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Lemon Madelines

Posted on February 10, 2017 in Cakes

Who can resist French madeleine cakes? This recipe for madeleines is so simpl. The cakes are light and fluffy, buttery little bites of sponge flavoured delicately with lemon. They are totally irresistible. 

Madeleines are heavenly when they are hot just out of oven and I love the slight lemon flavor of them.

The drawback of these delightful little cakes is you need a specialist tin. I put off getting one for ages as it seemed a little indulgent getting a tin for just one type of little cake but Im so glad I gave in. The tin produces soft pillows of slightly lemony sponge with a slight crisp outer shell.

Freezing the prepared molds before baking plus chilling the batter for at least 3 hours in advance is important. Also so is to not spread the batter in the pan once you’ve scooped it in. If you have space in your freezer, you can put the batter in the pans and chill them all together.

Lemon Madeleines
Serves 15
Elegant madeleines, dipped in finger-licking lemon glaze, make for an irresistible dessert or tea-time treat.
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Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
152 calories
23 g
39 g
6 g
2 g
4 g
42 g
11 g
18 g
0 g
2 g
Nutrition Facts
Serving Size
42g
Servings
15
Amount Per Serving
Calories 152
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 39mg
13%
Sodium 11mg
0%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
1%
Sugars 18g
Protein 2g
Vitamin A
4%
Vitamin C
4%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large eggs
  2. 110 grams caster sugar sugar
  3. 95 grams plain flour, plus more for the madeleine tin
  4. 1 teaspoon baking powder
  5. 100 grams unsalted butter, melted and slightly cooled, plus more for the madeleine tin
  6. For the lemon glaze
  7. Zest and juice of 1 lemon
  8. 160 grams icing sugar, sifted
Instructions
  1. Put the eggs and the sugar in a large bowl and, using an electric mixer, beat until thick and pale, about 6 minutes. Put the flour and baking powder in a separate bowl and whisk together to combine. Sift 1/3 of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in 2 additions in the same way.
  2. Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter. Pour the butter mixture into the batter and gently fold together to combine. Press a sheet of cling film onto the surface of the batter, then put it in the fridge to chill for at least 3 hours before baking. (The mixture can be chilled for up to 2 days at this stage.)
  3. To make the lemon glaze put the lemon juice, zest, and icing sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Add more lemon juice or sugar as needed. Press a piece of cling film onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
  4. About an hour before baking, butter a madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
  5. Preheat the oven to 220°C. When you are ready to bake, spoon the batter into the madeleine molds, being careful not to fill any of the molds more than 3/4 full. Bake until the cake is cooked through and the edges have started to brown, 8 to 10 minutes for full-size madeleines and 4 to 5 minutes for petite madeleines.
  6. Remove the pan from the oven and immediately turn the madeleines out onto a wire rack. Let cool for 10 minutes before dipping the madeleines into the glaze. Allow the excess glaze to drip back into the bowl before setting the madeleines on a wire rack set over a piece of parchment paper. Let the madeleines rest at room temperature until set, about 20 minutes. These are best served as close as possible to coming out of the oven and are spectacular the day they are baked.
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calories
152
fat
6g
protein
2g
carbs
23g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate and Custard Drip Cake

Posted on January 24, 2017 in Cakes

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Have you tried the latest cake craze yet? I can’t get enough of the colorful buttercream cakes with chocolate dripping down the sides- as you can probably notice from my Instagram. A drip cake is so versatile, fun and  tempting that it’s easy to see why everyone loves them.

There are classic chocolate drips to neon, those left rustic, natural, and beautiful to those covered in sprinkles, donuts, sweets etc.  Whichever style you choose, make sure your chocolate ganache isn’t too runny as it slides right off the sides and pools at the bottom of the cake stand.  Too thick, and you are trying to force your drips to look natural and not like blobs left on the side of your cake. 

