Baking with Fresh Fruits Archives - I camp in my kitchen

Banana & Coconut Cake with Chocolate Ganache | Chocolate Ganache Cake

Priya_Srinivasan — Tue, 24 Dec 2024 20:30:05 +0000

Banana coconut cake, an eggless cake made with whole wheat flour. A spongy cake, filled and frosted with rich chocolate ganache. A finger-licking cake for celebrating special occasions.

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The Cake Story

The Idea was to bake a cake with caramel and banana flavors, like that of the banoffee pie. The thought of it makes to want to have a fat slice of ooey gooey banana caramel pie.

However, I quickly realized that I wasn't entirely sure my kids would appreciate those particular flavors. They tend to be quite particular about what they enjoy, so I ultimately opted for a flavor they love the most: chocolate.

I decided to make a delicious banana and coconut cake topped with a rich chocolate ganache. Sticking with their favorite, ensures that everyone is happy around the dinner table.

This tasty banana coconut cake has a wonderful coconut flavor, and many are surprised to find out that it also contains bananas. I think it's a great success, especially since many people don't like banana flavors in desserts.

My kids love banana muffins and quick breads for breakfast or snacks, but they tend to avoid banana-flavored cakes. A friend who hates taste of bananas in desserts, tried this cake and was pleasantly surprised by its taste, even going back for a second slice.

Some Tasty Banana Recipes

I bet all of us enjoy adding a banana to our smoothie recipes to make it more thick and filling. I always keep 1 or 2 frozen bananas in the fridge for thick smoothies.

If you love banana's then here is a list of recipes you can make them with. One of the favorite breakfast recipe at home is this Banana Honey walnut sandwich. It packs well in to school lunch box too. Hands down favorite recipe at home.

I have a list of banana muffins and banana breads here in my kitchen. This banana bread with cream cheese center has been tried by many and has got positive reviews in many food groups.

If you are looking for a delish dessert other than muffins and cakes, you got to try this banana crumble or this frozen banana & almond butter treat. In south-India we have this sinful fudge made of nendram banana variety called pazham varatti.

Ingredients for Coconutty Banana Cake

Whole wheat flour, for personal reasons i bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
Leavener : This nutty banana cake uses both baking powder and baking soda
Egg replacement : This luscious almost vegan cake uses mashed banana puree as egg replacement.
Spices : I have used cinnamon powder, with a pinch of nutmeg in this coconut cake. You can use a combination of cinnamon, ginger and cardamom powder too for a festive magic.
Sweetener : This delicious chocolate ganache filled cake uses sugar, you can go ahead and use powdered jaggery, brown sugar too.
Fat : I have used these sunflower oil in this recipe. You can use any flavorless oil or even butter.
Add-ons : I have used desiccated coconut along with wheat flour in this recipe.

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Banana & Coconut Cake with Chocolate Ganache | Chocolate Ganache Cake

Banana coconut cake, an eggless cake made with whole wheat flour. A spongy cake, filled and frosted with rich chocolate ganache. A finger-licking cake for celebrating special occasions.

Course Dessert

Cuisine Indian, International

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 387kcal

Equipment

Convection oven
Measuring cups and spoons
Whisk and spatula
Bowls for mixing the batter

Ingredients

1.5 cups whole wheat flour
½ cup dedicated coconut
1 teaspoon baking powder
½ teaspoon baking soda
3 ripened bananas
¾ cup brown sugar
½ cup milk If vegan use plant based milk or plain water
½ cup oil

Spices

1.5 teaspoon cinnamon powder
⅛ teaspoon nutmeg powder

Chocolate Ganache

200 grams Lindt chocolate 70% dark chocolate
200 grams whipping cream If vegan, use non dairy whipping cream

Instructions

Preheat the oven to 170C. Grease and line two 6 inch round cake tins with oil and parchment
Sift together flour, baking powder and baking soda in a wide bowl to this add desiccated coconut, cinnamon powder and nutmeg and whisk well.
In another bowl, take the roughly chopped bananas along with brown sugar and oil and using a stick blender, blend it smooth.
To this now add dry flour mix in 3 batches. Using a spatula slowly mix the dry into the wet. Take care not to mix vigorously.
If you feel the mixture is dry, add milk/water to this and mix. I added milk.
Pour the batter in the prepared pan and bake in the preheated oven for 30-35 minutes or until a skewer inserted in the middle comes out clean
Once done, remove the cakes from the oven and let it sit in the pan for 5 minutes. Then slowly remove them from the pan and let it cool on the wire rack completely
If serving as such, serve it warm. I was planning to ganache it, so I cooled it well and cling wrapped and refrigerated it.

Let's Make Chocolate Ganache

Chop the chocolate roughly, heat the cream in a saucepan, do not boil. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
Use a spatula, whisk the chocolate and cream together. If the chocolate is at room temperature then it would have beautifully melted with cream, if you find small chunks of chocolate in your ganache, then, use the microwave and heat it for 10 seconds and whisk again to smooth silky chocolate ganache.
Cling wrap the ganache, let it rest until use. I usually make the ganache an hour ahead of filling /frosting the cake

Let's frost the cake

Remove the cake from the refrigerator, torte the cakes.
Put a blob of ganache in the center if cake board/plate your decorating your cake
Place a cake layer on the board, brush the cake with simple syrup, fill the layer with ganache.
Add the second layer of cake on top. Brush it again with syrup and fill in the ganache.
Spread The ganache to the sides of the cake. I tried by best to achieve a smooth texture. But then I making it for my folks at home, i know the flavors are great so didn't worry much when I couldn't get smooth ganache!
If you are serving the cake later, refrigerate. But make sure to remove the cake an hour or two before cutting and serving.
Ganache hardens in the refrigerator so you need to give it time to come down to room temperature for the knife to slide down when you cut the cake.
Been there, done that so, make sure the cake is at room temperature when you cut.

Storing & Serving

The cake stays good for a week, refrigerated in an air-tight container .

Notes

The Time mentioned for the recipe, doesn't include frosting time.
Oven temperature varies with Oven models. So bake accordingly.
Grease and line the tins with parchment to easily remove the baked cakes.
If you only grease the tins with fat, then allow the baked cakes to be in the pan for 3-5 minutes and then unmold them. unmolding hot cakes doesn't end well. Been there, done that!!
Refrigerate the cakes if you are planning to frost them. It is easy to handle cold cakes.
Frosted cakes has to be in room temperature while cutting and serving. Make sure they are out of the refrigerators at least 2 hours prior to cutting.

Nutrition

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Banana Crumble | Easy Dessert with Fresh Bananas

Priya_Srinivasan — Sun, 31 Dec 2023 10:51:46 +0000

Banana crumble, a delicious dessert with fresh bananas, baked with oats and sweetened with jaggery. A quick and easy dessert, that can easily made for a crowd. A perfect party dessert.

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Dessert Love : Bite-Sized Desserts

Boys at home love dessert. They don't mind having a small portion everyday. Kheers, also known milk pudding, is their absolute favorite. Kheer can be made with a variety of grains, rice, poha, vermicelli, etc, with vegetables and fruits too.

Kheer is a great party menu, they can be made ahead, for a big crowd. Simple ingredients , just milk, sugar and flavorings.

