Orange Banana Smoothie

Sometimes you just reach for the simple ! Minimal ingredients lend this smoothie a wonderful flavor and also a very refreshing touch .

 Just a hint of lime and ginger and fresh Navel oranges and a half a banana to lend body  to it and no  dairy or added sugar please !

Orange Banana Smoothie

A hot and blazing spring / summer is gleefully grinning here in NC , Cary.  But it is the season for gorgeous fruits and I am always seduced by the wide variety available. A huge bag of oranges found their way home and I had to put it to use ..and how πŸ™‚

The Nutribullet –  I  personally love the no fuss and economical apparatus. Simply add everything  in the bigger jar provided, screw on the blade, invert and blend away … Make it simple !

  • Quick : check
  • Kid friendly : check
  • Chock full of Vitamins and Minerals : check
  • Tastes awesome : check

Prep time : 5 min    Blending time : 1 min or 90 seconds   Serves : 2

Ingredients :

  • Banana : 1/2
  • Naval oranges : 2 ( skinned and quartered)
  • Ginger : skinned, 1/2 inch
  • Crushed Ice : 1 cup
  • Orange juice ( no added sugar kind please) or water :   1/4 cup
  • Key lime juice : fresh , about 1/4 of the lime juiced

Method:

  • Add everything in sequential order of listing or as per your blender’s requirements.
  • Blend till you get an absolutely smooth mix.
  • Pour and serve immediately.

Variation: Add a couple of sprigs of mint leaves next time for a more refreshing taste as well !

Orange Banana Smoothie

Verdict : Very light,  smooth  and a great pick me up  smoothie. The ice and liquid add to the thinning of the drink. Since we added only half a banana it contributed to just add enough body without making it very robust.

If would like to thicken it , you can add an apple or an additional half banana. This is such a  versatile base that you can mix and match with any number of fruits and perhaps a handful of greens as well.

Part of a healthy breakfast !

Orange Banana Smoothie

Banana, Fruit and Nut Muffins- Whole Wheat Version

Easy: check

Whole wheat : check

Fruit : check

Nuts : check

Morning muffin : yep

After school : works too

Beautiful spring weather ! Lush and green .. Birds chirping and I can see M going berserk chasing squirrels !! Wanted to make something in say 20 minutes for the kids πŸ™‚

 

TGIF ! A1 away on some competition. A2 wanted a break..A3 is just happy to hang out at home…DH in the land of rising sun. M decided every squirrel real and imagined need to be greeted with a bark, wag and a chase. And if everything fails we can always dig the hole. I wonder if she is planning her escape route from my yard.. Sigh.

Banana, Fruit and Nut Muffins- Whole Wheat Version

So planned a trip to the HD and chickened out in the last min. Gave me a lecture and made the appointment again before I chickened out again. Had an hour on my hand and an itch to do something. Red lipstick can only do so much.

Banana, Fruit and Nut Muffins- Whole Wheat Version

Staring forlornly at me was 3 very very ripened bananas.. In a near black state. Well I had to something. I really had to because the earlier ones I made , the banana cinnamon ones were all out. Did not feel like repeating the batch. And also wanted something light, summery and had something citrusy to it. So adapted the same recipe and made this…

Banana, Fruit and Nut Muffins- Whole Wheat Version

 Prep Time: 10- 15 minutes

Baking Time: 18-22 minutes

Makes: 12 muffins

Ingredients:

  • White whole wheat flour : 1 Cup
  • Unbleached and un bromated APF : 1/2 Cup
  • Baking soda : 1 tsp.
  • Baking powder : 1 tsp.
  • Pure Vanilla Extract : 1 tsp.
  • Salt : 1/2 tsp.
  • Bananas: over ripe, 3,mashed very well.
  • Soft brown sugar : 3/4 cup.
  • Brown Egg: 1 , beaten
  • Vegetable Oil : 1/3 cup.
  • Walnuts :1/4 Cup. Chopped roughly
  • Cranberries : Dried, 1/4 Cup, Chopped roughly
  • Apricots: 1/4 Cup, Dried, Chopped roughly

Topping for Baking:

Reserve 3 Tbsp. of the chopped mixture to be added to the muffins before baking

 Glaze:

  • 1/2 cup of confectioner’s sugar/ powdered sugar
  • 1 Tbsp. of milk + 2-3 dropfuls as needed to just blend in
  • 1 tsp. of pure orange extract

Directions:

