Recipe: Roasted Banana and Rum Cake – For a twist on the usual banana fare

I landed up with over-ripe bananas again (Why do I even buy them?). However, I was sure I didn’t want to bake another banana bread. I was getting quite tired of the sweet bakes anyway. But I needed to use them and I am not very fond of banana smoothies. Wasnt feeling like making custard, so decided to go back to Google God to see if there were any recipes which tried to do something different with bananas. Turns out, a lot of them have. But considering the family taste constraints, I decided to go with this one, Roasted Banana and Rum Cake.

As usual I had to make modifications to it to make it eggless. Since I love love love Rum and Raisin ice-cream, decided to add some raisins to it as well. Turned out absolutely yum- soft, moist and bursting with flavor. The flavor of Rum stands out only  in the frosting making it one heady treat to the tongue. Without further ado, presenting the recipe:

Roasted Banana and Rum Cake.


  • Butter – ¼ cup
  • Sugar – ¾ cup
  • Vanilla – 1 tsp
  • Oil – 1/8 cup +1 tsp
  • Flour – 1 +1/3rd cup
  • Ripe Bananas – 3 (I used big ones)
  • Dark Rum – 2 tbsp
  • Baking powder – 1 + 1/4 tsp
  • Baking soda – 1/2 tsp
  • Salt – ¼ tsp
  • Buttermilk – 1/3 cup.(I used slightly thinner yoghurt)
Cut the banana into one inch thick slices and roast in a frying pan until it browns . Mash well and keep aside.
Cream room temperature butter and sugar in a bowl until light and creamy. Add vanilla extract, oil, mashed bananas and rum.
In another bowl sieve the dry ingredients together- flour, baking powder, baking soda and salt. Alternatively add  the flour mixture and the buttermilk to the creamed butter and stir until combined.
Grease and flour a 8 inch bundt pan. Pour batter into prepared pan
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the top brown.
Allow cake to cool for half an hour in the pan then take it out and let it cool completely.
Rum Drizzle
Butter – 1 tbsp
Dark rum – 1 tbsp
Milk – a few drops.
Vanilla – ½ tsp
Icing sugar – 1 cup
Beat together butter, rum, milk, vanilla and about ½ cup icing sugar in a bowl until smooth. Gradually blend in additional sugar until you have a glaze that is smooth and thick enough to drizzle over the cake. I was a bit scared about adding so much sugar so I added as less as I could… hence wasnt able to get a thick glaze. But it was yummy nevertheless. The cake tastes good without the drizzle as well but with it, its out of the world!!!

Just out of the bundt pan and ready to get drizzled with the glaze

It doesn’t look very attractive when you spread the frosting evenly with a spatula… but with low amounts of sugar, it looks best this way


Recipe: Eggless Choco-Chip Banana Bread

Whenever there are over ripe bananas lying in my fruit basket, the first thing that I think of doing – is to make some banana bread/ muffins. It is probably the most basic and most common recipe that you can find. I have tried numerous recipes online- a couple that I use often are the ones from and . However, this time I decided to try a different recipe. This one is largely adapted from

It was so awesome that I had to make 4 more batches of it within a week’s time for my neighbors as well. Its safe to say that I wont be baking banana bread for some time now.

The pictures arent that great since I clicked them in low light at night. Nevertheless, they look yummy- so am going to put them up anyways.

Choco-Chip Banana Bread

The choco-chips gave the required crunch. Chocolate goes so well with banana


– 1 cup All purpose Flour

– 1 Cup Whole Wheat Flour

– 1/3 cup white sugar

– 1/3 cup brown sugar

– 1/3 cup butter, softened

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– a pinch of salt

– 1 tsp vanilla essence/ extract

– 1 cup mashed ripe bananas (would be about 3 big bananas or 5-6 small yellaki/ elaichi bananas). I pulsed them with my blender to make a pulp. If you like it a little chunky you could mash them with a masher.

– 1/2 cup chocolate chips.


–  Grease a loaf pan – I have a 10 by 5 inches. The batter was just about right for a dish this size. Dust it with flour and keep aside. Preheat the oven at 180 deg C.

– Cream sugar and butter in a large bowl for about 5 minutes until well blended. It does have not to get airy and smooth. Add the vanilla to this mixture.

