Spiced Apple Cake

Many of us would probably remember Gordan Ramsey for his visit to Singapore last year where he pitted his skills against a few famous hawkers, dishing out delicious local food such as Singapore Chilli Crabs and Laksa. 

For Cook Like A Star the month of August, we'll be cooking along with Ramsey - a Scottish chef with well known restaurants all over the world. Do come and join us by posting your link to the linky below from August 1st. 

I picked this Spiced Apple Cake as my first Ramsey dish to try and I wasn't disappointed. Deliciously dense and moist, the sweetness of the apple puree is apparent in each bite. 

The best part is that its low in sugar and naturally sweetened by the apple purees and low in oil. It's definitely a lovely healthier treat for kids. 

Spiced Apple Cake (23cm round)

Recipe from Gordon Ramsey's Healthy Appetite

• 1kg cooking apples (about 5 or 6)
• 50g caster sugar
• 30g butter, plus extra to grease
• 2 ripe Braeburn or Cox’s apples
• juice of 1 lemon
• 225g wholemeal flour
• 11/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp fine sea salt
• 175g soft brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground cloves
• 1 large egg, lightly beaten
• 50ml light olive oil
• 2 tbsp apricot jam, to glaze
• 1–2 tbsp water

Method

• Peel, core and slice the cooking apples. Place in a wide pan with the sugar and butter. Cook over a high heat for 10–15 minutes until the apples have broken down to a pulp and any excess water has cooked off. Transfer to a bowl and cool completely. You should have about 475g* purée.
• Heat the oven to 170°C/Gas 3. Line and lightly grease a 23cm cake tin with a removable base. Peel, core and finely slice the eating apple, using a mandolin or sharp knife. Place in a bowl and pour over most of the lemon juice and a splash of water; set aside.
• In a large bowl, mix together the wholemeal flour, baking powder, bicarbonate of soda, salt, sugar and ground spices. Make a well in the centre and add the egg, olive oil and apple purée. Fold into the dry ingredients until just combined.
•  Transfer the mixture to the prepared cake tin and gently level the top with a spatula. Bake the cake for 30 minutes until it feels just firm to the touch in the centre. Working quickly, overlap the sliced apples in concentric circles on top, leaving a margin around the edge. Brush the slices with a little lemon juice and return to the oven for a further 30–35 minutes until a skewer inserted into the centre comes out clean.
• Let the cake cool slightly before unmoulding onto a wire rack. Warm the apricot jam with the water, stirring until smooth. Brush over the top of the cake to glaze. Serve warm.

Note: *I didn't manage to get the 475g of apple puree, so I topped up with low fat yoghurt to make 475g.

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

Pineapple Macadamia Upside Down Cake

I've got a certain fascination with up-side down cakes. Perhaps its the ideal of a buttery and go-ey surprise hiding at bottom of the pan. The main reason is because the cake is just so good with fruit baked in a sticky syrup. 

For this edition of the Home Bakers hosted by Joyce of Kitchen Flavours, the chosen cake is the Pineapple Macadamia Upside Down Cake. I simply love pineapple in bakes so this cake has been in my to-do list for the longest time. Most upside down cakes, unlike this recipe, I know use canned pineapples. The fresh pineapples were naturally sweet, and their flavours enhanced by the maple syrup (original recipe called for corn syrup but I substituted it for a richer flavour). Together with the macadamias, it went perfectly with the buttery cake.

I loved this cake, thank you Alice of I Love. I Cook. I Bake for this great choice! Please click here for the full recipe.

Orange Chocolate Cake

After seeing Zoe and many other bloggers rave about this cake, it went straight to my do it now list. I am so glad I made this. This is certainly one of the easiest and most delicious chocolate cakes I've made. 

I love anything orange flavoured so the refreshing zesty flavours that accentuate the chocolate-y goodness of this cake is a large plus point. I'd have to say that chocolate and orange is a match made in heaven, that is where baked goods are concerned. 

Since then, I've made it three times and everyone loved it... this recipe has gone on my to bake list for picnics or pot luck. 