  • Preheat oven to 350 degrees.
  • Line a muffin / cupcake pan with 12 liners
  • Mix the dry ingredients – both the flours, the baking soda, baking powder, salt and sugar. Whisk it very well to ensure even distribution. Set aside.
  • Mash the 3 over ripe bananas very well. I typically like them without any big lumps.
  • Beat the egg and vanilla extract with a fork.
  • Add in the 1/3 cup of oil
  • Mix the dry and wet ingredients together and beat until just combined. Do not over beat or over mix.
  • Fold in the chopped nuts and dried fruits.
  • Spoon it out in your prepared muffin pans

 Fruit& Nut topping :

  • Sprinkle the reserved chopped nuts and fruits as a topping over the spooned muffin batter .

Baking:

  • Bake for about 18-22 minutes or until a skewer inserted comes out clean.

Glaze:

  • Once the muffins are completely cooled, mix everything listed under the glaze and gently drizzle over.
  • You don’t want this mix runny. Just a thick creamy one.
  • Also you do not want to smother your muffins with icing sugar- Just a kiss should be enough.

 Notes:

  • Yes, you can use butter instead of oil. Just remember to melt it and be cooled down before you do so.
  • You can add delicious crunchy pecans, pistachios and some toasted oats too.
  • You can absolutely do this entirely using self rising flour alone. Just do not add any salt or baking powder. Reduce the baking soda to 1/2 tsp. and you will get soft fluffy muffins. Works like a charm every time.
  • I did this with white whole wheat flour. The regular wheat flour from hardened red/golden wheat would yield slightly denser muffins. Tasty nonetheless.
  • You can make this entirely out of WW flour too.

 

Banana Cinnamon Muffins with Crunch Top – whole wheat version

The weekend was a hub of activity. A1 was busy fiddling with some robotics stuff . A3 had a soccer game. And my ! What a game it was … Intense one  with U8s running around  the field with all the energy they could muster. My little Ninja was in the offence and kissed the field about 8 times ( some scraped tissues too for the warrior) . And then he took a ball to his face – Bang on the cheek. Ouch! Brave little one though ! After a few minutes he was back into it. Learnt to play like a champ – which means emulated sportsmanship behavior in my books. 

And then of course A2. She had her gymnastics meet. My butterfly was spreading her wings. I can see “The turning of a corner” for her where she develops more self confidence and self esteem. And more important learning to compete with the right spirit. And she did well. So on the conversation back home on the take away points from the meet, we somehow ended up on breakfasts and proteins and cupcakes. I know, I know! My A2 can wheedle things out me .. This time it was a beseeching request for baked goodies. No,No , Not too much trouble , but since mommy bakes sooooo good then perhaps a cupcake ! Again not too much trouble , I hope but of course πŸ™‚

Banana Cinnamon Muffins with Crunch Top

What she was getting was a cinnamon strudel wheat banana muffin :-)..a crunchy top and oh so feathery light muffin. A2 was pleased as a punch and demolished two of these. And her siblings got to enjoy it as well. This was collateral advantage !

Banana Cinnamon Muffins with Crunch Top – Whole Wheat Version

Prep Time: 10- 15 minutes

Baking Time: 18-22 minutes

Makes: 12 muffins

Ingredients:

For the muffin base:

  • White whole wheat flour : 1 Cup
  • Unbleached and un bromated APF : 1/2 Cup
  • Baking soda : 1 tsp.
  • Baking powder : 1 tsp.
  • Cinnamon Powder : 1 Tbsp.
  • Pure Vanilla Extract : 1 tsp.
  • Salt : 1/2 tsp.
  • Bananas: over ripe, 3,mashed very well.
  • Soft brown sugar : 3/4 cup.
  • Brown Egg: 1 , beaten
  • Unsalted butter : 1/3 cup.

 For the crunchy top crumble

  • Soft brown sugar : 1/2 cup
  • APF Flour : 3 Tbsp.
  • Ground cinnamon :  1tsp.
  • Butter : 1 Tbsp.

 Directions:

  • Preheat oven to 350 degrees.
  • Line a muffin / cupcake pan with 12 liners
  • Mix the dry ingredients – both the flours, the baking soda, baking powder, salt and sugar and cinnamon powder. Whisk it very well to ensure even distribution. Set aside.
  • Mash the 3 over ripe bananas very well. I typically like them without any big lumps.
  • Beat the egg and vanilla extract with a fork. Add in the 1/3 cup of butter , but make sure it is melted and cooled down enough so it does not scramble the eggs.
  • Mix the dry and wet ingredients together and beat until just combined. Do not over beat or over mix. 

