Banana Bread Marble Cake

It seems like you all loved my last banana bread mash up recipe! So I created another one. And this one has CHOCOLATE in it. That's right - chocolate! It's double the trouble, double the fun and double the deliciousness.
Banana bread with swirls of chocolate batter and topped with chocolate chips - what could be better? It's pretty darn hard to beat.

It's moist thanks to the coconut oil, buttermilk and mashed banana. I've always loved when my treats have a bit of a heartiness to them, so I added in some baby rolled oats, but feel free to substitute them for more wholewheat/plain flour if you prefer a smooth, lighter texture. I must admit that I totally forgot the vanilla when making this, and while the effect was almost unnoticeable, it lends a beautiful aroma and subtle sweetness to any baked good, so I left it on the ingredient list and will definitely remember to add it the next time I make this!
Perfect for breakfast, toasted with a pat of butter (or peanut butter? Mmmm!), perfect in large slices served with coffee/tea and even perfect for a post-dinner dessert with some chocolate sauce drizzle and a scoop of ice cream, if you're feeling indulgent!

1 cup all purpose flour
1/2 cup wholewheat flour
1/2 cup baby rolled oats
3/4 tsp baking soda
pinch of salt
2/3 cup unrefined sugar
1/4 cup coconut oil
1 1/2 cups mashed ripe banana (approx. 3 medium)
2 eggs
1/3 cup buttermilk
1 tsp vanilla extract
50g dark chocolate, melted
chocolate chips, for decorating

Preheat the oven to 170 C. Line a loaf tin with baking paper and set aside.

In a medium bowl, stir together all purpose flour, wholewheat flour, oats, baking soda and salt.

In a large bowl, beak sugar and oil until well combined. Add banana, eggs, buttermilk and vanilla and beat again. 

Fold the dry ingredients into the wet and mix gently until just combined.

Scoop out 1/3 of the batter into a separate bowl and mix the melted chocolate into this portion of batter.

Spoon batter into the prepared loaf tin, alternating between plain and chocolate banana batters. Use a knife to create the swirly pattern. Sprinkle the top with chocolate chips, as many or as few as you like!

Place in the oven and bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Delicious served warm or cold. Enjoy!


Chewy Almond Chocolate Chip Blondies

It is with great sadness that I bring to you the last recipe before June. Do keep reading, because this is a GREAT one! Or so I had hoped. I had begun drafting this recipe before I left for my last term of second year of university, but never got around to finishing it (major oops on my part!). Well anyways, that means good luck for you!

Also, exams are done, and the sun is shining, so it's officially SUMMER! Let's get back to the food now, shall we?

These gooey, fudgy, chocolate-y blondies taste nothing but decadent, AND they're good for you and that summer bikini bod, so there's no need to worry! These blondies are actually a spin off Momofuku's Perfect 10 Kookies, but healthier, chewier and in bar form!

I think the picture above did all the talking, but trust me when I say these were fab-u-lous! I mean look at those almond shards and did you see that melty chocolate? I know you did - just trying to rub it in here.

You'll definitely want to have a napkin or two on hand when eating these, as they are quite crumbly and you may need one to dab off the smears of chocolate surrounding your lips one you've scarfed these down!

But the messiness is worth it. What are you waiting for?

1 1/2 cup almond flour
1/4 cup plain flour
1 1/2 cup oats
pinch of salt
1/4 tsp baking soda
1/2 tsp baking powder
1/3 cup slivered almonds
1/3 cup coconut oil
1/3 cup agave nectar
1 tsp vanilla extract
1/2 cup dark chocolate chips

Preheat the oven to 170 C and line a brownie tray with baking paper. Set aside.

In a large bowl, stir together the dry ingredients (not the chocolate chips yet).

Add in the wet ingredients and mix with a large spoon until just combined.

Fold in the chocolate chips.

Press the mixture into the prepared tray and place in the oven for 15-17 minutes or until golden brown on top.

While still warm from the oven, make cuts so that it is easier to break into bars once the blondies have fully set.

Try to let them cool for a bit (yes I know, it's hard to resist!) and enjoy!