Orange Chocolate Cake (1 Loaf)
A Nigella Lawson Recipe from Bake for Happy Kids

Ingredients

• 160 g soft unsalted butter, plus extra for greasing
• A dab flavorless vegetable oil, for greasing syrup spoon 
• 2 tbsp golden syrup or dark corn syrup (I used maple syrup) 
• 1 cup dark brown sugar 
• 1 cup all-purpose flour
• 1/2 tsp baking soda 
• 3 tbsp best-quality unsweetened cocoa powder, sifted 
• 2 eggs 
• zest of 2 regular orange and juice of 1 (1/3 cup) 
• 80 g chopped dark chocolate or chocolate droplets

Method

• Preheat the oven to 325°F (170°C) and line your loaf pan with parchment paper and grease the sides, or line with a paper loaf-pan liner.
• Beat the already soft butter with the syrup - if you dab a little oil on your tablespoon measure with a sheet of paper towel, the syrup shouldn't stick to the spoon - and the sugar until you have a fairly smooth caffe Americano cream, though the sugar will have a bit of grit about it. 
• Mix the flour, baking soda (or baking powder), and cocoa powder together, and beat into the syrup mixture 1 tbsp of these dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg. 
• Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled, as if slightly curdled. No need to panic! Stir in chopped chocolate if you wish. 
• Pour and scrape into the prepared pan and bake for 45 mins (or 20 mins for smaller loaves), though check 5 mins before and be prepared to keep it in the oven 5 mins longer if need be. A cake tester won't come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner stickiness. Let cool a little in its pan on a wire rack, then turn out with care and leave on the rack to cool. 

This post is linked to the Bake Along #60 organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

Blueberry and Yoghurt Loaf

I love baking with blueberries because they make the bakes so pretty with its gorgeous deep blue hues - which is why its impossible to resist trying out this Blueberry and Yoghurt Loaf. 

This simple loaf is moistened by the use of yoghurt and the taste enhanced by the refreshing lemon zest. Every bite of this fine, moist cake is bursting with blueberries and lemon flavours. 

The steps to making this cake is extremely simple, and you may not even need a mixer if you can whisk hard enough. It's a lovely recipe for a picnic or tea time. 

Blueberry and Yoghurt Loaf (1 Loaf)

Recipe by Donna Hay

Ingredients

• 150 g unsalted butter, melted
• 1 cup (220 g) caster (superfine) sugar (Reduced to 170 g)
• 2 eggs
• ½ cup (140 g) Greek-style (thick) yoghurt
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1½ cups (225 g) self-raising (self-rising) flour, sifted
• 125 g fresh blueberries, plus extra, to serve
• icing (confectioner’s) sugar, for dusting

Method

• Preheat oven to 160°C (325°F). Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine. Add the flour and whisk until well combined. 
• Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper. 
• Smooth the top with a palette knife and bake for 1 hour–1 hour 10 minutes (I baked for 40 mins) or until cooked when tested with a skewer. 
• Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. 
• Dust with icing sugar and top with extra blueberries to serve. Serves 6–8.

This is for Cook Like A Star hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake.

Orange Cornmeal Cake

Adding cornmeal to bakes gives cakes and muffins a special gritty which I really enjoy. As I haven't baked with cornmeal for a long time, I bought another bag so that I can make this Orange Cornmeal Cake. 

I love this recipe because its so easy to make (no need mixer) - I used a whisk to mix everything together. This cake is also healthier as it uses olive oil instead of butter. All these factors make this cake the ideal type of cake for lazy bakers like me who hate washing up!

The refreshing taste of the orange goes well with the slightly salty aftertaste of the cornmeal. The texture is crumbly and gritty all at once. It goes great with a cup of afternoon tea and my kids enjoyed it for breakfast!

Orange Cornmeal Cake (8 inch)

Recipe by Martha Stewart

Ingredients

• 1/2 cup olive oil, plus more for pan
• 2 large eggs
• 1 cup sugar, plus 1/3 cup for topping (reduced to 3/4 cup, omitted topping sugar)
• 1/2 cup dry white wine, (or orange juice) 
• 1 1/4 cups all-purpose flour, spooned and leveled
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• Finely grated zest of 1 orange
• Orange segments, for serving (optional)

Method

• Preheat oven to 375 degrees F (190 degrees C). Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
• In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
• Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
• Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Ann of Anncoo Journal.

This is for Cook Like A Star hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake.

Blueberry Walnut Coffee Cake

The Blueberry Walnut Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers  is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce.

