Recipe: Banana & Walnut Muffins

Sunday bake day. I love to combine leftovers and experiment with food. Today, I have 2 very ripe bananas, half a packet of walnuts and some yoghurt in the fridge. Not enough to make a loaf but enough to make some muffins. I find muffins easy to make, quick and you can mix quite a few ingredients to make wonderful things with them. So here goes.

Ingredients (makes 6 muffins):

  • 2 bananas
  • 1 egg
  • 1 cup plain flour
  • 1/2 cup chopped walnuts
  • 1/2 cup soft brown sugar
  • 1/3 cup butter
  • 1/4 cup yogurt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt

How to make:

  • Mash the bananas, set aside.
  • Combine all the dry ingredients together (but the walnuts), set aside.
  • Whisk egg and sugar until it becomes lighter in colour and have creamy consistency.
  • Add butter, yoghurt, vanilla and bananas. Whisk until combined.
  • Mix the dry and wet ingredients together (don’t over mix). I use a spatula for this.
  • Add 2/3rd of the walnuts, mix.
  • Separate the ingredients into 6 muffin cases in a muffin tray.

To make the toppings:

  • Add 1/2 teaspoon of brown sugar to the remaining walnuts. Mix well. You can also just add the walnuts if you don’t fancy adding more sugar.
  • Sprinkle the mix on top of the wet muffin mixture.

Put the mixture in a pre-heated oven, 180 degrees for 15 – 20 minutes. Always make sure to check the inside is cooked by pricking the muffin with a tooth pick and no wet mixture is sticking to it.

The muffins should rise, they should be soft, light and slightly springy when pressed. Let them cool off and enjoy!

Recipe: Pandan & Yogurt Steamed Cake with Coconut & Sugar Cane Sprinkles

I like making steamed cakes. Today I had leftover yoghurt in the fridge and really fancied something sweet. I also happen to have some pandan extract and some desiccated coconut. Pandan and coconut always make a good combo, they are commonly used in South East Asian dessert. Unlike the Banana & Chocolate steamed cake recipe, the yogurt makes the cake texture more moist, and a small amount of pandan extract turns the mixture into a fragrant cake with a lovely green colour. This is also very easy and fast to make.


Ingredients (makes 4 steamed cakes):

  • 60g plain flour
  • 3 tablespoons yogurt (no added flavour)
  • 2 tablespoons golden caster sugar
  • 1 tablespoon rice bran oil
  • 1 egg
  • 1/4 teaspoon pandan extract
  • 1 teaspoon baking powder

To sprinkle:

  • Desiccated coconut
  • Soft sugar cane

How to make:

  • Whisk egg and oil.
  • Add sugar, mix well.
  • Add yoghurt, mix well.
  • Add pandan extract, mix and then add flour and baking powder. Mix thoroughly.
  • Pour the batter into muffin cases (I use paper cases inside a cupcake mould, otherwise, the mixture would fall apart from the steam).
  • Sprinkle the desiccated coconut on top.
  • Steam the mixture for 20 minutes.

Once they are done, take them out of the mould and let them cool. If you like, you can add more sweetness by sprinkling soft cane sugar on top (this is optional and depends on your sweetness preference).

Tips: Firstly, you want to make sure no water droplets fall on the cake. So, wrap the top of the pan with a cloth. Secondly, don’t open the top before the 20-minute mark is up since the cold air can deflate the cake. Thirdly, as soon as they are done, make sure you take them out from the pan and the mould, to cool at room temperature, making sure any moisture is dried from under the cases.

pandan steamed cakes with cane sugar and coconut