This is the 11th bake from The Home Bakers, an event organized by Joyce of Kitchen Flavours and the recipe was picked by Kit from I-Lost in Austen. Do drop by Kit’s wonderful blog for the full recipe, at the same time indulge in other awesome recipes she shared.
I made some modifications to the recipe :
- replaced macadamia nuts with hazelnuts
- replaced sour cream with yogurt
- omitted sweetened flaked coconuts
- added chocolate chips
What I like the most is the delicious scent of cinnamon sugar when the cake was freshly baked and the crunchy texture from the hazelnuts. The cake to my liking has a texture of huat kueh (发糕) which is a little dense and moist.
Hi Eileen, I really like your changes to this recipe! Banana and chocolate are a super combination!!!!
i think mich also added some coco chips..or was it mich? i really think this addition is a good one!
Yes, Mich added chocolate chips
Chocolate chips! Your little cakes look too cute to resist Eileen!
Eileen, it was clever of you to add choc chips and even the hazelnuts. I didn’t think of them. Your cupcakes look awesome!!
Hi Grace, since I didn’t have Coconut flake, might be too plain so added chocolate chips
another great bake Eileen. I love how you used hazelnuts instead, I actually love all nuts. I might have to do a nut mixture when I bake this hahaha
Thanks for the compliments: )
Looks delicious as cupcakes!
Thanks Mich: )
Nice changes with the hazelnuts and the addition of choc chips! I like the crunchy cinnamony topping too! Most of the members has baked in delightful cupcake form! Wonderful bake, Eileen!
Yes, I realized that too! It’s easier to handle, less messy especially when there are nut as toppings: )