Chocolate. Golden spiced. Banana bread.

Can you say yummmmmmmm?!

Please tell me that I’m not the only one who finds it incredibly satisfying to transform those sad, sorry looking, manky over-ripe bananas into something so glorious and delicious like banana bread?!

Kind of makes me feel like a bit of a magician!

I mean, how can something so unappetizing and just gross looking be transformed into something so divine?!

Honestly I have no idea how it happens I just know that it does and this latest creation, well let’s just say it’s truly does taste all kinds of magical!

You guys, this glorious little loaf is everything you love about good ol’ fashioned banana bread taken next level with a sprinkling of heart and belly warming spices – think cinnamon, nutmeg, cardamon, ginger & cloves + pinch of turmeric –  because I’m very much obsessed and want to put that glorious golden dust on and in anything and everything I can get my hands on.

The spices alone make this loaf next level delicious – It almost has a gingerbread type taste to it which of course makes my heart (and belly) all kinds of happy because Christmas is my favorite!

But, we don’t stop there!

Next, we add just a touch of cacao, you know, for those all important antioxidants of course and well, why not?!

I’m pretty sure we can all agree that chocolate in any way, shape or form just makes everything better , right?!

The sweetness of those bananas combined with that golden spice blend and the slight richness of the cacao just marries so perfectly together.

It really is a little slice of heaven right here on earth!

I mean, would you just look at that crumb?!

And those toppings!!!!!!

Crispy, crunchy nuts and seeds, toasted coconut flakes and tart, chewy cranberries . . .

Yes, yes, just yes!

Honestly, I don’t know what more there is to say . . .

Made with no refined flours or sugars, using just a handful of ingredients that I bet you have on had already and comes together in one bowl (or if you’re lazy like me, your trusty ol’ blender) in less than 5 minutes!

Sugar free – Gluten free – Dairy free – Grain free – Keto – Paleo & Vegan friendly but most importantly it’s next level delicious and you need it in your life because, yummmmmmm

All natural, quick and easy, deliciously nourishing, hearty, healthy, super moist, perfectly spiced, chocolate infused banana bread . . .

Make it. Eat it. Love, love, love it!

Chocolate Golden Spiced Banana Bread
{Gluten Free – Grain Free – Refined Sugar Free – Keto & Paleo Friendly}

Ingredients –

2  over ripe bananas
3 eggs – vegan friends sub flax/chia egg or your fave egg placers
4 Tablespoons of cashew butter
1 teaspoon of vanilla
1 Tablespoon of honey or maple syrup
1/2 cup of coconut flour
2 Tablespoons of cacao
1 teaspoon of turmeric
1 teaspoon of cinnamon
1/4 teaspoon each of ginger, nutmeg, cardamom & cloves
1/2 teaspoon of baking powder
1/4 teaspoon baking soda

Optional add-ins ;

1 teaspoon of maca – for hormone balance

2 scoops of collagen – for extra protein and gut healing goodness

For the topping –

1/2 cup of paleo hero primal muesli or

2 Tablespoon of cashews

2 Tablespoon of almonds

2 Tablespoon of macadamia nuts

2 Tablespoon of coconut flakes

2 Tablespoon of dried cranberries

Method –

1 – Pre-heat oven to 175’C/350/F

2 – Grease/line a loaf pan and set aside.

3 – Place all ingredients (apart from the toppings) into a food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer

4 – Pour into your prepared loaf pan

5 – Sprinkle with toppings

6 – Bake for 30-40 minutes until a tooth pick has just a few moist crumbs attached when inserted into the centre.

7 – Slice and Devour.

The post Chocolate Golden Spiced Banana Bread {Gluten Free – Grain Free – Refined Sugar Free – Keto & Paleo Friendly} first appeared on Better with Cake.

Actually truth be told, I am beyond excited about it!

So much so I’m not even going to bother with small talk or trying to come up with a funny story to tell you . . .

I have been wanting to make this banana bread for months. Literally.

But, a certain little monkey decided she was alllll into bananas and, no matter how many I would buy, they just kept disappearing! Total first world problem I know.

Anyways, at last the day has arrived, the heavens opened, the angels sang and the banana bread was finally baked!

And oh my deliciousness you guys . . . this banana bread was totally worth the wait.

You see this banana bread is not you’re standard loaf of banana bread . . . this banana bread has a sweet, swirly surprise inside . . .

A deliciously jammy, marble swirl of vanilla infused strawberry to be precise . . .

