Ingredients
Cake
- 2 medium bananas
- 100 ml Baladna orange juice
- Zest of one orange
- 200 g all-purpose flour
- 150 g granulated sugar
- 1/2 teaspoon cinnamon powder
- 1 teaspoon baking powder
How it's made!
- Preheat your oven to 180°C.
- In a medium bowl, mash the bananas using a fork or potato masher.
- Add the orange juice and orange zest to the bowl with the mashed bananas and mix until well combined.
- In a separate large bowl, whisk together the flour, sugar, cinnamon, and baking powder.
- Add the banana mixture to the dry ingredients and mix until just combined.
- Pour the batter into a greased 20cm loaf baking pan.
- Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before slicing and serving. Enjoy!
More Fresh Recipes
Apple Mocktail
In a small bowl or glass, mix together the granulated sugar and apple juice until the sugar has dissolved.Add in the honey and freshly squeezed lemon juice, and stir until everything is well combined.Pour the mixture into a glass filled with ice.Garnish the drink with a slice of apple.Serve and enjoy!Tips:You can adjust the amount of honey and lemon juice to suit your taste preferences.If you want to make this drink more refreshing, you can also add some sparkling water or club soda to the mixture.You can also experiment with different types of Baladna fruit juices, such as orange or grapefruit juice, to create your own unique mocktail recipe.
Mango Cheese Cake
Crush the digestive biscuits into crumbs using a food processor or rolling pin. Alternatively, you can place the biscuits in a plastic bag and crush them with a rolling pin. Melt the butter in a microwave-safe bowl or in a saucepan over medium heat.In a mixing bowl, combine the biscuit crumbs and melted butter. Press the mixture into the bottom of a 23cm springform pan to form the crust.In a separate mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and mix until well combined.In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.In a small saucepan, combine the mango juice and cornflour. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and allow to cool.Pour the mango mixture over the cream cheese mixture and smooth the top with a spatula.Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight. Once chilled, remove the cheesecake from the spring form pan and garnish with fresh mango slices or whipped cream, if desired. Serve chilled and enjoy