For the crunchy top crumble:

  • Mix the ingredients listed under this and sprinkle on the muffins. The mixture would be slightly crumbly. 

Baking:

  • Bake for about 18-22 minutes or until a skewer inserted comes out clean.

 Notes:

  • Using the cold butter for the crunchy top would give you a more crumbly appearance. It is delicious.
  • Using a semi melted or room temperature butter would result in a thin crunchy top, which also would be delicious,
  • You can absolutely do this entire this using self rising flour alone. Just do not add any salt or baking powder. Reduce the baking soda to 1/2 tsp. and you will get soft fluffy muffins. Works like a charm every time.
  • I did this with white whole wheat flour. The regular wheat flour from hardened red/golden wheat would yield slightly denser muffins. Tasty nonetheless.

Banana Cinnamon Muffins with Crunch Top

Grab one to go with at all cold/warm glass of milk and you are set !

 

 

 

Moist Coffee ( Espresso) – Cocoa Banana Chocolate Chip Muffins

What do you do when you have bananas attracting fruit flies ( well almost ) and you have an impromptu out of town trip on your hands ? Well you have many options, I say.. Transform the bananas into

  1. Banana bread
  2. Banana and nutella concoction of various kinds
  3. Choc and banana combination .. Ooh!!! heavenly…..
  4. Experiment – coffee, cocoa and banana and white choc chip.

I mean seriously you cannot go wrong with any of these combinations , but the last option was just begging to happen.. So here we go..

Adapted from Various sources

Yields 14-16 muffins Prep time : 15 min   Baking time : 20 -25 min

Ingredients:

  • 3 large over-ripe bananas (1 1/2 cups), mashed 
  • 1 1/2 cups self rising flour
  • 1/2 tsp baking soda
  • 1/3 cup baking cocoa – unsweetened
  • 2 teaspoon instant espresso powder or instant coffee powder
  • 1/3 cup white chocolate baking chips
  • 1 egg, whisked very well
  • 3/4 cup packed brown sugar
  • 1/2 cup unflavored oil or olive oil
  • 1/3 cup milk 

Method:

  • Preheat oven to 350℉.
  • Paper line or prep muffin pans for the required quantity .
  • Add in the baking soda to the flour and mix it very well. Next add in the instant coffee or espresso powder and whisk it very well as well. Follow it with the unsweetened cocoa powder next
  • In a mixer or blender of your choice, combine mashed bananas, sugar, and oil. Mix until well blended.
  • Add milk and egg.Blend well as well.
  • Add the dry ingredients to the wet and fold in the choc chips in it.
  • Fill muffin cups 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool for 15 minutes in the pan before transferring to cooling rack to cool completely.

 

Peach Banana Cinnamon Quick Bread – Moist, Fresh and the Perfect Bite of Summer!

My awesome neighbor dropped a few peaches off for me late yesterday night. Thanks, SP! An unfortunate mix up at the local farmer’s market resulted in an excess bounty of these luscious, fresh,locally grown king peaches! Holy cow! These were pretty, beautiful and begging to be bit into.. Well,Hello Beautiful !!!! You are more than welcome at my place πŸ™‚

So there I was, having a few quiet few minutes to myself, in the wee hours of the morning.. Quiet hours after a bout of insane re -org of the pantry. What,you surprised? Any one who knows me recognizes I go into these occasional bouts of  super clean re -org required in the pantry.. Labels, library books, color coding .. You get the picture πŸ™‚

 

Farmer' market Bounty
Farmer’s market Bounty
Hello Beautiful!
Hello Beautiful!
Ripe, luscious , perfect!
Ripe, luscious , perfect!

In any case, there was this huge basket filled with luscious peaches and speckled bananas calling out to me. Zip, zap and a few more.. This is one delectable piece  and so easy to make. Seriously, my trusted magic bullet came to the rescue and plus I did not feel like messing up the super clean counters…

And here it goes.. the ingredients and method required to make this super delicious,moist and very quick bread!

Wet:

  • Mashed Bananas : 2 large ripe bananas  ( approx. 1-1.25 cups) super speckled and very ripe
  • Firm peaches 2 numbers  : 1.5 cup of finely diced peaches ( skinned is better)
  • Natural Brown Crystal sugar : 1/3 cup
  • Olive oil : 1/4 cup.
  • Large Egg : 1 ( or substitute with flax seed ratio equivalent to one egg.)
  • Pure vanilla extract : 1 Tsp.
  • Plain yogurt : 1/3 cup

Dry:

  • Self rising flour : 1 and 3/4 cup
  • Baking Soda : 3/4 Tsp.
  • Ground Cinnamon : 1.5 Tsp.