And you guys . . . It’s so good I can not even tell you!

Strawberry and banana is one of my all time favorite flavor combinations and this seriously moorish, strawberry marbled banana bread is a little slice of heaven on a plate.

I know it’s a mouthful of a recipe title but oh it’s such a delicious mouthful  . . .

Safe to say I am absolutely, 100%, head over heels in love with this recipe and I think you will be too.

Not only is our seriously moorish, strawberry marbled banana bread out of this world delicious but, it also happens to be all natural made with no refined flours or sugars. It is sweetened naturally with those delicious, yet oh so manky, over-ripe bananas, a splash of vanilla, a drizzle of maple syrup and a pinch of heart warming cinnamon.

And let’s not forget about that deliciously jammy, vanilla infused, sweet strawberry center

A combination of almond and coconut flour not only make this divine little loaf low carb, gluten free, grain free and paleo friendly but, it also helps to give our loaves a delicious hint of buttery nuttiness which really helps to balance out the natural sweetness of this lovely loaf so it isn’t overly sweet.

It also creates the most amazing texture. It somehow manages to be both hearty and light at the same time and literally just melts in your mouth.

Oh and would you just look at that deliciously golden, slightly crispy crust on top . . .

so much love I can not put it into words so I’m just going to stop trying and tell you that you need this in your life like yesterday . . .

All natural, quick and easy, hearty, healthy, heavenly, light, subtly sweet, melt in the mouth, seriously moorish banana bread with a deliciously jammy, vanilla infused, marble swirl of sensationally sweet strawberries . . .

The perfect little treat for breakfast, snack or anytime of day . . .

Make it. Eat it. Love, love, love it.

Seriously Moorish Strawberry Marbled Banana Bread {Low Carb, Grain Free & Paleo Friendly}
Makes 4 x mini loaves of subtly sweet, deliciously nutty, strawberry swirled, low carb, grain free and paleo friendly banana bread . Or 1 large loaf

Ingredients –

2 manky over-ripe bananas, mashed

3 eggs

2 teaspoons of vanilla extract, divided.

2 Tablespoons of maple syrup

1/3 cup coconut oil, melted and cooled

4 Tablespoons of warm water

6 Tablespoons of almond meal

6 Tablespoons of coconut flour

1 teaspoon of ground cinnamon

1 teaspoon of baking soda

a pinch of salt

1 cup of strawberries, roughly chopped

Method –

1 – Preheat your oven to 160’C (320’F) – line your mini loaf pans with baking/parchment paper and set aside.

2 – Place your chopped strawberries into a small bowl, add 1 teaspoon of vanilla extract and use a fork to mash and break down the strawberries a little. Set aside.

3 – Place mashed bananas into a large bowl and add your eggs, coconut oil, vanilla, water and maple syrup into a large bowl and whisk until well combined.

4 – Add your almond meal, coconut flour, cinnamon, baking soda and salt and stir to combine.

5 – Now you have 2 options –

A – You can add your mashed strawberries to the banana batter and stir to combine. Then spoon your batter evenly between your prepared loaf pans and use the back of a spoon to smooth down the tops. Or –

B – You can spoon a little of your banana batter into your prepared loaf pans, then spoon over some of your mashed strawberry mix and use your fork to swirl it through the batter, then add a little more banana batter and repeat until all mixture has been used – Just be sure to finish with banana batter

6 – Bake for 10 minutes and then cover with foil and bake for a further 15-20 mins (or 30-40 if making a regular sized loaf) until the tops spring back when lightly pressed and a skewer or toothpick has just a few moist crumbs attached then inserted into the center. If your banana bread is browning more than you’d like but is not quite cooked just pop the foil back on to prevent those precious tops from burning

7 – Once cooked, removed from the oven and allow to cool in the loaf pans for 10 mins before transferring to a wire rack to cool completely.

8 – Slice and lose yourself the freshly baked, magical deliciousness that you just created.

Enjoy xoxo
____________________________________________________

Question of the day –

Do you have an all time fave banana bread recipe to share?

Feel free to share recipes or links to recipes either in the comments below, on the Facebook page or tag me on twitter or Instagram – and please for the love of all that is good in this world when you do make this banana bread (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

____________________________________________________

The post Seriously Moorish Strawberry Marbled Banana Bread {Low Carb, Grain Free & Paleo Friendly} first appeared on Better with Cake.

Walks were enjoyed . . .

Summer sunsets were all kinds of amazing . . .