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Make sure your cake is thoroughly chilled before applying your drippy ganache and make sure you work with confidence! Use a spoon to first add a few drips over the top edge of the cake. Next, pour more ganache on the top of the cake, pushing it just to the edge with a small offset spatula.

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A couple of tips when creating your drip cake:

Pick your palette.  For my cake I chose to stick with colors, textures, and chocolate related to the flavors and colors already occurring in my cake – chocolate and custard.

Add some height! One of the signature elements of this style of cake is a tall element backing the rest of the design.  Some use chocolate shards or chocolate “sails” or even just some buttercream swirls.

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Chocolate and Custard Drip Cakes
Serves 10
With its retro flavour combination, bold drippy icing and gold chocolates, this showstopping layered cake ticks all the trend boxes.
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
1462 calories
207 g
265 g
69 g
16 g
33 g
407 g
900 g
155 g
2 g
31 g
Nutrition Facts
Serving Size
407g
Servings
10
Amount Per Serving
Calories 1462
Calories from Fat 607
% Daily Value *
Total Fat 69g
106%
Saturated Fat 33g
164%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 24g
Cholesterol 265mg
88%
Sodium 900mg
38%
Total Carbohydrates 207g
69%
Dietary Fiber 5g
20%
Sugars 155g
Protein 16g
Vitamin A
30%
Vitamin C
1%
Calcium
24%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chocolate Cake
  2. 100 g Vegetable Oil
  3. 340 g All-purpose flour
  4. 60 g Unsweetened Cocoa powder
  5. 2 tsp Baking powder
  6. 1 tsp Baking soda
  7. 400 g white sugar
  8. 8 Large eggs
  9. 280 g Buttermilk
  10. 280 g Hot Coffee
  11. 1 tsp vanilla extract
  12. 1 tsp salt
  13. Buttercream
  14. 450g soft butter
  15. 900g icing sugar
  16. 4 tablespoons milk
  17. food colouring
  18. custard flavouring
  19. Chocolate Ganache
  20. 100g dark chocolate chips
  21. 140ml double cream
  22. chocolates
  23. sprinkles
Instructions
  1. Preheat oven to 175°C. Grease and flour 3 cake pan of 6 inches diameter.
  2. Whisk buttermilk, oil, eggs and vanilla until smooth. Set aside. In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
  3. Pour buttermilk and egg mixture over dry ingredients starting from low speed and increasing slowly. Add hot boiling coffee and beat 1 or 2 minutes maximum or until you see no lumps. Scrape down the sides of the bowl. You can do this manually too using a whisk. Pour mix evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
  4. Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature.
  5. To make your buttercream place the soft butter in a free-standing mixer and beat for 6 minutes until pale. slowly add in the icing sugar a bit at a time alternating with the milk. Beat again for 10 minutes. Add in the flavouring and colouring and beat again until combined.
  6. Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of the custard flavoured buttercream over the cake. Then top with the next chocolate cake. Repeat until you have used all cakes.
  7. Use a small amount of buttercream to give the cake a crumb coat. Place the cake in the fridge for 30 minutes. Using the remaining buttercream cover your cake. Smooth the side’s and top with a cake smoother.
  8. To make the chocolate ganache break the chocolate and place into a bowl.Heat the double cream in a heatproof jug in the microwave for 1 minute.Pour the hot double cream over the chocolate and leave for a couple minutes.Then begin to stir until all the chocolate has melted.
  9. Once smooth pour over the cake and allow it to fall down the sides of the cake. Decorate with sprinkles and chocolates.
Notes
  1. Crumb Coat- A crumb coat is a thin layer of frosting that's spread over the cake first. If you've ever simply tried to frost a cake with just one thick layer of frosting, you know all too well that little stray crumbs usually get caught in it. A crumb coat prevents that. Think of it as a base coat; it latches onto these crumbs so that the second, thicker coat won't. Whether it's a tall birthday cake or a simple single-layer cake, a crumb coat is helpful when your goal is a perfectly frosted creation.
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calories
1462
fat
69g
protein
16g
carbs
207g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Ferrero Rocher and Nutella Cheesecake Cake

Posted on September 26, 2016 in Cakes

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This one is for all lovers of Nutella and Ferrero Rocher!! If you’re looking a way to really impress your guests, this cake is the perfect way to go. It doesn’t just look delicious but it also taste delicious! 

