Banana Breakfast Muffins

Last night was a strange one…  Awoken at about 2am, soaking from head to toe and covered in what looked like spangly spiders.  I also remember frantically searching for the light switch saying something (not sure what though) to scare the spiders away….ewwww…it makes me shiver thinking about it.

My head is possibly trying to adjust after all the assignment writing those past few months, or it could be the research methods philosophy I am trying make sense of.  However, I put it down to the head and foot massage I gave Andy last night to relieve him of the stress he was swimming in due to a presentation he has to do today.   Lucky Andy, he slept right though the night, which, for him, is strange.  His energy must have transferred over to me during the massage, but he doesn’t seem to think that’s true.    Anyway, to relieve myself of the light trauma from last nights spider hallucinations, I  decided the perfect solution was to bake cakes for breakfast, just something quick, so thanks to my trustworthy banana cake recipe it saved the day 😛 well, so far…

Hot from the oven…I forgot how good they tasted…would you like one? (by the way, I know what you’re thinking, “is that all she can cook?” … it’s not honest…it’s just that they’re sooo quick to make and absolutely satisfying).

No chocolate this time, and a little less sugar too…oh yeah, and I used half and half wholemeal and plain flour…the healthier option 😛


Blueberry Smoothie for breaky anyone?

Here is a modification of my earlier smoothie.  The tofu macha one.

This one is now my new favourite.  It’s stunning, delicious, wholesome, filling, satisfying, healthy, wonderful.  WOW!!

It was a hot morning, so porridge was not even considered.  This one fits the weekend breakfast perfectly followed by a small leftover toasted slice of my carrot cake.  Ok, so the intention to cut down on the sugar is there, but it is the weekend after all 🙂 Well… I did go swimming, so that may have burnt of the unnecessary calories, ehe?


  • 1 cup of frozen blueberries
  • 300g silken or firm tofu
  • 1 cup of spring water
  • 1/2 cup oatmeal
  • 1 ripe frozen banana
  • 4 ice cubes


  1. Add all ingredients (not the ice) into the blender and pulse until smooth
  2. fill 2 glasses with the ice, pour the purple deliciousness into the glasses, sit back and enjoy.
  3. There is more for seconds too 🙂
  4. If you like it thinner, just add water until you reach your desired consistency

Banana Birthday

For this cake I used a recipe I googled:  ‘Banana Cake’

That one is pretty much what I made but instead of the oven, I cooked it in my rice cooker. I also added some chocolate chunks, walnuts and raisins…mmm…with a tsp here and there of cinnamon, powdered cloves and nutmeg.
Here is the picture of the finished result. Unfortunately I can’t talk about the outcome yet as I made it for Andy’s birthday weekend up in Iya valley. Not your typical birthday cake, but I think it looks pretty good and it smells even better. The recipe I took it from has so many amazing reviews, so I think that speaks volumes.
I’m just pretty impressed I made a cake in the rice cooker 🙂

Note: If you substitute the self raising flour (as stated in the recipe) for all purpose flour, remember to add 1.5 tsp of baking powder and 1/2 tsp salt.


  • 113g butter or margarine
  • 1/2 cup sugar (granulated, caster, or mix in some demerara, whatever you have to hand)
  • 1 cup self raising flour (I couldn’t find self raising here in Japan so used all purpose)
  • [1.5 tsp baking powder & 1/2 tsp salt] – if you use all purpose
  • 2 eggs
  • 3 medium, very ripe bananas
  • Handful crushed walnuts
  • 1 tsp heaped cinnamon
  • 1/2 tsp clove powder
  • 1 tsp nutmeg powder
  • 1 bar of chocolate (broken into small pieces)


1. Grease the rice cooker bowl/pan with butter or marg
2. Mash the bananas with a sturdy fork or blend in a blender
3. Cream the butter and sugar together and mix in the eggs
4. Mix together the mushy bananas.
5. Mix in the sieved flour and spices
6. Mix in the chocolate raisins and crushed walnuts.
7. Scrape into the rice cooker and bake for 60 minutes on the cake function. If you don’t have that function switch to on then check the mixture when the setting finishes with a chop stick.

8. If it comes out clean you are in the clear and can let it cool on a rack then eat.

Remember not to peek in the cooker to see how its going.  Doing that will let all the steam out (this steam is what cooks the cake) 🙂

Update – Sep 23
*****!!! This one was super delicious and will be made again this week.
It was devoured within seconds which gives me a clear sign that everyone who tried it felt the same.