Triple Chocolate Banana Bread

Banana bread taken to the next level – super rich yet light and moist with a deep chocolate flavour. One definitely not to be missed.

Don’t get me wrong, there is nothing wrong with the standard banana bread recipe… Everyone loves it and its super yummy and delicious but I have discovered that the addition of some cocoa and chocolate really takes it to a whole new level, making it much more cake like, which is never a bad thing.

Banana bread taken to the next level – super rich yet light and moist with a deep chocolate flavour. One definitely not to be missed.

Ingredients:

  • 225g plain flour
  • 115g caster sugar
  • 85g butter
  • 75g dark chocolate
  • 75g milk chocolate
  • 30g raw cocoa powder
  • 2-3 bananas / ~225g peeled weight
  • 2 eggs; beaten
  • 2tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp vanilla extract
  • 1 pack white chocolate buttons / hearts (optional for decoration)

Banana bread taken to the next level – super rich yet light and moist with a deep chocolate flavour. One definitely not to be missed.Method:

Preheat the oven to 180C fan.

With a sheet of baking paper line one standard size loaf tin.

In a small saucepan melt the butter, set aside and allow to cool.

Chop both chocolates into desired chunk sizes. I like to leave them around the 0.5cm diameter, no larger.

Sift together flour, cocoa powder, baking powder and bicarbonate of soda; mix well.

With a fork or potato masher, mash the bananas until all the big chunks have disappeared. Then stir in the sugar, eggs, vanilla extract and finally the cooled down butter; mix until just combined, don’t over mix or you run the risk of having a dense cake.

Fold in the rest of the dry ingredients leaving only the chocolate chunks which are to be added last.

Add the chocolate with a quick stir to help distribute them and pour the entire mixture into your earlier prepared loaf tin.

If using, decorate with some white chocolate chips or hearts.

Banana bread taken to the next level – super rich yet light and moist with a deep chocolate flavour. One definitely not to be missed.

Bake at 180C fan for 35-40 minutes or until the so called dry stick test is passed (be aware of chocolate chunks… if you hit one the toothpick will never come out clean).

Once baked remove from the oven and allow to cool completely before digging in.

The bread will freeze for up to 3 months so a good excuse to make a whole batch of them 🙂

Banana bread taken to the next level – super rich yet light and moist with a deep chocolate flavour. One definitely not to be missed.
Banana bread taken to the next level – super rich yet light and moist with a deep chocolate flavour. One definitely not to be missed.

 

Triple Chocolate Almond Brownies

Super rich in flavour, dense yet chewy in the middle, those brownies offer the perfect cross between cookies and a cake.

Purposefully made to not be a sweet as traditional brownies whilst retaining all the wonderful flavours you would expect they offer a more intense experience. The chewy middle encapsulated with a crunchy exterior is complimented with the nuts for that pleasing crunch the mouth adores and all backed up with a small tingle from the coffee buzz… could you ask for more.

Ingredients:

  • 150g dark chocolate; roughly chopped
  • 150g caster sugar
  • 115g butter; cubed
  • 100g almonds; roughly chopped
  • 55g plain flour
  • 50g white chocolate; roughly chopped
  • 30g drinking chocolate
  • 2 eggs; beaten
  • 1tbsp instant coffee
  • 1tbsp filtered hot water
  • 1/2tsp vanilla essence

Super rich in flavour, dense yet chewy in the middle, those brownies offer the perfect cross between cookies and a cake.Method:

Preheat the oven to 180C and prepare an 8-inch square tin by lining it with baking paper, unless you, like me, bake in a silicone tray in which case no lining is necessary.

In a heavy bottomed saucepan, over a very low heat melt the butter and dark chocolate slowly. Once melted remove from the heat and add the sugar, stir constantly until it is all dissolved.

Put aside the mixture to cool down.

In a small cup mix together the hot water and instant coffee and again set aside to cool; once cold add the vanilla essence.

