Delish Fruit Cups

Click to enlarge image

Now here's one dessert that has no sugar...the flavor totally rides on the fresh fruits and whip cream. Assembling the dessert is a breeze once you have all the ingredients ready :) Again there are no limits to the kind of fruits you want to add, I put whatever I had handy.

Ingredients:

1 apple
1 orange
1 banana
1 cup cantaloupe

1 cup grapes

1 cup mango

2-3 tsp fresh apricot

2-3 tsp black raisins

3-4 dates

Method:

Cut all the fruits in desired sizes, layer them in a serving bowl.

Scoop a dollop of whip cream on top and sprinkle black raisins, dried apricots and dates. Serve cold!

Banana Nut Muffins

Click to enlarge image

This muffin recipe is adapted from SaffronHut's blog. The muffins are undoubtedly delicious. The combination of bananas and walnuts is very unique. For people looking for the recipe, here it is!

Ingredients:
3 ripe bananas
1 egg
3/4 cup sugar
1/3 cup unsalted butter
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups all purpose flour
Small handful of walnuts, chopped

Method:
Preheat oven to 375 degrees F. Line muffin pan with muffin paper cups.

Mash bananas well with a masher. Chop the walnuts and reserve 1 tbsp for sprinking on top.
Add sugar and melted butter and keep aside.

Mix the dry ingredients really well, add to banana mixture Add the chopped nuts. Mix just enough to bring everything together.

Fill muffin cups about 3/4 to the top. Sprinkle with chopped walnuts.

Bake for 20 minutes or till the muffins are golden brown.

Banana Bundt Cake

Click to enlarge image

Recipe from Dorie Greenspan's 'Baking from my Home to Yours'

This cake was a winner with both my kids and hubby. It was baked very soft and tasted really delicious...with a hint of banana. Its ideal for a lazy afternoon accompanied by chai.

Just a note, the cake browns very quickly, if that happens, reduce the heat keep checking on it from time to time.

Just out of the oven

Ingredients:
Non stick cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs
4 very ripe bananas, mashed
1 cup sour cream or plain yogurt (I used yogurt)

Method:
Generously butter a 9-10 in (12 cup) Bundt pan. Or spray the pan with a non-stick cooking spray.

Whisk the flour, baking soda and salt together. Preheat oven to 350 degrees F.

In a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas.

Finally, mix in half the dry ingredients and yogurt and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

My kids dug into the cake while it was still hot!!!!