This Ferrero Rocher and Nutella Cake is as decadent as the name implies. This could be my favourite creation of all time!

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I know, I know I say that about everything, but honestly I have not tasted such an amazing combination of the greatest recipes in a very long time!

I’m absolutely addicted to Ferrero Rocher chocolates.  They’re heavenly and I cannot seem to get enough of them. Perhaps that was my biggest motivation to create an entire cake recipe, based on Ferrero Rocher chocolates.

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The secret cheesecake layer inside is so creamy, so delicious, and unbelievable. The recipe for the cheesecake is delicious as you have the yummy creamy Nutella flavour with Ferrero Rocher dotted throughout the mixture giving texture and even more flavour!

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This special “cheesecake cake” is made with irresistible moist and tender chocolate cake layers enveloping a heavenly Nutella and  Ferrero Rocher Cheesecake layer with a mousse-like texture.

First of all you need to trim your chocolate cakes so the have a flat top and bottom. Use Tala’s cake leveller.

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Take a cake board and place your first cooled chocolate cake on using Tala’s cake lifter.

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Spread a layer of Nutella buttercream over the cake with a Tala pallet knife. Next remove your cheese cake from the tin being very carful as it will still be slightly wobbly and place of top of your cake layer. Next add your second cake layer on top of the cheesecake and gently press down. Take your Tala spatular knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place into the fridge to set. 

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Once the crumb coat has set you can put the remaining buttercream (except six tablespoons which should be put to the side) on the cake. Using one of Talas patterned cake scrapers simply scrape along the side of the cake to create a stylish texture and design. Take your chopped hazelnuts and press along the bottom of the cake. 

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Now you need to heat the double cream in the microwave for one minute, then add the chopped chocolate and stir until you have a smooth chocolate ganache. Pour the chocolate ganache on top off the cake and allow it to drizzle down the sides.

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Use the Nutella buttercream you put to the side to pipe swirls.

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You can use the Pink Queen icing bag set, the Icing bag set or the dual icing bag set depending of the the type of swirl you want. 

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Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl. 