Healthy, homemade choc chip studded Banana bread was baked . . .

Assessments were worked on . . .

Recipes were featured in real life print magazines (← much dorky happy dancing was done in celebration) . . .

New addictions were revealed . . .

Spicy Mediterranean Lettuce Wraps were enjoyed . . .

Favourite things were shared . . .

Torture sessions were endured . . .

And coffee was enjoyed on the go . . .

_______________________________________________________

Question of the day –

What was the highlight of your week?

Feel free to follow along with my instalife you know, if you’re into that kinda thing

_______________________________________________________

The post Sunday Snapshots 22-03-15 first appeared on Better with Cake.

And so, the battle against the manky over-ripe banana continues . . .

But this time I was ready!

You see, I was stuffing my face with politely enjoying my millionth another slice of this divine little loaf of banana bread, and it hit me . . .

Chocolate!!!!!!

Well I wasn’t literally hit by chocolate, that would be totally random and kind of painful. Although, if you are going to randomly get hit with something, I guess I’d be ok with it being chocolate. At least I could eat it?!

Sorry, speaking of random . . . so I was saying . . . there I was eating my banana bread and I got this delicious little idea to make a new batch, but this time with chocolate.

Genius right?!

Why did I not think of this before?!

There I was giving myself a nice little pat on the back for hitting the banana bread recipe jackpot with the original recipe we made just a few shorts weeks ago and then it hit me . . .

Chocolate . . .

Because come on now, we all know chocolate makes everything better. No point arguing, it’s a fact.

And this delicious little loaf of maple-vanilla choc chip banana bread just confirms that fact. 100% – without question.

Subtly sweet, secretly healthy, melt in your mouth banana bread that is studded with deliciously dreamy chunks of antioxidant rich, dark chocolate chips and, it also happens to be low carb, grain free and paleo friendly . . . you guys . . . I can’t even . . .

Just let it happen . . . you know you want to . . . I mean why wouldn’t you?!

Not only is this divine little loaf of banana bread all kinds of delicious yet secretly healthy, it also happen to be all natural made with no refined flours or sugars. Sweetened naturally with our manky, over-ripe bananas, a splash of vanilla, a drizzle of maple syrup and a pinch of belly warming cinnamon.

I am so in love with that genius combination of almond and coconut flour. It gives our banana bread an amazingly light and delicious texture that has a hint of subtly sweet, buttery, nuttiness that is just divine!

You guys are going to love, love, love this banana bread. I’m talking big time love.

Especially those gnarly looking choc chip studded tops with their sticky maple glaze . . .

And, you know what makes this banana bread even better, although to be honest I’m not sure that’s even possible at this point but, the fact that it comes together in just one bowl and is ready in well under an hour.

The perfect little indulgence for breakfast, snack or anytime you feel the need.

All natural, quick and easy, hearty, healthy, heavenly, light, subtly sweet, melt in the mouth, choc chip studded, maple-vanilla infused banana bread that also happens to be secretly healthy, low carb. grain free and paleo friendly!

Snack time winning baby!

Make it. Eat it. Love, love, love it.

Maple-Vanilla Choc Chip Banana Bread
{Low Carb, Grain Free & Paleo Friendly}
Makes 4 x seriously healthy, super cute, subtly sweet, cinnamon spiked, melt in the mouth, paleo friendly mini loaves of insanely delicious banana bread studded with dark and delicious dark chocolate chips . Or 1 large loaf

Ingredients –

2 manky over-ripe bananas, mashed

3 eggs

1 teaspoon of vanilla extract

2 Tablespoons of maple syrup – plus a little extra for brushing over the top once your bread is baked.

1/3 cup coconut oil, melted and cooled

4 Tablespoons of warm water

6 Tablespoons of almond meal

6 Tablespoons of coconut flour

1 teaspoon of ground cinnamon

1 teaspoon of baking soda

a pinch of salt

2 Tablespoons of dark chocolate chips, roughly chopped

Method –

1 – Preheat your oven to 160’C (320’F) – line your mini loaf pans with baking/parchment paper and set aside.

2 – Place your mashed bananas into a large bowl and add your eggs, coconut oil, vanilla, water and maple syrup into a large bowl and whisk until well combined.

3 – Add your almond meal, coconut flour, cinnamon, baking soda and salt and stir to combine.

4 – Add your chocolate chips and stir until just combined.

5 – Spoon your batter evenly between your prepared loaf pans and use the back of a spoon to smooth down the tops.