I recently shared a Dates & paneer peda, which is our new favorite bite-sized dessert. I would say it is healthy too with paneer and date paste. These pedas too, are a great party dessert. Small, pick and eat, gets done easily in minutes and it can be very easily made for a big crowd.

Ladoos are yet another dessert i make quite often. Obviously they are again very versatile, lots of different flavors to experiment. Have you tried Parsi special Khaman nu laddoo, steamed rice flour dumplings filled with coconut stuffing, a close cousin to our South Kozhukattai.

Finally our every favorite simple Gulab jamuns, no festival is complete without this delicious round dumplings, dunked in rose flavored sugar syrup.

Single Serve Desserts

Apart from bite sized desserts, they love small serve desserts like pannacotta , vanilla pannacotta and coffee pannacotta are my absolute favorites. Kids love mango pannacotta, my lil ones favorite fruit on this planet is mango, so it is yes for anything with mango. Check this carrot & raisin pannacotta, a colorful dessert for any party.

If you are planning menu for your next party, you should try this edible cookie dough, personal favorite of mine, a versatile and fun recipe with lot of flavor options.

My kids love jellies and since most of the store bough has gelatin, i try to make it home for them to enjoy. jelly anar, a colorful pomegranate jelly and coffee jelly topped with delish cream are a regular at home. If you are looking for a healthy snack options these chocolate apples are a hit with my kids.

The Delicious Banana Crumble

Today's recipe of this gorgeous, golden colored crumble with bananas is our new found love to use up over ripened bananas. I usually make banana walnut muffins or this blender banana bread.

When in a mood to bake gluten-free muffins, i do make these buckwheat flour banana muffins , you would be amazed at the texture and taste of these gluten-free vegan muffins.

But this banana crumble is our new way to enjoy, sad looking bananas. I made it for our weekend evening. The moment it came out of the oven, kids were behind me as they know that i have got some ice-cream to serve along with the crumble. While i was clicking, my elder came and asked me whether he can be the model who eats the ice-cream oozing crumble! Food will make them do anything! 😁.

A simple no fuss recipe, i wanted to use brown sugar, since i didn't have stock, i have used jaggery. There was no difference in taste, they tasted delish and none knew it is made of jaggery.

Ingredients for the Banana Crumble

Bananas : Of course the main ingredient. You can use ripe, yet firm bananas too for the recipe. But i have used over-ripened ones, here.
Flour : I have used equal amounts of oats and wheat flour for the crumble mix.
Fat : We love butter and i haven't tried this aromatic banana crumble with alternate options.
Flavors : Bananas and cinnamon are match made in heaven. Vanilla might work good too. Or you can try a combination of cinnamon, cardamom, ginger and nutmeg for an amazing festive aroma.
Garnish : Dark chocolate squares and walnuts are used in this delish crumble

How to make this Golden Crumble with Banana

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Preheat the oven to 190C. Grease 5 ramekins.
Cut the bananas into roundels and divide them into the ramekins.
Divide 2 tablespoon jaggery amongst the ramekins, sprinkle it on top of the bananas.
Mix both flours, jaggery, cinnamon, butter and walnuts in a bowl. Divide this amongst the 5 ramekins on top of bananas
Bake the crumble in the preheated oven for 25 minutes, remove add chocoalte on top and bake for another 6 minutes.
Remove when the top is golden brown. Let it cool down a bit. Serve it with a scoop of ice cream.

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Banana Crumble | Dessert with Jaggery

Banana crumble, a delicious dessert with fresh bananas, baked with a oat flour and sweetened with jaggery. A quick and easy dessert, that can easily made for a crowd. A perfect party dessert.

Servings servings

Calories 489kcal

Ingredients

3 banana I used dole
60 grams unsalted butter
1 tablespoon unsalted butter for coating the ramekins
½ cup powdered jaggery
½ teaspoon cinnamon powder
5 tablespoon whole wheat flour
4 tablespoon oats
¼ cup chopped walnuts
80 grams dark chocolate
5 scoops Vanilla ice cream for serving

Instructions

Prepare 5 ramekins, grease them with butter. Preheat the oven to 190c.
Prepare the crumble next, in a large bowl add butter, oats, flour, 5 tablespoon Jaggery, walnuts and cinnamon powder. Mix them all together, you should get a clumpy mixture.
Peel and chop the bananas into roundels. Lay around 5-8 slices in a ramekin.
Divide the remaining jaggery amongst the 5 ramekins, top it on the bananas. Divide the crumble mixture amongst the 5 ramekins.
Bake them in a preheated oven for 25 minutes. Remove them from the oven.
Top the crumble with chopped chocolate and bake again for 6 minutes.
Remove once the top is golden brown. Take them out of the oven and let it cool down a bit. Serve it warm with a scoop of vanilla ice/cream.

Nutrition

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Blueberry Muffin | Eggless | Using Silken Tofu

Priya_Srinivasan — Wed, 21 Dec 2022 20:49:51 +0000

Eggless blueberry muffins, made with silken tofu and loads of fresh blueberries. Delicious, soft and fluffy muffin with fresh produce.

Silken Tofu as Egg Replacement
Ingredients to make this Eggless Blueberry Muffins
How to make Eggless Berry Muffins, with Silken Tofu
Recipe Card for Whole Wheat Eggless Berry Muffins
How to Store These Blueberry Muffins
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Silken Tofu as Egg Replacement

Silken Tofu is a popular egg substitute. The usual ratio is to substitute ¼ cup silken tofu or soft tofu for each egg, just like yogurt. Here in this recipe, I have used ½ cup silken tofu, as a replacement for 2 eggs .

I measured the tofu first, weighed it and blended it with milk. The resultant liquid is so rich and luscious, you can feel the final product is going to rich and soft.
When using this replacement, baked goods won't brown as deeply. Since the silken tofu, doesn't have leavening properties, in most cases, you need to add about ¼ th teaspoon baking soda/egg.

If you love this soft and fluffy blueberry muffins, check this luscious chocolate cake and these fluffy banana muffins, both made with silken tofu. With fresh blueberries in the market that too in affordable prices, I have another stash in the fridge, planning to make this blueberry banana bread for the weekend. With kids at home, no amount of snack is enough, don't you agree!!!

Ingredients to make this Eggless Blueberry Muffins

Whole wheat flour, for personal reasons I bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
I have used both baking powder and baking soda to make these soft and fluffy blueberry muffins.
Milk, liquid used to make these whole wheat blueberry muffins.
Silken tofu, I have used approximately ½ cup silken tofu, as a replacement for 2 eggs in this fresh blueberry muffins.

Blueberries , the main ingredient in this whole wheat berry muffin recipe. I have used fresh blueberries, you can replace it with frozen berries too.
Fat, I have used butter in this recipe, you can also substitute it with any flavorless oil.
Flavorings, I have used vanilla essence in this fruity muffin .

How to make Eggless Berry Muffins, with Silken Tofu

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Preheat the oven to 160C. I have used a 12 hole muffin pan, lined with tulip muffin liners
I have given both cup and weight measurements of all the ingredients. Measure and keep them ready on the kitchen counter in room temperature. Add 1 tablespoon of flour to blueberries, toss them well and keep it aside.
In a wide bowl, whisk together flour, baking powder and baking soda. If you are a beginner, i strongly advise sifting the dry ingredients. I use a whisk and whisk them well together to a get uniform mix.
Take milk and silken tofu in a blender and blend until smooth. Take this liquid in a wide bowl, add sugar and whisk well to dissolve the sugar. To this liquid, add butter , vanilla essence and whisk well.

