Power-packed Baby Bites

Sweet Potato Banana Bites

When I was pregnant, I had grandiose plans on the type of mother I would be – a super one who would breastfeed until my son was at least 1, and when he could eat solids, make everything from scratch.

Reality turned out very different. Work stress got into the way of my milk ducts. Breastfeeding ended after 6 months. Ciaran’s meals are pretty standard. Porridge with fish and vegetables, quinoa pumpkin blend and fruits in between.

What happened to my super mum plans?

They have evolved. I have come to realise that there are many shades of motherhood. I am not less of a mother if I don’t make new fangled dishes for him everyday.

Being a mother is more than being super. It means giving more time to my son. I read to him, take him for swims, and catch him when he falls.

At 11 months, he now has a ravenous appetite which means more snack times. That delights me to no end. His staple is Farley’s rusk which he adores. To up the nutrition value, I now scour the internet for nutritious snacks to make for him.

His latest favourite are these tiny sweet potato banana bites.

Sweet Potato Banana Bites

They are a cinch to make and the best way to sneak in vitamins if your child is not fond of fresh fruits or vegetables. The recipe asked for the sweet potato to be baked but after an hour it was still hard so I ended up steaming it instead.

Sweet Potato Banana Bites

My son has it for breakfast everyday now.

Packed with Vitamin A, B, potassium and a bevy of other good nutrients, this is a power-packed snack.

To all the mothers out there, I salute you. Here’s to a lifetime of smiles and happy tummies filled with goodness!


Sweet Potato Banana BitesĀ 

1 very large organic sweet potato or 2 medium ones
1 banana
1 cup of coconut flour (or flour of your choice)
1/2 cup ground flax seeds
3tbs coconut oil
3 tbs coconut milk ( or another milk or water)
2 tbs maple syrup
Cinnamon to taste (optional)

1. Preheat your oven to 180 degrees celcius.
2. To get the sweetest flavor out of your sweet potato and banana you have to bake them. The sweet potato should be done in 45 min- 1hr depending on the size and banana could be baked for about 20 min.
3. When it’s all done throw everything in a food processor or blender and mix it till it’s nice and smooth.
4. Either roll it into balls with your hands or use a zip lock bag with the corner snipped off or a pastry bag to pipe little “puffs” on a baking sheet. Bake for 15 min and store in the fridge. They stay fresh for about a week.

FYI These bites do not have a traditional cookie texture. They will be slightly mushy/chewy texture once bitten into.

Recipe adapted from Suite35.

Posted on 24th Mar 2018 in baking, sweet potato  |  Post a comment

Red Velvet Buttermilk Brownies with Chocolate Chunks


Diamonds are said to be a girl’s best friend. They are said to put a twinkle in any girl’s eye.

Perhaps that is true for most, but not for me they’re not. Cold stones do nothing for me. Sure they might be pretty and shiny but that’s all it is good for – sparkle. Pfft.

Give me brownies over bling any time of the day. Brownies. Oh how they make my heart flutter. I’ve been baking brownies since I started this blog and every time I bite into a warm piece, I feel that all is right in the world.


Brownies, especially fudgey ones, are very uplifting. The same way a mother bakes cookies and serves it with milk to their children, the way a brownie crumbles in my mouth after going past my lips is absolutely comforting and ethereal. A good rocking brownie can turn any dull day bright.

I’m constantly trying to find a brownie that I can live with for the rest of my life. I’ve come close, but the search continues. My next venture is to try new fangled brownies.

Last Sunday I started with Red Velvet Buttermilk Brownies. My itchy fingers swapped the white sugar for dark brown sugar, and I added chocolate chunks. I also halved the sugar and red colouring. Because I didn’t use the frosting, I should not have reduced the sugar. But my chocolate chunks balanced it off pretty well. Nestle Tollhouse Chocolate Chunks are pretty sweet anyway so the balance was there.

Texture-wise, I felt these were rather fudgey. I expected moist crumbs since I was using buttermilk. Perhaps I did something wrong. These were not my favourite brownies, but they were rather novel. Mahogany-hued, and rich, they were just what I needed on a Sunday afternoon.


What respite it brings me, carrying out pans of baked goods like brownies out of the oven on a perfectly relaxing day. I really wouldn’t mind doing it for a living. It’s been my dream for a long long while.

My zest for whipping up more glorious bakes has amplified. My mind (and hands) is itching to do something about it. I want to do a project. Something is up my sleeves I’m telling you that. You will know in due time.

Meanwhile, have a brownie instead of a diamond today šŸ˜‰


Red Velvet Buttermilk Brownies


2 cups all-purposeĀ flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
1 ounce bottle red food coloring (2 tablespoons)

(*My modifications: 1tbsp red food colouring and 1cup dark brown sugar, 1/3 cup semisweet chocolate chunks)

Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a large bowl stir together the flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture; beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, vanilla, and red food coloring. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

Posted on 11th Mar 2014 in baking, brownies, cakes, cocoa  |  6 comments

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