I always try to have something a little more special for Sunday breakfasts. Since I recently purchased a crêpe pan, I decided to have a little fun with it. Crêpes are the French equivalent of pancakes. I can’t decide which one I prefer. But I am fond of savoury crêpes and sweet pancakes.
I’ve been a on a lookout for a good basic sponge recipe for roll cakes. This search saw me trying out and tweaking various recipes.
Months back, I was tasked to bring dessert for a dinner gathering. As a close girlfriend of mine had very generously gifted boxes of Valrhona chocolate before leaving for Paris, I knew I had to make something with chocolate.
With chocolate, the possibilities are endless. I remember deciding between a rich double chocolate tart or a flourless chocolate cake. I eventually decided on the latter as I thought it would be easier on the stomach after a heavy meal.
I love almond/nut butter. A tiny bottle at the local grocery will set me back $14. I figured that it would be more cost effective in the long-run to DIY almond butter. Further, I prefer the taste and texture of homemade ones. Thinking of making a chia-almond butter variation when my supply runs out.
So I saw a bunch of overripe bananas sitting on the kitchen counter and took the opportunity to bake a fresh loaf of banana cake (or bread).
I’ve always loved a good banana cake and I have a few go-to recipes for it. But since I discovered this banana cake, I doubt I would be revisiting the original ones as often.
Believe it or not, this cake is sugar-free, butter-free, dairy-free and egg-free.