Healthy Double Chocolate Banana Muffins—Secret Recipe Club

I really love this Muffins, it stays moist on 2 nd day too. I made some changes to the recipes.
Original recipes I got it from Baking and boys Blog ( she adapted from Veronica’s Cornucopia )

Healthy Double Chocolate Banana Muffins, by Katrina, Baking and Boys!, adapted from Veronica’s Cornucopia 

1  1/2 cups whole wheat pastry flour (180 grams) (  I used  half of the ingredients spelt  flour  and the rest cake flour)

1/2 cup Dutch-process cocoa powder (41 grams)

1 tablespoon ground flax

1 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed overripe bananas (about 3 medium)

1/2 cup agave nectar ( I used Maple syrup)

1/2 cup low fat buttermilk

2 tablespoons canola oil

1 teaspoon vanilla extract

1/4 cup mini chocolate chips (and more for sprinkling on tops)

Preheat oven to 350 degrees.  Spray muffins tins (or muffin top baking sheet) with cooking spray.  (Since there isn’t a lot of fat in these muffins, I decided not to use paper liners, as I find they usually stick.  Veronica did line hers with paper liners and didn’t mention they stuck.)

Combine the flour, cocoa powder, flax, baking soda and salt in a large bowl and whisk together to sift.  In a medium sized bowl, whisk together the banana, agave, buttermilk, oil and vanilla.  Stir the wet ingredients into the dry just until moistened.  Fold in the chocolate chips.  Divide evenly between muffin tin cups.  Bake the mini muffins and/or muffin tops for about 12 minutes.  Regular sized muffins take about 20 minutes.  Remove from muffin tins when cool enough to handle.  Let cool completely on wire rack.

Banana Chocolate cake

Banana chocolate cake , I made this today, so nice and delicious too.
I get the recipe from here.

Chocolate Sponge Cake:
(A)
35 gm. Cocoa powder
70 gm. hot water
1 Tbsp. Chocolate emulco or Paste
1 tsp. vanilla essence

(B)
125 gm. Cake flour
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
75 gm. sugar
1/4 tsp. salt

(C)
45 gm. cornoil
80 gm. egg yolks
30 gm. fresh milk

(D)
150 gm. egg white
120 gm. sugar
1/4 tsp. cream of tartar

Ganache:

300 gm. dairy whipping cream
250 gm. melted chocolate
50 gm. butter

Decoration:

Some Bananas - slice lengthwise
250 gm. non-dairy whipping cream
35 gm. cocoa powder + 35 gm. hot water

Method for the sponge:

(1) Mix cocoa powder, vanilla essence, hot water and chocolate paste together.
(2) Mix all the ingredients (B) together in a mixing bowl then add in (C) and mix to form a smooth batter. Add in the cocoa powder mixture and mix well.
(3) Whisk ingredients (D) until stiff peak and gradually fold into the cocoa powder batter.
(4) Pour into a 9" round cake tin and bake at 177C for about 40 to 45 mins. or till cooked. Leave cake to cool completely and then slice into 3 layers.
(5) Mix all the ingredients for Ganache and then microwave it for 20 secs. , stir till evenly combined and smooth. Microwave again if the chocolate has not melted. Leave to set before onto cake.
(6) Mix the whipped fresh cream with the cocoa powder mixture, spread onto one layer of cake. Top up with sliced banana and continue process till finished.
Cream the whole cake with the balance fresh cream.
(7) Pour Ganache on top and leave the whole cake in the chiller to set before slicing.
(8) Slice and enjoy!!!!

Banana & Sunflower Seed Stir Cake

Thanks Yochana for sharing the recipe, I made this yesterday, it is so easy, I don't have to use mixer to do it, taste so yummy.

Ingredients:

130 gm. cake flour

1 tsp. baking powder

1/2 tsp. Bicarbonte of Soda

1/8 tsp. salt

3 eggs 130 gm.

fine sugar100 gm.

cornoil 60 gm.

Sunflower seeds 20 gm.

toasted desiccated Coconut200 gm.

Sliced Bananas

1 tsp. vanilla essence or 1/4 tsp. banana essence

Method:

(1) Sieve the cake flour , baking powder, bicarbonate of soda together.

(2) Mix eggs, sugar and oil into a mixing bowl and stir till well blended.

(3) Add in sifted ingredients and the rest of the ingredients.

(4) Pour into a loaf tin 9" x 3" and bake at 175C for about 40 to 45 mins. or till cooked. Stand cake in tin for at least 5 to 10 mins. before unmoulding onto a cooling rack.

Steamed soft banana cake

I have made this couple days ago, everyone like it, yummy. The recipe from Yochana's blog, thanks Yochana.

Ingredients

(A):

200 gm. mashed banana

1/8 tsp. vanilla essence

1 tsp. Bicarbonate of soda

pinch of salt Ingredients

(B):3 small eggs

100 gm. brown sugar

100 gm. pao flour / Hong Kong flour / superfine flour

1 tsp. Baking powder

65 gm. corn oil

TOP LAYER:

2 eggs

60 gm. sugar

25 gm. water

65 gm. pao flour / Hong Kong flour / Superfine flour

Method:

(1) Mix all the ingredients (A) together and set aside.

(2) Whisk eggs and sugar together till fluffy, add in flour and baking powder and mix till well combined. Add in mashed bananas mixture and corn oil and stir till well combined.

(3) Pour into a greased and lined loaf pan and steam for 15 to 20 mins till cooked.

(4) For topping: Whisk eggs and sugar till fluffy, add in water and flour and mix till well mixed. Pour on top of steamed banana cake and steam again for another 15 mins. or till cooked.

(5) Serve

Banana cake

This Banana cake , so soft and moist, I change the cream with yogurt, the reason is I don't have cream. Found the recipe from here.


Ingredients:
180 gm. Butter
180 gm. Fine sugar
2 nos. Extra large Eggs - beaten lightly
250 gm. Cake flour
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
220 gm. Bananas - mashed
50 gm. Dairy whip cream (can substitute with evaporated milk)or yoghurt
1/2 tsp. Banana essence
2 bananas - slice

Method:
(1) Cream butter and sugar till light and creamy.
(2) Pour in eggs gradually and beat till creamy
.(3) Add in whip cream, mashed bananas and banana essence and mix well.
(4) Add in cake flour, baking powder and bicarbonate of soda and beatfor a while only.
(5) Pour into an 8" round tray, and arrange sliced bananas on top.
(6) Bake at 175C for about 50 to 60 mins. or until cooked