Now slowly add the dry flour mix to this liquid in batches. I added ½ cup flour at a time, and used a whisk to combine the batter.
After adding the final flour mix, use a spatula and mix the batter to get a smooth batter. To this now add flour tossed blueberries and mix it with the spatula gently.
Now divide the batter into the muffin pan. I have made 12 huge muffins, you can make 18 medium sized muffins too.
Bake the muffin in the preheated oven for 25-28 minutes or until a skewer inserted in the middle of a muffin comes out clean. Mine were done by 26 minutes.
Oven temperature and timings differ from oven to oven, so keep an eye on them after 25 minutes.
Take the muffins out of the oven. Let it sit in the muffin pan for a minute. Remove the muffins on to a wire rack and let it cool down completely.
Enjoy the muffins warm. They stay good on the kitchen counter for 1 or 2 days. If storing for more days, i recommend refrigerating in an air-tight container.
If serving cold muffins from the fridge, i recommend reheating each muffin for 20 seconds and serve it warm.

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Recipe Card for Whole Wheat Eggless Berry Muffins

Blueberry Muffin | Eggless | Using Silken Tofu

Eggless blueberry muffins, made with silken tofu and loads of fresh blueberries. Delicious, soft and fluffy muffin with seasonal produce.

Course Dessert, Snack

Cuisine International

Keyword Baking with silken tofu, Berry muffins, Blueberry muffins, Blueberry muffins with whole wheat, Eggless muffins with berries, Eggless muffins with silken tofu, Fresh berry muffins, Silken tofu recipe, Whole wheat eggless muffins, Whole wheat muffins with fresh berries

Prep Time 15

Cook Time 25

Cooling time 5

Total Time 45

Servings servings

Calories 287kcal

Equipment

Measuring cups and spoons
Convection oven
Whisk and spatula
Bowls for mixing the batter
Weighing Scale for measuring ingredients optional

Ingredients

400 grams Whole Wheat flour approximately 2.5 cups
2 teaspoon Baking powder
1 teaspoon baking soda
250 grams sugar approximately 1 & ¼ cup
100 grams Melted butter approximately ½ cup
250 milli Milk approximately 1 cup
125 grams silken tofu approximately ½ cup
300 grams fresh blueberries, toss with 1 tablespoon of flour approximately 2 cups
1 teaspoon vanilla essence

Instructions

Preheat the Oven to 160C. Line a 12 hole muffin pan with liners.
Measure and keep all ingredients ready at room temperature. Toss blueberries with 1 tablespoon flour and keep ready.
In a large bowl, add flour, baking powder and baking soda. Whisk well to get a uniform flour mix. If you are beginner, I suggest sifting the flour well.
Taken silken tofu and milk in a blender and blend smooth.
Take the blended liquid in a large bowl. To this add sugar and whisk well until sugar dissolves completely.
To this milk and sugar add melted butter , vanilla essence and whisk well.
Add the dry flour mix to the wet ingredients in batches. I added ½ cup at a time and used a whisk to combine the flour .
After adding all the flour mix, using a spatula and mix well to get a smooth batter. Make sure there is no dry flour in the batter.
To the muffin batter, now add flour tossed blue berries and mix in gently using a spatula.
Divide the prepared batter into the lined muffin holes. Bake them in the preheated oven for 25-28 minutes or until a skewer inserted in the middle of the muffin comes out clean.
Oven temperature and baking time varies from oven to oven. So keep an eye on the muffins after 25 minutes. Mine were done at 26 minutes.
Once done, remove the muffin pan from the oven. Let the muffins sit in the pan for 5 minutes.
Remove them carefully onto a wire rack and let it cool down. Enjoy these luscious blueberry muffins warm.

Store & Serve

Freshly baked muffins stays good on the kitchen counter for a day or two. If storing for more days, I prefer refrigerating them in an air-tight container.
If serving muffins from the refrigerator, i recommend reheating them in the microwave for20 seconds and serve warm.

Notes

I have used fresh blue berries in the recipe, you can also use frozen berries. Do not thaw them, add them directly to the batter.
I weighed the final batter and it was 1523 grams. Which was divided amongst 12 muffin holes.
Each muffins weight approximately 125 grams. These are huge muffins, instead of making 12 huge muffins, you can divide the batter into 18 medium sized muffins.

Nutrition

These warm and luscious eggless blueberry muffins make a great snack any time of the day. These are egg-free, nut-free so can be great snack for school boxes.

How to Store These Blueberry Muffins

I have mentioned in the recipe card, that these eggless blueberry muffins stay good on the kitchen counter for a day or two.

If storing for more days, I recommend refrigerating them in an air-tight container. If serving muffins from the fridge, reheat them for 20 seconds in the microwave and serve them warm.

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Pear Chocolate Chip Muffins | Eggless | BEST Pear Muffins

Priya_Srinivasan — Fri, 09 Dec 2022 15:50:10 +0000

Pear chocolate chip muffins, a whole wheat, eggless muffins loaded with fresh pears, flavored with cinnamon and ginger powder. These gorgeous muffins are made more inviting with a generous addition of chocolate chips.

I have been posting fruit and veggies loaded muffins all this week. Few might wonder, why suddenly so many bakes? I m doing a baking marathon this month with few of my blogger friends, we will be posting 13 bakes this month. In that genre, the first week featured fruit loaded muffins that is quick and easy to bake and makes a great filling snack anytime of the day.

The Muffin Story
More Fruit Loaded Muffin Recipes
Ingredients for Making the BEST Pear Chocolate Chip Muffins
Stepwise Instructions to make Pear Chocolate Chip Muffins
Recipe Card for Chocolate Chip muffins with Pears
Store & Serve
Do you like the recipe ? PIN IT

The Muffin Story

My younger one is allergic to package food. We recently did a food and respiratory allergy test and found out he is allergic to few things and our doc has advised us to keep him away from packaged and overly processed food.

My child is quite adjusting and he knows that he shouldn't be eating certain food, but there are times, where he sulks that he isn't able to enjoy chips and biscuits like others. So, to pep him up, I bake his favorite muffins, which he happily takes in his snack box.

This week, he is very happy that he got a different muffin every day in his snack box. I asked him to rate the muffins, carrot & ginger muffins came first, whereas today's pear chocolate chip muffins came second and apple muffins came third.

More Fruit Loaded Muffin Recipes

Ingredients for Making the BEST Pear Chocolate Chip Muffins

Whole wheat flour, for personal reasons I bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
I have used both baking powder and baking soda to make these soft and fluffy pear muffins.
Milk, liquid used to make these whole wheat pear muffins.
Flax egg, I have used 1 tablespoon flaxseed meal with ¼ cup of water as an replacement for 1 egg.

Pears , the main ingredient in this whole wheat chocolate chip muffin recipe. I have added peeled & chopped pears, you can replace it with shredded pears.
Fat, I have used butter in this recipe, you can also substitute it with any flavorless oil.
Flavorings, I have used cinnamon and ginger powder in this fruity muffin .
I have added Chocolate chips, in the recipe, you can replace it with some dried nuts.

