I love this banana bread recipe with chocolate chips. And I´m sure you will too!
This chocolate chip banana bread recipe is, without a doubt, the best way to use up those ripe bananas that are still sitting uneaten in your fruit bowl..
Spoiler! They will eat those ripe bananas, but in a different way 🙂
Many people use lemon juice to make banana bread; instead, I like to use Greek yoghurt to make a very moist banana bread.
Should I use lemon juice or yoghurt to make banana bread?
Since these two ingredients are essential to activate the baking soda, some people rather use lemon juice, and others prefer yoghurt as ingredient for their banana bread.
How do I know when a banana is ripe?
When the bananas start to have a dull yellowish color, with brown and black shades. Then you can consider that it is a banana that is ripening.
The darker the bananas are, the better! That means they are very ripe and the riper the bananas are, the more moist and sweeter the bread will be and more banana flavour it will have!
It’s time to use those ripe bananas!
Chocolate Chip Banana Bread Recipe
1. Preheat the oven to 356°F ( 180°C ).
2. Melt 115 grams of butter in the microwave for 45 seconds. Don´t worry if some pieces are still solid when you take it out, it will finish melting when you stir it. I recommend cutting the butter into chunks (3 or 4) so it will melt faster.
3. Pour the melted butter in a bowl and then add three ripe bananas. Mix together with a fork while mashing the bananas.
4. Add two eggs, 75 grams of Greek yogurt and one teaspoon of vanilla extract into your banana mixture. Tip: If you don´t have yogurt, you can use sour cream instead. Continue stirring with a fork until everything is mixed. You can use an electric hand mixer at low speed if desired. Set aside.
Dry Ingredients
5. In a separate bowl, add your dry ingredients: 270 grams of flour, a teaspoon of baking soda (6 grams), a teaspoon of baking powder (6 grams), a pinch of salt and a teaspoon of cinnamon. Stir with a whisk until everything is well combined.
6. Add the dry ingredients to the wet ingredients and mix all together with a spatula until well combined. You will notice the batter getting brownie and more solid.
7. Prepare the 10-inch loaf pan by first spreading butter over all four sides and bottom and then adding flour to the buttered pan. This will help you unmold the bread later.
8. Pour the batter into the pan and sprinkle some chocolate chips on top of the batter just before baking.
9. Bake for 50 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have made a delicious banana bread with chocolate chips!
This banana bread recipe is, without a doubt, the best way to use up those ripe bananas that are still unused in the fruit bowl. If you want to give your banana bread a chocolate flavour, you can sprinkle some chocolate chips on top of the batter just before baking.
Heat 115 grams of butter in the microwave for 45 seconds.
Pour the melted butter in a bowl and add in three ripe bananas. Mix all together with a fork.
Add in the eggs, Greek yogurt and vanilla. Keep stirring with a fork until everything is well combined. Set aside the bowl.
In a separate bowl, add the dry ingredients. Stir with a wire whisk until everything is well combined.
Add the dry ingredients into the wet ingredients and stir with a spatula until well blended.
Butter and flour a 10 inch loaf pan.
Pour the batter into the pan and bake for 50 minutes.
When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have made a delicious banana bread!
This recipe forcarrot cake will leave you speechless.
Victor and I are particularly fond of this homemade dessert.
One day I decided to surprise him by making one of my specialities. Carrot cake! He exclaimed. That was the last thing I heard from him.
We didn’t talk for a while because we were quite busy eating the whole cake in record time. It’s texture and flavour conquered all our senses.
The following day, he insisted that I should share my culinary knowledge with the world. And so that this blog was born!
How to Make Carrot Cake
This recipe for carrot cake is very easy to make. Just follow these steps:
1. Preheat the oven to 320°F ( 160°C ).
Carrot Sponge Cake
2. Wash and peel 4 small carrots.
3. Grate the carrots with a vegetable grater. Once you are done, place the grated carrots in a bowl and set aside.
4. In a bowl, add four eggs and 150 grams of sugar. Beat all together with an electric hand mixer at maximum speed until foamy and pale yellow.
5 . Add the grated carrots and 75 grams of sunflower oil to the yolk mixture. Beat all together with the hand mixer at medium speed until well combined.
6. Add the following dry ingredients to a strainer: 150 grams of flour, a teaspoon of baking powder, a teaspoon of cinnamon powder and a pinch of salt. Then gently tap the side repeatedly over the mixture until all of the dry powder has passed through the strainer. At the same time you stir the batter with a spatula.
Tip for this sixth step: In batches, sift and combine with folding movements, a bottom-to-top and top-to-bottom motion, so that the mixture absorbs well the dry ingredients without making lumps.
7. Crush 40 grams of walnuts by hand and add them to the mixture while stirring. The batter is ready!
8. Grease the bottom and sides of an 8 inch cake pan with butter. Then sprinkle with a little flour.
Tip for this eighth step: When you are spreading the flour, tap the cake pan so that it sticks to the entire surface. Then remove the excess. The cake pan is now ready to welcome the batter!
9. Pour batter in the cake pan and bake for 50 minutes.
Tip for this ninth step: I recommend you not to be opening and closing the oven door.
10. When the time is up insert a cake tester (or a knife) into the center of the cake to check whether it is done. If it comes out clean, the cake is ready. If the batter sticks, leave it a few more minutes.
Cream Cheese Frosting or Glaze
11. In a bowl, add 275 grams of Philadelphia cream cheese, 150 grams of icing sugar, a teaspoon of vanilla extract and 60 grams of butter. Beat everything with an electric hand / stand mixer. Once the glaze is ready and well integrated, set it aside.