Actually its supposed to be a Raspberry Almond Cake but because raspberries are expensive locally and I'm allergic to almonds so I've decided to substitute with blueberries and walnuts. I think the combination works well and goes nicely with the streusel topping. 

I simply love how the blueberries look like jewels sparkling in the sun in the above photo! The cake was moist and delicious with a hint of lemon flavours. The streusel was certainly the best part. 

Angela of The Charmed Cupcake is the host for this recipe, please go to her blog for the full recipe.

Banana Oatmeal Chocolate Chip Cookies

Do you prefer chewy cookies or crunchy cookies? I normally like the crunchy type but occasionally I'd find a soft chewy type which I really like such as this Banana Oatmeal Chocolate Chip Cookie from well known bloggers Two Peas and their Pod. 

I was thrilled to find all my favourite ingredients rolled into one cookie - oatmeal, bananas and chocolate chips! Use really ripened bananas and that really adds to the sweetness of the cookies so I reduced the sugar a little and find that its still sweet enough. 

The oatmeal adds extra fiber and the chocolate chips add extra that extra something special. My kids really liked these cookies. 

Banana Oatmeal Chocolate Cookies (About 40 small cookies)
Recipe from Two Peas and Their Pod

Note: The texture of this cookie is not crispy - it is soft and chewy.

Ingredients

• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large banana, mashed
• 1 ¼ cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old fashioned oats
• 1 cup semisweet chocolate chips

Method

• In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.
• Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.
• Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

Lemon Butter Cake

My family simply loves butter cake and I would occasionally indulge them with a home made one. I've made Orange Butter Cake as well as Marble Butter Cake recently, so I decided to make a lemon-y one so that I can take part in Little Thumbs Up. 

This butter cake is not only easy to make but really delicious too. It is light and fluffy and I love the refreshing lemon taste that comes with each bite. 

What makes this cake delicious is really the lemon glaze which is poured over the cake when it is still hot and left to soak through the cake. The glaze sets in even more if left overnight and makes the cake even more moist and flavourful. 

Lemon Butter Cake (8” spring foam cake tin)
Recipe from Sonia of Nasi Lemak Lover

Ingredients

• 250 g butter
• 200 g sugar
• 2 lemon, finely grate the rind
• 4 large eggs
• 280 g cake flour
• 2 tsp of double action baking powder
• 4 tbsp milk

Lemon glaze

• 8 tbsp sugar
• 2 lemons, extract juice
• 2 lemons, finely grate the rind

Method

• Sift cake flour and baking powder in a bowl.
• Beat butter with the sugar until pale and fluffy.
• Add in egg one at a time, then add in lemon rind, mixing well.
• Fold in the flour and milk, combine well. 
• Pour the mixture into cake tin.
• Bake in pre-heated oven at 180C for 50 mins.
• While baking the cake, start to prepare the lemon glaze.
• Mix sugar and lemon juice and cook over low heat till sugar dissolved, add in lemon rind, set aside.
• When cake done, remove cake from the oven and prick all over with a skewer.
• Pour over the lemon glaze over the hot cake.
• Ideally to leave cake to set overnight, to get better flavour.

This is for Little Thumbs Up organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIYhosted by Grace of Life Can be Simple at this post. 

Banana Maple Upside Down Cake

I simply love the sound of this cake - who can possibly resist a combination of bananas and maple syrup fused together in a sticky gooey sauce lining the bottom of the cake. 

The bananas and maple syrup caramel topping did not disappoint - softened bananas soaked in a sweet, sticky maple flavoured syrup. It's totally addictive and goes so well with cake. 

I wasn't so happy with the butte cake though - I thought that the texture was rather dry. I was already slightly concerned about this recipe as it did not have any added moisture in the form of milk or water. I think in future I would make this banana maple caramel topping with another butter cake base. 

