Category: Baking

Six-Bananas Banana Bread Bundt Cake

Six-Bananas Banana Bread Bundt Cake-1

SIX bananas! Yep, you read that right! Do you think I’ve lost it? Hell, NO! Please read on.

We’ve been experiencing heavy downpours in the evenings around here since past 2 weeks and to me gloomy mornings and rainy evenings are synonymous with a slice of banana bread + a cup of strong coffee with a dash of milk. I love experimenting with my no-oil/butter and egg-free banana bread recipe (it’s a staple in my house and uses 3 ripe bananas) by changing the add-ins every time. I developed that recipe first by using raspberries but on other occasions I have added walnuts, chocolate chips, cocoa and strawberries add-ins.

This particular banana bread is all the more special because the batter here uses SIX (no kidding!) VERY RIPE bananas which imparts super-intense banana flavour to this bundt cake. I love all the above mentioned banana bread versions dearly but this here has become my favourite. I had very ripe banans sitting on the counter, begging to be used. The husband and I both ended up picking up a bunch of bananas on the same day. Due to chill in the air I have traded my usual breakfast of smoothies made with frozen bananas with piping hot cinnamon stovetop oatmeal so I had to come up with a way to use up this substantial quantity of bananas at my disposal. That’s when I developed this recipe which absolutely deserves a place in your repertoire too, prefect for times when you find yourself drowning in excess ripe banana situation like myself. I used some more bananas to bake chocolate chip banana brownies (recipe next up!) later in the week which turned out pretty good as well.

Six-Bananas Banana Bread Bundt Cake-2

This is your quintessential banana bread laced with sublime flavour from cinnamon and nutmeg. The addition of spices also makes your house smell divine while baking. Also, it’s baked in a bundt pan instead of a loaf pan and in my book, bundt > loaf! ❤️
Bundt cakes are truly awesome when baking for groups, potlucks and picnics. This cake is soft, moist and the crumb; gorgeous. It could be baked ahead and travels beautifully because it’s quite sturdy. Serving it warm just out of the oven is highly recommended and so is generous drizzle of sea salt caramel sauce. A scoop of vanilla takes it few notches up and is just the thing for your post-dinner dessert cravings. You could obviously have a slice for breakfast because B-A-N-A-N-A-S!

I’ll leave you to a recipe now. Do leave a comment if you have any questions or just to say hi. Have a great rest of the week people!

Six-Bananas Banana Bread Bundt Cake-3

Print Recipe
Six-Bananas Banana Bread Bundt Cake
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat the oven at 180ºC/350ºF. Grease the bundt pan with oil and set aside.
  2. In a large microwave-safe mixing bowl, melt the butter at high power for 30-60 seconds. Let cool for 5 minutes. Whisk in eggs using hand whisk, one at a time, until completely incorporated followed by white sugar and cane sugar. Whisk in yogurt, vanilla and 2 1/2 cup mashed bananas.
  3. In another bowl, whisk together all-purpose flour, cornstarch, baking soda, cinnamon, nutmeg and salt. Gently fold in dry ingredients to the wet ingredients using rubber spatula.
  4. Transfer batter to the bundt pan and bake for 55-60 minutes. Mine was done in 57 minutes exactly. Let the cake cool in the bundt pan placed on a wire rack. After about 10 minutes of cooling, invert the cake on wire rack and pour sea salt caramel sauce on top. Slice and serve warm. Store cake in an airtight container in the refrigerator for 3-4 days.
Recipe Notes

I have used 1/2 cup sugar in total in this recipe as I wanted to top the cake with sea salt caramel sauce. You could add another 1/4-1/2 cup sugar to the cake batter if you prefer sweeter cakes.

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Peach Banana Breakfast Cake ~ Eggfree & Whole Wheat

Peach Banana Breakfast Cake-1

Peach season has almost ended around here but if you are still able to get your hands on some fresh or even canned peach for that matter, that could turn your breakfast into major awesomeness. Yes! This banana breakfast cake could be made with either fresh or canned peach. I have used the fresh ones here but I would use canned variety in a heartbeat if need be.

I first made this cake with strawberries back in the strawberry season days in February but didn’t get a chance to blog hence I decided to bake it again using peach this time so that you all could try it during stone-fruit season but alas, I am late again. Surely you guys have come to expect this erratic behaviour from me by now and I don’t even have any silly excuse to back me up here anymore. 🙄

Peach Banana Breakfast Cake-2

Coming back to the cake, as the title suggests, this cake here is eggfree and the batter is made using whole wheat flour, smidgen of oil and little cane sugar. You could replace cane sugar with powdered jaggery to make it refined sugar-free. Totally wholesome breakfast material. But there’s more. You could also make it vegan by using a vegan variety of yogurt or buttermilk. Win-win for everyone!