Stepwise Instructions to make Pear Chocolate Chip Muffins

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Grease/line muffin pans with parchment. Preheat the oven to 160C.
In a wide bowl, mix together flour, baking powder, baking soda, cinnamon and ginger powder. Whisk well to get a uniform mix of flour.
In another wide bowl, take milk and sugar, mix well for the sugar to dissolve. To this now add butter and flax egg. Whisk well to combine.
To the dry flour mix, add finely chopped pears. Now add the dry flour mix in batches to the wet mix. I used whisk to combine and after adding all the flour, use spatula and combine well.

To this batter now stir in the chocolate chips . Divide the batter into the prepared muffin pan.
Bake them in the preheated oven for 18-20 minutes or until a skewer inserted in the middle comes out clean.
Remove the muffins from the oven, let them sit in the pan for 5 minutes. Then carefully remove them onto a wire rack. Let them cool completely.
The muffins pack well in school snack boxes. They can be a great picnic snack or as a pick me up breakfast.

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Recipe Card for Chocolate Chip muffins with Pears

Pear Chocolate Chip Muffins | Eggless | BEST Pear Muffins

Course Breakfast, Dessert, Snack

Cuisine International

Keyword Chocolate chip muffins, Eggless chocolate chip muffins, Eggless muffins, Fruit muffins, Pear and chocolate chip muffins, Pear muffins, Pear muffins with chocoalte chip, Whole wheat chocolate chip muffins

Prep Time 15

Cook Time 20

Cooling time 10

Total Time 45

Servings People

Calories 342kcal

Equipment

Measuring cups and spoons
Convection oven
Whisk and spatula
Bowls for mixing the batter
Weighing Scale for measuring ingredients optional

Ingredients

175 grams Whole Wheat Flour Approximately 1 cup
½ teaspoon baking soda
½ teaspoon baking powder
130 grams Sugar approximately ½ cup
105 ml milk approximately ½ cup
50 grams melted butter approximately ¼ cup
1 tablespoon flaxseed meal, mixed with ¼ cup warm water
1 teaspoon cinnamon powder
½ teaspoon ginger powder
½ cup dark chocolate chips
2 nos pears, weighting 370 grams together peeled, chopped

Instructions

I have given both weight and cup measurements for the ingredients. Measure and keep all ingredients ready on the kitchen counter.
The above measurement makes 6 big and tall muffins, each weighing 150 grams approximately.
Preheat the oven to 160 C. Grease/Line the muffin pan with liners or parchment. Wash, peel pears and chop them into small cubes or shred and keep them ready.
In a wide bowl, take flour, baking soda and baking powder along with cinnamon and ginger powder. Use a Whisk and combine well to get a uniform flour mix.
To this flour mix, add chopped pears and mix well.
In another wider bowl, take milk and sugar together and whisk well for the sugar to dissolve.
To this now add flax egg and butter, Whisk well to combine.
Now add the pear added flour mix to the wet ingredients in batches. I added them in 3 batches. Use a whisk to combine.
After adding all the flour use a spatula and combine to get a smooth batter. To this now add the chocolate chips and mix.
Divide the batter into the prepared muffin pans. Tap them gently to release any air.
Bake them in the preheated oven for 18-20 minutes or until a skewer inserted in the middle comes out clean.
Oven temperature and timings differ from oven to oven. So bake accordingly.
Once done, remove the muffins and let them sit in the pan for 5 minutes. Then carefully remove them on to a wire rack. Let them cool completely.
These delish pear chocolate chip muffins stay good on the counter for a day or two. If storing for more days, i recommend refrigerating them in an air-tight container.
If serving muffins from the refrigerator, then reheat it for 20 seconds in the microwave and serve warm .

Notes

I have used peeled and chopped pears in the recipe, you can use shredded pears too.
The batter weighed approximately 900 grams. Divided into 6 muffins, each muffin weighed approximately 150 grams.
These muffins were tall and big, you can divide the batter amongst 9 muffins and make medium sized muffins weighing around 80 grams.

Nutrition

Try these super delicious eggless pear muffins and you would definitely agree that these are the best pear chocolate chip muffins.

These pear muffins make a great snack for school or for a picnic or a takeaway breakfast on a busy day. Pair these pear muffins with a glass of milk if planning to serve for breakfast. We don't mind muffins for breakfast on a lazy, sleepy weekend morning 🥰

Store & Serve

These soft and fluffy pear chocolate chip muffins stay good on the kitchen counter for a day or two. If storing for more days, i recommend refrigerating in an air-tight container.

If serving the muffins from the refrigerator, reheat them in a microwave for 20 seconds and serve warm.

Do you like the recipe ? PIN IT

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Apple & Cinnamon Muffins | Breakfast Muffins | Eggless

Priya_Srinivasan — Wed, 07 Dec 2022 18:32:15 +0000

Apple cinnamon muffins, an eggless, whole wheat muffin. A perfect breakfast muffin, with shredded apples, warm cinnamon and dry fruits.

Why you should bake these Apple Cinnamon Muffins?
More Apple Recipes
Ingredients needed to bake these Cinnamon Apple Muffins
How to make Eggless Apple Muffins
Recipe Card for Apple Muffins
Store & Serve
Do you like the Recipe? PIN IT

Why you should bake these Apple Cinnamon Muffins?

Loaded with shredded apples and dry fruits these muffins are perfect for breakfast.
They get done in 16 minutes. You can bake them the previous day night and enjoy them warm for breakfast next morning.
Breakfast on the go, just pack them in an air-tight container or in a brown paper bag, enjoy them on your way to office/school.
They make a great snack for school box. My younger one loves them as his mid day snack. My elder and my husband enjoy these as post lunch/dinner dessert.
Best way to use up apples that are lying unattended. Ha, ha! don't get me wrong. Husband loves apples, so he buys in kilos. Though we love eating them as such, how much can we eat! So I make these often at home, kiddos happy, hubby happy, apples too are very much happy.

More Apple Recipes

If you are like us have tons of apples and thinking of how to use it? don't worry I got you covered.

Delish Apple Kesari , made of semolina and shredded apples.
A simple Apple-pie roll-ups, made of bread and sweet cinnamon apple stuffing.
Make this sinful apple-pie sandwich for breakfast.
Or Try this yummilicious Overnight apple fritters monkey bread
How about some Apple hand pies, cute, delish and portion-controlled.

Ingredients needed to bake these Cinnamon Apple Muffins

Whole wheat flour, for personal reasons I bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
Baking powder is used in this cinnamon apple muffin recipe.
Milk, liquid used to make these loaded whole wheat apple muffins.
Flax egg, I have used 1 tablespoon flaxseed meal with ¼ cup of water as an replacement for 1 egg.

Shredded apples, of course the main ingredient in this whole wheat apple muffin recipe.
Fat, I have used butter in this recipe, you can also substitute it with any flavorless oil.
Flavorings, I have used cinnamon in the recipe, obviously the best match for apples. You can also use other warm spices like cardamom, nutmeg and clove or a mix of all these spices in this apple muffins.
I have added some dried fruits like apricots, kiwi, dried coconut to the cinnamon apple muffins. If you don't prefer dried fruits you can add nuts or some chocolate chips.