– In another bowl, sieve both the flours, baking powder, baking soda and salt.

– Add flour mixture and banana to the butter alternatively and beat with every addition.

– The batter will be very thick. Fold in most of the chocolate chips. You could also use your favorite nuts. Walnuts and almonds toasted and raisins added as is.

–  Scrape the batter on to the loaf pan. Sprinkle the rest of the chocolate chips on top of the batter.

– Bake at 180 deg C for 30-35 mins or until a tester comes clean.

Best enjoyed warm with a cup of tea!

Recipe: Peach Pudding Muffins

After going through so many peach recipes posted by so many bakers… I was itching to try my hand at something as well.

I wanted to bake some lovely peach cobbler scones first… but then some of my friends asked me to show them how to make muffins. So decided to experiment and come up with a recipe myself. I decided to bake some peach pudding muffins.

Both the variations…

The cake batter for this is a very simple Nita Mehta eggless sponge cake recipe. I tweaked the sugar levels a bit coz I was going to use honey and sugar based toppings. I also added some spices so it could go with the peaches.

For the toppings(technically the bottom layer), I was confused whether to caramelize the sugar and make it an upside-down muffin/ use Demerara sugar to give it the caramelized look or to do something different. I decided to use honey as one of the toppings after going through some blogs for ideas.

Here is the recipe… do try it out and let me know how it turns out for you.

Peach Pudding muffins: (Makes about 20 medium-sized muffins)


¾     For the bottom layer:

¾     1 – 1½ tsp cinnamon

¾     ½ – ¾ tsps nutmeg

¾     3-4 ripe peaches

¾     about 30ml honey (1/2 tsp for every cake)/ Demerara sugar (I used both- half of my muffins had honey and the other half , sugar)

¾     butter/ to grease the pan


        Peel and slice the peaches thinly. Mix the cinnamon and nutmeg and keep it aside.

For the muffin batter:

¾     All-purpose flour/Maida – 1 1/2 cups

¾     Sugar – ½ – 3/4 cup (I used only half cup plus one tablespoon it was perfect)

¾     Baking powder – 1 1/4 tsp

¾     Baking soda – 1/2 tsp

¾     Salt – a pinch

–   ginger powder – 1/2 tsp

¾     Thick curd – 1 cup

¾     Cooking oil – 1/2 cup (non strong-smelling cooking oil)

¾     Vanilla essence – 2 tsp


¾     Pre-heat the oven to 200C/400F. Grease Muffin moulds really well with butter/ oil.

¾     Pour ½ tsp of honey into each mould. Cover half the moulds with honey and the other half with Demerara sugar.  Top it with 3-4 slices of the peaches. Sprinkle the cinnamon and nutmeg mixture on top of the slices.

¾     In a bowl, mix the curd and sugar till the sugar dissolves completely.

¾     Stir-in the baking powder and baking soda into the curd mixture. Mix well and set aside for 2-3 minutes. The curd will turn frothy and start rising and increasing in volume.

¾    Sieve the flour and set aside. Add the ginger powder to it.

¾     Add the oil and vanilla essence to the curd mixture. Stir gently so that the air in the mixture is retained.

¾     Next, gently fold in the flour. Dont stir very vigorously; do it very gently. The batter should have a dropping consistency.

¾     Pour the batter into the muffin moulds until 3/4th full and bake for 20-30 minutes. Check with toothpick and take it out.

¾     Loosen them gently with a knife around the edge and leave them to cool for a couple of minutes before tipping out. Quickly turn the pan upside down on to a plate or cooling rack. If some of the peaches fall off the top, just place them back on.

The one with the honey topping…

The view from the top 😉

This is the one with the caramel

The crumb shot….

Make some custard and eat them warm with the custard… mmm… yummy!


Recipe: No-Bake Eggless Mango Cheesecake- What a feast!

I wanted to bake something with mangoes before the season ended and what better than this awesome cheesecake.

I loved making this cheesecake… not only because it was my best recipe to-date but also because I had so much fun making it. I was helped in great measure by a dear friend who I miss very much and we had a ball of a time. The end result was awesome, as you can see from these pictures.

Mango cheesecake in all its glory

So without further ado, presenting the recipe which I adapted from various sites.