Beat the eggs with a fork or whisk in a small bowl or cup.

In yet another bowl sift the flour and drinking chocolate together.

Once your dark chocolate has cooled down to around room temperature pour into a mixing bowl and then add the whisked eggs, the coffee and vanilla mixture and stir the mix until combined.

Fold in your flour and drinking chocolate; finally gently fold in the chopped almonds and white chocolate chunks.

Spread the mixture out evenly in your pre-prepared baking tray and bake for 28-30 minutes or until just set in the middle… avoid over baking as over baked brownies will tend to be dry and hard, I like to check on them once my timer hits the 25-minute mark just to keep a close eye on them.

Remove from the oven and place the tray on a cooling rack to allow them to cool completely.

Cut into your desired serving portion size and enjoy!

Super rich in flavour, dense yet chewy in the middle, those brownies offer the perfect cross between cookie and a cake.

Black Forest Muffins

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all, they can be on your table within the hour! Though they do taste better if you can resist until they are cooled completely 🙂

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all they can be on your table within the hour! Almost everyone loves a classic Black Forest Gateaux but who has access to or even afford one every day? So as we fancied one but didn’t have access to one our creative juices started to flow and this is what we came up with – a black forest muffins!

Ingredients:

  • 150g butter
  • 150g caster sugar
  • 125g flour
  • 25g organic unsweetened raw cocoa
  • 4 eggs; separated
  • 1tsp vanilla essence
  • 1tsp baking powder
  • 75g cherries in juice; drained

For the syrup:

  • 3tbsp cherry juice
  • 2tbsp caster sugar
  • 1tbs cherry liqueur

For the decoration (optional):

  • 150ml whipping cream
  • 10 cherries
  • Chocolate shavings

Method:

Preheat the oven to 180C.

Prepare 10 cups in a muffin tin tray by lining them with paper muffin cases or lightly greasing.

In a heavy bottomed saucepan, on a low heat melt the butter and sugar, gently bring to the boil and cook for a minute or two stirring constantly till the sugar has completely dissolved. Remove from the heat, transfer into a large mixing bowl and set aside to cool.

In a clean and dry bowl whisk the egg whites until peaks form.

Once the butter and sugar mixture has cooled down, stir in the egg yolks followed by the vanilla essence, then sift over flour, cocoa and baking powder and mix well.

Then gently fold in the cherries and whisked egg whites.

Spoon the batter into the earlier prepared muffin cases and bake for around 15 minutes or until well risen and firm to the touch, use a wooden toothpick to check, it should come out clean when you stick it into the middle of the muffin.

Whilst your muffin are baking mix up the syrup by combining all the listed ingredients. If you are struggling with dissolving the sugar simply heat the cherry juice up a bit.

Once the muffins are baked remove from the oven and whilst still hot slowly drizzle a little bit of the syrup mix onto each muffin. It will give them a wonderful shiny finish 🙂

If you are opting for the fully loaded version of the muffin with whipped cream then whip the cream (I don’t add sugar but if you fancy more sweetness, you might want to add a tablespoon of icing sugar… or two) so it is ready for serving.

Once you are ready to eat, simply decorate your shiny muffins with the whipped cream and place a cherry on top; finish with some chocolate shavings sprinkled all over…

Perfection!

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all they can be on your table within the hour! In the past we used to only bake these muffins for special occasions, especially if we opted for the whipped cream finish but lately we have decided that actually, every day is a special day, so why not treat ourselves for no particular reason at all!

What is your favourite special occasion dessert?

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all they can be on your table within the hour!

