Author: amanda

Found this recipe as I was surfing around on Pinterest 🙂 I bought a bottle of Coconut oil a while back after reading that it is healthy and good for cooking and baking. Basically, you can substitute butter with coconut oil. Well, I also know that my sis feeds Bambi Coconut oil… haha.. so it is not only good for humans but good for dogs too!

Anyhow, this is my first bake using coconut oil and I am loving it! The recipe uses pineapple BUT i replaced it using blueberries. Please don’t be mislead that this is a ‘bread’ – it is actually a cake! super delicious and moist too! This recipe is going to be my favourite for a long long time!

FYI, stand mixer is for show. You don’t need a mixer in this recipe. In fact, just whisk by hand!

Recipe from Averie Cooks
(Makes 1 regular loaf and 3 mini loaves)

Ingredients:
-2 large eggs
-1/2 cup coconut oil, melted (canola or vegetable oil, or browned or melted butter may be substituted)
-1/3 cup buttermilk (1/4 cup Greek yogurt or sour cream may be substituted) > I used honey greek yogurt
-1 1/4 cups granulated sugar
-1/4 cup light brown sugar, packed
-1 tablespoon vanilla extract
-2 cups all-purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon nutmeg, optional but recommended
-pinch salt, optional and to taste
-1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
-1 cup pineapple, diced (I used frozen; mango, peaches, nectarines, strawberries or blueberries may be substituted) > I used frozen blueberries

Directions:

1) Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside.

2) In a large bowl combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, optional salt, and stir to just incorporate; don’t overmix because the gluten will overdevelop and bread will be tougher. Stir in bananas. Stir in pineapple (if using frozen, just add it frozen, no need to thaw it first. If using fresh or canned, make sure it’s well-drained or it could water-down the batter).

3) Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking, or tent the pan with foil

4) Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperature

Note:
-I only have enough batter for 1 loaf and 3 mini loaves. I followed Averie’s instructions on storing the bakes – wrapped in cling wrap and put in airtight container ( I usually don’t cling wrap my bakes) and it does make a difference! The cakes still taste fresh after 3 days and i could slice it nicely with little/no crumbs.

– I reserved 1/2 my my regular loaf and freeze it. This is saved for emergency cravings. haha..

I came across a interesting video by Angela Chia on Facebook and decided to give her recipe a try… Oh… the results…. Super cute cupcakes!!

(Makes 12 cupcakes)

Ingredients:
180g plain flour
180g fine sugar
6 eggs (room temperature)
brown coloring (I can’t find brown colouring, so I mixed my own)
red coloring
yellow colouring

Tools:
– 2 piping bags ( purchased disposable one from daiso)
– Pot with steamer ( using my Happycall big pot)
– Cupcake pan ( used disposable aluminum ones as it fits my steamer nicely! If not, you can use ramekins instead)
– Cloth , optional (to wrap the pot’s lid, so the water don’t drip onto the cupcake and ruin the designs)
– Ice-cream scoop to scoop batter into muffin liners

Directions:
1) Beat eggs n sugar till light and fluffy.

2 Gradually add in the sifted flour.

3) Scoop 1 tbs of the batter into a piping bag. Snip a small hole and set aside.

4) Scoop 7 tbs of batter into another piping bag. Add brown colouring and mix well

5) Divide the remaining batter into 2 equal bowls.

6) Add red coloring (for ladybug’s body) to one of the bowls, mix well. Scoop 1 teaspoon of red batter into a small bowl ( for the bee’s cheek)

7) Add yellow colouring( for bee’s body) to the other bowl, mix well.

8) Line paper cups in the muffin tray.

For Ladybug:
9) Fill the cups 3/4 full with the pink batter.

10) Use the brown batter to draw a ‘T’ , to divide lady bug’s body.

11) Draw brown dots on bug’s body

12) Fill upper part of bug with brown batter

13) use white batter to make b/g of bug’s eyes.

14) Put brown dot to mark bug’s eyes *DONE!*

For Bee:
15) Fill the cups 3/4 full with the yellow batter.

16) Use the brown batter to draw 2 lines for bee’s markings.

17) Draw brown dots for bee’s eyes and mouth

18) use 1 chopstick, dip into the small portion of red batter to make bee’s cheek. *DONE!*

For Minions:
19) Fill the cups 3/4 full with the yellow batter.

20) Use the brown batter to draw outline of minion’s eyes.

21) use white batter to make b/g of minion’s eyes.

22) Put brown dot to mark minons eyes

23) Draw minion’s mouth with brown batter , if u still have any *DONE!*
——
24) Bring water to boil and lower cakes into pot or pan. Steam under medium heat for 15 minutes.

WARNING: Cupcakes do have a eggy taste/smell. Reduce the no. of eggs if you prefer not to have the smell

[UPDATE] My cupcakes did become a bit hard after it cooled down (still edible) – not sure if it’s me or is it the recipe 🙁 Will steam it before eating