Sourdough Banana & Zucchini Bread


Another resolution I have is to improving my sourdough baking. I wanted to bake a sourdough bread loaf but the winter has been particularly cold this time and my starter is taking ages to show any signs of activity. So I ditched that idea and decided to bake a sourdough quick bread with bananas and zucchini. The oven spring in the loaf was awesome and we got a fabulously soft and delicious loaf. Do try it.


Adapted from here

Makes one 9″ loaf


3 tbsp Unsalted butter, room temperature

1/2 cup Sugar

1 egg, beaten

1/4 cup Mashed bananas

1/2 cup Sourdough starter

1/2 tsp Vanilla

1 tsp Orange zest (Optional)

1 cup Whole wheat flour, sifted

1/2 tsp Baking powder

1/4 tsp Baking soda

1/4 tsp Ground cinnamon

1/4 tsp Ground Nutmeg

Pinch of salt

1/2 cup Tutti fruiti / nuts

1/2 cup Unpeeled, shredded zucchini



  • Cream the butter and sugar till it is light and fluffy
  • Add the egg and beat into a smooth mixture
  • Stir in the mashed bananas, sourdough starter, orange zest and vanilla
  • Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt
  • Add the flour mixture to the sourdough mixture
  • Add the zucchini and tutti fruiti and mix together to form a batter
  • Grease a 9″ loaf pan and pour the batter into it
  • Set aside for 20 minutes
  • Preheat the oven at 175C
  • Bake for 45-50 minutes or till the toothpick comes out clean
  • Unmould the loaf and cool on a wire rack
  • Enjoy!


This is my post for the Blogging Marathon under the theme, ‘New Year Challenges’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Banana Flittas


One advice I would like to give people who are yet to be married is that to look for someone with similar taste in food. A surprisingly lot of time and effort in your life is with regard to food – buying, making, eating. If you don’t agree on that, it is not going to be easy. Trust me. You’ll thank me later. It has taken us nearly a decade to find a middle path and now we have the daughter’s taste to consider which is very likely to disrupt the equation we have painstakingly worked on to cause equal grief to both of us. 

Usually I am of the opinion that fruits should not be cooked but should be had raw and with its skin whenever possible. I do enjoy my orange cake and banana bread (but the bananas are overripe and so shouldn’t count. Right?) but little else. So I was kind of skeptical to make these banana fritters or flitaas as they are called in Jamaica. But once I did, the husband and daughter loved it so much that they are trying to make me promise to repeat this as often as I can. I am so torn between my principles and the demands of the family. Sigh! Well, I did like it too!


Recipe adapted from here

Makes around 10


Bananas, ripe, medium                    2

All purpose flour                                1/2 cup

Sugar                                                     2-3 tbsp

Baking soda                                          A pinch

Ground cinnamon                              1/4 tsp

Salt                                                         A pinch

Oil                                                           2 tsp

Milk                                                        1 tbsp

Oil for deep frying
WHAT TO DO           

  • Heat oil in a pan for deep frying
  • Mash the bananas well in a bowl and set aside
  • Mix the flour, sugar, cinnamon, baking soda and salt
  • Add 2 tsp oil and the milk to the mashed bananas
  • Add the banana mixture to the flour mixture and combine to form a smooth, wet dough
  • Drop spoonfuls of the dough in the hot oil and fry till golden brown
  • Enjoy!


  1. The amount of sugar depends on the sweetness of the bananas. You need to taste and adjust to your preference
  2. An option is to roll the deep fried flittas in some cinnamon sugar to give it an additional level of flavour and sweetness 


This is my post for the Blogging Marathon under the theme, ‘Dishes from the Carribean’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Banana Honey Muffins


Life is full of wonderful little surprises. One such is this banana honey muffin I made. I needed to have muffins for my continental breakfast spread I made for the Thali theme last month. I was in a tearing hurry because I need to finish cooking and clicking by 10 in the morning else the sun is gone and my pictures look worse than ever. I did not even have any fruit to whip a muffin with and so I searched for a simple vanilla muffin. One thing led to another till I came across this recipe which had honey in it. I have been wanting to bake with honey for a while and so I picked it. Then I remembered I had a couple of small sad looking bananas which my daughter refused to eat and the husband wanted to throw away. But the baker in me would allow no such thing and they also found their way happily into this muffin batter.