6 – Bake for 10 minutes and then cover with foil and bake for a further 15-20 mins.
until the tops spring back when lightly pressed and a skewer or toothpick has just a few moist crumbs attached then inserted into the centre. If your banana bread is browning more than you’d like but is not quite cooked just pop the foil back on to prevent those precious tops from burning

7 – Once cooked, removed from the oven and allow to cool in the loaf pans for 10 mins before transferring to a wire rack to cool completely.

8 – Once cooled and ready to serve, brush the tops of each loaf with a little extra maple syrup.

9 – Slice and savour the magical deliciousness

Enjoy xoxo
____________________________________________________

Question of the day –

Do you have an all time fave banana bread recipe to share?

Feel free to share recipes or links to recipes either in the comments below, on the Facebook page or tag me on twitter or Instagram – sharing is caring remember 

____________________________________________________

The post Maple Vanilla Choc Chip Banana Bread {Low Carb, Grain Free & Paleo Friendly} first appeared on Better with Cake.

I’m going to cut right to the chase today people because –

A – I have nothing real exciting to tell you and

B – I am just so excited about today’s recipe that there ain’t no point beating around the bush . . . I just want to shout from the rooftops ;

Maple cinnamon banana bread for everyone!!

You guys, this banana bread is the bomb!

It may very well be my, hands down, favourite of all time.

And that’s a pretty big call because if you look back through the archives you will see I have made a lot of banana bread over the years . . .

Some simple classic style , some with delectable dark chocolate marble swirls , some vegan , some paleo , but this one takes the cake . . . or loaf?!

It’s quick and easy to prepare, secretly healthy and insanely and I mean I-N-S-A-N-E-L-Y delicious!

As in, I may have made it 3 times in as many week delicious!

The only down side is that it does use a combination of almond and coconut flour so sadly it’s not something you can send to school with your little ones but, on a positive note, that just means more for you. You’re welcome

In all seriousness though, this maple cinnamon banana bread has well and truly stolen my heart. What? Doesn’t everybody have these strong feelings towards food?  #awkward

Safe to say I am absolutely, 100%, head over heels in love with this recipe. I just can not get enough.

I actually dreamt about it once . . .

Oh how I wish I was kidding.

“Ok Em enough of your embarrassing stories about how in love with this banana bread you are and tell me, what’s so good about it?!”

Well, sweet invisible internet friend of mine, that is a really great question. Oh how do I love thee, let me count the ways . . . Now, where do I begin?!

Let me see now –

Our maple cinnamon banana bread is all natural made with no refined flours or sugars. It is sweetened naturally with those delicious, yet oh so manky, over-ripe bananas, a splash of vanilla, a drizzle of maple syrup and a pinch of heart warming cinnamon.

Swoon!

A genius combination of almond and coconut flour gives this heavenly little loaf not only a delicious hint of subtly sweet nuttiness but, it also brings the most divine texture. Hearty yet light, it literally just melts in your mouth. An absolute winner!

And then there is the deliciously golden, slightly gnarly tops – they may very well be my favourite part of all – Caramelised to perfection with a nice little crunch/crumble that is truly divine. So unbelievably delicious I can hardly stand it.

And just when you think your head might explode from all the deliciousness we go ahead and slice up a little more banana and place it on top and then . . .

brush those deliciously golden, gnarly tops with an extra cheeky drizzle maple syrup . . .

You guys I can’t even . . .

Forget the fact that it also happens to be low carb, grain free and paleo friendly which of course I just love. This maple cinnamon banana bread is a straight up slice of heaven in my mouth on a plate.

I have to give a huge, and I mean H-U-G-E shout out to Pete Evans as this recipe I am sharing with you today is one I have adapted from his Family Food cookbook. Do you guys have it? Do you love it? What have you made? Tell me, tell me?! I have made a few things, not nearly as much as I would like but everything has been an absolute winner!

Would you just look at that perfect crumb?! 

This maple cinnamon banana bread may very well be the best thing I have eaten this year so far. So much love I can not put it into words.

All natural, quick and easy, hearty, healthy, heavenly, light, subtly sweet, melt in the mouth, cinnamon spiked, maple-vanilla infused banana bread;

I can’t even . . . just do it already!

Make it. Eat it. Love, love, love it!

