Banana cake with lots of toasted walnuts



I have three ripen bananas sitting on the table, so I browsed through websites, looked through my cookbooks and decided that I will whip up a bread that used banana and walnuts. Banana was the main ingredient. I chose the banana bread recipe from Curtis Stone.



It is a bread recipe but the outcome turned out as a crumbly cakey texture. I used gluten free plain flour and reduced the sugar. The sweetness is just nice for us. I kept half of the cake and gave the other half to a friend who came over to visit us.


Recipe (adapted from Curtis Stone)

2/3 cups all purpose flour (I used gluten free organic plain flour)

1 teaspoon baking soda (I replaced with baking powder)

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg (I omitted this)

1/4 teaspoon cinnamon

2 large eggs

1 1/4 cups sugar (I reduced sugar to 80g)

1/2 cup vegetable oil

1 1/2 cups coarsely mashed very ripe bananas (3 large)

2 tablespoons plain whole-milk yogurt (I used banana yogurt)

1 teaspoon vanilla extract (I omitted this)

1 1/2 cups walnuts, toasted and chopped

Position a rack in the center of the oven and preheat the oven to 170C. Grease 9x5x3-inch metal loaf pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon to blend.In a large bowl, using an electric mixer on medium-high speed, beat together the eggs and sugar for about 8 minutes, or until the mixture is very thick and pale and the mixture forms a ribbon when the beater is lifted. Reduce the speed to low and gradually beat in oil. Beat in the bananas, yogurt, and vanilla. Add the flour mixture, and mix just until blended. Using a large flexible spatula, fold in the walnuts. Spread the batter into the prepared loaf pan. Bake for about 1 hour and 15 minutes, or until golden brown and a wooden toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan on a wire cake rack for 10 minutes, then turn the bread out onto the rack.


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Steamed cream cheese cake


This recipe makes me change my mind on steamed cake. These little ones are so soft. Kids love them, for sure.

Finally steamed cake for baby. Cheese! My fav. Zann told me she’s not eating this because she prefers the steam-baked version. But she changed her mind after I let her try a bit. Hah oh well. I love to use cheese to fatten kids. After all, it’s healthy source where fussy skinny children can get their calcium and healthy fats.


120g cream cheese, 60g sugar, 2 eggs, 2tbsp formula milk, 1.5tbsp olive oil, 90g cake flour, 1tsp baking powder

Soften cream cheese, by double boiler. Stir under simmering water over a sauce pan until cream cheese soften. (Can use hand whisk also). Add sugar and hand whisk till smooth. Add egg 1 by 1, and mix well. Add in milk and oil, mix  with spatula. Sift in flour and baking powder and fold well. Pour batter into cups 3/4 full. Steam for 15mins.

Note: I will substitute sugar with applesauce the next time.

Source taken from a healthy baby food FB page.

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Easy fish pie


Baked this fish pie for baby Ian, who is recovering from a fever. He didn’t reject also means he like it. My effort is not wasted. Definitely happy to see his appetite has come back.


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Little Sheep Custard Bun


Do these custard buns look like dinosaur or sheep?

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Honey Oats cake with walnuts


Hub and I love oats . This cake is filled with chunky bits of walnuts, scented by the honey smell. And they are quite filling for the tummy. Hub and I had one each for breakfast. 

Recipe adapted from 孟老师的100道小蛋糕.

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