Author: Tina

Baking Mama Tina Ledesma-Rivera infront of her shop before end of 2019

Goodbye 2019! Hello 2020!

I am writing this post while waiting to usher in 2020. I can’t help but feel a deep sense of gratitude to you who ordered cakes, cookies, pudding, etc. You even allowed me to teach you how to bake. Thank you for allowing me to live my dream. I am very hopeful for 2020. I hope you feel the same.

No Flour Mini Banana Muffins

No Flour Mini Banana Muffins

How would you like to try baking without flour? Try this No Flour Mini Banana Muffins. It’s easy to make. You just need a blender or food processor, 1 1/4 cups peanut butter, 2 eggs, 2 very ripe bananas, 3 to 4 tablespoons honey, and 3/4 teaspoon baking soda. Blend everything. You may also add 1/4 cup chopped walnuts or any dried fruits of your choice after blending for added texture. Pour into a greased mini muffin pan. Bake at 300F for 8 to 10 minutes. That’s it. Enjoy!

Baking Mama's Banana Pudding

Goin’ Bananas with Banana Bread

When bananas turn too ripe, it is time for banana bread. It may look rotten but I prefer using overripe bananas for my banana bread or banana muffin because it just gives this nice natural dark color to the baked bread. For a moist banana bread, Saveur’s Mom’s Banana Bread is my go to recipe. It never fails me and it is easy to prepare. This is the reason why it’s one of my favorite food to share as gift. Blogging Mama’s Tip: You can freeze your overripe banana and thaw it at room temperature when ready to use. Mom’s Banana Bread Ingredients: Butter, for greasing pan 1 cup flour, plus more for pan 3⁄4 tsp. baking soda 1⁄4 tsp. kosher salt 1 cup sugar 1⁄2 cup canola oil 1⁄3 cup buttermilk 1 tsp. vanilla 1 egg plus 1 egg yolk 2⁄3 cup chopped pecans 3 very ripe bananas, mashed Directions: 1. Heat oven to 350°. Grease a 9″ x 5″ x 
2 3⁄4″ loaf pan with butter and dust with flour; set pan aside. …