Tag Archives: banana

Reigniting the Passion.

8 Dec

For regular readers, the title of this post will make perfect sense – after having outdone myself in the laziness stakes and avoiding posting in over two weeks, I’ve finally found the inspiration needed to break free of the barbarically restrictive shackles of pure and unadulterated sloth. Or more, I’ve noticed my daily average page views have dipped to the wrong side of five.

Now for those that know me personally, you’ll know I’ve got a new flatmate. And for those that know her personally, you’ll know she loves to eat. So in an effort to both impress her and quell her relentless cries for food, I decided to whip up a deliciously moist (I hate the word but here it seems apt) banana, passionfruit and ginger cake, inspired by a recipe from The Australian Women’s Weekly’s bible, Bake.

The best part about this cake is that almost all the ingredients can be found in the fridge or pantry, or the slowly becoming moldy fruit bowl. I was happily able to continue in my constant state of humdrum lethargy and completely steer clear of the supermarket. And the other advantage was that it kept well in the fridge for almost two weeks, meaning constant nourishment for my darling demanding flatmate.

* As a side note, I will gladly acknowledge that this is my worst title to date.


Banana, passionfruit & ginger cake.

Banana, Passionfruit & Ginger Cake

Serves 12

125g butter, softened

3/4 cup (165g) firmly packed brown sugar

2 eggs

1 1/2 cups (225g) self-raising flour

1/2 tsp bicarbonate soda

1 tsp powdered ginger

1 cup mashed banana (roughly two large bananas)

1/2 cup (120g) natural yoghurt

1/4 cup (60ml) milk

Passionfruit Icing

1 1/2 cups (240g) icing sugar

2 TBSP passionfruit pulp, approximately

1 tsp powdered ginger

1. Preheat oven to 180c/160c fan-forced.

2. Grease 22cm round cake pan and line base with baking paper.

3. Beat butter and sugar in a small bowl with electric mixer until light and fluffy.

4. Beat in eggs, one at a time.

5. Transfer mixture to a large bowl; stir in sifted dry ingredients, banana, yoghurt and milk.

6. Spread mixture into pan.

7. Bake cake about 50 minutes and then stand in pan for 5 minutes.

8. Turn, topside up, onto a wire rack to cool.

9. Meanwhile, make passionfruit icing: Sift icing sugar into a small bowl and stir in enough of the passionfruit pulp to give a thick pouring consistency. Add powdered ginger to taste.

10. Spread the cake with the icing and serve.


Death by Chocolate.

2 Jul

I ask you this simple question: what’s the perfect reward for doing an hour-and-a-half long dance class?

Max Brenner, that’s what. After 90 minutes of blood, sweat, tears (mainly on my part – I really can’t dance) and intense calorie-burning, fat loads of chocolate are the only way to end the evening.

Now all this exercise is purely hypothetical – two very bad senses of direction meant we never made it to said dance class. But my flatmate and I decided to indulge in excessive chocolate consumption anyway. It was kind of reminiscent of the time we went to the gym five years ago, only to find we had to be over 16 and thus couldn’t get in, so bought a jar of Nutella and some dinner rolls and sat on the side of the road and devoured the whole lot. Glad to see our good sense hasn’t changed since.

I’m currently suffering severe chest pains due to the choc-a-thon (?) but it was so worth it. The Bald Man never fails to bring a smile to my face and a very content bulge to my belly.

Admittedly this wasn’t the cheapest meal I’ve had, but when faced with entry fees at clubs that cost the same (if not more) I know which one I’d choose. The chocolatey goodness of Max Brenner always ensures a pleasant night out but an overpacked club just makes me resent people of my own age.

Yesterday was payday so my flatmate decided to go all out with the Banana Praline Crepes ($14.50), two neatly folded, paper-thin pancakes housing a chocolate, nut and caramel filling with big bursts of banana. The filling was deliciously oozy, perfect for mopping up with the pancake. The addition of ice cream ensured it wasn’t too cloyingly sweet, the refreshing coolness a welcome change between bites of warm chocolate and very sugary caramel.

Banana Praline Crepes

I chose a slightly cheaper option, the Chocolate Cinnamon Babka cake ($6.50) with a side of strawberries ($3) to at least pretend I was being healthy. The babka is a yeasty sponge cake originating from Eastern Europe, often made with raisins. In this instance the dough is made with cinnamon, with dark chocolate coiled up inside, making it almost like a tall chocolate snail. As well as the insane abundance of chocolate inside, it is served with a small pot of melted chocolate that, although probably unnecessary, makes the whole thing deliciously scrumptious. Again the obscene amount of chocolate was a little overbearing. The strawberries, like the ice cream, provided a nice, slightly sour balance to the sugar.

Chocolate Cinnamon Babka.

You might be thinking that we finished the night here. But you’d be wrong. I broke my budget and daily calorie intake by ordering the Italian Hot Chocolate ($6) with dark chocolate. At a time where Sydney is experiencing record low temperatures, the comforting warmth of the hot chocolate was very well received. Max Brenner serve their hot chocolates in the famous Hug Mug, an egg-shaped mug that at first seems bizarre but is actually perfect for, well, hugging with your hands. The Italian Hot Chocolate is made with some sort of magic cream that makes it thick and almost like a dense custard – my flatmate called it ‘a liquid orgasm’. To me, it’s the ideal Winter treat.

Italian Hot Chocolate.

Our plates were scraped clean, our faces smeared with chocolate and our hearts beating rapidly after the massive sugar rush. Mine continues to pound against my chest, often painfully, leading me to believe that the title of this post could be a little more literal than originally intended.

Max Brenner Chocolate Bar

Shop MG 24, Metcentre, 273 George Street NSW 2000

Phone: 02 9251 7788