Chocolate Chip Banana Bread

When you have over-ripe bananas in the house and refuse to eat them, what do you do?

Make banana bread, duh.


It’s been so long since I was constantly making my boozey rum banana breads. This one is a sober loaf though. Chocolate chips and peanut butter swirled in. Gorgeous.

Everyone around me has been stressing out about final recitals but I’m just here chilling. What is wrong with me?! It’s okay. Banana bread makes everything okay.


This photo is horrendous but I just wanted to show you the texture and the chocolatey bits. I’ve probably mentioned this before but my flat doesn’t get much sunlight so in order for me to get shots with decent lighting… you don’t even want to know what I have to do.


A slice with a smudge of peanut butter. Yum.

I will admit, I’m not entirely happy with this banana bread just because I think there’s a bit too much flour in it so it’s a tad dry. Also I may have overbaked it by 5-10 mins. It tastes great but I’m just very critical and I’m not ashamed of sharing my mistakes. At least you now know what you should not do!

1/2 cup melted butter/vegetable oil
3/4 cup~1 cup sugar (3/4cup if you want it less sweet)
1 egg
1/4 cup milk
1/2 tsp salt
1 tsp baking soda
3 super ripe medium-sized bananas, mashed
1 3/4 cup flour
1/2 cup of chocolate chips

1. Preheat oven to 175C. Line your loaf tin with baking parchment.
2. Whisk oil and sugar until combined, add egg and beat well. Mix in the milk followed by the mashed bananas. 
3. Add salt and baking soda, whisk. Add all the flour at once and fold in. Lumps are fine! Fold in the chocolate chips last.
4. Bake for 55-60 mins or until toothpick inserted comes out clean. If it’s starting to brown too much turn down the heat to 160C and perhaps cover with foil. 
5. Allow to cool in tin for 10 mins before removing to cool completely on a wire rack. 


If you’re feeling fancy you can top it off with chopped nuts like I did.

I was so pleased when it cracked so nicely in the centre. Sometimes you get really gross side eruptions and you look at it like, “why did you have to be so ugly.”

So much for waking up early and going for a run, I’m sat in bed typing this! But its a Bank Holiday so that’s my excuse 😉

Gluten Free Brownies


Feed. Your. Eyes.

This has been my go-to brownie recipe since last year. It also never occured to me that it’s gluten-free until recently! Sorry vegans :p

Currently in the midst of exam/coursework stress but I’m crazy enough to whip these up while trying to compose some music. Yeah, I’m totally concentrating on work. But hey, we all need a break, yes?

Brownies are always easy to make but these are insanely easy. Literally throwing everything into a saucepan and bam. No need for measuring scales or teaspoons. Yeah, I’m being serious. I’m a lazy baker and this is as simple as simple can get. Unless you go for the boxed stuff but seriously?


I love how strange this photo looks. The brownie slice looks photoshopped due to the strong bokeh but I promise you it’s not!

But anyway, moving on to a more serious topic – fudgy or cakey brownies?

I really hope you’re thinking fudgy because if you’re a cakey brownie type of person I’m sad to say, we probably won’t get along very well.

These brownies have no flour so the it’s really fudgy from the moistness of the grounds almonds and butter. This time round I decided to be extravagant so the added chocolate chips make it even chocolatier (I think I’m starting to make up chocolate related words now… forgive me)!


Like come on. Is this not calling out to you already?! Okay fine. My hands were a little shakey so the photo is slightly blur.

I could go on blabbering about my love for chocolate and brownies but I shall spare you.

100g butter 
1/2 cup caster sugar (or 1/3 cup for a richer brownie)
2 tsp instant coffee
1/4 cup cocoa powder
1/2 tsp salt (omit if you’re using salted butter)
2 large eggs
1/2 cup ground almonds
chocolate chips
handful of toasted hazelnuts

1. Preheat oven to 160C. Line an 8″ square tin with baking parchment. These brownies stick so don’t miss out this step!
2. In a saucepan melt the butter. Add cocoa, sugar, instant coffee and salt. Mix well until combined. Add eggs one at a time, beating well before adding the next. The batter should look smooth and glossy and should be coming away from the pan.
3. Add the ground almonds and fold in. Then add the chocolate chips! *If you’re like me and forgot to add the chocolate chips after pouring it into the tin just get a spatula and swirl it in 😉
4. Pour into your lined tin and sprinkle with the hazelnuts or whatever you wish. Go crazySpeculoos, nutella, peanut butter, jam, oreos. The options are endless! Bake for 15-20 mins or until a toothpick inserted comes out with moist crumbs

*I always eyeball my brownies as I don’t want them ‘overbaked’ because they won’t be fudgy anymore!