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Ferrero Rocher and Nutella Cheesecake Cake
Serves 16
This one is for all lovers of Nutella and Ferrero Rocher!! If you’re looking a way to really impress your guests, this cake is the perfect way to go. It doesn’t just look delicious but it also taste delicious! The secret cheesecake layer gives the perfect texture between the light chocolate cakes.
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Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
1158 calories
109 g
239 g
76 g
11 g
47 g
270 g
516 g
82 g
1 g
24 g
Nutrition Facts
Serving Size
270g
Servings
16
Amount Per Serving
Calories 1158
Calories from Fat 676
% Daily Value *
Total Fat 76g
118%
Saturated Fat 47g
237%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 18g
Cholesterol 239mg
80%
Sodium 516mg
21%
Total Carbohydrates 109g
36%
Dietary Fiber 4g
15%
Sugars 82g
Protein 11g
Vitamin A
35%
Vitamin C
1%
Calcium
24%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cheesecake
  1. 2x 280g Full-Fat Philadelphia Cream Cheese
  2. 300g Nutella
  3. 100g Icing Sugar
  4. 1tsp Vanilla Bean Extract
  5. 300ml Double Cream
  6. 12 Ferrero Rocher, Chopped up
Decoration
  1. 7 Ferrero Rocher
  2. 50g Finely Chopped Hazelnuts
  3. 100g Dark Chocolate, melted
  4. 150ml Double cream
For the chocolate cake
  1. 200g caster sugar
  2. 200g soften butter
  3. 4 eggs
  4. 200g self rating flour
  5. 1 tsp baking powder
  6. 2 tbsp milk
For the chocolate cake
  1. 200g caster sugar
  2. 200g soften butter
  3. 4 eggs
  4. 200g self rating flour
  5. 1 tsp baking powder
  6. 2 tbsp milk
Nutella Buttercream
  1. 300g unsalted butter, softened
  2. 600g icing icing sugar, sifted
  3. 2 tsp vanilla extract
  4. 400g Nutella or other chocolate hazelnut spread
  5. 3-4 tbsp milk
Instructions
  1. With an electric stand mixer with the whisk attachment whisk the Cream Cheese, Vanilla, Icing Sugar and Nutella until smooth. Then pour in the double cream and whisk on a medium level until its thick and holds itself completely! You will know when its done as it it won’t thicken any more.
  2. Fold through the chopped up Ferrero Rocher and spread the mixture evenly in a tin. Chill in the fridge for at least 5-6 hours, but preferably overnight.
  3. Heat oven to 190C. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  5. In a stand mixer fitted with the paddle attachment. Add the softened butter, mix on a low speed to soften slightly.
  6. Add the icing sugar and starting on a low speed mix until the butter and sugar are combined. Then turn the speed up to medium and beat for 5-7 minutes or until creamy and fluffy. Make sure you scrape down the sides of the mixer halfway through to ensure even mixing.
  7. Now add the Nutella and cream and beat until combined.
  8. First of all you need to trip your chocolate cakes so the have a flat top and bottom. Use Tala’s cake leveller. Take a cake board and place your first cooled chocolate cake on using Tala’s cake lifter. Spread a layer of Nutella buttercream over the cake with a Tala pallet knife. Next remove your cheese cake from the tin being very carful as it will still be slightly wobbly and place of top of your cake layer. Next add your second cake layer on top of the cheesecake and gently press down. Take your Tala spatular knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place into the fridge to set.
  9. Once the crumb coat has set you can put the remaining buttercream (except six tablespoons which should be put to the side) on the cake. Using one of the patterned cake scrapers simply scrape along the side of the cake to create a stylish texture and design.
  10. Now you need to heat the double cream in the microwave for one minute. then add the chopped chocolate and stir until you have a smooth chocolate ganache. Pour the chocolate ganache on top off the cake and allow it to drizzle down the sides. Use the Nutella buttercream you put to the side to pipe swirls. You can use the Pink Queen icing bag set, The Icing bag set or the dual icing bag set depending of the the type of swirl you want.
  11. Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl.
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calories
1158
fat
76g
protein
11g
carbs
109g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Biscoff Banana Bread

Posted on October 8, 2015 in Cakes

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This Biscoff Banana Bread recipe has become hands down my favorite new way to make banana bread. The flavour from the Biscoff spread is not overwhelming, the caramel tone shines through the strong banana taste while the biscuit chunks give the loaf a nice crunchy texture. 

You must use over-ripe bananas to get the strong banana taste to come though. 

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Everyone needs a yummy go-to recipe for banana bread and I hope this will become yours, it truly is scrummy. 

The Biscoff Spread keeps the banana bread nice and moist and compliments the banana flavor.

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If you are a Biscoff lover like me, spread Biscoff Spread on your warm slice of banana bread instead of butter. It melts into the banana bread and brings out the Biscoff flavor even more. You can never have too much Biscoff!

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This bread has a uniquely delicious flavour. It’s a delicious break from a traditional banana bread.

The banana and cookie butter flavors both come through in every sweet, yummy bite and, like a fine wine or cheese, it tastes better with age. 

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 The outside was nice, and brown, and the center was soft crumbly. It was a huge hit in my house!

