flour with salt and baking soda and keep aside.
  4. Mix the milk, mashed banana and vanilla in a separate bowl. Whisk well and keep aside.
  5. Cream the softened butter with the two sugars until light and fluffy using a hand/stand mixer.
  6. Add eggs, one at a time, and beat it in.
  7. Add the flour mix in three batches, alternating with the milk-banana mix. Combine until its smooth.
  8. Divide the batter into the two prepared pans. Swirl 1/2 cup caramel into each pan to form patterns.
  9. Bake for about 40-50 minutes or until a skewer comes free of crumb when inserted in the middle of the cake.

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 This post goes to the Blogging Marathon event for April. Its a full month baking theme. Check out the linky below to see what the other bakers have come up with!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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