Irresistible. Really.



Happy Weekend everyone!

Blood Orange Almond Cake (Gluten free!)


You have no idea how long I have been waiting for this day to come.

I sound ridiculous but hey, we all lead busy lives and sometimes it takes a bit more effort to make a dream come true! #crazytalk

I thought I better hurry and get my game on before the blood orange season is over. These babies already aren’t as bloody as I’d have like them to be but oh well.

When I think of citrus cakes, I also think of how disappointing they can be when the flavour is lacking. All you end up tasting is butter and sugar. Perhaps an occassional surprise of zesty goodness but I always find myself disappointed and bored.

Thanks to YouTube I found a video recipe to make an orange cake just using 4 ingredients (I know right?!) – oranges, eggs, sugar and ground almonds. How amazing is that. It’s like one of those ‘2 Ingredient Mug-Cake’ madness.


I confess. One reason why I put off making this cake was the fact that I had to boil oranges and then puree them. As you probably know I am terribly lazy. Everything has to be quick and easy but sometimes I do put in some effort 😉 I found out boiling for an hour is sufficient and I was a bit worried my cheap hand blender wouldn’t make the puree smooth enough but hey, I found out today it can. Oh yeah.

Oh I must add. Talking about effort I bothered to candy my orange slices. And no I did not use a mandolin. Just my hands and a knife. Yes.


Once you’re done with all the boiling and creating lots of water vapour in your flat, everything goes pretty quickly!


I learnt another thing today as well: if you use one of those dark grey cake tins, greasing may not be necessary.

I know I probably sound like an idiot right now but I always grease my tins just to avoid sticking. But today I forgot and so I could only hope. And it came out fine, just needed to run a knife along the side to loosen it. No casualties.

So enough of me blabbering. Here’s the real deal.

2 blood oranges (small-ish medium sized ones)
3 eggs
175g sugar
300g ground almonds
1 1/2 tsp baking powder
1/2 tsp salt

If making the candied peel for an upside-down cake,
2 oranges sliced into ~0.5cm slices
1 cup sugar
1 cup water

1. Get a pot of water boiling and pop the 2 oranges in. Boil for an hour then drain off the water and allow to cool.
2. Meanwhile, in a saucepan bring roughly 2 cups of water to the boil. Add the orange slices and boil for 10 mins. Drain and discard the water. Heat another cup of water and the sugar and bring to the boil. Add the orange slices and boil until the rinds become slightly translucent, ~15-20 mins. Drain and set aside to cool slightly.  
Note: This is not exactly the right method for making candied peel but I didn’t want all the pulp to boil away that I’m left with circles of rind. Plus, if it works why not cut down working time!
3. Keep the water and sugar mixture boiling until slightly thicker and syrupy. Set aside to cool. By now your oranges should be cool enough to handle. Cut and remove any seeds then blend till smooth. 

4. Prepare an 8″ tin and line the base with parchment. Arrange the orange slices whatever way you wish and brush on some syrup. Preheat oven to 170C.
5. In a bowl, whisk almonds, baking powder and salt. In another bowl whisk eggs and sugar together until pale and frothy. Add orange puree, whisking quickly to combine. Then finally fold in the ground almond mixture until just combined. 
6. Bake for 45-50 mins or until a toothpick inserted in the centre comes out clean. Allow to cool in the tin on a rack before removing and flipping!



I really love how cakes using purely ground almonds always turn out nice and flat.


(Clearly you can tell I managed to get daylight in my flat today)

The cake turned out very, very moist but I’m pretty sure it’s not underbaked. That aside, it’s literally orange, orange, orange! I’m never going back to that zest and juice crap anymore! Real pleased with the candying – the rinds are actually edible and the slight bitterness complements the sweetness of the cake :’) And another amazing thing – FAT FREE.