How to make Eggless Apple Muffins

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Preheat the Oven to 160C. Grease or line the muffin pan with liners/parchment. I got 9 muffins from this measurement.
Measure and keep all the ingredients ready on the kitchen counter. I have provided both cup and weight measure for the ingredients.
In a wide bowl, whisk together flour, baking powder, cinnamon powder and the dried fruits.
In another wide bowl, add the wet ingredients. Start with milk, add sugar and whisk well for the sugar to dissolve.

To this now add flax egg and butter, mix well. Dump the shredded apples to this and mix well.
Add flour mix to the wet ingredients in batches. Use a whisk to combine. finally use a spatula to combine it well.
Divide the batter into the lined muffin pans and bake in the preheated oven for 16-18 minutes. Mine were done by 16 minutes.
Remove the muffins and let it sit in the pan for 5 minutes then carefully remove them onto a wire rack. Let it cool completely.
Pack them for school snack box, enjoy them with your morning coffee or evening tea. They are perfect for on the go breakfast/snack.

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Recipe Card for Apple Muffins

Eggless Apple Cinnamon Muffins | Breakfast Muffins

Apple cinnamon muffins, a perfect breakfast muffin, with shredded apples, warm cinnamon and dry fruits.

Course Breakfast, Dessert, Snack

Cuisine International

Keyword Dry fruits apple muffins, Easy recipe for apple muffins, Eggless apple muffins, how to bake apple muffins, How to bake apple muffins eggless, Whole wheat apple muffins

Prep Time 15

Cook Time 16

Coolin time 10

Total Time 41

Servings People

Calories 181kcal

Equipment

Measuring cups and spoons
Bowls for mixing the batter
Whisk and spatula
Convection oven
Weighing Scale for measuring ingredients optional

Ingredients

175 grams Whole wheat flour Approximately 1 cup
1 tsp baking powder
1 teaspoon cinnamon powder
130 grams sugar, approximately ½ cup I have made this both white and brown sugar
45 grams melted butter unsalted, approximately ¼ cup
110 ml milk approximately ¼ cup
1 tablespoon flaxseed meal, mixed with ¼ cup warm water
2 nos medium sized apples, shredded with peel weighing 230 grams together.
55 grams dried fruits, approximately ¼ cup i used a combination of dried kiwi, apricots, pineapple, papaya

Instructions

Preheat the oven to 160 C. Grease/line the muffin pan with muffin holder/parchment. I got 9 medium sized muffins, each weighting approximately 80 grams.
I have provided both cup and weight measurements of the ingredients. Measure and keep all the ingredients ready on the kitchen counter
In a wide bowl, take flour, baking powder, cinnamon powder and dry fruits together. Use a whisk and combine well to make a nice mixture.
In another wide bowl, take milk and add sugar to it. Whisk well for the sugar to dissolve.
To this milk sugar mix, add butter , flax egg and shredded apples and whisk well to combine.
To this wet mix, add flour mix in 3 batches. I added ¼ cup of flour at a time and used a whisk to combine well.
After adding all the flour mix to the wet mix, use a spatula and combine well. See to that there is no dry flour left in the mix.
Divide the batter into the prepared muffin tins. I filled each muffin hole upto ¾th.
Bake the muffins in the preheated oven for 16-18 minutes or until a skewer inserted in the middle comes out clean.
Oven timings and temperature differs from oven to oven. So bake accordingly.
Once done, remove the muffins from the oven. Let them sit in the muffin pan for 5 minutes. Then carefully remove them on to a wire rack. Let it cool completely.
The muffins stay good on the kitchen counter for a day or two. If storing for more days, i recommend refrigerating in an air-tight container.
If serving muffins from the refrigerator, reheat each muffin for 20 seconds and serve warm.

Nutrition

Enjoy these delish eggless loaded with apple and dry fruits muffins for your breakfast or as a snack anytime.

Store & Serve

As I have mentioned in the recipe card, these cinnamon apple muffins stay fresh on the counter for a day or two. If you are storing it for long, I recommend refrigerating them in an air-tight container.

If serving muffins from the refrigerator, reheat them in the microwave for 20 seconds and serve warm.

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Eggless Orange Cake | Condensed Milk Cake

Priya_Srinivasan — Fri, 02 Dec 2022 20:22:51 +0000

Eggless orange cake, a zesty fruit cake with fresh orange juice, made eggless with condensed milk. A delicious cake with fresh flavors.

Why you should bake this Orange Cake?

Who doesn't love zesty orange cake, bursting with citrus flavors. With holiday season setting in, we all look for reasons to bake something warm and citrusy. This eggless cake made with fresh orange juice is one such warm bake, that has a sweet taste and aroma of oranges. Combined with the magic of orange zest and a dash of vanilla, it has got all the holiday flavors to wrap you in a blanket.

This Eggless orange cake is made with whole wheat flour. This citrus cake uses condensed milk as sweetener which also replaces eggs in the recipe. Chocolate and orange is a match made in heaven, check this Eggless chocolate orange cake recipe for that droolicious combo.

More Orange Juice Bakes

Ingredients needed to bake this Zesty Orange Cake

Whole wheat flour, for personal reasons i bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
Orange juice, I have used both fresh orange juice and store bought orange juice, both works well with this recipe.

Sweetener, this delicious eggless orange cake uses condensed milk, which also doubles us a egg replacement in the recipe.
Fat, I have used butter in this recipe, you can also substitute it with any flavorless oil.
Flavorings, i have used orange zest and vanilla in the recipe.

Check this Eggless Apple Cake with Condensed Milk

How to make Orange Cake with Condensed Milk

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Make sure all ingredients are at room temperature. Keep the butter out and melt it in the microwave or on the stove-top.
Grease 2 6 inch cake tins or one 8 inch cake pan with butter and line it with parchment paper. Preheat the oven to 160C.
In a wide bowl, whisk together flour, baking powder and baking soda, along with orange zest.
In a another wide bowl, take condensed milk, add orange juice, butter and vanilla essence to it and whisk well to combine.
Now slowly add dry ingredients to the wet in batches. Use a whisk to combine while you add the dry flour mix. After adding all the dry flour to the wet mix, use a spatula and combine well.
The batter will be of pourable consistency. I didn't add any other liquid apart from the mentioned ingredients.

Pour the cake batter into the prepared cake tins and bake them in the preheated oven for 35-40 minutes or until a tooth-pick inserted in the middle of the cake comes out clean.
Oven temperature varies from oven to oven, so keep an eye on the cake after 35 minutes.
Once done, remove the cake from the oven, let it sit in the tin for 5 minutes, then carefully unmould the cake onto a wire-rack. Let it cool completely.
The cake can be stored on the kitchen counter for 2 days, if storing for more days, i would suggest refrigerating it in an air-tight container.
While serving the cake from the fridge, reheat each slice for 20 seconds and serve warm.

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Interested in Puff Pastry bakes

Recipe Card for Orange Cake

Eggless Orange Cake | Condensed Milk Cake

Eggless orange cake, a zesty fruit cake with fresh orange juice, made eggless with condensed milk. A delicious cake with fresh flavors.