Banana Maple Upside Down Cake (9 inch)
A Bill Granger Recipe

Ingredients

• 100 g (3.5oz) unsalted butter, softened
• 220 g (7.8oz) caster (superfine) sugar
• 4 eggs
• 1 tsp vanilla extract
• 155 g (5.5oz) plain (all-purpose) flour
• 1 tsp baking powder

For the caramel topping

• 50 g (1.8oz) unsalted butter
• 60 g (2.1oz) firmly packed brown sugar
• 60 ml (2.1fl oz) maple syrup
• 4 bananas, sliced in half lengthways to serve

Method

• Preheat the oven to 180C/160C fan/gas 4. Place the caramel topping ingredients in a small saucepan. Cook, stirring, over medium heat for 10 minutes, or until the sugar has dissolved and the syrup is rich and golden.
• Pour the syrup into a 23 cm (9 inch) greased or non-stick springform cake tin and arrange the sliced bananas, cut-side down, over the base of the tin.
• Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs one at a time, beating after each addition, then add the vanilla extract.
• Sift the flour, baking powder and a pinch of salt, then gently fold through the butter mixture. Spoon the batter evenly over the bananas and smooth the top with a spatula.
• Place the cake on a baking tray to catch any escaping syrup and bake for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave in the tin for 5 minutes to cool slightly.
• Transfer to a large serving plate. Serve warm, with vanilla ice cream if desired.

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

Pear and Cinnamon Cake

I've always loved using fruits such as apples, pears and peaches in my cakes as they bake so beautifully and are so moist and soft after baking. 

I saw this Bill Granger Pear and Cinnamon Cake featured on UK's online Independent newspaper and Bill said that this is a variation on his wife's simple cinnamon cake, with the addition of fruit and brown sugar to make it more wintery than the original. 

A soft butter cake scented with cinnamon baked topped with pears and walnuts makes a delicious tea time treat. I love the combination of flavours so much that I've made this cake twice. The best part about it is that it doesn't use that much butter so you won't feel so bad eating an extra slice or two. Best served warm and perhaps with some ice cream, if you like!

Pear and Cinnamon Cake (8 inch)

Recipe by Bill Granger

Ingredients

• 75g/3oz butter, softened 
• 125g/4oz soft dark-brown sugar 
• 1 tsp ground cinnamon 
• 2 eggs, lightly beaten 
• 175g/6oz self-raising flour 
• 80ml/3fl oz milk 
• 50g/2oz walnuts, roughly chopped 
• 1 pear, peeled and cut into wedges 
• 1 tbsp honey

Method

• Preheat the oven to 180C/350F/Gas4. Beat the butter, sugar and cinnamon with electric beaters until pale and creamy. Gradually beat in the eggs. 
• Tip in the flour, milk and most of the walnuts and mix until combined.
• Pour the batter into a greased and lined 20cm cake tin, and dot the pears over the top with the remaining walnuts. 
• Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes before removing. Brush the cake with a little honey before serving warm.

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

Granola Master Recipe

I have an entire family of oat lovers - my kids (fortunately!) love this healthy grain served in a variety of ways: as granola, granola bars or as muesli (oats soaked in milk overnight). Granola doesn't sit around very long in my house and I have been making it very often since I discovered how easy peasy it is to do so. I am just so happy that I no longer have to spend good money on those expensive boxes at the supermarkets. 

The great thing about home made granola is that you can use the best quality ingredients (for example, organic oats, dried fruits and nuts) and control the amount of sugar and oil that goes in. The end product tastes amazingly store-bought. I found this Granola Master Recipe on Chubby Hubby and its a great master recipe because you can swap the ingredients for whatever else you fancy as long as the proportions stay about the same. 

The rolled oats, sunflower seeds and the pumpkin seeds are non-negotiable as in they form the base of the granola but beyond that, you can add in any type of nuts or dried fruits. I've used whatever I can find in my pantry - from cashews, macadamias to walnuts and brazil nuts; and for dried fruits, cranberries, apricots and raisins as well as buckwheat puffs. I doubt I'd ever buy those boxed granola ever again!

Granola Master Recipe (1 kg)

Recipe from Chubby Hubby

• 300 g (3 cups) rolled oats (or equal parts rolled barley/rolled spelt and rolled oats)
• 125 g (1 cup) raw pumpkin seeds
• 130 g (1 cup) sunflower seeds
• 50 g (1 cup) unsweetened coconut chips (optional) - I didn't use)
• 125 g raw macadamias or other nut of your choice (I used walnuts)
• 90 g raw cashews or other nut of your choice 
• 85 g (packed ½ cup) light brown sugar
• 1 tsp kosher salt
• 120 ml (1/2 cup) maple syrup, Grade B
• 120 ml (1/2 cup) olive oil or coconut oil
• 75 g (about ½ cup) raisins or cranberries (optional)
• 2 tbs chia seeds or flax seeds (optional)

Method

• Preheat the oven to 150° Celsius using the convection/fan setting. Line a baking plan with parchment paper.
• In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, macadamias, cashews, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 55 minutes.
• Place on a rack to cool completely. Stir in raisins and chia seeds. Store in an airtight container.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Vivian of Vivian Pang’s Kitchen.