So from this,

to this!

*You can omit baking powder by separating the eggs into yolks and white: beat yolks with sugar and then add the orange puree. Beat the whites till you get soft peaks and then fold in, followed by the ground almonds. 

Happy Monday everyone!




Baked Pancakes with Roasted Bananas

Look who’s back! Yes I’ve pretty much been gone since 2000 (just being dramatic) and I’m finally posting something.

It’s just not very motivating when there’s so little daylight to work with and photos look crappy. Yes, I’m making excuses. But I must defend myself in that the year has been so busy, baking hasn’t been happening all that much. Even if it does I’m just too lazy oops.


Despite being on some mad orange obsession (it’s been going on for far too long), I’ve been thinking of roasted bananas. It’s strange enough because I’m the sort of person who wouldn’t bother with roasting fruit. Like, it’s quite a waste of gas/electricity isn’t it? But the end result is always so comforting. Oh the struggle.

So obviously I gave in to my craving.


Initially the plan was roasted bananas AND bacon but silly o’ me forgot on Easter Sunday supermarkets are not open… There went being excited at the idea of marrying sweet and savoury, with a nice hazelnut crunch. Damn.

Anyway I went ahead with it after much pestering from the mother and I guess it didn’t turn out too bad. I substituted toasted coconut flakes and black sesame (very random I know) for the hazelnuts. I must say, a light dusting of icing sugar always makes the food look posh. Can anybody explain why? I swear. Just try it out. It just makes everything look so professional.


I’m still so unhappy with the photos. Please excuse the bad editing too. I really need to get photoshop on this new laptop of mine. Le sigh~

Putting aside my little rant, I must say laziness does create some wonderful things – baked pancakes. Instead of standing at the stove slowly cooking a few pancakes at a time (or even one at a time if your pan is just way too small!) and worrying they’d start getting cold, pour all the batter into a greased tin and bake it for 20-30 mins. I give a big time range just because it depends on the size of your tin and the type of batter. Just eyeball it and once its starting to get nicely golden brown, test it with a toothpick just as you’d do with a cake.

You end up with a nice thick slice of pancake which makes it feel like you’re having cake for breakfast. Or you could lie to yourself and say its 3 pancakes stacked together. If anyone tells your cake for breakfast is wrong, just walk away. Really.

Recipe for the pancake is here and roasting the bananas is easy peasy!

  1. Preheat oven to 180C. Halve your bananas. Coat generously in maple syrup and arrange cut-side down on a baking tray.
  2. Put them in the oven 10 mins into baking your pancakes and very carefully turn once they start getting slightly browned. 

Happy Easter Holidays!

Chocolate & Rosemary Wholewheat Bread


Greetings once again!

That sounded so tacky.
It’s been so long since I last posted and I’m so happy to share this amazing bread with you. I never knew chocolate and rosemary could go so well together! But let’s be real. Chocolate and rosemary are two things I absolutely love so maybe it’s just me…?

I’m back home for the Summer and with the great climate for bread-making I’ve been getting my ‘rise-on’ (haha). I saw this post on food52 (or was it thekitchn…) talking about peanut butter sandwiches and I just had to try making this bread.

To be honest I thought it wasn’t going to turn out edible at all because my dough was so wet I was adding so much extra flour and getting so flustered with the dough. I was 100% sure it was just going to end up as a ball with this hard outer shell and weird doughy shizzle inside. However I allowed myself to be a little hopeful seeing the dough rise so well after eventually adding enough flour to make the dough knead-able. Gosh. The frustration levels were on the rise (no pun intended).


This recipe uses a dutch-oven or some may call a casserole pot. You have no idea how happy I was when I realised the the Creuset pot we have at home is actually a dutch-oven. Sounds like a really blonde moment but there were (almost) tears in my eyes :’) Nah I’m exaggerating. But the elation though.

