Dairy Free Banana Bread


Slightly crunchy crust and soft and moist on the inside. One of my all time favourite bakes, but this time around we found the most delicious dairy free recipe! Winner, winner chicken dinner! Too good not to share, I will not be using any other recipes for the rest of my life I don’t think. That’s how good it was. The best banana bread we have baked and its pretty much toddler-proof too. Baking with kids can be a different art form altogether, they eat ingredients and oh batter. So much batter, like the butter sugar mixture ( oh her favourite )! A little too much goes into her little mouth but I can’t help but chuckle as the approving Mmmm Mmmm Mmmm is hilarious and truly honest.

Before I share the recipe, check out our masterpiece 🙂


1/2 cup butter (115g)

1 cup sugar

2 eggs, beaten

4 bananas ( over ripe ones, finely crushed)

1 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

  1. Cream butter and sugar. We used dairy free Stork. With a toddler, everything is simplified. I used a fork and she had lots of messy fun with a wooden spoon.
  2. Add eggs and crushed bananas
  3. Mix well
  4. Add flour, baking soda and salt. I should have sifted them before adding them but it turned out well even without the sifting. Add in the vanilla.
  5. Mix until just combined. Impossible not to over mix with an over-enthusiastic toddler.
  6. Poured into a greased and lined loaf pan.
  7. Bake at 175°C (350F) for 55 minutes.


The banana flavour comes through very well in this banana bread. Still very impressed with this beaut of a cake, ps. we polished this off  in 2 days. Time to bake another but perhaps we will add in some chopped nuts this time!

Have fun baking.




Ice Monster Taipei – Taiwanese Desserts

We jumped at the chance of a baby-free outing when my parents volunteered to babysit.  I quickly did some research and decided that we should definitely try one of the most famous desserts in Taiwan – shaved ice. We dropped in at one of the top shaved ice eateries, Ice Monster.


The menu is definitely something, the variety was endless .. it was so tough for us to make a decision. We settled on their bestseller, the Mango and the Bubble Milk Tea Sensation. You can also take a peek at how they prepare your desserts as they do it right by their doorway.

Check out their branding .. got to love their ‘grumpy’ bright yellow monster.

When our desserts arrived, we just stared at each other .. channeling ‘ITS HUGE’ thoughts. Overwhelming, we should have shared but we we were greedy and wanted to try more than one flavour.

On first bite, I was rather surprised at the silky smooth texture of the ice. Quite different compared to the Malaysian shaved ice dessert (Ice Kacang) that I grew up with. Super soft shaved ice that melts in your mouth like cotton candy. Amazing! Refreshing and oh very addictive. They must add some sort of condensed milk to the ice. The mango was very fresh and this is not surprising at all as Taiwanese mangoes are abundant.


Bubble Tea Sensation was interesting, looked like a Chewbacca. It was a deconstructed bowl of ‘frozen’ bubble tea. Creamy ribbon like shaved ice served with a side of ‘pearls’.




The bill came up to 400 TWD , about £10. Definitely quite dear if you compare this to a street stall selling shaved ice but cannot complain for the quality, variety and experience 🙂

One for the books, baby-free ‘date night’ when we were on holibobs.




Happy New Year 2014 & Raspberry Dutch Baby recipe

Happy New Year everyone! You! Our talented friends made our 2013 fabulous. We receive so many pictures of your makes and bakes and we LOVE and appreciate them all. Thank you and keep them coming. Here’s a little collage we made and posted to our Instagram (ps. we are so hooked. We just started an account on here) and if you are not following us already on Facebook, Twitter and Pinterest. Quick 🙂

Baked By Me's customers lovely makes and bakes.Here is another collage of some of our product range in 2013. We cannot wait to share *fingers and toes crossed* an even better range this year!

Baked By Me's goodies and baking range

I made this Raspberry Dutch baby for breakfast a few days ago. It is a very simple and straightforward recipe. It looks fantastic and definitely one of the best ‘pancakes’ I have made 🙂

Making of Raspberry Dutch Baby

Making of Raspberry Dutch Baby

Making of Raspberry Dutch Baby

Recipe for Raspberry Dutch Baby

3 eggs

1/2 cup milk

1/2 cup flour

1/2 teaspoon salt

pinch of cinnamon

2 tablespoon (20g) butter. melted

1/3 cup raspberries

icing sugar to sprinkle


Oven 220°C . Butter a cake pan or skillet. We used an 8″ cake / sandwich pan.

