Tag Archives: Banana

Coconut Nutella Cookies

31 Jul

nutella coconut cookies copy

The past few weeks have included new discoveries-small and big ones! I love to discover new opportunities where I can improve myself whether it’s for food blogging, photography, school work and fitness! For instance, I’m taking up yoga again and I discovered the proper way to do a push-up…you know you’re doing it right when your whole upper body is sore for 2 days! At this point of my life, I am constantly learning something about myself, the baking world, and the people I interact with. I’m always eager to learn something new and relevant in order to grow and keep myself entertained.

nutella

My new discovery in gluten-free baking is coconut flour! This flour is crumbly, yellowish, fine, and smells oh so good! I love coconut flavored food; however,coconut milk does not taste good to me. Coconut flour has a lot of fiber and sucks up a lot of moisture in your mixture. It’s challenging because you have to adjust your liquid ingredient measurements. I noticed it makes my baked goods more dense and slightly dry. Also, I bought my coconut flour in bulk (3lbs or more) cause it’s cheaper than a 16oz bag. It’s not the cheapest flour out there, but this flour definitely changes your gluten-free baking.

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With this new discovery, I’m determined to bake some of my best and delicious recipes. My first recipe with coconut flour is Coconut Nutella filled cookies and what could be better than Nutella filled cookies? If you’re craving Nutella, these cookies offer a sweet surprise inside! I used bananas for the recipe which I love the banana coconut baking combo!

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The Coconut Nutella cookies are:
Soft
Sweetly Nutella
Moist
Banana rich
Gooey
Cake-like texture

nutella filled cookie
If the Nutella filling is too hard for you, you can substitute with chocolate chips. I used bananas which you can substitute with 2 eggs. Final warning about these cookies is that you may have to bake them more than once to get the hang of coconut flour. But that’s why I love baking because of these new discoveries and opportunities to improve. So what kind of new discoveries have you had and how did it make you feel?

While I’m redesigning Bakers Block, feel free to follow me on Instagram @bakers.block or Twitter @bakersblock!

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Ingredients

1 1/2 mash bananas
1 tsp vanilla
1/4 cup coconut oil
1/4 cup milk
1/2 cup coconut flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder

Directions
1. Preheat oven to 350 degrees Fahrenheit. Line cooking sheet with parchment paper, aluminum foil or silicon mat. I used a silicon mat.
2. In a medium mixing bowl, combine all wet ingredients- mashed bananas, coconut oil, vanilla, and milk (I used almond milk). Mix on low for 30 seconds.
3. In a separate mixing bowl, sift together dry ingredients- coconut flour, baking powder, baking soda, salt and cinnamon powder. Whisk the ingredients together.
4. Slowly pour and combine dry ingredients with liquid ingredients. Mix on medium speed until the dough starts to form.
5. Chill dough in freezer for 30 minutes or refrigerator for 1 hour.  I like to chill in the freezer because it’s faster.
6. To create the Nutella filling in the cookie, you just need 1/2 teaspoon and jar of Nutella. First, roll your chilled cookie dough into a 1 inch ball and flatten with your palms. Take 1 teaspoon of Nutella and place it in the middle of your flattened dough. Fold the dough like a taco and patch the oozing Nutella with extra dough. Roll it back into a 1 inch ball and place it on your cookie sheet! Repeat with rest of cookie dough. Make sure the Nutella does not ooze out of the dough (see below italicized instructions).
7. Bake for 10-12 minutes. Once baked, let cookies cool on a wire rack or plate. Serve and enjoy with your favorite glass of milk, coffee or tea!

 

 

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Glazed Banana Chocolate Chip Cake (Gluten Free)

30 Mar

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I love bananas! As Gwen Stefani sings in her song, Hollaback Girl, it’s B-A-N-A-N-A-S which I’m currently listening to now. What a coincidence. I grew up eating and loving bananas from the mini baby ones to baking them in cakes. Let me tell you a time when I fell in love with banana cake. My aunt is a wonderful baker and she used to live in Long Island, New York. So my family would visit her  when me and my siblings were young children. Every time we visited she always baked banana cake.

One day, she wanted me and my siblings to help her bake the cake . We crushed walnuts, mashed the ripe bananas, and watched her mix the batter so efficiently! When the cake was done, it was copper/golden brown on the outside and golden with brown specks inside. As a picky eater, I doubted that it would taste good because my kid thoughts were like “Bananas in a cake…No way!”

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However, once I took that bite and ate more, it was bliss! Today it’s still one of the best banana cakes I’ve had. I always have more than two slices of her cake. It’s moist, well-flavored, fluffy, and light! I’m getting hungry just thinking about it. I love banana cakes because it instantly makes the cake moist and you can add nuts, chocolate chips, fruits, and other delicious toppings.

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I do have my aunt’s banana cake recipe, tucked away in my kitchen drawer. Since I’m still practicing gluten-free baking, I’m proud that I successfully made a gluten-free banana cake! I baked a delicious banana  chocolate chip cake with an orange zest glaze. I really enjoyed making this and was happy it was a successful first baking attempt. Also, I haven’t been so lucky with gluten-free baking lately.

The glaze makes this cake so much sweeter and the orange zest is a nice boost of citrus flavoring. The cake is moist, not crumby, and sweet. You can replace the sorghum flour with oat flour and potato starch with corn starch or tapioca starch. If you’re vegan/vegetarian, you can substitute eggs with ground flax meal, chia seeds, or egg replacer product. You can use any type of milk for the glaze. It’s one of the most simplest gluten free cakes out there and wish I could share the one I baked with you!