This recipe has lots of cinnamon which is my most favourite flavour to bake with after vanilla. Also, in my book, banana, peach and cinnamon go hand in hand and I love whole teaspoon of ground cinnamon here to enhance the banana flavour but if you don’t like then skimp down on cinnamon by adding half a teaspoon and a pinch of nutmeg if that’s your thing. If plums or apricots are available to you, use them on top in place of peach. Apart from strawberries, I have tried the plum version as well and it works beautifully. Basically, switch things up as you fancy and still the end product would be this gorgeous looking CAKE you’d want to devour in seconds.

Topping the cake batter with fruit instead of layering the fruit at the bottom makes demoulding this cake a breeze, definitely not as tricky as an upside-down cake. It also eliminates the chance that part/s of fruit would get stuck to the bottom of the cake pan. Topping it with granulated sugar before baking makes peach reach jam-like consistency while cooking in the oven. This in turn enhances the sweetness of peaches and helps in keeping the total added sugar to the minimum. Make this cake ASAP as it is just what your breakfast table needs alongside a cup of coffee.

Have a lovely rest of the week folks!

PS : If you’re in Mumbai, stay safe!

Peach Banana Breakfast Cake-3

Print Recipe
Peach Banana Breakfast Cake
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat the oven at 180ºC/350ºF. Grease an 8-inch round cake pan with oil and set aside.
  2. In a small bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon and salt.
  3. In another medium-sized mixing bowl, whisk together oil, mashed banana, cane sugar/powdered jaggery, vanilla and buttermilk.
  4. Gently fold in dry ingredients into wet ingredients. Be careful not to overmix. Transfer the batter to the prepared cake pan. Top with the peach slices (as shown in the image) and granulated white sugar. Bake in the preheated oven for 25-30 minutes. Stays fresh for 3 days stored in an airtight container in refrigerator.

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Orange Cherry Baked Donuts ~ Eggfree, Low-fat

Oh hello donuts! How I missed thee. I baked these lovely orange cherry donuts couple weeks ago and because it’s been way too long since I baked any donuts, you can imagine my excitement.

Life here has been a bit of mumbo jumbo lately and I am falling short of words on how to describe my current disposition so instead let’s talk about the awesomeness that these donuts are. Summer (or any season for that matter) makes me crave citrus desserts and if you know me you know I prefer lemony desserts over chocolate almost every single time. Don’t get me wrong, I absolutely love chocolate and there are times when nothing else will do. But on most days, I crave lemon and orange comes close second.

The combination of orange and fresh cherries is just sublime. A delicate cake bursting with orange zest and citrusy notes, soft and pillowy, with a piece of cherry in each bite to make you swoon. The ingredient list is short with no funky stuff and the method no fuss. The recipe doesn’t even call for any oil or butter, isn’t that awesome? Yogurt and orange juice lends soft and fluffy interiors to these donuts. You can have them ready under 30 minutes flat, totally foolproof! You could totally make the recipe vegan by using vegan yogurt. Win-win for all!

So don’t wait until weekend to bake these. Get on them now! 😉

Print Recipe
Orange Cherry Baked Donuts ~ Eggfree, Low-fat
The combination of orange and fresh cherries is just sublime. A delicate cake bursting with orange zest and citrusy notes, soft and pillowy, with a piece of cherry in each bite to make you swoon.
Course Desserts, Donuts
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
donuts
Ingredients
Course Desserts, Donuts
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
donuts
Ingredients
Instructions
  1. Preheat the oven at 180ºC / 350ºF. Grease 12-count donut pan with oil. Set aside.
  2. In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a mixing bowl, add orange zest and sugar and rub together with finger to release oils from the zest. Whisk in yogurt, orange juice and vanilla extract until the mixture formed is completely smooth.
  4. Slowly fold in dry ingredients into wet ingredients using rubber spatula until just combined. Do not overmix.
  5. Arrange 3 pitted, fresh cherries in each mould of the donut pan. Do this for 9 moulds. Divide the batter among 9 donut moulds (let 3 moulds empty). Be careful not to overfill the moulds, 3/4th would be just fine.
  6. Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted in a center comes out clean. Let cool in the baking pan over a cooling rack for 5 minutes. Then carefully turn out doughnuts onto the rack to cool completely. Tastes best the next day, chilled in the refrigerator. Keeps well 3-5 days stored in an airtight container in refrigerator.
Recipe Notes

Don't own a cherry pitter? No problem, a chopstick will do the job! 😉

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Here are some items I used to make today’s recipe.