Topping:

  • Thin sliced peaches – 10
  • Ground cinnamon: 1 Tsp.
  • Brown Sugar : 1 Tbsp.

Method:

  • Preheat the oven to 350ΒΊF
  • Grease a 9 by 5 inch bread loaf pan.I used olive oil to great the pan.
  • Whisk the dry ingredients together in a mixing bowl – the self rising APF + baking soda+ cinnamon powder and set aside.
  • Mash/ Puree the bananas. Add in the egg and whisk it very well. Add in the sugar, vanilla extract and whisk very well . Add in the yogurt and oil and whisk it very well again .This entire process of mine happened in one jar of  magic bullet. Neat uh? You can go the traditional way and use the hand mixer or stand mixer too.
  • Fold the dry ingredients aka flour mix into this very gently.
  • Add in the diced peaches and fold it gently into the batter.
  • Empty the batter into the prepped loaf pan.

 Topping:

  • Gently toss the sliced peaches and sugar and cinnamon together so as to coat the slices very well.
  • Top it on the wet batter.
  • I just sort of lined them all up.

Baking:

  • Bake at 350ΒΊF for about 45 – 52 minutes or until a skewer inserted in the center comes clean. Mine was done in about 45 minutes.
  • Cool for about 10 -15 minutes in the pan.
  • Transfer to a wire rack. Let it cool down well before cutting into nice thick slices..
  • Serve it straight up, warm, toasted or let your imagination run riot!

 

Optional:

Chopped walnuts would add in a nice crunchy twist to this as well.

 Want to make this Vegan?

  • Substitute the egg with flax seeds ratio substitution ( 1 egg = 1 Tbsp. of flax seeds + 3Tbsp. of warm water. Dry grind the flaxseeds in spice grinder, add in the warm water and whip it to a very creamy consistency to be used in the place of an egg.)
  • Swap the yogurt for applesauce.

 

Banana Cinnamon Quick Breakfast Muffins

Banana Cinnamon Quick Breakfast Muffins

Bananas again? I know what you are thinking. Seriously I am not obsessed with banana, more like trying to finish the remaining 3 sad looking ones – so speckled, that the splotches of brown are beginning to merge to become patches of brown and black on it. The heat and humidity of NC in fact encourages this organic progression at a more ballistic rate. In any case, I wanted to make this into something not terribly sweet and something moist and soft. And something that can be done in minimal equipment. So what do I use? My Magic bullet, a mixing bowl and a whisk. 

Simple, quick , delicious, not overtly sweet, laced with cinnamon and made absolutely moist by the bananas, this are perfect domes of indulgence on a Saturday morning!

Pretty pleased with myself, I dare say!

 Ingredients:

  • All purpose flour (self rising) : 1.5 cups
  • Baking soda : 1/2 tsp.
  • Super ultra ripe bananas : 3
  • Brown Cane sugar : 1/3 cup
  • Egg: 1
  • Flavorless oil: 1/3 cup
  • Ground cinnamon powder: 1.25 -1.5 tsp.
  • Pure vanilla extract: 1 tsp.

 Method:

  • Preheat the oven to 350℉.
  • Line a 12 cup muffin or cupcake pan with paper liners.
  • In a large mixing bowl whisk the flour and soda and cinnamon powder to ensure they are thoroughly mixed.
  • In the large jar of your magic bullet blender or any blender, mush the 3 bananas very well to ensure no lumps.
  • Add in the tsp. of vanilla extract, sugar, oil, 1 egg and whip it all together for a couple of min or so.
  • The mix is now lighter in color and very creamy.( You should have this stage before mixing it in)
  • Add the liquid contents to the dry mix and whisk it all up very gently.
  • You will now have a very thick batter mix ready .
  • Now is the stage for you to add in any chopped nuts or choc chip if using.
  • Distribute the batter in 12 cups to about 3/4 full.
  • Bake it for 18-20 minutes until a tooth pick inserted in the center comes out clean.
  • Let it cool for a bit in the pan, and then further more on the wire rack.
  • Slice, Inhale , Enjoy!