Happy Baking and enjoy!

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Ingredients

  • 1 stick unsalted butter
  • 1/2 cup brown sugar
  • 1 cup or 2 ripe bananas, mashed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup sorghum flour
  • 1/2 cup potato starch
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp xanthum gum
  • 1 tsp of cinnamon
  • 1/2 cup chocolate chips

Glaze

  • 1 cup powdered sugar
  • 1 1/2 TBsp milk
  • 1 tsp vanilla extract
  • 1 tsp orange zest

Directions
1. Preheat oven to 350 degrees Fahrenheit and prepare an 8″ round or square cake pan with oil.
2. In mixing bowl combine room temperature butter and brown sugar. Mix for 3-5 minutes until smooth.
3. Add in egg, mashed bananas, vanilla extract and mix until well-combined.
4. Sift all dry ingredients- sorghum flour, potato starch, baking powder, baking soda, salt, cinnamon and xanthum gum into mixing bowl.  Mix well until all ingredients are blended.
5. Add in chocolate chips and fold into mixture; don’t use the mixer to mix.
6. Pour mixture into cake pan. Bake for 34-36 minutes until golden brown.
7. To make the glaze, combine and mix the powdered sugar, milk and vanilla in a small bowl with a whisk or spoon.
Grate an orange peel for the zest and add it into glaze mixture.
8. Let cake cool and drizzle the glaze onto the cake. Eat and enjoy!

Fight Hunger with Gluten-Free Muffins

30 Jul

banana choco-chip muffins (2) copyHave you ever thought about the issue of hunger in America? Well, 17 million children face a greater risk of hunger during summer because hunger relief programs (reduced and free school lunches) are difficult to access and are underfunded!   Hunger will never go away unless we take action and fight against it! Today Move For Hunger which I’m interning at partners with moving companies and realtors to collect food donations from individuals moving out. Their moving partners deliver these food donations to local food banks. They collected over 2,000,000 lbs of food which provides 1,670,000 meals across North America as of today.

I’m pledging to fight against hunger with my baking and with your help, we can assist the 50 million Americans who struggle to find their next meal.
Update: I WON the first Move For Hunger Intern Challenge by raising nearly $2000 (thanks to Home Depot for their matching gift program and social networking)! I received 2 round-trip airline tickets to anywhere in the USA! It’s a mind-blowing opportunity and a pure blessing to me & my family! Thank you to those who donated, supported and believed in this cause with me! As my father says, “Never Give Up!”, anything is possible…

Bake these gluten-free muffins for your local soup kitchen, community cafe, homeless shelter, and other civic service centers AND even for your mailman/lady! 🙂

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Gluten-Free Banana Chocolate Chip Muffins

Yields 12 muffins. Modifications: Cut ingredient measurements in half, 1 1/2 c oat flour, used brown sugar.
Modified from Domestic Bliss Squared

Ingredients:

  • 1 1/2 cup oat flour (rolled oats grounded in blender or food processor)
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1 1/4 tsp vingear
  • 1/2 cup of hot water
  • 1/2 cup mashed bananas (1 banana)
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chocolate chips

Directions:
1. Preheat oven 350 degrees Fahrenheit. Spray canola oil/cooking spray onto muffin tin.
2. To make oat flour, place rolled oats into blender or food processor. Blend until the oat is very fine & powdery.
3. In a large bowl, mix egg whites, vanilla extract, vinegar, mashed bananas and hot water together. Add dry ingredients-oat flour, brown sugar, baking soda, baking powder, salt into mixture. Mix well until smooth and thin.
4. Spoon the muffin mixture into muffin tin. Fill it either half way or 3/4 of the way. (I filled mine 1/2 way and the muffins didn’t rise too much.) Sprinkle chocolate chips on top of mixture.
5. Bake muffins for 15 minutes. Let the muffins cool off!

Serve and devour these little guys with a glass of milk, tea or coffee! So tell me how will you fight hunger or give back to your community?

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Banana Chocolate Chip Cupcakes

27 Oct

I love bananas! Bananas are my go to for baked goods, smoothies, quick snack, and more! Banana is especially great for cupcakes, bread and cakes! These banana cupcakes I made are moist, delicious, and have a nice healthy component to it.  I plan to make Chocolate Banana cupcakes when I get back home. So look out for a post soon!  

Banana Chocolate Chip Cupcakes by Baked Perfection 

Yields 12 cupcakes

Ingredients (Modifications-flour,banana, chocolate chips and added cinnamon)

  • 1 stick butter, softened
  • 1 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tbsp cinnamon
  • 1/2 cup sugar
  • 1/4 cup milk (whatever type you have at home)
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/2 ripe bananas, mashed
  • 1/2 cup semi sweet or dark chocolate chips

Directions

  1. Preheat over to 350 degrees Fahrenheit.  Line a cupcake pan with paper liners.
  2. In a large bowl, beat the butter and sugar together until smooth.
  3. Add milk, vanilla extract.  Add eggs, one at a time until well beaten.
  4. Sift flour, baking powder, baking soda and salt into mixture.
  5. Add mashed bananas.
  6. Stir in chocolate chips with wooden spoon/rubber spatula into well combined mixture
  7. Pour cupcake batter into lined cupcake cup pan.
  8. Bake for 17-20 minutes or until tops are golden.
  9. Let cupcakes cool on wired racks or plate before putting on frosting.  Serve and Enjoy!