Course Dessert

Cuisine International

Keyword condensed milk cake, Easy cake recipe, Easy eggless cake recipe, Easy orange cake, Eggless cake with orange juice, Egglesss orange cake recipe, Fresh fruit juice cake, Fruit juice cake, How to bake a cake, How to bake an orange cake

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 302kcal

Equipment

Measuring cups and spoons
Whisk and spatula
Bowls for mixing the batter
Convection oven
Weighing Scale for measuring ingredients optional

Ingredients

240 grams Whole Wheat flour 1.5 cups
1 teaspoon baking powder
½ tsp baking soda
190 ml Orange juice ¾ cup
90 grams melted butter ½ cup
1 can condensed mik 400 grams tin
¼ teaspoon Orange zest I have used lime zest also
1 teaspoon Vanilla essence

Instructions

Pre-heat the oven to 160C. Grease 2 6 inch pans with oil and line it with baking paper. You can also use one 8 inch pan.
If using fresh orange juice, prepare it now. I got ¾ Cup of Juice from two Mandarin Oranges. Grate the Orange Peel for some Zest.
In a bowl, whisk together flour, baking powder, baking soda and orange zest
in another large bow, mix together condensed milk, orange juice, melted butter and vanilla essence.
Now slowly add the dry ingredients into the wet in batches and mix to form a batter. I use a whisk while mixing the flour into wet so it mixes without any lumps.
After adding all the dry into the wet, use a spatula and mix everything together gently in one direction.
Now divide the batter into the two prepared cake tins. Gently tap them to release any trapped air.
Bake the cakes in the preheated oven for 35-40 minutes or until a skewer inserted in the middle comes out clean.. Mine was done by 40 minutes. Oven temperature differs from Model to Model, so keep an eye after 35 minutes.
Once done, remove the cake from the oven, let it sit on the counter for 5 minutes to cool. Then slowly unmould it from the cake pan on to a wire rack and let it cool completely.
Allowing the cake to rest is very important before removing the cake from the tin. Been there and done that, be patience or you will end up with half the cake in the pan and half in your hand.
Let the cake cool completely. You can either frost it with your favorite frosting or can serve it as such. Cake can be stored on the kitchen counter for a day or two. If storing more it is better to refrigerate in an air-tight container.
While serving cold cakes from the refrigerator, reheat the slice for 20 seconds and serve warm.

Video

Nutrition

This soft and delicious cake can be enjoyed as a dessert post dinner or as an accompaniment for breakfast with a cup of strong black coffee.

This cake makes a wonderful snack for your kiddo's school box or for any road trip.

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Vegan Banana Bread|How to bake a banana bread

Priya_Srinivasan — Wed, 02 Dec 2020 09:38:00 +0000

Vegan banana bread, a simple and easy bake with ripened bananas and whole wheat flour. The delicious banana bread is made more gorgeous with dark chocolate chunks and crunchy walnuts

Jump to Recipe

This Vegan Banana bread is our goto recipe, whenever there is over ripened bananas on the table. Infact, i sometimes leave the bananas unattended so we can enjoy this vegan banana bread.

Step by Step instructions for Vegan Banana Bread

I have used 2 ripened philiphines banana for this recipe, if using indian variety small bananas , one might require 3 or 4 depending on the size.

Take the peeled bananas in a bowl, mash it well using a fork. Add brown sugar and oil to this, mix well and keep aside.

In another bowl, take flour, baking powder, baking soda and cinnamon powder, whisk the dry ingredients well together. You can alternatively sift the dry ingredients.

Now add the dry ingredeints to the wet ingredients in batches and combine well with a spatula. Use water to combine the batter. Add chocolate chunks and walnuts finally and incorporate them into the batter.

Grease a loaf pan, preheat the oven to 160C. Pour the batter into the pan, level it with the spatula, tap to release any excess air. Bake the loaf inthe oven for 40-45 minutes.

Insert a skewer in the middle of the baked loaf to check the done-ness, if the skewer comes clean, then the bread is done. Remove the loaf let it sit on the counter for 10 minutes.

After 10 minutes, loosen the edges of the loaf with a blunt knife and slowly tap the loaf and unmould it onto a wire rack. Let it cool completely on the rack. Slice and serve.

Important points to note

Sifting/whsiking the dry ingredients together helps to get a homogenous flour mix and creates a lightness in the dense flour mix. If you are a beginner to baking, i recommed using a flour sifter to do this. A whisk also works well
Do not beat the batter vigorously. Use gentle cut and fold method to incorporate the nuts and chocoaltes.
If you are beginner to baking , i recommend lining your pan with parchment paper after greasing it. This helps to keep the loaf intact without sticking to the pan.
Baking time varies from oven to oven. I baked this loaf in my microwave convection oven, if I bake the same loaf in my gas oven it will take only 30 minutes. So baking according to your oven.
Resting time is very important to remove the loaf intact from the pan. So have patience.
Allow the loaf to cool well before slicing it, to get a proper slice.

Vegan Banana Bread | How to bake a banana bread

Vegan banana bread, a simple and easy bake with ripened bananas and whole wheat flour. The delicious banana bread is made more gorgeous with dark chocolate chunks and crunchy walnuts

Course Dessert, Snack

Cuisine American, Indian, International

Keyword Banana bread recipe, Banana recipe, Easy baking, Eggless baking, Vegan baking, Vegan banana bread recipe, Vegan quick bread

Prep Time 15

Cook Time 1

resting time 15

Total Time 1 30

Servings

Calories

Equipment

Convection oven
Bowls
Spatula
Balloon whisk
Loaf tin
Measuring cups and spoons

Ingredients

1&½ cups whole wheat flour All purpose flour can be used
2 nos ripened bananas i used philiphines variety
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon powder
½ cup dark brown sugar + 2 tbsp
⅓ cup oil i used sunflower oil
⅓ cup water + 1 tbsp
½ cup dark chocolate chunks i used amul 55%
⅓ cup chopped walnuts

Instructions

Preheat the oven to 160C. Grease a loaf pan with oil and line it with parchment. My loaf pan measures 7.5 x 3 x 3 inches.
In a wide bowl, take the peeled bananas, mash it well with a fork. To this add brown sugar and oil and mix it well. Keep aside
In another bowl, take flour, baking powder, baking soda and cinnamon powder. Whsik the ingredients well together. Alternatively you can sift the dry ingredients to get a homogeneous flour mix.
Add the flour mix to the banana mix in batches. add water and using a spatula combine it to a batter. Take care while mixing, do not mix vigourously. Use gentle folding.
Add dark chocolate chunks and walnuts to the batter and mix it into the batter. Again use gentle cut and fold method to incorporate it into the batter.
Pour the batter into the prepared loaf pan, bake for 45-50 minutes or until a skewer inserted in the middle comes out clean (check notes)
Once baked, remove the loaf from the oven, let it sit for 10 minutes on the counter. Then using a blunt knife loosen the sides of the loaf from the pan, and slowly unmould it onto a wire rack. Let it cool completely.
Once cool, slice the loaf with a serrated knife and enjoy it warm. Cling wrap the rest of the loaf and it will stay good on the counter for a day.
if storing for more then i would recommend refrigerating it in an air-tight box. While serving from the fridge, microwave the slice for 10-20 seconds and enjoy it warm.

