Sourdough Banana Appe#SundayFunday

This is a sumptuous breakfast which is eggless & vegan will serve 3 to 4 persons and it goes well with a cup of tea, coffee or as a snack.  In the South these are call paniyaram or unniyappam and in Maharashtra we all it appe. In the other countires it's called aebleskiver. Traditional snack made with sourdough starter, jaggery, semolina and banana with touch of cardamom.

I used 100% sourdough starter which is made with 50: 50 ratios of all-purpose flour and whole wheat flour, you can use any flour starter.
I fed the starter at 4.30pm by 7.30 pm it was active. Add the semolina, jaggery and cardamon powder to the starter and extra ¼ cup water Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.

Make sure to cook to only golden-brown color as it tends to cook while it cools down.

To reduce the amount of batter sticking on to the ‘pan’, let the pan heat up a bit before adding the oil. Let the Oil heat again before adding the batter.

Ingredients 
220g Sourdough Starter
¾ Cup Jaggery
¾ Cup Semolina Rava
1 Banana - mashed
¼ Teaspoon Cardamom powder
¼ Cup+ ¼ Cup Water
1/8 Teaspoon Baking soda
Oil/ Clarified Butter - as required for frying
¼ Cup Freshly Grated Coconut - optional

Method

Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
In a bowl mash the banana into a puree with a masher and set aside.
In a large bowl add active starter, melted and strained jaggery, semolina flour, baking soda, cardamom powder and extra ¼ cup water, mix it well to make a thick pancake batter. Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.Keep it aside for 30 minutes.

Heat oil in appe pan add batter to the mold/each hole. Cover with a lid and let it cook till the bottom side is golden.

As soon as one side ready, turn and cook the other side also . Remove it from the appe pan when a skewer comes out clean. You can also use a spoon to transfer them. 

Transfer to kitchen towel to remove excess of oil. Repeat the process until the entire batter is finished. 

Enjoy!!

Labels: Eggless, Sourdough, Rawa, Semolina, Banana, Appe Pan, Snack, Kids delight, Sunday Funday, Vegan, Overnight

• Banana Chip Cookies with Melted Caramel from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Mousse from Culinary Cam
• Banana Pecan Caramel Sauce from Food Lust People Love
• Banana Zucchini Cake from A Day in the Life on the Farm
• Browned Butter Chocolate Chip Banana Bread from Karen’s Kitchen Stories
• Chocolate Coated Banana from Mayuri's Jikoni
• Double Chocolate Whole Wheat Banana Bread from Cook with Renu
• Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
• Sourdough Banana Appe from Sneha’s Recipe  

Eggless Ginger Banana Bundt#BundtBakers

When Banana gets over ripe we don't like to eat them . That's the time when they are perfect for making cakes or some desserts. Whenever there are over ripe bananas at home, I bake a cake or make banana fritters. This eggless version of banana ginger cake makes a soft, moist & wonderful cake.

Ingredients
1½ Cup All Purpose Flour
3 Over Ripe Bananas - mashed
¾ Caster Sugar
¼ Cup Fresh Cream
2 Tablespoons Milk
200 Grams Butter
1 Teaspoon Baking powder
½ Teaspoon Baking soda
½ Teaspoon Ginger Powder
1 Teaspoon Vanilla extract
¾ Cup Walnuts - chopped fine

Method

Sieve together flour and baking powder, baking soda, ginger powder.
Beat sugar, butter ,cream and milk together then add the vanilla extract.
Then add the walnuts and fold in the flour.

Gently mix well then pour in greased bundt mold and bake for 40 minutes at 180°C or until a tooth pick inserted comes out clean. 

Cool the cake, then unmold.

Slice, Enjoy this soft moist and yummy cake!

Labels: Eggless, Bundt, Banana, Ginger, Bundt Bakers

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This month Simply Inspired Meals is hosting Spooky Bundt Cakes. She asked the group to make any cake that had some element that made it spooky. This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Twisted Gingerbread Bundts

• Cream Cheese Swirl Ginger Bundt Cake by Magical Ingredients
• Eggless Ginger Banana Bundt by Sneha's Recipe 
• Gingerbread Bundt Cake with Maple Icing by Patyco Candybar
• Pumpkin Gingerbread by Palatable Pastime
• Bourbon Gingerbread with Lemon Curd byCulinary Cam

Coconut Flour Banana Bread - Gluten & Sugar Free#BreadBakers

This is a gluten free banana bread so light and delicious. Use over ripe bananas. I made it without any additional sugar coz my bananas were so ripe and the result came out well and its too good! 