To cut a long story short, these are very easily made and turn out soft and delicious. So do try them when you are at the mercy of your sweet tooth. The recipe can easily be doubled. Actually, I have halved all ingredients except for the egg. Here goes –

Adapted from here

Makes 8 mini muffins


All purpose flour                              1 cup

Sugar, white or brown                    1/4 cup

Baking powder                                  1 1/2 tsp

Salt                                                        1/4 tsp

Egg                                                         1

Milk                                                       1/2 cup

Bananas, small overripe                 2

Honey                                                   2 tbsp

Oil                                                          2 tbsp



  • Mix all the dry ingredients, ie flour, sugar, baking powder and salt in a large bowl
  • Mix all the wet ingredients i.e. oil, egg, honey and milk in another bowl
  • Mash the bananas thoroughly and add to the wet ingredients
  • Add the wet ingredients to the dry ingredients till they are completely mixed
  • Preheat the oven to 200C
  • Line a mini muffin tray with muffin cups or grease the muffin tray well
  • Fill the muffin cups to three fourths full
  • Bake for 10-12 minutes or till the toothpick inserted comes out clean
  • Cool for 5 minutes
  • Serve warm
  • Enjoy!







This is part of the Bake-a-thon 2016

Quick Banana Ice cream

It’s the same situation. Again! Every time I settle down, start liking the city, figure out my way through the place without Google maps and think, ‘I can get used to this’, the husband would tell me those words – ” we have to move”. So we are moving. Again. It will be our 6th house in 8 years of marriage.  When I was a kid, I wanted to live in different cities, go to different schools and make new friends but we lived in the same house for 25 years and I only went to one school. Dear God, this is not a case of better late than never. 

So I have started using up all the items in my kitchen because it was a total chaos the last time and I had to waste a bunch of stuff that still haunts me. I still have nightmares about the new bottle of instant yeast that I just threw away. But today’s recipe is about saving from a more immediate waste disaster. Bananas, of course. I am simply tired of making banana breads and milkshakes and there is only so many you can add to the pancake. So when I had overripe bananas again, I remembered reading somewhere about this kinda sorta banana ice cream and it fit the 3 ingredient rule too. So voila!

Serves 2


Bananas, medium size             4




  • Skin the bananas and cut them horizontally
  • Freeze the bananas for at least 2 hours, preferably 5-6 hours
  • Remove the bananas from the freezer and put them into a blender
  • Blend them well till it’s nice and creamy
  • Freeze for half hour
  • Serve with chocochips and honey or any other topping of your choice
  • Enjoy!


This is my entry for the Blogging Marathon under the theme – Three Ingredient Dishes


Check out the Blogging Marathon page for other marathoners doing this BM. 


Not just another banana bread

Banana bread is one of those bakes which has a million recipes each as awesome as the next. But some of them do stand apart like this one. The fun part is it doesn’t need oil, butter, sugar or wheat flour. So yay! 
 And the not so good part is, atleast for me, it turned  out a tad undercooked and a bit sticky. Am not sure where I bungled up but it tastes awesome and so the daughter and husband have heartily forgiven me.

The recipe is from here and here goes –


Rolled oats                       1 1/4 cup

Mashed bananas            3/4 cup

Baking soda                     1/2 tsp

Baking powder                3/8 tsp

Ground Cinnamon         1/2 tsp

Salt                                      A pinch

Vanilla essence               3/4 tsp

Vinegar                              2 1/4 tsp

Milk                                    2 tbsp + 2 tsp

Honey / maple syrup     1/4 cup

Raisins (optional)           2 tbsp

Choco chips (optional)  2 tbsp     


  • Preheat the oven to 190C
  • Grind the oats to a fine powder
  • Mix all the ingredients together, except raisins and choco chips
  • Add the choco chips and raisins and mix well
  • Grease a 6 * 2 1/2 loaf pan
  • Pour the batter into the pan
  • Bake for 35 minutes
  • Let the bread sit inside the oven for 10 minutes after it is baked. Don’t open the oven till then
  • Open the oven after the 45 minutes and let it cool completely (around 1 hour)
  • After an hour or so, in mould the bread and enjoy!


  1.  I made a very small loaf since I had limited quantities of the rolled oats. The original recipe is double this one and can be baked in a 9 *5 pan.
  2. If you want to make this a vegan recipe, you can substitute the milk for almond or soy milk.