Video

Notes

Sifting/whsiking the dry ingredients together helps to get a homogenous flour mix and creates a lightness in the dense flour mix. If you are a beginner to baking, i recommed using a flour sifter to do this. A whisk also works well
Do not beat the batter vigorously. Use gentle cut and fold method to incorporate the nuts and chocoaltes.
If you are beginner to baking , i recommend lining your pan with parchment paper after greasing it. This helps to keep the loaf intact without sticking to the pan.
Baking time varies from oven to oven. I baked this loaf in my microwave convection oven, if I bake the same loaf in my gas oven it will take only 30 minutes. So baking according to your oven.
Resting time is very important to remove the loaf intact from the pan. So have patience.
Allow the loaf to cool well before slicing it, to get a proper slice.

This delicious vegan banana bread makes a great snack during holidays and a wonderful gift to your loved ones during festivities. This vegan banana bread is a great way to use up sad looking bananas too.

More Holiday Bakes

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

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An old post from January 2011, updated with new content and pictures for better engagement.

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Christmas Fruit Cake| No Alcohol|Eggless Cake

Priya_Srinivasan — Sat, 15 Dec 2018 12:44:00 +0000

Christmas fruit cake, needs no introduction, loaded with dry fruits soaked in orange juice and flavored with warm spices. The best bake one can do during festivites.

Christmas fruit cake, the mere thought of it you get a picture of rich,dark color cake studded with colorful fruits. We love fruit cakes at home, atleast me and hubby. Both the kids dont like anything in their cakes, nothing should be seen on top or inside the cake.

Last year, we had a small surprise party for our friends birthday. I made a gift basket with this christmas fruit cake along with some other bakes for each of them. The cakes were such a hit with them, i baked them again on demand. The only prep in this bake is, soaking of fruits and nuts, which I would recommend for atleast 2-3 days, i usually do it for 3 days.

When i baked these in october, i had stock of palm jaggery syrup in hand, so i used ½ cup of syrup and ¾ cup sugar for the recipe, the cake had a beautiful deep color. Unfortunately while baking for the blog, i didnt have the syrup in hand. I baked with normal brown sugar, will try to make it again with the syrup and try updating the recipe. It is one of my fool proof recipe and a perfect gift for this festive season, loaded with dry fruits, nuts, warm spices and lotssss of love.

Christmas Fruit Cake | No Alcohol | Eggless

Christams fruits cake, needs no introduction, loaded with dry fruits soaked in orange juice and flavored with warm spices. The best bake one can do during festivites.

Course Dessert, Festival, Festive

Cuisine Indian, International

Keyword Christmas cake, christmas fruit cake, Dry fruits cake, Eggless fruit cake, Fruit cake recipe, No alcohol fruit cake

Prep Time 3

Cook Time 1

resting time 30

Total Time 3 1 30

Servings

Calories

Equipment

Convection oven
Bowls
Spatula
Baking pan
Measuring cups and spoons

Ingredients

Cake batter

2 & ½ cups Whole wheat flour i used normal chapathi aata
1 teaspoon baking powder
1 tsp baking soda
1 cup brown sugar preferably dark brown sugar (pls see notes)
¾ cup oil i used sunflower oil
1 cup buttermilk you can also use ½ cup yogurt and ½ cup water

Dry fruits & nuts soaking

1 cup fresh orange juice juice from 6-7 nos fresh oranges
¼ cup chopped almonds
¼ cup silvered pistachios
¼ cup chopped macademia nuts
¼ cuo chopped cashewnuts
¼ cup raisins
¼ cup cranberries
¼ cup chopped dried pineapple
¼ cup choppped dried mango
3 nos dried figs, chopped into chunks
2 tablespoon candied ginger
10 nos glazed cherries

The Spices

1 inch cinnamon stick
4-5 nos cloves
4-5 nos cardamom, seeds only
½ teaspoon dried ginger powder

Instructions

Let us soak the fruits

Squeeze around 6-7 oranges to get 1 cup of juice, you might get another ¼ cup extra, which you can gulp after the hard work of chopping and soaking.
Take all the fruits mentioned above.I have chopped almonds and cahewnuts into 3 pieces each, macademias into halves.
Take all the chopped dried fruits and nuts in a glass container, add the orange juice to it. Mix well, cover it with a lid and refrigerate until you make your cake or atleast a minimum of 24 hours and maximum 3 days.

Spice powder

Take all ingredients mentioned under 'Spices" in a spice grinder and grind it to a fine powder. I used my mortar-pestle and hand pounded to a almost fine powder.

Let us make the Fruit Cake

On the day of making the cake, remove this soaking fruits from the refrigerator and keep it on the counter an hour ahead of baking.
Preheat the oven to 170C and prepare two, 5 inch cake pans, line it with parchement paper or grease it with oil and dust it with flour. I used two, 5 inch pans and one 4 inch pan and got totally 3 medium sized cakes.
In a large bowl, sift together, whole wheat flour, baking powder, baking soda. Sifting the dry ingredients is important to get a uniform flour mix and also a airy and light flour that gives a soft and fluffy cake.
Add the spice powder and brown sugar to the flour mix and mix well to get a uniform mix
In another bowl, take oil, buttermilk and tip in all the soaked fruits with its juice, add ¼ cup of water to the container, mix and pour that water too in to this wet ingredients. Whisk well using a balloon whisk.
Now, slowly add the dry ingredients to the wet ingredients in 3 batches and using a spatuala mix to form a smooth batter. Do not mix vigorously, mix in single direction,gently.
Divide the batter amongst the prepared pans, tap the pans twice to release any air.
Bake the cakes in the preheated oven for 50-60 minutes or until a skewer inserted in the middle comes out clean.
Remove the cakes from the oven, let it sit for 5 minutes in the pan. Then using a blunt knife slowly loosen the sides of the cake from the pan, unmould the cake onto the wire rack and let it cool completely. Slice and enjoy.
Wrap the fruit cakes in a cling wrap and let it sit on the counter for a day. If more than one day i usually refrigerate the cake and warm it for 20 seconds before serving

Notes

Sifting/whsiking the dry ingredients together helps to get a homogenous flour mix and creates a lightness in the dense flour mix. If you are a beginner to baking, i recommed using a flour sifter to do this. A whisk also works well
Do not beat the batter vigorously. Use gentle cut and fold method.
If you are beginner to baking , i recommend lining your pan with parchment paper after greasing it. This helps to keep the loaf intact without sticking to the pan.
Baking time varies from oven to oven. Microwave convection oven, takes a longer time than a stand lone gas oven/electric oven. So baking according to your oven.
Resting time is very important to remove the cake intact from the pan. So have patience.
Allow the cake to cool well before slicing it, to get a proper slice.
For a deep amber color, use ½ cup of palm jaggery syurp and ¾ cup of sugar in the above recipe or you can also add caramel to get a deep color.

Enjoy this loaded Christmas fruit cake with your family and friends. The cake stays good on the counter for a day or two. But i usually cling wrap them after a day and refrigerate.

