Tuesday, November 18, 2014

Bonkers for bananas!

This is my all time favourite go to banana bread recipe because it's sugar free, uses olive oil instead of butter and comes out super moist and soft. This is definitely more a banana 'bread' than banana 'cake' but feel free to use 1/2 of brown sugar instead of honey if you prefer a sweeter banana bread. If I'm making this to share with friends then I'll usually use sugar instead of honey. 

I find this banana "bread" (we all know it's cake) recipe to be the easiest thing to whip up and there's minimal washing up.

- 1 3/4 self-raising flour
- 1 teaspoon cinnamon
- 2 teaspoon vanilla essence
- 1/3 cup of honey or maple syrup or 1/2 cup of brown sugar if you prefer it sweeter
- 1/2 cup of milk
- 2 eggs
- 1/4 cup of coconut oil 
- 2 mashed bananas
- 2 peaches (diced). Optional

- Preheat the oven to 180 degrees.
- Mix the dry ingredients. 
- In a seperate bowl, mix the remaining ingredients together and add to the dry ingredients.
- Mix well with a spatula and pour into a lined loaf tin.
- Bake for 50 - 55 minutes until cooked.
- Allow to cool before slicing.
- Easy :D

There's a cake cooker function on my rice cooker and I've always wanted to try it out so I made my first rice cooker cake a few days ago. It turned out fine but I left the cake in the rice cooker so the cake deflated ALOT. Next time, I'll be taking the cake out of the rice cooker immediately after it's cooker so the cake wont deflate. The cake took 70 minutes to cook in the rice cooker under the cake function. 

What's the difference between a baked banana bread and a rice cooker banana bread?
The rice cooker version is much easier to wash up :p
However, I prefer the baked version as the crust is harder whereas the rice cooker version is quite soft and chewy. 

Happy baking!