Biscoff Banana Bread
Yields 1
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
5801 calories
784 g
475 g
263 g
79 g
231 g
1601 g
1432 g
534 g
1 g
18 g
Nutrition Facts
Serving Size
1601g
Yields
1
Amount Per Serving
Calories 5801
Calories from Fat 2353
% Daily Value *
Total Fat 263g
404%
Saturated Fat 231g
1154%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 475mg
158%
Sodium 1432mg
60%
Total Carbohydrates 784g
261%
Dietary Fiber 54g
216%
Sugars 534g
Protein 79g
Vitamin A
39%
Vitamin C
52%
Calcium
100%
Iron
203%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 ripened bananas, peeled and mashed
  2. 85g plain Greek yogurt
  3. 160g Biscoff spread
  4. 3 tbsp. butter, melted
  5. 2 eggs
  6. 100g granulated sugar
  7. 200g plain flour
  8. ¾ tsp. bicarbonate of soda
  9. ½ tsp. ground cinnamon
  10. 15 Biscoff cookies, crushed
Instructions
  1. Preheat oven to 180C degrees . Grease a 9x5 loaf pan or line with baking parchment and set aside.
  2. In the bowl of a stand mixer, combine the mashed bananas, Greek yogurt, Biscoff Spread, melted butter and eggs and mix until well blended.
  3. In a large bowl, combine the sugar, flour, bicarb and cinnamon. Then slowly pour it in the stand mixer, beating on low until batter forms and is mixed well.
  4. Gently fold in ¾ of the crushed Biscoff cookies with a spatula.
  5. Pour the batter into the prepared loaf pan and then top with the remaining ¼ crushed Biscoff cookies.
  6. Bake for 1 hour or until toothpick inserted in the middle comes out clean.
  7. Let cool completely before removing from pan and slicing.
  8. Keep in airtight container for up to a week.
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calories
5801
fat
263g
protein
79g
carbs
784g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Indulgent Chocolate Fudge Cake

Posted on August 10, 2015 in Cakes

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Matilda The Musical is running a Matilda Bake Off competition this week! So why not get yourself, friends or even the children in the kitchen and bake something delicious and Matilda inspired!

If you do you could be in the running to win not only 2 tickets to Matilda the Musical but also an afternoon tea at the Radission Blu Edwardian (including a cake inspired by your recipe made especially for you) and a luxurious nights stay at the Radisson Blu Hotel in Mercer Street London. 

To take part and have the chance to win click here to go to the official site and find out more. You can simply share a photo of your bake on Twitter or Instagram using the #MatildaBakeOff.

I had a few ideas for my Matilda inspired recipe.  However it didn’t take me long to reach a decision once I remembered that famous chocolate fudge cake eaten by Bruce Bogtrotter!!! If you’re anything like me then you will LOVE chocolate fudge cake. I have given this one a modern twist. It is fantastically fudgey, rich, moist and treacly with a glossy ganache finish and is guaranteed to disappear as soon as you cut the first slice.

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Ingredients for chocolate cake

350g plain flour

65g coco powder

370g caster Sugar

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

240ml cooled coffee

240ml buttermilk

210ml vegetable oil

3 eggs

Ingredients for the buttercream

115g unsalted butter, at room temperature

2 tbsp milk

1 tsp pure vanilla extract

225g icing sugar

Ingredients for the chocolate ganache

200g dark chocolate

250ml double cream

Preheat the oven to 170C. To make the sponge, sift the flour and coco powder into a large bowl along with the caster sugar, the bicarbonate of soda and 1/2 teaspoon of salt and wish with an electric mixer to combine. Mix the coffee, buttermilk, vegetable oil and eggs together in a jug, then add to the dry mix wishing until smooth. Equally divide the mixture between two prepared cake tins, smoothing out with a spatula. Bake cakes for 25 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack and allow cakes to cool. 

To make the buttercream.

Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.

Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency.

If it is too stiff, beat in a little extra milk.

Once all cakes are cool level the cakes using a serrated knife.

Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of vanilla buttercream over the cake. Then top with the other chocolate cake.

Use a small amount of buttercream to give the cake a crumb coat.

Place the cake in the fridge for 30 minutes.

