Tag Archives: banana bread

Raspberry Chocolate Chunk Banana Bread

If you love Raspberries, you’re going to love this recipe. I’m a little obsessed with this bread at the moment and have been eating it every single day for the past two or three weeks, I can’t even remember, we just can’t get enough of it.

Dark chocolate chunks with sweet Raspberries are just the best combination ever. Put those two in a rich Banana bread batter and you are pretty much in Paradise.

I used freeze-dried Raspberries, because I happen to have them, but you can use fresh ones if you prefer. Frozen ones on the other hand will dye your bread pink.

I love dark chocolate, the darker the better but if you prefer a little sweeter chocolate, by all means use semi-sweet.

As for the bananas, use them very ripe, when they’re speckled with black dots.

I have used olive oil here, a very mild kind since I love the fruitiness it adds to the bread, perfect with the Raspberries.

INGREDIENTS:

  • 4 medium very ripe bananas, mashed (about 1 1/4 cup mashed)
  • 1/4 cup neutral olive oil
  • 1/4 cup Greek yogurt
  • 1/4 cup light brown sugar
  • 2 eggs
  • 3 tsp. vanilla extract
  • 1 cup whole wheat pastry flour,
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chunks, or chopped chocolate
  • 1/2 cup freeze dried Raspberries or 1 cup fresh raspberries

METHOD:

Pre heat the oven to 180C/350F. Lightly oil a 9×5-inch/23x13cm loaf tin and line with baking paper.

Puree the bananas in a food processor, add the oil, yogurt, sugar, eggs and vanilla and mix until combined.

In a large bowl, mix the flours, baking powder, baking soda, cinnamon and salt.

Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chunks.

Add the (freeze-dried) Raspberries and stir until mixed thru, don’t over-mix. You want to keep the Raspberries whole.

Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake in the middle of the oven for 50 to 60 minutes or until a wooden skewer inserted in the middle comes out dry(-ish). It is still supposed to be moist since it’s a banana bread, however there should not be any batter still sticking to the skewer.
Should the bread become too dark you can tent some foil over the top loosely.

Remove from oven once it is finished baking and let it cool on a rack for about 10 minutes, then remove from tin with the parchment paper and let cool completely before slicing.

Enjoy!

Double chocolate zucchini banana bread

Chocolate zucchini banana bread

One bowl and 15 minutes, that’s all it takes.

Death by Chocolate cake is the first thing that comes to mind when I think about this dense chocolatey zucchini banana bread.

It’s by far our favorite one.

Intensely chocolaty…with chocolate in the batter and more chocolate in the form of chocolate chunks, and plenty of them. Soft gooey puddles of chocolate throughout, a tender crumb and so perfectly soft yet firm enough to slice effortlessly.
There’s just something about homemade banana bread that I find irresistible, add chocolate to the equation and you’ve got yourself the perfect breakfast, tea or dessert loaf.
About the ingredients, when it comes to  cocoa, I like to get the best quality I can get my hands on.  It’s worth the extra money.
The yoghurt may come as a surprise but it is perfect to balance out the intense chocolate flavor. 

INGREDIENTS:

  • 1 1/2 c. grated zucchini (after squeezing dry), about 1 large
  • 1 cup bananas mashed, about 2 large
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/2 c coconut sugar
  • 1/4 cup regular plain yoghurt
  • 2 tsp. vanilla
  • 1 1/2 c all purpose flour
  • 1/2 cup whole grain flour
  • Pinch of salt
  • 1/3 c cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup chopped dark chocolate or  chips

INSTRUCTIONS:

Pre heat the oven to 180C/350F. Line a buttered loaf tin 22cm/9″ with parchment paper.

Start by grating the zucchini with a medium grater onto a kitchen towel. Bring the corners of the towel together and squeeze out all the moisture. Set aside.

In a large bowl mash the bananas with a fork, add the eggs, coconut oil, sugar, vanilla and yogurt. Beat together until well combined. Add the zucchini and stir to combine.

In a separate bowl combine the flour, salt, cocoa, baking powder and baking soda. Now add the wet ingredients to the dry ingredients. Use a spatula to combine without over mixing.

Chop the chocolate leaving some chunks, mix into the batter. Alternatively add the chocolate chips.

Pour batter into prepared loaf tin, smooth out the top of the batter with a small spatula and place in the middle of the oven.

Bake for about 55-60 minutes, insert wooden skewer to check, if it comes out dry it’s done.

Remove from oven and let cool on a rack for about 10 minutes. Remove from loaf tin, leaving on the parchment paper and let cool completely before cutting.