If in case the bananas are not over ripe then you can add ¼ cup caster sugar. Weigh the bananas without the skin then mash it up.

Makes 7 -8 slices
Ingredients
3 Eggs
70 Grams Coconut Flour
2 Teaspoons Baking powder
1/8 Teaspoon Salt
65 Ml Coconut Oil
200 Grams Mashed Bananas

Method
Grease a pan size - 18 x 13cm.

Mash the bananas well. Beat the egg , add the oil and salt beat well. then add the coconut flour and fold it in with a spatula. Add in baking powder and mashed bananas. Fold it well. 

Pour this into a greased pan. 

Bake in a preheat oven at 180°C for 40 minutes. 

Ta da.. a delicious gluten and sugar free bread is ready to.

Enjoy!!

Labels: Breads, Bread Bakers,Coconut Oil, Coconut Flour, Banana, Gluten free, Sugar Free, Healthy, Quick Bread

#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.

• Air Fryer Banana Blueberry Oats Muffins from Cook with Renu
• Banana Cinnamon Rolls from Passion Kneaded
• Banana Split Quick Bread from Food Lust People Love
• Coconut Flour Banana Bread - Gluten & Sugar Free from Sneha’s Recipe
• Simply Banana Bread from A Messy Kitchen
• Sugar Free Sourdough Banana Bread with Pecans from Zesty South Indian Kitchen
• Tangzhong Banana Buns from Magical Ingredients
• Triple Berry Banana Bread from A Day in the Life on the Farm
• Yeasted Banana Sandwich Bread from Karen’s Kitchen Stories

Fluffy Yummy Banana Pancakes#SundayFunday

These pancakes were really yummy! Perfectly fluffy and delicious, has a perfect amount of banana and sweetness.
I made exactly 6 large pancakes (about the size of a saucer each) and I could only eat about two. You do have to make sure you cook it long enough on the second side when you make them this large.

You can also switch out half of the flour for whole wheat for an extra healthy option. I made these for Sunday Brunch and we loved them.

Ingredients
For The Wet Ingredients
1 Cup Milk
1 Large Egg - lightly beaten
2 Tablespoons Melted Butter - I used salted
1 Teaspoon Vanilla Extract 
For The Dry Ingredients
1½ Cups All Purpose flour
3 Tablespoons Brown Sugar
1 Tablespoon Baking powder
¼ Teaspoon Salt
1 Cup Mashed Bananas
For The Topping
Maple Syrup
Mini Chocolate Chips

Method 
To Make the Batter

In a blender jar, blend together the wet ingredients along with the banana and pulse it 2 or three times.
In a larger bowl, combine the dry ingredients and mix it well. Add the wet ingredients to the dry and fold together gently until just combined (do not over mix the batter).

Heat a nonstick skillet over medium heat. Heat a teaspoon of butter. Add pancake batter ½ cup per pancake in the center (do not spread this batter). Cover with a lid and cook until bubbles form on top when the top is cooked then flip . Cook for another minute or two or until golden brown.

Serve with maple syrup and chocolate chips to your pancake stack. Devour ...Enjoy!!

Labels : Breakfast, Brunch, Pancake, Banana, Sunday Funday, American, International Cuisine, Egg

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.
Sunday Funday: " Pancakes Galore" 

• 5-Ingredient Fluffy Buttermilk Pancakes from Palatable Pastime
• Cinnamon Roll Pancakes from Our Good Life
• Fluffy Yummy Banana Pancakes from Sneha’s Recipe 
• Fluffy Buttermilk Pancakes from Amy's Cooking Adventures
• Hobak Jeon - Korean Zucchini Pancakes from Food Lust People Love
• Mini Vegan Yachaejeon (Korean Pancakes) from Sizzling Tastebuds
• Pearl Millet Pancakes/Chamchamiya from Mayuri’s Jikoni
• Rice Cooker Pancake from A Day in the Life on the Farm
• Sheet Pan Pancakes from Karen’s Kitchen Stories
• Strawberry Japanese Soufflé Pancakes from Culinary Adventures with Camilla

Spelt Banana Bread#BreadBakers

Spelt is a special and ancient grain. Spelt is an excellent source of protein, dietary fiber, several vitamins and dietary minerals. Since this flour is high in protein and low in gluten lends a slightly sweet and nutty flavor to the bread. This is a one bowl banana bread, just mix the dry ingredients to the wet  and bake.