Beat the eggs in a large bowl with the milk. Sift flour, salt and cinnamon into the egg mixture. Whisk until well combined. Whisk in butter. Pour into the pan and sprinkle your choice of berries. We made ours with raspberries.

Bake for 15 minutes at 220°C. Reduce heat to 160°C and bake for another 10 minutes. Dust with icing sugar 🙂 All done!

Raspberry Dutch Baby

Raspberry Dutch Baby

Raspberry Dutch Baby

Raspberry Dutch Baby - ready to serve

Raspberry Dutch Baby with cream

This is just fabulous for breakfast or brunch as the batter is not sweet at all. Just ignore and forgive the dollop of cream I added to my Dutch Baby though 🙂

Look at sneaky Momo the cat trying to get a whiff of my Dutch Baby. It is rather challenging to get a picture like this. Thankfully, I was armed with my camera in hand and managed to get this shot rather quickly before she was told off.

Cake and cat

Hope you had a lovely first day in the new year 🙂



Raspberry Tart

Fresh raspberries will be the focus today! Lush, but even better in a buttery tart.

Cannot go wrong with Pate Brisee (shortcrust pastry), which contains 5 easy ingredients flour, salt, sugar, butter and iced water. This pastry needs to be chilled. Once chilled for about an hour, I rolled it out and sprinkled the pastry with sugar.

Particularly enjoyed assembling this tart. Arranged the raspberries in a concentric circle and then folded the edges of the pastry over the filling. The edges of the pastry was brushed with melted butter and more sugar sprinkled on top of the raspberries.

Hooray! Pastry is a lovely golden brown, raspberries are slightly oozing juice, ready to devour once dusted with icing sugar. Thoroughly enjoyed my raspberry tart, ate a few slices warm fresh out of the oven with a drizzle of cream. This is love.

Hope you had a brilliant weekend!! Looking forward to a brand new week.

Raspberry Mascarpone Macarons

Was trying to hunt down pictures of Paris and this is the best that I could find. Love love love Laduree especially their macarons. Everything offered on their menu was exquisite. Definitely did not disappoint, well worth the 30 minute wait for a table.

Slightly carried away, not a Laduree review but a post featuring my homemade macarons with no food colouring. They would have looked much better in pink but I tend to avoid using colouring.

For the shells:

90 grams egg whites (left at least overnight in the fridge)

25 grams granulated sugar

200 grams icing sugar

110 grams ground almonds

For the filling:

110 grams mascarpone (at room temperature)

3 tablespoons raspberry jam

If you are interested in how I made them, there will be another blog post coming up, as I made them again with a blackcurrant filling.

Check out my macaron pops! *Heart* everything on a stick, you have to try them out sometime.

Excuse the ‘punctured’ macarons, was careless when I was handling them.

These were delicious! The mascarpone filling was creamy and complemented the raspberry conserve very well. The worst part is having to wait a day for the macarons to ‘mature’.

Are you a macaron fan?

Fluffy American Pancakes

Love love love homemade fluffy pancakes. I don’t know why I don’t whip up pancakes more often!

A must have when enjoying pancakes is having at least 2 different variations! First up, good old lemon & sugar.

2nd flavour! Apple & cinnamon drizzled with cream. Just love drowning my food in cream.

I am pretty sure I had another one with Nutella! What is your favourite pancake topping?

Chocolate Swirled Banana bread

I try to hide some bananas in the house to allow them to go brown before the Mr gobbles them down. When they are nearly black, they are perfect for baking. I love Banana Bread and decided to make chocolate swirled ones.

Thought the swirls will turn out great. However, my swirling technique needs more help! No worries as they were delightful. Chocolate complements banana bread very well and would love to bake this again soon!

Time for yet another slice 🙂

Happy Monday everyone!

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