Pointers:

  • You might exceed the 12 cups if the quantity of your mushed bananas are a bit more. It happens to be the only variable that I did not quantify today.
  • Increasing the cinnamon flavor is totally personal.
  • Have a bit of a sweet tooth? Increase the sugar from 1/3 to 1/2 cup. Personally 1/3 looks fine to me.
  • Want to add Honey? Go ahead 1/2 -1/3 cup looks good.
  • Want to add a streusel topping? It will be awesome in this.
  • Nuts? Walnuts would be my first choice. Chopped and folded in the batter would be awesome.
  • Choc chips: 1/3 cup and it would be a real indulgence I would say!

Banana Nutella Bread – Swirled slices of heaven!

Banana Nutella Bread – Swirled slices of heaven!

So A1 got his braces a couple of days back. And he has generally been a happy camper about it . But today was an exception πŸ™ He suffered stoically through the pain of it becoming a familiar appendage in his mouth! All of 14 and he channels the ” I am a teenager ” quite often. He is usually an old soul in a young body ! Sigh! Since today was not a particularly happy day on his front (Plus A2 got the bulk of my attention – remind me to preen a bit about the painting she is embarking on, A3 decided to act up and zeroed in on A1 for the entire day – mind it, an entire day of a 6 year old on a 14 year’s back.. But A1 was super patient with him, Legos, Mine craft, wrestling, Argentina – Netherlands soccer semi final and more … and let it out on me πŸ™‚ LOL so are the joys of life ). In any case, he had to miss out on his favorite Ciabatta rolls veg sandwich and yours truly made him a cheese pesto sandwich , which also had to be cut into bite sized pieces…..The dark mood was a bit of a downer at the dinner table. Ah ! the perils of braces ! In all fairness he did laugh about it in a few minutes. He sort of compared the progression of freckled spots on the banana to his mood through the day and the uncomfortability of the braces. Go figure ! Well mom, being mom at 8 PM got the idea of making a quick Banana Nutella sweet bread. That will be soft, sliceable and more important will take care of the speckled bananas. ( And hopefully will make A1 feel marginally better )

Ingredients: Yields 1 loaf (9 by 5 inch bread pan)

  • All purpose flour – self rising : 1.5 cups
  • Mashed bananas : 1 cup ( 2 ripe large bananas should yield 1 cup)
  • Sugar, Cane sugar in the raw, preferred : 1/3 cup
  • Flavorless oil of your choice : 1/4 cup
  • 1% milk : 1/4 cup
  • Large Egg : 1
  • Pure Vanilla extract : 1 tsp.
  • Baking Soda : 1/2 tsp.
  • Nutella : 1/4 – 1/3 cup based on your preference

Method:

  • Preheat the oven to 350 Deg F , and grease and flour dust a bread pan ( I used a 9 by 5 inch one).

Dry Mix :

  • Whisk together the self rising all purpose flour and baking soda and keep aside

Wet Mix :

  • In a large mixing bowl, whisk well or using a hand mixer whip together milk, mashed bananas, egg and oil and vanilla extract.

Combining:

  • Add the dry ingredients to the wet ingredients in stages and mix to incorporate it thoroughly.

Nutella Swirls:

  • Heat the Nutella for about 30 sec or so in the microwave to make it a bit thinner and spreadable. You do not want it too runny as well. The idea is to make it spreadable, that’s all.
  • Add in about half the desired Nutella in the batter and gently swirl it in. Remember you leave the streaks of Nutella in. You do NOT want it to be blended in thoroughly.

Baking:

  • Add the batter in the bread in big plops – NO I mean literally plop it in 4 -5 ladlefuls so you can create a pattern. Add in the rest of the Nutella , gently swirl on the top.
  • Bake it for about 40 – 45 min, until a wooden skewer inserted in it comes clean.

 Let it cool down for a bit in the pan and then gently remove it and let it cool out on a wire rack ( hold your horses meanwhile and keep the hungry fingers at bay) Slice it and enjoy it with a hot cuppa ! Or just like that!  

Verdict: This recipe is a keeper and the bread was moist, tender and perfectly sliceable! Add In walnuts to get a crunch and some nutrition in it. Will probably experiment with whole wheat flour to get it more guilt free!

[yumprint-recipe id=’19’] 

Banana Walnut Cake – So awesome, Light , Fluffy and Nutty!

Planning your day around possible thunderstorms is a bit like planning a scientific experiment with a ton of variables thrown in. An experiment, that is fun but the outcome  is so unpredictable . To cut a long story short, it was the ” boy who cried wolf “.. while the huge thunderstorms didn’t show up, what did was  a reminder from mother nature that she  was the  one in charge . And we were blessed with blistering temperatures hitting near ninety ..Lovely !!