Apparently baking bread this way allows it to cook without forming a crust too quickly. The lid is removed towards the end of the baking time to allow the browning of the crust. Also, having it bake within a closed pot allows the moisture to evaporate and the dough to steam. I’m curious as to how it would turn out if I just baked it on a tray. I may endeavor to find out if I’m up for the challenge of altering the liquid in the recipe/amount of flour. Sometimes I’m just so lazy!


The use of dark chocolate gives the bread just enough sweetness as the bread itself has no extra sweetener to make it a sweet-tasting bread. Plus, can I just emphasize how it’s healthy as it’s a 50-50 blend of white flour and wholewheat flour? 😉

I was a little concerned that the flavour of the rosemary would not come through as I remember making Rosemary Soda Bread and the flavour was so light. However it seems like the dried rosemary i got here is a lot stronger than the one I had in London so you can really taste rosemary in every bite.

It’s great on it’s own but I had to spread some peanut butter on it because you know how I am with peanut butter. I’m practically married to that stuff.


As much as I love Skippy peanut butter because it’s sweet and more-ish. I opt for the healthier choice of all-natural peanut butter with no added stuff. Every time I come home there would be 2 jars of peanut butter in the pantry hurhur. I’m just really particular since I eat so much peanut butter, it has to be at least somewhat healthier/better/nutritious! Or so I tell myself.

I won’t be posting up a recipe for this since as mentioned earlier it did not work out entirely well for me but here is the link to it and hopefully it turns out well for you! Maybe eyeball the liquid as your pour it in as I was a little suspicious of how much water I was pouring in but I just trusted the recipe so much and dumped it all in without thinking.
On another note, I have moved to a new place in London! It’s absolutely great but I still miss my previous flat. Especially (as mundane as it sounds) the daylight I got. I had a lot of sunlight shining through the windows and hence great lighting for my photos. I don’t know how I’ll cope in the new place but I’m sure I’ll figure something out.

In the meantime, I’m considering making baozi and Spinach bread. Anyone love spinach bread? It’s amazing. Really.

Late Post: Hot Cross Buns


I know, I know.

Easter was like eons ago. I just was so busy and did not have time to post!

It was my first time making hot cross buns so I was naturally nervous about the dough. It usually turns out too wet and sticky, then I get myself into a huge mess. Ugh. It gets me so frustrated as well.

Luckily it didn’t happen this time round!


Doesn’t it look so cute?

The smell of cinnamon just filled my flat and it was gorgeous. I felt so, so happy. When these came out of the oven, I had to stop myself eating them all…


Add a little jam and oh my days. Happiness in a mouthful.


The funny part was not having a brush to brush on the sugar syrup after the buns came out of the oven. I used my finger… which of course was clean. When I told my friend my little scenario, she asked me why I didn’t just dip them in the syrup instead. Yeah. Oops.


Banana Rum Bread


Yes you read the title correctly. Rum.

Not kidding with you here.

This cake is pretty loaded with the flavour of rum (for me at least). The original recipe calls for dark rum but I only had light rum. Not sure if this may have affected the flavour in the cake.

I’ve been craving banana bread for ages and finally got round to ageing my bananas. Then I realised, “oh crap. I’m going to have 5 over ripe bananas that I’ll need to eat ASAP…” I’m not a huge banana fan so that got me worried. Out of desperation I told my friend my dilemma and what he told me was amazing.

“Just throw them in the freezer”

It never occured to me that bananas were freezable! Yes, I’m really behind time…

Anyway that totally saved the day for me. It’s a big plus as well because frozen bananas make such good desserts! There was one night I melted some chocolate to go on top of my frozen banana. And obviously we can’t miss out the very special ingredient – peanut butter. Yes girls & boys, ladies & gentlemen. Peanut Butter. It makes the world go round. Unless you have a nut allergy, then no, it wouldn’t make your world go round.


And so I digress.

I read that it’s best to ‘age’ the cake so the flavour of the rum gets stronger. As seen in the photo above, I couldn’t wait and had to have a slice. Chomp!

So. Good.

I was worried my bananas weren’t ripe enough because it’s best to have on-the-edge-of-rotting bananas for banana bread. But it still turned out okay!

The rum is added at the very end and boy was I amused. Pouring in a half cup of rum into cake batter. It was oddly satisfying. Had a little taste and it was strong.