Ingredients
3 Very Ripe/Blackened Bananas
175 Grams Brown Sugar
2 Large Eggs
125 Ml Buttermilk
25 Grams Honey
115Grams Salted Butter - melted and cooled
200 Grams Spelt Flour
1 Teaspoon Heaped Baking powder
1 Teaspoon Level Baking soda
Pearl Sugar for the topping/decoration - optional

Method
Preheat your oven to 180°C. Line a loaf pan (11.5 x 20cm/8" x 4") with baking parchment or grease it well and keep aside.

In a large bowl, mash your ripe bananas with a fork. 

Add in the brown sugar, eggs, buttermilk, honey and butter. Whisk thoroughly to combine.

In another small bowl, whisk together the spelt flour, baking powder and baking soda. Add the dry ingredients to the wet.

Fold until the dry ingredients are just combined with the wet( do not over mix).  

Pour the batter into your prepared loaf pan.   

Sprinkle the top with pearl sugar, if using.

Bake in the preheated oven for 55-60 minutes or until a toothpick comes out clean when you poke the center of the bread. If it starts to brown too much, you can cover the top with foil.

Leave to cool in the bread pan, then turn out 

and slice to serve. 

Enjoy!

Labels: Breads, Bread Bakers, Spelt Flour, Banana, Gluten free, Healthy

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Griddle Breads, a theme chosen by Wendy from A Day in the Life on the Farm



And don’t forget to check out all the amazing Griddle breads baked by our talented bakers ~
Bread Baker's Event for April 2021- Theme Whole Grain Breads   

• Zesty South Indian KItchen: Einkorn and Spelt Whole Wheat Flour Sourdough Bread 
• Passion Kneaded: Marble Wheat Loaf 
• Magical Ingredients: Multigrain Carrot Rolls 
• The Wimpy Vegetarian: Oatmeal Rolls with Molasses
• Making Miracles: Seedy Soft Sandwich Bread 
• Culinary Adventures with Camilla: Sourdough Boules with Quinoa, Oats, and Sprouted Seeds
• Food Lust People Love: Sourdough Sprouted Spelt Blini 
• Sneha's Recipe: Spelt Banana Bread 
• A Messy Kitchen: Sweet Wheat Braid
• Karen's Kitchen Stories: Whole Wheat Cinnamon Raisin Bread
• A Day in the Life on the Farm: Whole Wheat Dinner Rolls
• Ambrosia: Whole Wheat Pumpkin Bread 

Chocolate & Banana Pancake#Improv

These fluffy chocolaty banana pancakes are so spongy that they soak up strawberry syrup and taste delicious. This recipe couldn't be easier! All you need is: eggs, banana and flour. I used a blender to mix this up.

Cup Measurement = 250ML

Makes 8 Pancakes
Ingredients

1½ Cups All Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt
2 Tablespoons Sugar
1 Cup milk
1 Egg
2 Tablespoons Butter - melted
1 Teaspoon Vanilla essence
1 Cup Mashed Bananas
½ Cup Chocolate chips

Method

Mix flour, baking powder, salt and sugar in a large bowl.
In another bowl, whisk together the milk, egg, butter, mashed banana and vanilla.
Add the milk mixture to the flour mixture, and stir until the batter is just combined.
Add the chocolate chips and gently fold to combine.

Heat a non stick griddle or skillet over medium low flame and grease lightly with butter. Pour ½ cup batter and do not spread. Cover with a lid and increase the flame to medium high for just 2 minutes. 

Reduce the flame to medium low flame and let it cook till bubbles appear and sides are lightly golden brown. 

