Berry Good Banana Bread.

On August 5, 2022August 4, 2022 By WanjoroIn Recipes2 Comments

We love our banana bread in this house, as it is, with chocolate, with yoghurt, with nuts and now with berries.

The best thing about this cake is it works well with whichever berries you have on hand. I have made it with blueberries, strawberries and raspberries and it always turns out great. I have also made with with sugar, and honey and it turned out well too.

This is a perfect treat for breakfast, tea time, school snack, dessert and even as a gift for a loved who loves banana bread.

Let us get started.

Ingredients are:-

1. 2 1/2 cups self raising flour. (If using All purpose flour, remember to add 11/4 tsp of baking powder and 1 tsp baking soda, plus a small pinch of salt).

2. 1 level tsp ground cinnamon.

3. 1 tbsp desiccated coconut (optional).

4. 1 1/2 cup sugar or sweet honey.

5. 4 large mashed really ripe bananas.

6. 1 cup frozen strawberries or raspberries. (I usually let them thaw a bit and mash roughly).

7. 1/3 cup coconut oil (or vegetable oil).

8. 2 large eggs.

9. 1 tsp vanilla.

10. 1 cup strawberry or mixed berry yoghurt.

Method.

1. Preheat oven to 180 °C and grease your baking tin really well.

3. Sift your flour and cinnamon in a large bowl, add the coconut and mix well.

4. In another bowl, mix the oil, sugar and eggs till well combined, then add the mashed banana and berries, followed by the vanilla.

5. Add dry ingredients to the wet as well as the yoghurt. Be careful not to overmix.

6. Add the batter to the pan and bake for 45 minutes to 1 hr, till cake is ready and a skewer comes out clean. I usually lower the temperature to about 160 after twenty minutes, and it takes about the same time to bake.

7. Let cake rest in pan for ten minutes then flip it carefully onto a rack and let cool completely in an airy area.

Baking times may vary as ovens are different so start checking at about the 50 minutes mark.

Cut a slice and enjoy it!

Tip: I love making it in my bundt pan, but it works well in any large baking tin.

Baked this one with honey, it’s just a bit darker but tastes just as delicious as the one made with sugar.

It looks, smells and tastes so good. It is moist and crumbs beautifully too. Definitely worth a try don’t you think?

Sweet Potato Chocolate Bread.

On May 16, 2022May 14, 2022 By WanjoroIn Recipes2 Comments

This is a Choco version of my sweet potato bread whose recipe I’d already shared on the blog here.

There are a few other changes. The addition of yoghurt makes it more moist for longer. It is not too sweet and has just the right amount of chocolate goodness.

Below is the recipe card.

This bread is so good! So delicious and moist.

You can make a smooth purée if you do not want to see the sweet potato bits but I like how they look in this cake.

You can add some chocolate glaze for added decadence but trust me it good enough as it is.

This is definitely worth a try!

Moist Lemon and Coconut Cake.

On January 31, 2022January 25, 2022 By WanjoroIn RecipesLeave a comment

As you can tell by now, I like quickbreads. They are a great option to have on hand for tea, kids’ snack option or even dessert.

I like using self raising flour as it’s easier to find here and as a mom when baking on the go it’s a better option for me.

This cake smells and tastes so good. It’s fluffy and soft and not too sweet.

Give it a try if lemon, coconut and vanilla flavors are up your alley. If not, still give it a try and be amazed at how the flavors blend in so beautifully.

Ingredients.

• 2 cups self raising flour.

• 1 cup sugar.

• 1/3 cup desiccated coconut.

• 1 tbsp chia seeds (optional).

• 3 eggs

• 1 tsp vanilla flavour.

• 1 large lemon, grate some zest and also squeeze out the juice.

• 1 cup whole milk.

• 1 cup coconut oil.

Method.

• Add the lemon juice to the milk, set aside.

• Mix all the dry ingredients in a large bowl, expect the sugar.

• Add in the sugar with the wet ingredients so it dissolves completely.

• Mix the dry to the wet and add in the lemon zest.

• Bake in a greased pan at 180 °C for about 35- 45 minutes.

Ps: the temp and timing may vary due to differences in baking dish and even oven type. My temperamental gas oven bakes this at 40 minutes give or take.

I also love how it baked evenly and level.

Leo’s Banana Bread.

On December 1, 2021November 15, 2021 By WanjoroIn Memories, Parenting, Recipes1 Comment

My son loves bananas. If there is one fruit that this household can never get enough of, it is this.

He likes helping me out a lot in the kitchen too and has a keen interest in how food comes together. I was therefore not too surprised when he asked to be taught how to bake banana bread.

He can fry up a mean egg. Helps in shopping (safely), stirring and cleaning up; he is my little sous chef and I am always happy to have the extra help.

So here is his banana bread Version. We used self raising flour, grated chocolate, coconut oil and love. Lots of love to make this heavenly coconut scented banana and chocolate loaf.

It is moist, fluffy, aromatic and so delish!

To make it you will need:-

11/2 cups self raising flour.
1/3 cup coconut oil.
1-1/2 cups of really ripe mashed banana.
2/3 cup brown sugar.
2 eggs.
1/4 cup unflavoured yoghurt.
1 tsp vanilla extract.
1tsp ground cinnamon.
1/4 cup chopped dark chocolate.

Method.

1.Mix the bananas, oil, egg, sugar and yoghurt together. Add in the vanilla and ground cinammon, then the flour. Fold in the chocolate last.

2. Pour into a greased or parchment lined loaf pan and bake in a preheated oven at 180 degrees Celsius for 35-40 minutes.

3. Let cool in pan for 10 minutes, remove onto a rack to cool, and let rest 30 minutes before slicing.

The cake is moist, aromatic and so delicious, but not too sweet.

Perfect on its own, with some tea or hot chocolate, with some custard or vanilla ice cream.

It keeps well in a covered dish for a couple of days on the countertop, that is if you still have some leftover, which I doubt will happen.

Mmmh! looking at this image makes me crave it!

Blackstrap Molasses Banana Bread.

On November 19, 2021November 17, 2021 By WanjoroIn RecipesLeave a comment

This is an easy one bowl banana bread with blackstrap molasses. The bananas are some green ones I had that ripened before I got to cooking the last of the harvested batch from our garden.

Yes. You can use green banana too if they ripen before you get to cook them. Do not throw them out. If they are more than you can use, peel and freeze them in ziplock bags.

I do the same with fast ripening yellow banana and plantains. I pack three to four at a time and they come in handy when baking quick bread, for smoothies and pancakes too.

I used blackstrap molasses to make it healthy and I need the iron boost. The flavour is not overpowering and blends well with the mixed spices and makes the bread have a dark rich colour.

This is a straightforward recipe. You will need:-

1/3 cup blackstrap molasses
2/3 cup dark brown sugar
5-overripe green bananas
2 large eggs
2/3 cup vegetable oil – I like using coconut oil
1/3 cup buttermilk
1/2 tsp of salt
3 cups all purpose flour
1 tbsp mixed spices blend (mine had ground cinnamon, cloves, nutmeg, ginger and cardamom).
1/2 tsp baking soda
1 1/2tsp baking powder
1 tsp caramel essence, vanilla will work too.
1 tbsp chia seeds (optional).

Method.

Blend the wet ingredients and pour into a bowl, add the dry ingredients to it. mix and add to your parchment lined cake pan.
Bake at 180 degrees Celsius for about an hour, (start checking at 50 minutes mark), till skewer comes out clean.