And of course when temperatures hit that high,  the stock of sorry looking bananas get even more sorrier. read natural organic progression .. more dark brown spots appear ( more like the pounds that magically appear on self ). πŸ™‚ Well, I cannot just dump nearly half a dozen bananas out. They were just overripe and more sweet than the youthful ones. But no amount of cajoling could get my 3A’s to venture near them. And then inspiration stuck, or rather the thought in the back burner   just jumped several hoops ahead to make itself shout ” Make banana bread / cake “. Sure, sounds easy, but here is the cinch, I have never baked this one. Yes, I have baked so many more kinds, but banana bread/cake, the easy peesy one, I have never attempted to do so. Well partially because , I had a good friend who would treat me to her delectable version quite often and partly because it’s banana bread. And well honestly a fruit smoothie would be so much easier. Just throw in the bananas, add a couple more fruits, a dash of honey and there you have it. But no, the itch to bake set in and I do need to scratch it. Call me stubborn, but my friend , let’s just call her D ( you know who you are , sweety), had this heavenly version and  I just wanted to try it. After about  half an hour of searching,I did manage to locate the one. Here is the version, that she primarily used. (http://allrecipes.com/recipe/a-number-1-banana-cake/)

This is the one I based this experiment upon,  but of course my pantry ingredients decided the kind that went into the batter mix. Seriously, I was in  no mood to go shopping to the grocery store in the sweltering heat, just because I did not have buttermilk. The ones’ marked in Asterix, are variations of the original recipe.

Alright , folks, this is my version of the ingredients that went in:

  • 2.5 cups of self rising flour* ( notice it is self rising, why? cause I did not have the regular one ,and seriously a little bit of baking powder should technically make the cake more airy. In any case, my gripe about the run to the grocery store , well I stood my ground )
  • 1/2 cup of  unsalted butter .( You can substitute this with almond butter for a more nuttier taste I suppose )
  • 2 large eggs
  • 3/4 cup of milk* ( the original recipe called for butter milk. Well, I decided to use milk here πŸ™‚ . Why.. well no buttermilk and seriously, thought milk would be an awesome choice. I used 1% milk of course.)
  • 1 and 3/4 cup of sugar* – I used brown granulated sugar entirely
  • About 5 medium ripe bananas  * mine were pretty spotty brown ( the original recipe calls for 4. But I suppose an additional banana would do no harm )
  • 1 tablespoon baking soda
  • 1 pinch salt
  • A generous pinch of saffron *( I know I am obsessed with saffron )
  • A generous pinch of caradamom powder *
  • 1/2 cup of chopped walnuts
  • 1/4 cup of skinned sliced almonds*
  • A pinch of cinnamon powder *

( Whew, don’t let the exhausting list fool you. I just emptied those nuts that were sitting in the pantry. And decided to add in a few flavors  to enhance the mix. More like, once I get started, I just cannot get to stop myself from adding a dash of this and dash of that ).

Alright, now that the stage is set, lets get the gooey good stuff going.

Prep work:

  • Preheat the oven / 350 deg
  • Grease and flour the pans of your choice. the original recipe called for two 8 inch pans. I used one 8  inch round and one 9 inch square pan.

Let’s get the party started …

  1. Sift the flour,baking soda and salt together and set aside.
  2. Cream the butter,sugar and eggs.
  3. Add in the pureed bananas,,cardamom powder ,cinnamon powder and saffron strands.
  4. Add in the flour and whip up the gooey mixture.
  5. Fold in the walnuts and almonds

Let’s cook them:

Stick those pans in the preheated oven and bake them at 350 deg for 30 min.

The results:

Holy mackerel ! Honest to goodness yummy light and fluffy and airy goodness in squares and circles. Beautiful brown goodness, perfectly baked and crunchy walnuts. The aroma filled the entire kitchen and brought the oldest scooting down to the kitchen.. all the way form the attic. πŸ™‚

Texture : Very very soft ( possibly the baking powder in the self rising flour combined with the baking soda, did wonders) and porus.

Aroma : Fragrant cardamom and hint of cinnamon with saffron emanating creating the wonderful fusion with bananas.

Serve it up..the kids devoured it it warm with the cool combination of whipped cream. Yummy!

Verdict: Just awesome !.. And like I always believe, great cooking results is mostly achieved by right combination of ingredients and the freshness of  your stock. And of course, the right chemistry !!!