Coffee, Chocolate & Pecan Cookies

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.It’s cold out there, and very white… yes, we are kind of snowed in, which means no playing outside… as a result, we are spending more time in the kitchen, cooking and baking and generally creating some wonderful creations… and today I would love to share our new cookies with you 🙂

Ingredients:

  • 175g flour
  • 115g butter; soften
  • 115g light muscovado sugar
  • 85g caster sugar
  • 50g dark chocolate; roughly chopped
  • 50g pecans; roughly chopped
  • 2tbsp instant coffee
  • 1tbs hot water
  • 1 large egg
  • 1tsp vanilla essence
  • 1/2tsp baking powder
  • 1/4tsp bicarbonate of soda
  • 1/4tsp grounded ginger
  • 1/4tsp grounded cinnamon

For decoration (optional)

  • 25g dark chocolate; melted
  • 25g pecans; roughly chopped

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.

Method:

Preheat the oven to 180C and prepare two large baking trays by lining them with baking parchment.

In a large bowl place the butter and both sugars and beat until light and fluffy.

Put the coffee granules into a small bowl or cup; add hot water and stir until dissolved, set aside to cool. Then add the vanilla extract and the egg and whisk until combined.

Slowly add the coffee mixture into your butter and sugar mix beating until creamed and fluffy again.

Sift the flour, baking powder, bicarbonate of soda, ginger and cinnamon and fold carefully into your mix.

Finally, fold in the pecans and chocolate chunks.

Measure approximately one heaped tablespoon of mixture per cookie and place onto your earlier prepared baking trays spacing them well apart to allow room to grow.

Bake in the preheated oven for 12-15 minutes or until golden brown and slightly crisp on the outside, they will still feel very soft to the touch but they are ready at this stage.

Leave to cool on the baking tray for a 10 minutes, then transfer to a wire rack to cool completely.

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.If decorating, wait until the cookies have cooled down completely, drizzle with melted chocolate then immediately sprinkle with chopped nuts (the still warm chocolate will work like a glue as it cools and sets).

Store, after cooling down completely, in an airtight container.

Enjoy with a beverage of your choice!

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.

Chocolate, Nuts & Banana Bites

Chocolate, Nuts & Banana BitesDo you remember the “Go On It’s Healthy” cookbook review that I wrote just a few days ago? I had picked a few recipes which I really wanted to try but as it ended up I had none of the ingredients with which to make any of them. I almost made some superfood chocolate bark but upon looking for the final ingredient it started to look like someone had “hoovered” all the cranberries.

I was determine to make something new, so next I settled on some Wholemeal Banana Flatbread Bites; the only problem being once again I had no necessary ingredients; out of the main ingredients all I had were some bananas… a total fail… It was time for plan B and a round of the replacement game as trip to the store was not an option at the time.

The original recipe called for wholemeal tortilla wraps, tahini, date syrup and bananas… all I had were bananas… and a whole pantry of other ingredients to play with… so if you want to try my version of banana bites you will need:

Ingredients per person:

Method:

Chop the nuts very finely or if you prefer (like me) just pop them into a food processor. You want to achieve a coarse nut dust. I used both almonds and pistachios as I had just received a lovely parcel full of nuts from Wonderful but you can use one or another or even replace them with a different nuts like pecans or walnuts.

Preheat a heavy bottom frying pan (I used cast iron) and warm your chapattis for 30 seconds on each side.

Place the warm chappati on a cutting board. Add a thin layer of Nutella (one table spoon per chapatti seems just right) and sprinkle with you nut dusting.

Peel a banana and place just a little off centre, then roll up tightly.

Cut into thick slices, add wooden toothpick in case they aren’t staying rolled up and enjoy!

Chocolate, Nuts and Banana BitesMy Chocolate, Nuts & Banana BitesI wasn’t sure if my creation would be nice but as it ended up it was extremely pleasant.
I know it is not as healthy an option as the original recipe but it is coming pretty close.
Chapatti flour which chapattis are made from is good source of fibre and it is low in sugar, which we will get more than enough of from the Nutella; bananas are great source of potassium and don’t even get me started on nuts… we all know that nuts are great for us and to make things even better almonds have the lowest calorie count within all the nuts… except for chestnuts 🙂

Do you play the ingredients replacement game at times or do you prefer to follow each recipe to the letter?

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