Take off the lid and flip it for just 2 minutes. Take this on to serving plate. 

Like wise make the others.

Serve with strawberry syrup or maple syrup.  

We devoured these with strawberry syrup.

Labels: Chocolate, Banana ,Pancake, Egg, Milk, Sandwiches, Improv Cooking Challenge, Breakfast, Kids delight

Improv Cooking Challenge:March 2021

Banana & Chocolate 

• Banana Cake with Chocolate Frosting from A Day in the Life on the Farm
• Chocolate Chip Banana Bread from Palatable Pastime
• Chocolate Banana Muffins from Cookaholic Wife
• Chocolate Banana Smoothie Bowl by Magical Ingredients
• Chocolate & Banana Pancake from Sneha's Recipe
• Double Chocolate Banana Cake from Making Miracles

Dulce De Leche Banana Cake#BakingBloggers

• 

  Made this cake using all the leftovers ingredients I, had in the fridge. Over ripe bananas, leftover dulce de leche, little fresh cream and 3 triangles of cream cheese. 
  

  

  My hubby doesn't eat bananas, but, clever me finds endless ways of giving him this fruit, in smoothies, parathas and cakes. The only thing, I, have to be careful while using it, if he see it going into the dish then he will not eat it. Thinks that he will catch cold and cough if he eat's bananas, tried reasoning with him, but in vain.

  

   This cake it turns out moist, buttery and delicious. It tastes even better the next day.   You can see flakes of DDL, since it was thick and refrigerated, looks like chocolate chips.

  Ingredients  
• 150 Grams Butter
  55 Grams Cream cheese
  75 Grams Caster Sugar
  3 Small Eggs
  210 Grams All Purpose Flour
  1 Teaspoon Baking Powder
  ½ Teaspoon Baking soda
  ¼ Teaspoon Salt
• ¼ Cup Fresh Cream
  1/3 Cup Packed Dulce De Leche
  3 Medium Size Bananas – mashed /blended
  1 Sachet(8 grams) Vanilla Sugar
  
  Method

  

  Preheat the oven to 180°C. . Greased and line an 9” round baking pan ( used an 8" pan silicone mould, had leftover batter so made it in a small bundt pan).
  

  

  Blend the bananas, you can mash them with a fork too. (had to blend them cause hubby shouldn't see traces of it). 

  In a bowl sieve flour, baking powder, baking soda, vanilla sugar and salt. Set it aside.
  

  

  Beat the butter, cream cheese, DDL and sugar on high speed until light and fluffy. Add in eggs, one at a time and mix until smooth. Mix in bananas.

  Slowly add in the flour mixture and  little of cream, blend just until smooth and all the flour and cream is incorporated.
  

  

  Pour batter into the baking pan. Bake for 45  minutes or until golden brown and a toothpick inserted in the center comes out clean. 
  

  

  The Bundt pan too 20 minutes to bake.
  

  

  While baking the house was filled with the fragrant aroma.
  

  

  Let the cake cool for 10 minutes in the pan before removing it. Let the cool completely before cutting into it. 
  

  

  

  The big cake I dusted with icing sugar

  

  the small one got over in one go along with our tea.

  

  Lables : Cake, , Banana, Cream Cheese, Dulce De Leche, Baking Bloggers, Hi Tea
  Baking Bloggers
  
  June 2020: Let's Go Bananas!
  Banana After School Snack Cake from Karen's Kitchen Stories
  Banana Oatmeal Muffins from Sid's Sea Palm Cooking
  Brown Sugar Banana Cake from Cookaholic Wife
  Chocolate Sunflower Seed Breakfast Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  Dulce De Leche Banana Cake from Sneha's Recipe
  Hummingbird Muffins from Veggies First Then Dessert
  Margy's Best Banana Bread from Food Lust People Love
  Peanut Butter Banana Baked Oatmeal from Making Miracles
  Raw Banana Baked Chips from Cook with Renu
  Roasted Banana Ice Cream from Caroline's Cooking
  Soft Baked Banana Oatmeal Bars from A Day in the Life on the Farm
  Sourdough Banana Bread from Culinary Adventures with Camilla
  Triple Chocolate Banana Bread from Palatable Pastime