Sunday, 27 August 2017

Double Chocolate Banana Bread

This is a very moist banana loaf. I found this recipe last year on It has become a family favourite and is a nice change from the standard banana loaf.The combination of bananas and chocolate is always a winner in my books. After the loaf is removed from the pan and completely cooled place in the fridge for an hour or two to make slicing easier.


Makes one loaf.

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup butter, softened

3/4 cup brown sugar

3 tablespoons cocoa powder

1 teaspoon vanilla extract

2 eggs

1 cup ripe bananas mashed with a fork (about 2 bananas)

1/4 cup milk

3/4 cup chocolate chips

1/4 cup  roasted and salted peanuts or pecans/walnuts, coarsely chopped (Optional)


With the rack in the middle position, preheat the oven to 350 °).

Line loaf pan with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.

In a bowl, combine the flour, baking powder, and baking soda. Set aside.

In another bowl, cream the butter with the brown sugar, cocoa powder, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth.

On low speed, add the bananas and dry ingredients alternately with the milk. Add the chocolate and combine. Pour into the prepared pan and sprinkle with the peanuts (optional).

Bake for about 1 hour or until a toothpick inserted in the centre comes out clean. Let cool for at least 1 hour and unmould. Serve warm or cold.

It is easier to slice this bread if you put it in the the fridge for an hour or so as it is a very moist bread.

Print Recipe:Double Chocolate Banana Bread

Cream butter with brown sugar, cocoa powder and vanilla. Add the eggs, one at a time and beat until smooth.

On low speed add bananas alternately with the milk. 

Add the chocolate chips.

Pour into the prepared pan. 

Top with peanuts or nuts. I topped mine with chopped pecans here.   Bake at 350 degrees for about an hour. 

This recipe makes one loaf but as you can see I doubled the recipe.

Friday, 14 July 2017

Vegetarian Lasagna

I never thought I would love a vegetarian Lasagna but this recipe definitely knocks it out of the park! My family are a bunch of meatatarians so they were definitely skeptical but this was a crowd pleaser. I found the recipe on the Cooking Channel show Extra Virgin. The vegetables include spinach and zucchini. There are layers of red tomato sauce, bechamel sauce, fresh mozzarella and of course noodles and the vegetables. It is light and fresh but the bechamel sauce and mozzarella give it a richness that is irresistible. I have made this lasagna and kept it refrigerated and cooked it the next day and it was great. Just remember the cooking time will be longer because the lasagna is chilled.

Friday, 26 May 2017

Mediterranean Linguine

This is a quick and easy dish to prepare that is very tasty. Easy to make on a week night and delicious enough to impress your guests on the weekend.. I found this recipe in one of my favourite cookbooks from the "Earls" restaurant. This recipe used to be a popular menu item and I can certainly see why. This was a winner with my family .

Friday, 19 May 2017

Los Cabos Chicken Tacos

This is a recipe from the restaurant "Earls". I have ordered and enjoyed these tacos many times and I was quite happy to see the recipe in their new cookbook. First you heat up the tortilla in a frying pan, top with some grated cheddar, then load on the chicken, avocado corn salsa, cabbage slaw and then some sriracha mayo, jalapenos and a squirt of lime juice. Oh so good!!  The chicken is poached in a flavouful liquid so the chicken is so moist and tasty. I use flour tortillas instead of corn but you can decide. I know this recipe looks daunting but it is really easy and so worth it. We had leftovers and we ate it the next day just make sure you place the plastic wrap right on top of the leftover avocado so it doesn't discolour too much.

Wednesday, 26 April 2017

Date Nut Bran Muffins

These are very moist and tasty muffins. They are full of healthy ingredients such as bran, shredded wheat, dates, nuts and raisins. This recipe makes 2 1/2 dozen muffins but I made 2 dozen and just filled my tins up a little higher to make bigger muffins. I individually wrap each muffin and then freeze them for lunches or snacks.