Maple Cinnamon Banana Bread
{Low Carb, Grain Free & Paleo Friendly}
Very slightly adapted from Pete Evans incredible Family Food Cookbook
Makes 4 x seriously healthy, super cute, subtly sweet, cinnamon spiked, melt in the mouth, paleo friendly mini loaves of insanely delicious banana bread. Or 1 large loaf

Ingredients –

2 manky over-ripe bananas, mashed

3 eggs

1 teaspoon of vanilla extract

2 Tablespoons of maple syrup – plus a little extra for brushing over the top once your bread is baked.

1/3 cup coconut oil, melted and cooled

4 Tablespoons of warm water

6 Tablespoons of almond meal

6 Tablespoons of coconut flour

1 teaspoon of ground cinnamon

1 teaspoon of baking soda

a pinch of salt

Method –

1 – Preheat your oven to 160’C (320’F) – line your mini loaf pans with baking/parchment paper and set aside.

2 – Place eggs, coconut oil, vanilla, water and maple syrup into a large bowl and whisk until well combined.

3 – Add your almond meal, coconut flour, cinnamon, baking soda and salt and stir to combine.

4 – Add your mashed banana and stir until combined.

5 – Spoon your banana batter even between your prepared loaf pans and use the back of a spoon to smooth down the tops.

6 – Cover with foil and bake for 15 mins.

7 – Remove foil and bake for a further 5-10 mins until golden brown and a skewer or toothpick has just a few moist crumbs attached then inserted into the centre. If your banana bread is browning more than you’d like but is not quite cooked just pop the foil back on to prevent those precious tops from burning

8 – Once cooked, removed from the oven and allow to cool in the loaf pans for 10 mins before transferring to a wire rack to cool completely.

9 – Once cooled and ready to serve, place a few extra banana slices on the top of each loaf and brush with a little extra maple syrup.

10 – Slice and savour the magical deliciousness

Enjoy xoxo

____________________________________________________

Question of the day –

Do you have an all time fave banana bread recipe to share?

Feel free to share recipes or links to recipes either in the comments below, on the Facebook page or tag me on twitter or Instagram – sharing is caring remember 

____________________________________________________

The post Maple Cinnamon Banana Bread {Low Carb, Grain Free & Paleo Friendly} first appeared on Better with Cake.

The ongoing saga of the manky over ripe banana continues but I’m totally winning don’t you worry about that!

This time with a delicious, marbled, dark chocolate little twist.

I figured it was about time I gave our good old classic wholewheat banana bread a dreamy little make over.

Speaking of makeovers I could totally do with one myself. I am having one of those weeks. You know the ones where you hate everything?!

Hair = Hate it

Clothes = Hate them

Food = Nothing really taking my fancy = hate it!

Until I made this loaf of banana bread.

You guys this Dark Chocolate Marbled {Wholewheat} Banana Bread is soooooooooooo good!

Totally got me out of my annoying little funk, although I still need a makeover. Im seriously in love with this hair cut, do you think I could pull it off?

The overripe banana combined with a little brown sugar gives a hint of caramel to this subtly sweet, incredibly moist (←sorry) loaf of banana bread. The wholewheat flour gives an incredible texture (and more substance, nutritional value and fibre which is always a good thing) and then there are those antioxidant rich, dreamy little dark chocolate marble swirls.

This banana bread isn’t overly sweet and is therefore a totally acceptable breakfast food right?! Made with wholewheat flour, eggs, Greek yoghurt, bananas . . . totally breakfast foods right?!

Right

I can always find a way to justify and sneak you some chocolate for breakfast.

You’re welcome.

This banana bread would also be perfect for morning or afternoon tea with a nice cup of coffee or for a double dose of antioxidant rich goodness maybe some light and refreshing green tea.

Or you could pack it in work/school lunches and your family will throw parties in your honour.

This Dark Chocolate Marbled {Wholewheat} Banana Bread would also be perfect for post workout/yoga refuel with all those complex carbs from the wholewheat flour and banana and then you get the hit of protein from the egg and Greek yoghurt. Yep totally happening.

If you’re anything like me you have a manky over ripe banana sitting on your counter as we speak/type/read so go make yourself a loaf of this totally healthy, antioxidant rich, protein packed, dark and delicious Dark Chocolate Marbled {Wholewheat} Banana Bread.

Make it, eat it, love it.

