For the Banana Cake:Banana4-671x940

3 ripe bananas
100 g unsalted butter, softened
200 g sugar
2 eggs
1 teaspoon vanilla extract
125 ml plain Greek yogurt or sour cream
200 g all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

For the Chocolate Ganache:

225 g chocolate – about 65%
175 ml heavy cream

For the Nutella Buttercream:

3 egg whites
200 g sugar
150 g unsalted butter, softened
1 teaspoon vanilla extract
85 g  Nutella

Pre-heat oven to 175 degrees Celsius.  Prepare two 15 cm round pans.

Mash ripe bananas in a mixing bowl with a potato masher or fork and set aside.

Sift together the dry ingredients and set aside.

In the bowl of an electric mixer, beat the butter with a paddle attachment until smooth.

Add in the sugar, and mix until light and fluffy.

With the mixer on low, add in the vanilla and eggs – one at a time.

Stop the mixer.  Scrape down the sides and bottom of the bowl.

With the mixer on low, add in half of the dry ingredients.

Mix in the yogurt or sour cream.

Add in the remaining dry ingredients and mix until just combined.

Fold in the mashed bananas until combined.

Pour batter into prepared pans and bake until golden – about 22-25 minutes for the recommended size.

Cool on a wire rack.

Invert the cakes out of the pans once they are cool enough to handle.

Cool completely before slicing each cake in half horizontally to create four layers of cake.

TO MAKE THE GANACHE: Chop the chocolate and place in a heat-safe bowl.  Heat the cream over medium-low until it starts to simmer.  Be careful not the burn the cream!  Once it starts to come to a low simmer, pour over the chopped chocolate.  Let sit 30 seconds before whisking together until smooth.  Let cool before use.

TO MAKE THE BUTTERCREAM: Place egg whites and sugar in the bowl of an electric mixer.  Whisk until combined.

Fill a medium saucepan with a bit of water and place over medium heat.

Place the mixing bowl on top of the saucepan to cream a double-boiler.

Heat, whisking occasionally, until the egg mixture is hot to the touch.

Once hot, remove from heat and place bowl on mixer.

Whisk on high until the bowl of the mixer becomes room temperature.

Swap out the whisk attachment for the paddle.

With the mixer on medium-low, add in the vanilla, butter, and Nutella.

Once added, mix on medium-high until smooth.

ASSEMBLE: Slice cooled banana cakes in half, horizontally, to create four layers of cake.

Spread a layer of ganache on top of the bottom layer of cake.  I prefer just a smear of ganache, as this cake gets rich fast.

Add a layer of buttercream on top of the ganache.

Place the second layer of cake on top of the buttercream and repeat.

Ice with the remaining buttercream.

Garnish with chopped, touted hazelnuts – if desired.SAMSUNGP.S. Hey, hey.. The holiday season is over.. and here is one of the cakes I made during that time.. This one is super rich in taste and will please chocolate and banana lovers..

Recipe from


CHOCOLATE MAYONNAISE BUNDT CAKE..Chocolate-Mayonnaise-Bundt-3-Barbara-Bakes

260 g flour

130 g sugar
60 g cocoa
2 tsp baking soda
1/4 tsp salt
250 ml mayonnaise
250 ml cold water
1 tsp vanilla

caramel and nuts for decoration

1. Preheat the oven to 175°C. Grease and flour a 21cm Bundt pan.
2. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt. Make a well in the middle of the dry ingredients, add mayonnaise, cold water and vanilla. Mix until well blended.
3. Pour the mixture into the pan. Bake for 35 minutes or until a toothpick comes out clean.


P.S. Hey darlings! It has been a while since I posted something..  to be honest.. I have been a bit lazy, even if I have been baking all the time!! This one made me so curious when I first saw the recipe that I just needed to make it. It was made for my friend’s party and I decorated it with some caramel and pistachios but I guess you can use any nuts.. as it is so chocolaty.. Anyhow.. this cake is a bomb of rich chocolaty flavour and goes perfectly with some ice-cream.. the first bites will definitely surprise you..



Recipe from:


FOR THE CRUST:peanut-butter-banana-pie
200 g chocolate cookies
2 tbs brown sugar
5 tbs unsalted butter, melted
400 g honey roasted peanuts
1 banana, peeled and cut into chunks
1 tbs honey
500 ml heavy cream
2 tbs granulated sugar
1 ts vanilla extract
  1. To prepare crust, crush the cookies. Transfer to a bowl and stir in brown sugar. Add melted butter and mix until evenly incorporated. Press into the bottom of a 21 cm spring form pan. Freeze crust until filling is ready.
  2. Place peanuts in the food processor  and crush them at a low speed first, then increase the speed and mix till the nuts turn into peanut butter. Clean it out.
  3. Put banana chunks and honey into the food processor. Turn to the lowest speed, then increase for about 1 minute or until banana is liquefied. Pour into bowl with peanut butter and stir to combine.
  4. Whip the cream, sugar, and vanilla.
  5. Remove one fourth of the cream and set aside to use as a garnish later. Add about half of the remaining whipped cream to peanut butter mixture; fold to incorporate and lighten the filling. Fold in the remaining whipped cream until smooth.
  6. Pour filling into prepared crust,  smoothing top. Spoon or pipe remaining whipped cream in a decorative manner around the edges of the pie. Refrigerate for 1 to 2 hours or until set.


P.S. This is a dream cake for those who love peanuts.. and peanut butter.. it is like eating fluffy halva.. it is light to the taste and it just melts in your mouth.. and believe me, it was a crowd pleaser at my House Warming Party.. :)

Enjoy, K.