Banana Bread

It's hard to believe that most of the year has gone by and we're into the last two months of 2013! For the final two months of the year, Cook Like A Star will be cooking with Australian chef Bill Granger - a self taught chef and food writer who owns several restaurants around the world. If you don't already have his books, you can find Bill's recipes all over the web including here and here. 

I've tried several of Bill's recipes and I like his fuss free cooking which produces delicious results. The hosts for the Bill Granger event is Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and myself. You can link up your November blog post at any of our blogs mentioning that: 

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

Bill's Banana Bread was the first recipe I tried and I enjoyed this soft yet springy loaf filled with the fragrance of ripened bananas and topped with crunchy almonds. The aroma of bananas mixed with cinnamon wafted from the oven while it was baking and I couldn't wait to sink my teeth into a slice.

To make it a healthier version, I substituted the butter with olive oil but I am sure it would be a lot more delicious with butter. Use really ripe bananas and I don't think we need all the sugar that is called for in the recipe. In fact I reduced it by a large amount and it was sweet enough for my family. 

Banana Bread (2 loaves)
A Bill Granger Recipe

Ingredients

• 45g brown sugar
• 30g almonds, chopped
• 255ml sour cream (I used yoghurt)
• 1 tsp bicarbonate of soda
• 100g unsalted butter, melted (replaced with 100g olive oil)
• 230g caster sugar (I used 180g)
• 2 medium eggs
• 250g plain flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 250g mashed ripe banana {2-3 bananas}

Method

• Preheat your oven to 180 degrees celcius. Grease and line two loaf tins {10 x 18cm}. 
• In a small bowl mix the brown sugar and almonds. This gets sprinkled on the top before popping in the oven.
• In a large bowl, mix together the bicarb soda and the sour cream and leave to stand for 5 minutes.
• Stir in the melted butter, sugar and eggs.
• In another bowl, mix the flour, the baking powder and cinnamon and then gradually add to the wet ingredients… folding gently. Add the mashed banana. Don’t overmix.
• Divide the batter between the two tins. Sprinkle them with the sugar and almond mixture. Place in the oven and cook for 50 mins to 1 hour ( I baked mine for 35 mins).

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

Chocolate Banana Tofu Mousse

Today is the last day for October's Little Thumbs Up: Soya Beans. I want to thank everyone for all your support. At last count, we have 217 entries! I am just so amazed at the variety of soy dishes that all our talented home chefs have created. You can check them out here.

To end this event on a sweet note, I've saved this Chocolate Banana Tofu Mousse dessert till the very end and this will be my last entry for this blog hop as well. 

Who doesn't love a rich and creamy chocolate mousse but most of the recipes I see outside are made of cream (which is more calorie dense) and sometimes raw egg whites. This tofu version is a guilt free substitute and yet tastes just as good! I could hardly tell it was made of tofu. 

The addition of a ripened banana means we can use less sugar overall as the banana would have sweetened the dessert. It's perfect served with fresh fruits and my kids enjoyed this guilt-free dessert tremendously!

Chocolate Banana Tofu Mousse (6 servings)
Recipe from here

Ingredients

• 1 cup semi-sweet chocolate chips (175 g)
• 1 (10 ounce) box silken tofu, soft variety (270 g) - I used 300 g
• 2 large ripe bananas, sliced (I used 2 medium bananas)
• 1 teaspoon vanilla extract
• 2 -3 tablespoons light brown sugar
• 1/4 teaspoon salt (omitted)
• 1 teaspoon raspberry vinegar (omitted)

Method

•  Melt chocolate chips in a double boiler or in microwave.
• Place tofu and 1/4 of banana chunks in blender or food processor and puree.
• Add remaining banana in small batches and process until smooth.
• Add vanilla, brown sugar, salt and vinegar and blend.
• Add melted chocolate chips (will be warm), pureeing until smooth and uniform texture.
• Adjust brown sugar to taste.
• Sift the mixture to remove lumps
• Transfer to container and cover.
• Chill at least 2 hours prior to serving.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.