113g butter, softened
150g brown sugar
2 large eggs
3 large ripe bananas, mashed,
125g plain flour
120g whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup dark rum (I used light rum)

1. Preheat oven to 180C and grease a 9″x5″ loaf pan or a a 8″ round cake tin.
2. In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well between each addition. Beat in the bananas until well combined. 
3. In a separate bowl, whisk together the flours, baking soda, baking powder and salt. Add the flour mixture to the wet ingredients and fold in until just combined. Stir in the rum. 
4. Bake for 55-65 mins or until a toothpick inserted comes out clean. Allow to cool in tin for 10 mins before removing to cool on a wire rack. 
*for an 8″ round tin I baked my cake for 50 mins only
**If it gets too brown, cover with foil.


I brought this cake to share with some friends in orchestra and it was a big hit! Made me really happy 🙂 It also helped me make new friends, as weird as that sounds.


This recipe is definitely a keeper. Can’t wait to make it again, next time with dark rum 😉

No-bake Cheesecake (without cheese :o)


Whenever I make this, trying to describe it to people always gets me confused faces.

“What do you mean there’s no cheese… then what’s in it…”

Naturally, people would be so hesitant to try it as well. I remember making this for my family and they were so skeptical about it. Then they realised there’s nothing weird about it and the texture is just like regular cheesecake. Yes. If you eat this, you’re eating cheesecake without all the extra calories and without all that heaviness from the richness of cream cheese! I can’t tell you how much this means to me. I’m really not a cheesecake person but everytime I see the amazing flavours people come up with or that creamy texture, I wish I could eat it. I had a bad experience with it once so hence the staying off.


So I re-used this recipe but added melted dark chocolate to the yogurt mixture. Yes yogurt! I must say yogurt is an amazing ingredient because you can use it in everything – cakes, salad dressings, dips, as a substitute for cream. The list goes on.

I don’t really know why I made this yesterday. I think I was feeling a little sad and knowing my B loves cheesecake, my subconscious just made it happen. My random baking flings always seem to turn out well. I should have them more often :p

Call it lazy but I did not weigh out the chocolate or consult google as to how much I should use. So if you’re wondering how much to use, just melt a good quantity (go on, put those estimation skills to use!) and gradually add it into the yogurt mixture. Taste, taste, taste. If you have any leftover melted chocolate, that’s not a problem at all! Warm up some milk and add it to the chocolate = hot chocolate! Cut up some fruit and dip it in the chocolate = simple chocolate fondue! Or just eat it. Yeahhh go on, treat yourself. Lick the spoon. Use your fingers.


I was a bit worried it turned out a little thin but when I cut a slice it isn’t actually too bad. I love a good biscuit base anyway!

This ‘cheesecake’ cuts like cheesecake and eats like cheesecake. I hope I can convince you. It really is amazing. When I first made it I thought the gelatine would make it wobble like jello and make it sticky and shiz but it doesn’t do that at all.

Also it’s a lot healthier. Think about it – it’s just eating flavoured yogurt with crushed biscuits!


I laugh at my lack of decoration/equipment. Sometimes you just have to improvise!


So, have I convinced you yet?

Rosemary Soda Bread


Have I mentioned how much I love rosemary? It’s my favourite herb at the moment!

I once ate an entire box of rosemary biscuits in one sitting. Yep. I told myself to stop at 2 but it didn’t happen.

I had a bad experience with soda bread previously. An Irish friend gave us some and it was like eating baking soda. It was horrible.

I don’t know why I decided to bake soda bread this time round but I did some reading up on it and apparently if it’s bitter, there has not been enough acid in the mix to neutralise it. Obviously forgotten a bit of my chemistry lessons oops.

If you’re looking for a recipe that uses self-raising flour as well as plain flour and you don’t have buttermilk or milk to make a substitute, this is the recipe for you!


It has a close crumb texture, slightly denser than normal sandwich breads. I love cakey bread if you know what I mean. Ciabatta and breads that are very hollow/holey, hm. Not much of a fan.