Using the remaining buttercream cover your cake. Smooth the side’s and top with a cake smoother.

To make the chocolate ganache break the chocolate and place into a bowl.Heat the double cream in a heatproof jug in the microwave for 1 minute.Pour the hot double cream over the chocolate and leave for a couple minutes.Then begin to stir until all the chocolate has melted.

Once smooth pour over the cake and allow it to fall down the sides of the cake.

Top your cake with desired topping or even just sprinkle with some shaved chocolate curls. 

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Chocolate Chip Banana Bread

Posted on April 30, 2015 in Breakfast Recipes/ Cakes

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Super-moist and incredibly indulgent banana bread loaded with dark chocolate chips.

I can’t actually believe that I don’t have a banana bread recipe up on my blog yet as its my go-to-recipe. Super easy yet produces the most amazing results. 

If you haven’t got long to spend baking in your kitchen but want to knock up something delicious I recommend this easy peasy banana bread recipe. It will take you 10-15 minutes to weigh and mix together the ingredients and once thats done pour straight into a loaf tin and pop into your oven for 50 minutes. You can then get on with whatever else needs doing around the house while enjoying the sweet smells while its baking away in the oven. 

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You will fall straight in love with this recipe! Its incredibly tasty bursting with banana gooey goodness in each slice. 

Four beautifully ripe bananas go into this banana bread recipe. I use extra spotty own bananas to give that extra banana flavour.  Its no good using greeny/yellow bananas as they wont give out much flavour at all. You need jut heavily specked bananas like these:

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I loathe dry banana bread, I just won’t eat it. Id rather go without! This loaf is super moist mainly from the moisture from the bananas. The butter gives the beard a nutty, rich flavour that is enhanced by the dark chocolate. A touch of pure vanilla extract gives the bread a sweet flavour. 

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There is no liquid used in this banana bread recipe. So yes its going to be a little dense but its not overly heavy just the perfect amount to compliment the bananas and dark chocolate chips. 

 

Chocolate Chip Banana Bread
Yields 1
Super-moist and incredibly indulgent banana bread loaded with dark chocolate chips.
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
4372 calories
646 g
651 g
182 g
55 g
107 g
1386 g
195 g
373 g
4 g
59 g
Nutrition Facts
Serving Size
1386g
Yields
1
Amount Per Serving
Calories 4372
Calories from Fat 1614
% Daily Value *
Total Fat 182g
280%
Saturated Fat 107g
534%
Trans Fat 4g
Polyunsaturated Fat 9g
Monounsaturated Fat 50g
Cholesterol 651mg
217%
Sodium 195mg
8%
Total Carbohydrates 646g
215%
Dietary Fiber 33g
133%
Sugars 373g
Protein 55g
Vitamin A
81%
Vitamin C
68%
Calcium
69%
Iron
100%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250g plain flour
  2. 175g dark chocolate chips
  3. 250g caster sugar
  4. 1 tsp vanilla extract
  5. 2 eggs
  6. 125g butter
  7. 4 ripe bananas
  8. 2 tsp baking powder
Instructions
  1. Preheat the oven to 180°C (or 160°C fan forced). Grease a 900g loaf tin and line with baking paper.
  2. Cream the butter and sugar until fluffy.
  3. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix.
  4. Sift together the flour and baking powder then gradually add to the batter and beat well.
  5. Mash the bananas and beat them into the mix. Stir in the chocolate pieces.
  6. Pour the mixture into the loaf tin and bake in the center of the oven for 50 min, until skewer inserted into the center of the cake comes out clean.
  7. Leave the cake in the tin to cool.
  8. This loaf cake is best served warm.
  9. Keep any uneaten cake in an airtight container at room temperature for about 3 days.
Adapted from Primrose Bakery
beta
calories
4372
fat
182g
protein
55g
carbs
646g
more
Adapted from Primrose Bakery
Forever Baking . . . http://www.foreverbaking.co.uk/
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