The way this pregnancy is going – if I see an ad for Banana Bread chances are I’m going to be making it this week.. I saw an ad for wonton soup last night- you better believe it’s on the menu for dinner next week! It’s as if my brain is taking craving cue’s from the things I’m seeing rather than what it actually wants or needs! Not that I’m complaining but it is very strange!
Today’s recipe comes from Jenna over at Butternut Bakery- It’s a great recipe for Banana Bread that’s tasty and super moist!
Choc Chip Banana Bread
- 1 1/2 cups ripe and mashed banana (about 3 medium bananas)
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mini chocolate chips- I used regular choc chips.
- Preheat your oven to 325F (160 C) and grease and line a 9×5 loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, mix together the melted butter and sugars until fully combined. You can either use a whisk or an electric mixer with the paddle attachment.
- Add in your mashed bananas followed by the eggs, yogurt, and vanilla.
- Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.
- Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
- Bake for 1 hour or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
Jenna has some great ideas over on this post about how to quickly ripen bananas. What I normally do is as I get bananas that over ripen- I peel them and add them to a ziplock in the freezer. You can use them for banana bread or smoothies as you need them.
For some reason I have an amazing Chocolate Chip Cookie recipe. I don’t know what it is, but most people will request the cookies (if I am coming over) or they sell like hotcakes if we have a fundraiser. While I’m not much of a sweet tooth, I can definitely eat one or two of these no problem.
My most famous (I use that word pretty lightly..haha) combination would have to be: Chocolate Chip, Pretzel and Snickers Cookies. One of our close friends is allergic to nuts, so more often than not I switch to Chocolate Chip and Mars Bar Cookies.
Yesterday Coles had Tim Tams on sale. If you have ever lived in or visited Australia you know these are the most amazing chocolate biscuit in the world, so I decided to try putting Tim Tams in my cookies… Let me tell you- I baked 14 of these bad boys last night and I have 3 left today. (I’ve only had one just to clarify for any haters out there..)
So, below is my basic Chocolate Chip Cookie recipe that I use, with a note as to where you can add any inclusions!
Steph’s Chocolate Chip Cookie Recipe
- 150g softened cooking butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon of vanilla essence
- 1 3/4 cup plain flour
- 1 cup chocolate chips
- 1 cup chopped Tim Tams
- 1 cup chopped pretzels
- 1 cup chopped Snickers bars
- 1 cup chopped Mars bars
- Heat the oven to 180 degrees Celsius, and line two baking trays
- Place the softened butter, both sugars and vanilla essence in a mixing bowl. Mix on medium speed till everything is combined.
- Add the egg and mix again till combined
- Hand mix in the flour until combined
- *This is where you’ll add any inclusions- add chocolate chips and chopped Tim Tams. Mix until combined.
- Roll into -balls and place on a baking tray.
- Bake for 10-12 min. The moment you see the bottoms of the cookies going brown take them out of the oven. You don’t want to overcook the cookies
For storage, I place them on a plate with a slice of bread (don’t let the bread touch the cookies) and wrap with cling wrap. An alternative is to place the cookies in a container and place a piece of baking paper on the top layer and place the piece of bread on top.
The bread will draw all the moisture from the air and keep the cookies soft.
I am not a cake eater- my husband, on the other hand, would eat cake every day if he didn’t put on weight!
The recipe comes from a very close family friend of ours. When Greg moved here from the States he fell in love with this chocolate cake- the fluffiness, the icing- he falls into a state of euphoria every time he sees the cake present itself at our family functions. I am all for taking shortcuts- I love Betty Crocker’s frosting and Donna Hay’s packet mixtures but this cake takes the prize!
The great thing about the cake is- the ingredients are generally things you would have in your pantry already! Enjoy!
Chocolate Fudge Cake
125g (4 oz) butter or margarine (must be room temperature)
1 cup sugar
1 teaspoon vanilla essence
2/3 cup cocoa
1/2 cup hot water
2 teaspoons vinegar
1 cup milk
1 3/4 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
For Chocolate Vienna Icing
125g butter (must be room temperature)
2 1/2 cups icing sugar
3 tablespoon cocoa
3 tablespoon hot water
1. Beat butter until creamy, add sugar, eggs and vanilla and beat until light and fluffy. Blend cocoa in hot water to make a smooth paste. Gradually add to creamed mixture. Add vinegar to milk to sour.
2. Sift together flour, baking powder, bicarbonate soda and salt, and add to creamed mixture alternately with sour milk. Stir lightly but thoroughly. Pour into two greased 20cm (8 in) sandwich tins and bake in moderate oven (180 C or 160 C fan forced) for 30 minutes or until tops spring back when lightly pressed.
3. Cool in tins for 10 minutes then turn out and allow to cool completely. Fill and ice with Chocolate Vienna Icing. Decorate with chocolate curls if desired.
Chocolate Vienna Icing
Beat butter until creamy. Sift icing sugar and blend cocoa with hot water smooth. Add the icing sugar to the butter alternately with sufficient of the cocoa mixture to spreading consistency.