Oh and when you do, come back and let me know what you think. Or snap a pic and tag me on twitter or Instagram or both. Go on, you know you wanna

Dark Chocolate Marbled {Wholewheat} Banana Bread
Makes approx 1 loaf (12 slices) of  marvelously marbled, chocolicious banana bread

Ingredients –

1 egg

1/4 cup plain Greek yoghurt (I always, always use Chobani )

1 teaspoon of vanilla extract

1 teaspoon of coconut oil

1/4 cup milk (I use skim)

1 large manky, over ripe banana, mashed

1/3 cup brown sugar

3/4 teaspoon of ground cinnamon

1 cup wholewheat pastry flour (or regular plain flour or a combination of the 2)

2 teaspoons of baking powder

1 teaspoon of baking soda

1/4 teaspoon of salt flakes

2 Tablespoons of cocoa powder (I use Hershey’s special dark)

2 Tablespoons of water

2 Tablespoons of dark chocolate chips, roughly chopped

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a regular size loaf tin (approx 9 x 13in) with baking/parchment paper and set aside (or you could go old school and grease and flour the loaf pan, do what you feel)

3 – In a small bowl or jug using a fork whisk together egg, milk, Greek yoghurt, vanilla and coconut oil and set aside.

4 – In a medium/large bowl sift flour, baking powder, baking soda, brown sugar, cinnamon and salt flakes and whisk to combine.

5 – Add mashed banana to the flour/cinnamon mix then pour over egg/milk/yoghurt mix and stir until just combined.

6 – Transfer 1 cup of the banana batter to a small bowl or jug and add cocoa powder, water and stir until well combined.

7 – Add chocolate chips to your chocolate banana batter and stir until just combined.

8 – Pour 1/2 of the plain batter into prepared loaf pan and carefully spoon over 2/3 of the chocolate batter and use a toothpick or fork to create some dreamy chocolate swirls, careful not to over mix though.

9 – Add remaining plan batter and carefully smooth to cover the chocolate/swirl layer. The finish by dolloping the final 1/3 of chocolate batter and again use a toothpick or instrument of choice to swirl the chocolate batter into the regular batter underneath.

10 – Bake for 30-40 mins until deliciously golden and the top springs back when gently pressed. A toothpick should have just a few crumbs attached when inserted into the centre. If the top starts to brown to quickly just over it with foil and carry on baking until cooked through.

11 – Once your banana bread is all delicious and baked allow the bread to cool in the pan for 10 mins before transferring to a wire rack to cool completely.

12 – Slice and devour serve

Enjoy xoxo

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Question of the day –

What’s your fave way to use up those manky overripe bananas? Feel free to share recipes/links to recipes in comments below – Sharing is caring remember

The post Dark Chocolate Marbled {Wholewheat} Banana Bread first appeared on Better with Cake.

It’s not secret that I have an ongoing and long standing battle with manky over ripe bananas evidence →here, →here, →here, →here and →here. PS – try to ignore the old and somewhat embarrassing photos . . .

And I know what you’re thinking – “Seriously Em, how many variations of banana bread can there possibly be?” Well . . . a lot. The possibilities are endless my friend. However today I thought I would share with you my simple, classic, healthy, wholewheat banana bread recipe.

It’s like the little black dress of banana bread recipes . . . it will never go out of style.

I have been baking a fresh loaf of this banana bread every week for well over a month now. Every. Single. Week. And I’m not bored of it yet.

I let the natural sweetness from the bananas shine through for this recipe combined with a hum of ground cinnamon and a good splash of vanilla so it’s lower in sugar and also fat come to think of it.

There is a very subtle hint of coconut because I decided to use coconut oil (just one Tablespoon does the trick) and this banana bread has the most incredibly moist (←sorry) and delicate texture which I’m pretty sure comes partly from the combination of coconut oil and wholewheat flour. I just love the way that wholewheat flour gives a slightly heartier crumb you know? plus wholewheat = totally healthy which means you can have an extra slice right?

This banana bread is insanely delicious fresh out of the oven but the flavours seem to intensify and get sweeter and even more delicious as the days go on.

I highly reccomend you bake it, slice it, wrap it and store it in the freezer and just get a piece out to thaw 20 mins or so before your ready to devour inhale eat it or pop it in the toaster to re-heat straight from the freezer because if this banana bread is left laying around all accessible with a knife right there on the side of the plate all readily available and what not, it has a tendency to just well . . . disappear!

I swear I do not remember eating an entire loaf in 2 days . . . I mean there is no way . . . really?! I guess all of those little slivers add up to a slice loaf  . . . or two . . .

Simple, Classic, Wholewheat banana bread – Make it, eat it, love it . . . store it in the freezer . . .  you have been warned.