                    

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Chocolate {Whole} Pear Orange Loaf Cake

Happy ‘world chocolate day’ guys! Hope you are celebrating by eating your weight in {dark} chocolate. I also hope you are able to watch chocolatier Willy Wonka in his delicious chocolate kingdom or see Bruce gobble up THE chocolate cake and eating or drinking some chocolate alongside them!

The weather around here has been so pleasant and downright gorgeous past few days. It hasn’t been raining as much as I would like but it’s been cool and breezy. So on one such lovely Sunday evening, I was craving something chocolatey and wanted to bake this delicious Life By Chocolate Cake from the blog archives which is embellished on top with red pear halves and cinnamon but instead decided to bake something new for the blog. I had ripe red pears which were begging to be used so this time I used them pears whole and added orange zest and juice to the mix! It’s a straight forward recipe using simple pantry ingredients except for red pears which are by the way in season right now so go find them before they disappear.

Have a lovely Friday guys!

 

Print Recipe
Chocolate {Whole} Pear Orange Loaf Cake
Course Cake, Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Course Cake, Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat the oven at 170°C/350°F. Grease the 8×4-inch loaf pan with oil and set aside.
  2. In a large bowl, whisk together whole wheat flour, all purpose flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside.
  3. In a separate large mixing bowl, whisk together orange zest and cane sugar. One by one, whisk in oil, egg, yogurt and vanilla until completely incorporated. Peel the pears at this stage.
  4. Add dry ingredients to wet ingredients in 3 parts, alternating with orange juice, mixing gently with rubber spatula. Start and end with dry ingredients. Do not overmix. The batter will be thick but if the consistency is too thick to even stir add a splash of orange juice.
  5. Pour the batter in your prepared loaf pan and arrange the four whole pears at the equidistance, pushed in to the batter (as seen in the picture below). Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean or with few moist crumbs. Do not overbake as it may make the final product dry. Let the cake rest in the loaf pan for about 10 minutes before inverting it on a cooling rack. Let cool a bit before slicing. Serve warm with a scoop of vanilla ice-cream or a spoon of plain greek yogurt. The cake stays fresh for 3-4 days in refrigerator when stored in an airtight container.
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Mango Strawberry Semolina Cake {Eggfree}

I can tolerate summer only because it’s a mango season and I get to eat my weight in mangoes until next summer. It does more harm than good for my waistline but we all have our weaknesses, don’t we? Having said that eaten at right time it has numerous benefits like high in fiber, antioxidants, potassium and Vitamin A to name a few. Having mangoes for breakfast is the best time due to it’s high sugar and calorie content so I usually add them to my morning smoothies and chia puddings and this cake is another way to have mangoes for breakfast with a cup of tea or coffee.

The cake uses semolina for a regular all purpose flour substitute but rises beautifully and has got good crumb. Pairing of mango and strawberry is absolutely divine and one for the books. The cake uses few simple ingredients and mango is the hero here so be sure to use good quality, sweet mangoes for best tasting cake, I have used Alphonso mangoes. The cake batter comes together in minutes and is super easy to whip up even for a novice baker but looks oh-so-fancy because of strawberries on top. It’s an eggfree, vegan recipe which makes it suitable for all kinda palates and diets. So if you are still on a look out for a cake to bake for Father’s day, your dad will be ecstatic with this one.

Happy Father’s Day to all the wonderful fathers! xx

 

Print Recipe
Mango Strawberry Semolina Cake {Eggfree}
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Instructions
  1. Grease a round 8-inch cake pan with oil. Preheat the oven at 170ºC/350ºF.
  2. In a small mixing bowl, whisk together fine semolina, baking powder and salt.
  3. In another mixing bowl, whisk together coconut oil, mango purée, castor sugar and vanilla extract.
  4. Gently fold in flour mixture to the wet ingredients until just combined using rubber spatula. Do not over-mix.
  5. Pour the batter in the cake pan. Top with the strawberry halves (cut-side down) in circular fashion and sprinkle raw sugar on top. Bake in the oven for 30-35 minutes or until toothpick inserted in the center comes out clean.
  6. Let cool for 5 minutes on a cooling rack before unmoulding the cake. Serve as is or topped with fresh whipped cream, plain yogurt or vanilla ice cream. Keeps well for 3 days stored in an airtight container in the refrigerator.
Recipe Notes

Feel free to substitute fresh peaches, apricots or cherries for strawberries as per seasonal availability.

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