Recipe from:


October 25, 2014


60 g butter
60 g caster sugar
120 g biscuits, crushed

2 ripe bananas
juice and finely grated zest of 1/2 lemon
120 g caster sugar
250 g cream cheese
2 eggs, separated
150 g sour cream
12 g powdered gelatin
5 tbsp water

50 g caster sugar
1 banana

1. Grease a 21 cm spring form cake tin.
2. For the base, melt the butter and sugar, add it to the biscuits. Spread evenly over the base of the tin and press down firmly. Chill for 30 min.
3. Puree the bananas together with lemon zest, juice and half of the sugar.
4. Beat the cheese, the egg yolks and the sour cream, making sure there are no lumps.
5. Soften the gelatin in iced water. Heat up the 5 tbsp of water and dissolve the gelatin. Allow to cool for 10 min before adding to the mix.
6. Next, whisk the egg whites until stiff the whisk in the remaining sugar. Fold the egg whites lightly but thoroughly into the mixture and the spoon into the tin. Shake gently to level the surface.
7. Chill for 3-4h.
8. To make the banana decoration, sprinkle half of the sugar into a pan and heat until it begins to dissolve. When golden, place the slices of banana onto the sugar and then sprinkle the other half of the sugar on top. Turn over after 2 min once the banana slices are golden. When both sides are golden, put the slices onto a baking paper and space them out evenly so they cool and don’t stick together. Once cool, arrange on the cake.


P.S. Hey, my dear friends.. I know I have been absent this summer, but there were so many good things to do outside the house.. like sun bathing, and learning to kite board. :) anyhow, i have been baking all summer, mostly bundt cakes or muffins as they are easy to take with to anyplace you are spending your day with friends. :) so, the recipes will be coming up soon, I promise.. But let’s talk about this wonderful creamy cheesecake.. I made this one a while ago, for a student of mine and i must tell you, it was amazingly bananish and yummy and it is so easy to make.. so try!

Enjoy, k.

recipe from “World’s Best Cakes” by Roger Pizey


July 8, 2014


250 g biscuits, crumbled
120 g butter, melted

4 sheets of gelatine
150 g coffee cream
500 g cream cheese
150 g sugar
finely grated 1 orange zest
60 ml fresh orange juice
450 g raspberries, smashed
250 ml heavy whipping cream

fresh berries for decoration

1. Make the base: mix the crumbs and butter and press on the bottom of a 23 cm cake tin with a loose base.
2. Make the cream: put the gelatine to soak in cold water for 5 min. Heat up the coffee cream till almost boiling, remove from heat and add the gelatine till it melts.
3. In another bowl, whip the cream cheese, sugar and orange zest, add the cream and gelatine mixture and raspberries. Softly whip the cream and fold into the cream.
4. Put the cream into the cake tin, even out and place the cake for 4 hours into the fridge.
5. Remove from the tin before serving and decorate with fresh berries.


P.S. Kerija is back.. for a while.. I just needed to post this cake as it is cold, smooth and beautiful just for this type of weather.. believe me.. you will love it and it is so fast to make..

Enjoy, k.

recipe from “Deserti” by Karla Bardi


May 26, 2014


150 g gingerbread, crushed
40 g almond flour
120 g melted butter

3 tsp. gelatine
3 tbsp. cold water
250 g cream cheese
375 g ricotta
75 g powdered sugar
2 tbsp. orange zest
2 tbsp. Grand Marnier
1 tbsp. fresh lemon juice
250 ml sweet cream

orange for decoration

1. Mix the gingerbread, almonds and butter. Press the mixture into a cake tin with loose base. Leave for an hour in a fridge.
2. Make the cheesecake: soak the gelatine in the water and on a low heat dissolve.
3. Mix together cream cheese, ricotta and orange zest into smooth cream, add liqueur, lemon juice and gelatine. Mix well.  
4. Whip the cream and fold into the cheese cream mixture.
5. Pour the mixture into the cake tin and place into the fridge for 6 hours.
6. Decorate with wedges of orange just before serving.


P.S.  Who can resist a nice creamy cheese cake.. and this one has a bit of a kick from the gingerbread crust on the bottom..

Enjoy, k.

recipe from “Kūkas” by M. Neri


250 ml golden syrup
1 chilli pepper, finely chopped
zest of 1 lime
250 g soft butter
250 g sugar
4 eggs
225 g plain flour
2 tsp. baking powder
450 g canned pineapple rings
+ a bit pineapple juice

1. Preheat the oven to 180 degrees Celsius. Grease a 23 cm cake tin.
2. Heat the syrup, lime zest and chili for a little while on a medium heat. Pour half of the syrup in the cake tin, even it out. Place pineapple rings on the bottom of the tin.
3. Whip the butter with sugar till light and fluffy, add eggs one by one.
4. Fold in flour, baking powder and juice so that the dough is nice and even.  Chop the left-over pineapples and add the dough.
5. Carefully pour the dough over the pineapple rings and syrup.
6. Bake for 45-50 min till golden brown.
7. Let it rest in the tin for 10 min, then turn it out on a plate.
8. Warm up the left-over syrup and pour over the cake. Serve warm or at the room temperature.


P.S. And I am back again.. sorry for my absence.. but i am back with super easy recipe, that you can do with any fruit you like.. and to be honest.. it is a buttery goodness!!!!!!!

Enjoy, k.

recipe from “Kūkas” by M. Neri