Wholewheat Banana Bread
Makes 1 loaf, approx 12-14 slices

Ingredients –

1 egg

1/4 cup plain Greek yoghurt (I always, always use Chobani )

1 teaspoon of vanilla extract

1 Tablespoon of coconut oil

1/4 cup milk (I use skim)

2 medium over ripe bananas, mashed

1/4 cup brown sugar

1 teaspoon of ground cinnamon

1 cup wholewheat pastry flour (or regular plain flour or a combination of the 2)

2 teaspoons of baking powder

1 teaspoon of baking soda

1/4 teaspoon of salt flakes

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a regular size loaf tin with baking/parchment paper and set aside (or you could go old school and grease and flour the loaf pan, do what you feel)

3 – In a small bowl or jug using a fork whisk together egg, milk, Greek yoghurt, vanilla and coconut oil and set aside.

4 – In a medium/large bowl sift flour, baking powder, baking soda, brown sugar, cinnamon and salt flakes and whisk to combine.

5 – Add mashed banana to the flour/cinnamon mix then pour over egg/milk/yoghurt mix and stir until just combined.

6 – Pour batter into prepared loaf pan and bake for 30-40 mins until deliciously golden and the top springs back when gently pressed. A toothpick should have just a few crumbs attached when inserted into the centre. If the top starts to brown to quickly just over it with foil and carry on baking until cooked through.

7 – Once your banana bread is all delicious and baked (and your house smells like heaven) allow the bread to cool in the pan for 10 mins before transferring to a wire rack to cool completely.

8 – Slice and serve simple as is, or with a little knob of butter and a drizzle of maple syrup just because you can.

Enjoy xoxo

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Question of the day –

What is your fave way to use you’re manky over ripe bananas?

The post Simple, Classic Wholewheat Banana Bread first appeared on Better with Cake.

Today I claim another victory in the war against the over ripe banana!

I love a good banana but once that skin starts to get those manky brown flecks on it . . . total deal breaker.

Just can’t do it.

And it doesn’t even seem to matter how many (or few) bananas I buy. We just can’t eat them fast enough. How sad to have to suffer through all those dellcious smoothies and hundreds of other banana bread type recipes. It’s a tough job I know but someones got to do it.

I know I have claimed all previous recipes to be my “hands down, all time favourite” which was totally true at the time, promise . . . but this my friend takes the cake (bread/loaf?!)

Oh I love the way banana bread gets all gnarly looking on top. Seriously the best, deliciously ugly right?!

Using brown sugar keeps this lost super moist (←sorry) and gives it a hint of caramel which is seriously divine while at the same time managing to not be overly sweet. Slightly sweet banana bread with a hint or caramel, a hum of cinnamon and packed with dark chocolate chips. Oh. My. Deliciousness!

I chose to go with wholewheat flour because I just adore the incredible texture it adds but if you don’t care for it or don’t have any we can no longer be friends just use regular plain flour, no problem.

Antioxidants from dark chocolate chips, bananas and wholewheat flour means its totally healthy and perfectly acceptable to eat for breakfast. Right?

So go make this bread already. It’s insanely delicious and I know you have some manky old over ripe bananas just sitting and waiting, begging to be made into a seriously addicting, delicious loaf to be devoured in mere minutes. You know you want to

Brown Sugar Choc Chip Wholewheat Banana Bread
Makes one delicious loaf, 12-16 glorious slices

Ingredients –

1/4 cup greek yoghurt (I use chobani 0% plain greek yoghurt)

2 Tablespoons of milk

1-2 over ripe bananas, mashed.

1/3 cup brown sugar

1 egg

1 tsp vanilla extract

3/4 cup wholewheat flour (or regular plain flour)

1/2 teaspoon ground cinnamon

2 teaspoon baking powder

1 teaspoon baking soda

1/4 tsp salt flakes

2 Tablespoons of chocolate chips

Method –

1 – Preheat oven to 175’C (350’F) and prepare your loaf pan (grease and flour or line with parchment/baking paper) then set aside.

2 – In a large bowl place yoghurt, banana, egg and vanilla and stir to combine.

3 – Sift in the brown sugar and stir until well combine.

4 – Sift the flour, baking powder, baking soda, cinnamon and salt over your yoghurt/banana/egg mix and stir until just combined. (if mixture is overly thick add in the 2 extra tablespoons of milk)

5 – Add in choc chips, give a stir or two to fold them into the banana batter but be careful not to over mix. Remember they will stir themselves through a little more while your pouring the batter into the loaf pan.