This loaf will keep for 3 to 4 days, or you can slice and freeze individual portions.

Enjoy!

Spread with some extra Nutella…for a full chocolate explosion 🙂

Five Spice Chestnut Banana Bread with chocolate chips

This very satisfying Five Spice Chestnut Banana Bread with chocolate chips is one of those quick breads that you want to bake every week, especially during colder months. With warming and fragrant spices that just brings joy by the smell they spread through the house while baking. Perfect for breakfast with a little butter, as a snack or even as a dessert. The five spice takes it to the next level. Wondering what five spice is?

Let me explain.

Chinese Five spice is a combination of the five basic flavours, sweet, sour, salty, bitter and umami (hearty/savoury).

The components of this wonderful spice mix are cinnamon, star anise, fennel, cloves and peppercorns. You can find the mix at most supermarkets. It’s a very versatile spice mix that can be used in sweet and savoury dishes.

INGREDIENTS

WET
• 1 cup mashed ripe bananas (about 3 medium bananas)
• 1/2 cup/100 gr. light brown sugar, packed
• 2 large eggs
• 1/4 cup mild olive oil
• 1 tsp. vanilla extract
• 1 1/2 cup grated zucchini, don’t pack to measure, instead fit loosely in the cup. (about 1 medium/large zucchini)

DRY
• 1 cup/125gr. whole wheat flour
• 1 cup/125 gr all purpose flour
• 1 1/2 teaspoon baking powder
• ½ tsp baking soda
• ¼ tsp. cinnamon
• ½ tsp. Chinese five spice
• ¼ tsp salt
• ½ cup chocolate chips (optional but recommend)
• 1 cup cooked chestnuts, roughly chopped (vacuum pack or can, drained)

METHOD:

Heat the oven to 180C/350F. Lightly oil a 9×5-inch/23x13cm loaf tin and line with baking paper.

Place grated zucchini op clean kitchen towel, roll it up and squeeze and twist, to drain as much of the liquid as you can.
In the bowl of a standing mixer or a large mixing bowl, beat the mashed banana with the brown sugar, olive oil, eggs and vanilla extract until smooth.
In a separate bowl, combine the flours, baking powder, baking soda, cinnamon, Chinese five spice and salt.

Add this to the wet batter and mix very slowly until just combined. Remove bowl from stand mixer.
Using a rubber spatula, fold in the zucchini, chestnuts and chocolate chips until just combined. Do not overmix

Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake in the middle of the oven for 50 to 60 minutes or until a wooden skewer inserted in the middle comes out dry(-ish). It is still supposed to be moist since it’s a banana zucchini bread, however there should not be any batter still sticking to the skewer.
Should the bread become too dark you can tent some foil over the top loosely.

Remove from oven once it is finished baking and let it cool on a rack for about 10 minutes, then remove from tin with the parchment paper and let cool completely before slicing.

Enjoy!

Olive oil Zucchini Banana Bread with chocolate chips

Olive oil Zucchini Banana Bread with chocolate chips

Shredded zucchini and mashed banana work perfectly together and ensure that this nutritious loaf stays nice and moist. The banana adds sweetness so there is no need to add too much sugar.
It’s the best of all quick breads if you ask me. With the added chocolate chips to make it a real treat. Lightly sweet and perfectly fluffy and moist, and very healthy too.


INGREDIENTS:

WET
• 1 cup mashed ripe bananas (about 3 medium bananas)
• 2 large eggs
• 1/4 cup light brown sugar, packed
• 1/4 cup honey
• 1/3 cup mild olive oil
• 2 tsp. vanilla extract
• 1 1/2 cup grated zucchini, don’t pack to measure, instead fit loosely in the cup. (about 1 medium/large zucchini) SEE NOTE about drying zucchini*


DRY
• 1 cup oat flour, made by simply grinding oats in a food processor
• 1 cup brown rice flour or whole wheat all purpose flour
• 2 teaspoon baking powder
• pinch salt
• 1/2 cup chocolate chips

INSTRUCTIONS:


1. Preheat oven to 350F/180C. Spray one 9×5-inch loaf pan with cooking spray and line with parchment paper. Set aside.
2. In a large bowl, add the the first six ingredients and whisk to combine.
3. In another bowl combine the flours, baking powder and salt, stir in the grated zucchini. Add the wet ingredients, and stir with a spatula, now add the chocolate chips and stir thru.
4. Turn batter out into the prepared pan , smoothing the top lightly with a spatula.


5. Bake for about 55 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean.
6. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Note – place grated zucchini on a clean kitchen towel and roll it up, wring out as much moist as you can.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!