Nags‘ and  glaze recipe from Anushruti’s awesome blog.


Cream cheese – 1 block (250gm, Philadelphia Cream Cheese)- I used Britannia Cream Cheese

Cream – 170 gm – I used Amul 25%fat

Sugar – Half a cup (I used a little more since the mangoes weren’t exactly the sweetest ones available)

Mango puree – 3/4 of a cup (I used 1 cup)

Gelatine/ Agar – 1 Tbsp

Hot Water – 1/4 cup

Digestive biscuits (1.5 100gms pack plus 4-5 Oreo cookie biscuits minus the cream- gives a lovely and subtle chocolate flavor to the base- idea courtesy Monika from

Unsalted butter, melted – 75 gm (about 1/3 of a cup)

How I Made It:

 1. Crush the biscuits in a food processor. Add melted butter and whiz again until the mixture comes together. Press into the bottom of an 8″ springform pan that’s lined with aluminium foil or use individual glasses. Refrigerate while preparing the rest of the cheesecake, preferably for around half an hour

 2. Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use a whisk.  No need to use an electric beater.

 3. Add the gelatine to the hot water and stir till it completely dissolves. Remember to ensure that the water is boiling hot. You need to have some patience and keep stirring, don’t be afraid if it forms some lumps. They even out eventually. Heat the water again if it gets cold while mixing the gelatin in. Add the mango puree and stir well. Keep about 1/3rd this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.

 4. Pour on top of the biscuit base. Please be generous with your cream cheese layer. I used only a 150gm block of cream cheese and it was too thin. Try and make the layer atleast 1.5-2 inches thick. Refrigerate for 2 hours or so.

 5. Now Nag’s recipe asks to pour the rest of the mango mixture as the third layer. But for some reason I wanted it to be more glazy. So I used the glaze recipe from Anushruti’s blog- Divine taste (refer to link above and check her photos- they are awesome!)

For the Mango Glaze:

 1/3rd portion of the mango-gelatin mixture

2 tbsp water

2 tbsp sugar

1 tbsp lime juice

Put all the ingredients in a saucepan and cook over medium heat. Let it boil, and then cook on low flame for 3-4 mins. Switch off the gas and let it cool to room temperature. Spread over the cheesecake with a spatula. Dont worry if it seems too less, once it starts spreading it will fill the surface area. Keep the layer thin, since it has a strong flavor.

 6. Refrigerate overnight, take out, slice and serve! Enjoy!

Go on… have a slice!

Recipe: Eggless Choco Walnut Brownies

My nephew, Father in law and co-sister were here visiting us last week. We were to have a dinner at home, and I was to make the desert. However, I wasnt feeling up to it and cancelled it – in hindsight a good decision coz Praveen had come back home from a long trip that evening and we were all too tired to partaayy….

Anyway, to compensate for it, I decided to make these delicious eggless brownies the next day so they carry it when them back home.

Sinful fudgy brownies

Source: Adapted from various sources on the internet with modifications of my own


  • All-purpose flour, 1 cup
  • Buttermilk, 1 cup (OR 1 cup of milk mixed with a tablespoon of white vinegar OR 2 tablespoons of yogurt and 1 tablespoon of lemon juice dissolved in a cupful of water)
  • Powdered sugar, ¾ cup
  • Cocoa powder, 1/4 cup
  • Butter, 5 tbsp. (melted)
  • Chocolate chips, 1/4th cup.
  • Pieces of dark cooking chocolate (for the fudgy effect)
  • 2 Tbsp Nutella (melted to runny consistency in the microwave)
  • Walnuts/ hazelnuts, 2 tbsp. (slivered)
  • Instant coffee, 1 tsp. (mixed in a tablespoon of water)
  • Baking soda, 1 tsp.
  • Salt, a generous pinch.
  • vanilla essence/ extract – 1/2 tsp

Grease a square baking pan (i used an 8  by 8 inch pan). Cover it with foil or butter paper – makes it easy to remove the brownies and turn them onto a place. Pre-heat the oven to 180 degree Celsius. In a large bowl sieve together all the dry ingredients Flour, Baking soda, salt, sugar, cocoa powder.

