Banana Chiffon Cake

Have you ever experienced a time where all the bananas you have are getting ripe faster than you can consume them? Give this recipe a go! This banana cake is fluffy, soft and full of banana flavour.

[Adapted and modified from Kathrine Kwa's Banana Chiffon Cake recipe ]

Level: Intermediate

Ingredients

• 5 egg yolks
• 50ml milk
• 50ml oil
• 150g banana (about 2 big ones), mashed
• 120g flour
• 1/4 tsp salt
• a handfull of dark chocolate chips (optional)

• 5 egg whites
• 90g sugar 

Directions

1. Preheat the oven to 150C. 

2. Separate the eggs into whites and yolks in two big bowls.

3. In the bowl with only yolks, add in milk, oil, mashed banana and combine.

4. Add in the flour and salt and mix until combined. Next, fold the chocolate chips into the mixture. 

5. In the other bowl with only whites, beat with electric mixer until foamy. Then, slowly add in the sugar in 3 batches while continue beating until stiff peaks form.

6. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.

7. Pour the mixture into a cake pan and bake on the lower rack for 45 minutes at 150C then at 180C for another 10 minutes or until a toothpick inserted in the middle comes out clean.

Chocolate Overnight Oats (4 ingredients)

After more than a year, i'm finally back! I know that i'm late in this game but i've only recently tried overnight oats and instantly fell in love with it. (and you're probably tired of seeing it countless times on my insta story) 

Overnight oats are healthy, quick and easy to make. One cup of oatmeal contains about 150 calories, 4 grams of fiber (about half soluble and half insoluble), and 6 grams of protein. In addition to fiber, oatmeal is rich in thiamine, magnesium, phosphorus, zinc, manganese, selenium, and iron. [yes i just copied that from Google, duh 😂]

This can be eaten as a dessert/snack or for breakfast. Overnight oats does not require cooking and is perfect for busy mornings. Not to mention this recipe only requires 4 ingredients! How simple~ 😍

This delicious recipe is a guaranteed no fail recipe. 

Level: Extremely Easy 

Serves: 1

Ingredients:

• 4 tablespoons quick/instant oats 
• 4 tablespoons milk (of your choice) 
• ½ tablespoon honey
• ½ tablespoon unsweetened cocoa powder
• sliced fruit of your choice (optional)

Notes: 

Any oat would be fine. I use quick/instant oats because they're softer but you can use regular oats if you like more texture.

(you can make however much you want as long as the ratio of oats, milk, honey and cocoa are in an 8:8:1:1 ratio)

Directions:

I usually mix the dry ingredients (oats & cocoa powder) first in the container that I want to store them in. 

Then i'll mix the wet ingredients (milk & honey) in a separate small bowl until well combined before pouring it into the dry ingredients. Mix them well and spread it evenly across the container to make sure all the oats get to absorb the same amount of liquid.

Put the lid on and keep it in the refrigerator for around 12 hours before consuming. 

Serve it cold (makes it taste like chocolate pudding) with some sliced fruits as topping. 😋

Easy 3 Minutes Microwave Nutella Mug Cake

Happy Birthday to myself~ Yeap, today's ma birthday! So let me present you with an early recipe (earlier than my usual recipe release date) that is quite similar to the first recipe i blogged about... 

  This time, we're substituting a part of the cocoa powder with Nutella. The aroma of this rich and nutty cake reaches you before it even visually comes in sight. And what more, it takes less than 10 minutes in total to make this! 

  I can guarantee you that this tastes a lot better than how it looks~ (And fluffier than you think) Words can't describe this really, so let's get started! You should be able to savour what i was trying to describe in 10~ ;)

UPDATE (similar recipe):
Easy 3 Minutes Microwave Chocolate Mug Cake

Level: Easy 

Ingredients:

• 4 tbs self raising flour

• 3 tbs Nutella 

• 1 tbs cocoa powder

• 1 tbs sugar

• 1 egg

• 3 tbs milk

• 3 tbs melted butter or vegetable oil

Instructions:

1. Mix all ingredients well in a large mug.

2. Put it into the microwave for 3 minutes on max, pausing every 10 seconds after the 2nd minute to check.

3. Remove from microwave when the cake is just set. Sprinkle on some icing sugar or serve with whipped cream or a scoop of ice cream.

ENJOY!

Simple Moist Chocolate Cupcakes (Half banana version)😁

A simple and really delicious chocolate cupcake recipe. It's so moist that it melts the minute it enters your mouth. =D

  Eating this cupcake plain is simply so satisfying. Dipping it in coffee, topping it with whipped cream or icing, yummy! As for me, i had some leftover bananas in the fridge, so why not just toss em into the cupcake? Chocolate banana cupcake babe~~ I like it when the bananas are still warm and kinda oozing out from the cupcake. Well of course the bananas are optional, but u can toss some of your leftover fruits into the batter too! No prob. :]

(So this is the half banana version i'm making)

  The picture may look a lil disgusting or less appetizing, but trust me. It's delicious! 

Now let's get started~ ;)

[Adapted and slightly modified from bestrecipes.com.au] Website: http://www.bestrecipes.com.au/recipe/simple-chocolate-cupcakes-L5862.html

Prep time: 15-20 mins

Cook time: 

• 15-18 mins (regular muffin tin)

• 10-12 mins (mini muffin tin)

Level: Easy

Serves: 12

Ingredients:

• 3/4 cup plain flour

• 1/4 cup cocoa powder 

• 1/2 cup caster sugar

• 2 tsp baking powder

• 1/2 tsp vanilla or vanilla essence

• 80g butter

• 2 eggs

• 1/2 cup milk

• some chopped bananas, or other fruits you preffer (optional)

Directions:

1. Preheat oven to 160∘C. Prepare 12 hole muffin tray or 24 hole mini muffin tray.

2. Sift all dry ingredients into a mixing bowl.

3. Make a small well in the middle of the bowl and then add remaining ingredients.

4. Beat on low speed with electric mixer until just combined.

5. Scrape down side of bowl and beat on medium speed for a further two minutes.

6. Place tablespoons of the mixture into 12 hole muffin tray until holes are half full. Heaped teaspoon of mixture for mini muffins.

(As for the fruits, you can mix some into the batter that is already in the muffin tins)

7. Place tray into oven for 15-18 minutes for 12 hole muffin pan or 10-12 minutes for mini muffin pan.

8. Stand for 5 minutes and then turn out onto wire rack to cool. (Oops... Tissue not required~)

9. Iced or leavenplain if preferred. 

Hope you enjoy!