This is part of the
Bake-a-thon 2015 


Baked Oats and Banana 


This recipe is probably one of the best things that happened to me. Really! One, it is a healthy way to use up the overripe bananas instead of drowning them in butter and sugar to make banana bread. I know, they taste heavenly but I have overripe bananas on a weekly basis. Soooo not happening. And secondly, I hate oatmeal. Yeah, I know it’s healthy, etc etc. but I just can’t eat it. There is this constant inner conflict I face between wanting to make oatmeal because it’s a 30 second job versus having to actually eat it.

So this dish solves both my problems and makes breakfast blissful. Now that’s something to get up to even on a Monday morning.

It’s an easy recipe with most ingredients being available at home all the time. It’s actually perfect for someone to mix this up and put it in the oven and go off to get ready for work. It will be waiting for you and you can eat and rush to work. 

The recipe is adapted from here with a few modifications. So here goes –

Serves 3-4


Mashed banana                                    1 medium

Egg                                                            1

Milk                                                          1 cup

Vanilla essence                                     1 tsp

Rolled oats                                              1 1/2 cups

Baking powder                                       1 tsp

Pinch of Salt     

Cinnamon                                               1/2 tsp

Banana, cut into slices                        1

Dried prunes                                           7-8

Brown sugar                                            2 tbsp


  • Preheat the oven to 190C
  • Line an 8″ pan with parchment paper
  • Mix the wet ingredients together in a bowl – mashed banana, egg, vanilla and milk
  • Add the dry ingredients – oats, baking powder, salt, cinnamon and 1 tbsp sugar
  • Mix well to combine
  • Place  few banana slices at the bottom of the pan
  • Pour the batter into the pan
  • Arrange the balance banana slices and prunes on top of the batter.
  • Bake for 26 minutes.
  • Pull out the pan and sprinkle the balance 1 tbsp sugar on top.
  • Broil for 5 minutes till the sugar caramelizes.
  • Take the pan out and cool for 10 minutes
  • Lift the parchment paper out of the pan and place it on a cutting board.
  • Slice the oats and serve.
  • Enjoy! 



  1. The prunes and sliced bananas are optional and can be replaced with raisins, dried apricots, walnuts, etc.


This is part of the
Bake-a-thon 2015 


Cocoa Banana Mug Cake

I am sure overripe bananas are an issue of national concern. I mean, if I was still in India I would have blamed Modi for it and returned the picture book I received in kindergarten for best handwriting. 

But thankfully the situation is not as bad. There are mug cakes to the rescue. If I can use up the bananas in a minute, why should I spend all the time in creaming the butter and sugar for my banana bread?

I found this simple and easy recipe and thanked the Oven Gods!  
So here goes –


2 overripe bananas

4 tbsp peanut butter 

1 egg

1 tbsp granulated sugar

3 tbsp unsweetened cocoa powder

Add-ins of your choice, including chocolate chips butterscotch chips, nuts, or dried fruit


  • Mash the banana in a bowl.
  • Add the peanut butter and egg and mix thoroughly. 
  • Stir in the sugar and cocoa and beat until smooth. 
  • Fold in the add-ins. 
  • Divide the batter between two 8 oz mugs. 
  • Microwave separately for 2 to 2 1/2 minutes each until risen and firm.



This is my entry for the Blogging Marathon hosted by Srivalli 

Check out the Blogging Marathon page to see what the other marathoners are doing for this BM

Dragon fruit Nutella Smoothie


I am discovering that creating a dish with Nutella is as easy as it is tough. It’s easy because Nutella pairs well with almost anything and gives it a beautiful chocolate-y touch. But it’s tough because Nutella hardly ever goes anywhere from the jar except directly into my mouth. It’s as if my hand, on auto pilot directs every spoon full of Nutella to me drooling lips or worse yet, to my daughter.

So, with astounding amount of will power on my part, I made this smoothie. Simple and quick. So here goes –

WHAT WE NEED ( for 2 medium sized glass of smoothie)

1/2 Dragon fruit

1 large banana

2-3 tbsp Nutella


Cut the dragon fruit and banana into small pieces

Add the Nutella

Blend them together and slurrp away!


This is my entry for Blogging Marathon under Nutella Galore


Check out what the other marathoners are cooking up for #BM55

Gulab Jamun Mix Muffins

 I write this blog post mainly for two reasons – 

1. Blogging Marathon time again. yay!

2. More importantly, to serve me as an eternal reminder – Never trust the Husband with grocery shopping. Like never ever!