170g wholemeal self-raising flour
170g plain flour
1/2 tsp baking soda
1 tsp salt
1-2 tsp dried rosemary (I started with 1 tsp and added extra because it didn’t seem like there was enough rosemary)
145ml milk
145ml plain yogurt

*I used skimmed milk and 0% fat yogurt

1. Preheat oven to 200C. Whisk together the milk and yogurt in a bowl/jug. In a large mixing bowl, whisk together the flours, baking soda, salt and rosemary.
2. Make a small well in the centre of the flour mixture and gradually pour in the milk-yogurt mixture while stirring with a wooden spoon. I recommend switching to using your hands to get the dough together. Some recipes ask to knead the dough slightly but I don’t think it’s necessary as the raising agents would help give fluffiness to the bread. 
3. Shape into a ball and flatten slightly. Use a sharp knife to cut a cross on the top. Bake for 30 mins until golden brown and the bread sounds hollow when tapped on the bottom. I turned my oven down to 180C for the last 10 mins to prevent it browning any further, depending on your oven you may need to do that. Just keep an eye on it!

Even though it’s sort of a savoury bread, I ate it with blueberry jam (my favourite jam) and it was perfect!

I confess, this bread did not last long at all. At. All. I ate it all by myself over 2 days. Or 1.5 days to be exact. I ate half of it once it was cool enough and then the rest of it with soup the next day. Do I scare you? Don’t worry, I’m still a normal human 🙂



Random photo of my table when I was having lunch! I’ve treated myself and bought new green tea that has matcha in the mix ❤

Happy Easter Holidays everyone! (If you’re a student that is)

Red Velvet Cupcakes (the natural way)


Red Velvet Cupcakes with stabilised Coconut Whipped cream.

A bit of a twist with the stabilised whipped cream. I chose this as my mum does not like frosting and neither do I, so the traditional cream cheese frosting would’ve been a bit much.

I wasn’t really for the idea of getting a bottle of food colouring just to use a few drops to make these cupcakes so I looked for alternative recipes using beetroot! Once again, veggies in mah cakes but they always make your cake deliciously moist. 

I’ll have you all know that red velvet cakes weren’t actually red to begin with. Due to the chemical reactions with the raising agents in the cake, it turned out slightly red but it was more of a brick-red rather than a bright red that you get today. Then people started using beets to get a darker red and today we use food colouring. Obviously you will not get as bright a red using beets but for me I’d rather go with a natural food colouring!


I think they turned out a nice red, no?

It was my first time frosting cupcakes too! I don’t have a palette knife so I was a little worried I couldn’t get the control I needed but it worked out fine with a butter knife.


So, stabilised whipped cream.

I think it’s the best thing ever.

As I said, I’m really not a frosting kind of person. Neither am I a cream person so if I have to, I usually prefer a light whipped cream. Obviously you can just whip up some cream and top it on a cake. However if you’re thinking of keeping the cakes for a day or two, it’s not going to hold up. I’ve done my research and there’s 2 ways you can stabilise whipped cream – corn starch and gelatine. I went down the gelatine route and it’s so, so simple you have to try it if you’re looking for something light to frost cakes. Also, whipped cream is so versatile to play with flavours! Hence, the coconut flavour 😉


Carrying on with the topic of coconut, you can actually use coconut cream to make coconut whipped cream! The only thing is you need an extra day. Why? You need to set a can of full-fat coconut milk upside down in the fridge overnight so that you can get the water and cream to separate.

Coconut Whipped Cream
Heavy cream or Whipping cream
Icing sugar
1-2 tsp coconut extract
1/2 tsp gelatine
1 tbsp boiling water

1. Dissolve gelatine in boiling water and allow to cool slightly. If it cools down too much and hardens, simple reheat. 
2. Whip the cream and when it’s beginning to thicken, sift icing sugar to taste. Continue to whisk, pouring in the gelatine gradually. Just before you achieve stiff peaks (making sure not to over-whisk!), add the coconut extract to taste. 

I’ve not included the red velvet recipe because I think I could find a better one, however if you’d like it do drop me a message and I’ll be happy to send you the link 🙂

I really really can’t stress how much you should try stabilised whipped cream! It’s so good. The next thing I’ll have to try is coconut whipped cream using coconut cream!