6 – Pour batter into the prepared loaf pan and bake for approx 40 mins, or until top is golden and springs back when lightly pressed. A toothpick should have just a few crumbs attached when inserted into the centre

7 – Allow your banana bread to cool in the pan for 10 mins then remove transfer to a wire rack to cool completely.

8 – Slice and serve

Enjoy xo

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Question of the day –

How do you use up your manky over ripe bananas?
If you have a recipe feel free to leave it in the comments below, I’d love to check it out.

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The post Brown Sugar Choc Chip Wholewheat Banana Bread first appeared on Better with Cake.

Chilly morning essentials

Snack time preparation – can not get enough of these bad boys

Monday . . . Bring it!

Sketti head

Peanut butter chocolate cookies, because we are totally worth it

Decisions, decisions

Single Origin Roasters

Who is this little lady and where did my baby go?

Cheese

On the road again . . .

Saving my life

I put some chocolate and chilli in your banana bread and I liked it – life changing, Imean it.

Putting on a brave face

For yo’ mama

Winning – Take that manky over ripe banana!

Homemade Smoothie saves the day, with the help of oh dear friend cho, chobani

Happy mothers day to me!

Feel free to follow along with my instalife you know if your into that sort if thing.

Hope you had a truly amazing week, mean it xoxo

The post Sunday Snapshots 12-05-13 first appeared on Better with Cake.

So I had a manky over ripe banana and wasnt sure what to do with it.

Don’t get me wrong I love me some good ol’ banana bread as much as the next gal (evidence here, here, here , here and here) but sometimes . . . I just want something more you know?

So, I thought I’d throw in some chocolate and added a pinch of chilli . . . you know, as you do.

I have been curious about the chocolate chilli combination since sweet sister of mine made this killer chocolate chilli , and I’m pretty sure I read about hot chocolate with chilli added to intensify the chocolate flavour . . . although I can not for the life of me find where it was that I stumbled across this piece of information . . . so maybe I’m cah-razy and totally making it up. Either way it’s a winner so if it’s all me then I’ll claim it as my own no problem.

What I am 100% sure of is that this Dark Chocolate Chilli Banana bread is incredible!

It is fudgey and rich, super moist (←sorry)  and just bonkers delicious. Thats right I said b-o-n-k-e-r-s delicious! And I mean it! Oh it just gets better and better as the days go on. The flavours settle and intensify and it somehow gets softer and more moist (←again, sorry) and even more chocolatey. It’s kinda like magic. And who doesn’t want a little magic in their day?

Do not be afraid of the chilli my friend, I promise you wont even notice it. It just really enhances the chocolate flavour, and come on, who doesn’t want their chocolate flavours enhanced?

Now go make this banana bread already , trust me you won’t be sorry. Or do it for yo’ mama for mothers day (←its this sunday FYI, do. not. forget!). She will love it. Promise! Bonus points will be scored. You’re welcome xoxo

Dark Chocolate Chilli Banana Bread
Makes 1 loaf, 12-16 slices

Ingredients –

3/4 cup plain flour

3/4 cup wholewheat pastry flour (or an additional 3/4 cup of plain flour)

1/3 cup cocoa powder (I use Hershey’s special Dark )

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon of chilli

1/3 cup brown sugar

1 large egg

2 teaspoons vanilla extract

2 large bananas, mashed

1/3 cup greek yoghurt (I use Chobani )

1/3 cup milk (I use skim)

20g dark chocolate chips, roughly chopped

Method –

1 – Preheat oven to 175 ‘C (350’F)

2 – Prepare your loaf pan, grease and flour or line with baking/parchment paper whatever you like

3 – In a medium size bowl, mash banana.

4 – Add egg, Greek yoghurt, vanilla, brown sugar and milk and whisk to combine.

5 – Over your banana batter, sift flours, cocoa powder, baking soda, baking powder, spices and salt flakes and stir until almost combined.

6 – Add chocolate chips and fold into the batter until, careful not to over mix.

7 – Pour into prepared loaf pan and bake for 35-40 mins, until the top springs back when lightly pressed and a skewer/cake tester has just a few crumbs attached when inserted into the centre.

8 – If you can possible control yourself, allow the loaf to cool, then slice and serve.

Enjoy xoxo

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Question of the day –

What is the strangest flavour combination you have tried? Did you like it, love it or loath it?

The post Dark Chocolate Chilli Banana Bread first appeared on Better with Cake.