We travel 100 kms once a month to the ‘nearest’ Indian grocery store. The scene is usually a very crowded shop that is as big as the inside of a truck. Add a usually hungry two year old to the mix and you have pure chaos! To save time, we split the shopping list and on the husband’s share of the list, I wrote – instant gulab jamun mix – 1 pkt. Yup! My mistake. I assumed when you live in a 2 adult household and you need to buy instant gulab jamun mix, you would choose the smaller one. Nah! He chooses the 500 gms packet that makes a 100 Gulab Jamuns. Like 100 of them.

Ever since, I had dreams of crater size gulab jamuns chasing me. 100 of them.

Finally, it hit me. Muffins! So here goes –
WHAT WE NEED (for 9 muffins)

Gulab Jamun Mix – 1 Cup

Bananas 1- 1 1/2 large ripe

Curds / Yogurt. 1/4 Cup

Oil 3 tbsp

Baking powder 1tsp

Baking Soda. 1/2 tsp

Sugar 1/2 Cup

Butterscotch chips – as you wish / totally optional

  • Mash the bananas thoroughly. If they are really ripe,nit should be a breeze
  • Mix the mashed bananas with oil and curds. Keep aside


  • Mix the gulab jamun mix, sugar, baking powder and baking soda.
  • Add the dry ingredients to the wet ingredients
  • Add the butterscotch chips, if you are using them, at this point.

  • Pour into a greased muffin tray.


  • Bake at 180C for 20-25 minutes till the toothpick inserted comes out clean.



  1. My muffins did not rise up. I guess I will have to tweak the recipe a bit. Except for that, they were soft and delicious with a good banana flavour.
  2. I added the butterscotch chips just because they were at hand and I wanted to use them up too. It’s totally optional though recommended.



My dreams are a lot less scary now. Peace!   

Do check out what my fellow marathoners have cooked today for BM#55

Eggless Awesome Banana Bread

This recipe holds a special place in my heart because it was the first one I baked. And also because it was the first one to taste so awesome and delicious and it made quite a few of my family and friends to sit up and take notice of me as some force to reckon with in the kitchen. Yay!
The best part of this recipe is that it is very easy and more importantly very forgiving. I have tried variations and substitutions but it has always come through for me.

Once I made a very bad cake which was airy and did not stick to the pan but it tasted very bad. Probably I did not measure out the ingredients properly. But I had put in so many ingredients that I felt bad wasting it like that. So I put the cake in a blender, powdered it and froze it. A few days later, I used that as the flour and added the bananas and sugar to make this banana bread. It tasted divine. Yes! It is that forgiving a recipe. So always have it close to your oven and heart and you can whip it up whenever you need either a quick fix dessert or some comfort food.


1 1/2 cup all purpose flour (Maida)
3/4 cup sugar
1/2 cup butter
1 tsp baking soda
4-5 small ripe bananas
3/4 tsp salt

1. Pre heat the oven to 165C
2. Grease a pan with butter
3. Mash the bananas thoroughly so that there are no lumps left



4. Mix flour, baking soda and salt


5. Cream the sugar and butter to form a light and fluffy mixture


6. Add the flour mix to the butter mix

7. Add the bananas and mix well.


8. Pour the batter into the pan and bake for 50 minutes



1. You can try adding nutmeg or cinnamon or raisins or walnuts to this recipe. Add it at the time when you add the bananas
2. This can be done with whole wheat flour as well. I did not want to take too many chances with my first recipe and so I have done it with plain flour
3. I have filled the batter up to the brim of my baking dish but that should not be done. The dish should only be 3/4 full of the batter so as to leave place for the bread to rise. That is why my bread is cracked in a couple of places.
4. As per the original recipe the butter and sugar need to be creamed till they are light and fluffy. I have found, over multiple attempts with this recipe that even if it is not creamed but just mixed thoroughly the bread turns out fine. It has a nice chewy texture at the top which I like.
5. The number of bananas depend on its size and sweetness. I add 5 small bananas. Also, it would be best if the bananas are extremely ripe. The bananas that are show above are ripe but not fully. You can wait for the skin to turn little more darker for a smooth and sweet banana bread.

Happy Baking!