In another bowl, mix together all the wet ingredients buttermilk, butter, nutella, coffee solution, vanilla. Add the wet solution to the dry bowl and mix well with a spatula.Fold in the chocolate chips, nuts and the pieces of dark chocolate.

Pour into the baking pan and spread evenly. Bake for 20-25 mins.

Tip: After 15-18 mins, open the oven door and give the baking pan a tap. This will release the air being formed inside the brownies because of the baking soda and make them nice and fudgy.

Take it out after its done, let it cool completely and then take it out of the pan.

Result: It was awesome! Dark, fudgy, nutty and very very sinful. Have fun baking them. Oh and they are best enjoyed with a scoop of ice-cream and chocolate sauce…

With ice cream and chocolate sauce…

Recipe: Eggless Orange-Yogurt Cake – Yum is the word!

I had thought I would start this blog with my very popular Mango Cheesecake recipe. I have made it several times with different varieties of mangoes and with great success. Moreover the pictures are absolutely droolicious and I thought it would be an apt beginning to my blogging experience.

However, yesterday was Praveen’s star birthday and I got a request from him yesterday morning for a cake. I hadn’t baked much since coming to Pune, and when I got that request, I couldn’t help but fulfill it.

Then started my research on the cake that I could possibly make for him. He doesn’t like chocolate too much and prefers fruit in his cakes. As I was going through my favorite blogs for some inspiration, I came across this, Suma’s absolutely wonderful blog and this yummy looking recipe. I had some oranges that were begging for attention and loads of yoghurt waiting to be consumed. I said, why not! But, look, it needs an egg as well.

Now I am not fond of eggs and don’t consume them in any form unless there are in cakes and bakes. I try to avoid using eggs as much as possible, and since my in-laws and Praveen’s extended family are pure vegetarians, sometimes it becomes a compulsion to make everything eggless. Moreover, I didn’t have eggs in stock yesterday.

So I decided to make it eggless. And it turned out absolutely yum, egg or no egg.

What do you think? Isnt it drool-worthy?

Here is the recipe the way I tweaked it. I have mentioned how it is different from the original in brackets


Makes an 8 inch round cake.

  • Unsalted butter, softened, for pan
  • 1 cup all-purpose flour, sifted
  • 1/2 cup plus 2 tbsp powdered sugar(I decreased by 3/4 of a spoon since I increased the orange juice a bit)
  • 1 tbsp icing sugar (for dusting the cake) (optional)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda (I added 1/2 tsp since I didnt use egg) 
  • Pinch of salt
  • 1/2 cup plain whole-milk yogurt
  • 1/4 cup vegetable oil
  • 1 teaspoon grated orange zest, plus 1 tablespoon orange juice
  • 1 large egg (instead i took 1 tbsp orange juice in a 1/4 cup measuring bowl and topped the rest of the bowl with yogurt, i.e. 1/4 cup yogurt-orange juice mix)
  • 1/2 teaspoon pure vanilla extract
  • 2 large oranges (1 zested into thin strips, both segmented) (I needed to use only one large orange for the zest as well as the juice. another one was used to zest into thin strips. )


Preheat oven to 180 degrees Celsius(350 F). Butter an 8-inch round cake pan. Sift flour, 1/2 cup plus 1 and quarter tbsp sugar, baking powder, baking soda, salt. Whisk together yogurt, oil, orange zest and juice, and vanilla in a bowl. Fold in the flour mixture into the wet mixture. Pour into pan. Bake until a cake tester comes out clean, mine was done in 20-22 minutes. Let the top brown a bit (a light brown).  Let cool on a wire rack.  Dust one tbsp sugar on top of the cake(optional)

The cake doesn’t need any frosting or dusting. But I went ahead and made some glaze, which wasnt necessary. Although it gave a fresh flavor to the cake, it made it a lot more sweeter than I had intended it to be.  If you would like to make the glaze, reducing the sugar in the cake batter by another 2 tbsp will correct the sweetness I think.
The method for making the glaze (adapted from here)


  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon grated orange zest
  • 1 tablespoon freshly squeezed orange juice, or as needed
 Whisk sugar with orange zest and orange juice in a small bowl until smooth.
The result was a soft, spongy, moist cake which was full of orangy, zingy flavor. Will definitely make this again sometime