More Christmas Bakes

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Eggless Whole Wheat Pear Bread- Vegan Quick Bread, No Sugar Added, #BreadBakers

Priya_Srinivasan — Tue, 11 Dec 2018 10:18:00 +0000

I m baking with Bread Bakers after a long hiatus. Thanks to December and the baking fever, I joined. The theme for this month's bread was also interesting, Fresh Fruit and No White sugar. That made me more interested, i chose to bake a pear quick bread. I have used mejdool dates and honey as sweetners. In case you dont want to use honey, do increase the dates 6 or even 8 to get a sweeter bread.

I have flavored the bread with some ginger, cardamom and cloves. The warm spices makes it a perfect bread for the season. The bread was perfectly sweet for us, we enjoyed it warm as such. A lovely bread for a scrumptious breakfast or can also as an evening snack with some hot coffee.

Ingredients
1 cup Whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoon honey (avoid for a vegan version)

1 tablespoon flaxmeal , mixed with ¼ cup of water
2 normal sized pears
4-5 nos mejdool dates (increase to 8, incase omitting honey)
1 teaspoon ginger powder
6-8 cardamom, pounded
3 cloves, pouned
1 teaspoon vanilla extract
¼ cup oil

Method

Wash the pears, i didnt peel the skin, if you dont like the skin in your bakes, do peel. Core and Chop the pears roughly.
Take the chopped pears along with mejdool dates, in a mixer and blend it to a smooth paste.
Take this paste in a bowl, add oil , flax egg and vanilla extract to it and whisk well.
In another bowl, take together flour, baking soda and powder, freshly pounded cardamom and cloves. Whisk well to combine.

Slowly add the dry mix to the wet in batches and using a spatula, whisk the flour into the wet mix. Take care not to mix vigorously, and mix in single direction.

Pour the batter into the prepared tin, bake inthe preheated oven for around 40-45 minutes or until a skewer inserted in the middle comes out clean.
Once done, remove the loaf and let it sit for 5 minutes, then using a blunt knife loosen the sides of the bread from the tin, then slowly unmould the cake onto a wire rack. Enjoy a warm slice with a hot cup of coffee or tea.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breads with Fresh Fruit and no White Sugar. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.

This month, the Bread Bakers are making Breads with Fresh Fruit and no White Sugar, a theme chosen by Renu of Cook With Renu. Here are everyone's Breads with Fresh Fruit and no White Sugar:

Apricot Sour Cream Bread from Karen's Kitchen Stories

Blackberry Blue Cheese Walnut Loaf from Food Lust People Love

Eggless Whole Wheat Pear Bread from I Camp in my Kitchen

Hawaiian Sweet Buns from Gayathri's Cook Spot

Honey Oatmeal Applesauce Bread from the Mad Scientist's Kitchen

Julekage from All That's Left Are The Crumbs

Sugar free Harvest Muffins from Cook's Hideout

Sugarless and Vegan Apple and Carrot Loaf from Cook with Renu

Vegan Orange Cinnamon Pull-Apart Bread from Ambrosia

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Eggless whole wheat and oats Banana loaf

Priya_Srinivasan — Mon, 10 Dec 2018 14:09:00 +0000

For the second week of Bake-a-thon, i have taken "Fresh Fruits in Bakes" as my theme. The first post in this genre, is obviously banana bread. Banana bread is something that gets baked almost twice in a month, sometimes i bake it plain, sometimes add chocolate, sometimes oats and i have tried adding spices too.

This banana loaf is with oats, i have also added some chocolate chips and walnuts too.

A perfect afterschool snack for your kids, that can also be enjoyed for breakfast with some warm coffee. I have included ¼ cup of milk in the ingredients list, but sometimes the banana and oil blended together will be enough liquid to hydrate the flour mix, so if planning to make it vegan, go ahead and omit the milk. Do try and let me know how you liked it

Ingredients

1.5 cups whole wheat flour

1 cup quick cooking oats

3 nos bananas ( I used the Philippines banana)

¾ cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon powder

½ cup oil

¼ cup milk (optional)

½ cup dark chocolate chips

¼ cup chopped walnuts

Method

Preheat the oven to 170C, line a loaf tin with parchment. I used a 7 inch loaf tin.
In a large bowl take together flour and oats, to this add baking powder, baking soda and cinnamon powder
In another bowl, take the bananas,add oil, sugar and milk to it and using a electric blender, blend it smooth. This can be done with a fork too, but i prefer a smooth banana purée, as my kids don't like even a minute chunk of banana in the bake.

Now to this add the dry flour mix in 3 batches and using a spatula mix it to smooth batter. Take care not mix vigorously, and mix in one direction.
Scrape the batter into the prepared loaf tin and bake the cake in a preheated oven for 50-60 minutes or until a skewer inserted in the middle comes out clean.

Once done, remove the loaf tin from the oven, let it sit for 5 minutes then loosen the sides of the loaf from the tin, then slowly remove the loaf onto a wire rack and let it cool completely. Serve it warm

Check out the other bloggers doing this Bake-a-thon
An InLinkz Link-up

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Baking with Fresh Fruits Archives - I camp in my kitchen

Banana & Coconut Cake with Chocolate Ganache | Chocolate Ganache Cake

The Cake Story

Some Tasty Banana Recipes

Ingredients for Coconutty Banana Cake

Banana & Coconut Cake with Chocolate Ganache | Chocolate Ganache Cake

Equipment

Ingredients

Spices

Chocolate Ganache

Instructions

Let's Make Chocolate Ganache

Let's frost the cake

Storing & Serving

Notes

Nutrition

Banana Crumble | Easy Dessert with Fresh Bananas

Dessert Love : Bite-Sized Desserts

Single Serve Desserts

The Delicious Banana Crumble

Ingredients for the Banana Crumble

How to make this Golden Crumble with Banana

Banana Crumble | Dessert with Jaggery

Ingredients

Instructions

Nutrition

Blueberry Muffin | Eggless | Using Silken Tofu

Table of contents

Silken Tofu as Egg Replacement

Ingredients to make this Eggless Blueberry Muffins

How to make Eggless Berry Muffins, with Silken Tofu

Recipe Card for Whole Wheat Eggless Berry Muffins

Blueberry Muffin | Eggless | Using Silken Tofu

Equipment

Ingredients

Instructions

Store & Serve

Notes

Nutrition

How to Store These Blueberry Muffins

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Pear Chocolate Chip Muffins | Eggless | BEST Pear Muffins

Table of contents

The Muffin Story

More Fruit Loaded Muffin Recipes

Ingredients for Making the BEST Pear Chocolate Chip Muffins

Stepwise Instructions to make Pear Chocolate Chip Muffins

Recipe Card for Chocolate Chip muffins with Pears

Pear Chocolate Chip Muffins | Eggless | BEST Pear Muffins

Equipment

Ingredients

Instructions

Notes

Nutrition

Store & Serve

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Apple & Cinnamon Muffins | Breakfast Muffins | Eggless

Table of contents

Why you should bake these Apple Cinnamon Muffins?

More Apple Recipes

Ingredients needed to bake these Cinnamon Apple Muffins

How to make Eggless Apple Muffins

Recipe Card for Apple Muffins

Eggless Apple Cinnamon Muffins | Breakfast Muffins

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Ingredients

Instructions

Nutrition

Store & Serve

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Eggless Orange Cake | Condensed Milk Cake

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Recipe Card for Orange Cake

Eggless Orange Cake | Condensed Milk Cake

Equipment