Tip for this tenth step: It is recommended that the butter is not cold and hard, but just at room temperature, otherwise it will not integrate with the mixture and lumps will appear. You can take it out of the refrigerator at the beginning, when you start cooking, or put it in the microwave for less than a minute to soften it a little.
Assembly
12. Cut the cake in half with a bread knife. The cut is horizontal. Spread the cream cheese frosting all over the cake base. Place the other half on top of the base and now cover the entire cake with glaze.
Et voilà! You have just made a delicious carrot cake with cream cheese frosting.
Grate the carrots, place them in a bowl and set aside.
In a bowl, add four eggs and 150 grams of sugar. Beat all together with an electric hand mixer at maximum speed until foamy and pale yellow.
Add the grated carrots and sunflower oil to the yolk mixture. Beat all together with the hand mixer at medium speed.
Add the following dry ingredients to a strainer: flour, baking powder, a cinnamon powder and salt. Sift over the mixture while stirring the batter with a spatula.
Crush walnuts and add them to the mixture while stirring.
Grease the 8 inch cake pan with butter. Then sprinkle with a little flour.
Pour batter in the cake pan and bake for 50 minutes.
Insert a cake tester into the center of the cake to check whether it is done. If it comes out clean, the cake is ready.
Cream Cheese Frosting
In a bowl, add Philadelphia cream cheese, icing sugar, vanilla extract and butter. Beat everything with an electric hand / stand mixer. Set aside.
Assembly
Cut the cake in half with a bread knife. The cut is horizontal opening the cake in half. Spread frosting on the the base of the cake. Put the other half of the cake on top of the base with frosting, and then cover the cake by spreading glaze over the entire surface and sides.
Et voilà! You have just made a delicious carrot cake with cream cheese frosting.
I am spending a weekend in the mountains of Madrid to be in touch with nature. And … On monday is my birthday! So I think I will celebrate a little snack party with puff pastry apple tartlets.
The landscape I am surrounded by invites me to make a dessert with puff pastry. However, instead of making a puff pastry apple pie, I would like to make these puff pastry tartlets filled with pastry cream. As I did with the pavlova, individual servings not only are fun to prepare but also you will offer each diner their own delicacy to savour.
I don’t think I’m going to stay in the kitchen all weekend making desserts, so this dessert is going to be quick and easy. The rest of the time I’m going to spend resting, reading, walking, enjoying the good weather and eating well.
How To Make Puff Pastry Apple Tartlets with Pastry Cream
The first step is to preheat the oven to 356°F ( 180°C ).
Circular Puff Pastry Base
Unlike the apple pie, the these tartlets base is circular. The way to give this shape is by using tartlet molds.
This time I used two types of glasses to cut the puff pastry dough. I used a glass with a larger diameter, a cider glass or a mug, to cut two circular layers. Then I used a glass with a smaller diameter (e.g. a champagne glass) to make a hole in the center of one of the layers, giving this layer a ring shape.
Therefore, the base of each tartlet is made of a smooth layer and a ring-shaped layer. With the two layers, one on top of the other, the base acquires a certain thickness, and the hole is where you will pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.
Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.
Pastry Cream
In a saucepan pour 250 ml of milk, a cinnamon stick and the lemon peel and put it over medium heat. Remove it just before it starts to boil. Set aside
In a separate bowl put two egg yolks and three tablespoons of sugar, and beat everything with a whisk. When everything is well integrated, add a spoonful of cornstarch and continue beating until well blended.
Now add the infused milk. Remember to remove the lemon peel and the cinnamon stick, and put the mixture over medium heat and stir. Once you notice the mixture is thick and creamy, it means that you have the custard. Set aside in a bowl.
Apple slices
Peel a golden apple with a knife or a vegetable peeler. You remove the core, cut it into quarters and then start making thin slices. With these thin slices you will cover the pastry cream.
Assembly
With the puff pastry bases already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets.
Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top. Put the puff pastry tartlets in the preheated oven for 25 minutes.
After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.
Puff Pastry Apple Tartlets with Pastry Cream
Delicious individual portions of puff pastry filled with pastry cream and dressed with apple slices
In a saucepan put the milk, the cinnamon and the lemon peel. It is important that the peel does not have too much white because it is bitter.
Put it over medium heat and remove it before it starts to boil. Set aside.
In a separate bowl put the egg yolks and sugar, and beat with a wire whisk.
When everything is well blended, add the cornstarch and continue beating until combined.
While beating with the wire whisk, gradually add the infused milk (without the cinnamon and lemon).
Put the mixture in the saucepan over medium heat and stir all the time until it thickens.
The pastry cream is ready. Set aside.
Puff Pastry Base
Sprinkle a spoonful of sugar on the baking paper and then spread the puff pastry on top.
The circular base of each tartlet is made of two layers of puff pastry dough. Use two types of glasses, one with larger diameter and other with smaller diameter. With the first glass you cut two circular layers. With the second glass you make a hole in one of the layers. You place the ring-shaped layer on top of the other so the base acquires certain thickness; and the hole is the place where you pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.
Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.
Assembly
Once the puff pastry bases are already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets
Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top.
Put the puff pastry tartlets in the preheated oven for 25 minutes.
After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.
We have a new cake section on the blog! And we launch it with this lemon yogurt cake recipe.
This recipe for lemon yogurt cake has a very special place in my recipe book, as it was the first dessert I ever made in my life!
If you are getting started in baking, I recommend you to try making this super easy lemon yogurt.
In the summers of my childhood, my parents had to work most of the time and used to take my siblings and me to my grandmother’s house in the countryside, in Arcos de la Frontera. And one way to liven up the afternoons was to have sponge cake competitions among the cousins.
The only recipe I knew by then recipe was this lemon yogurt cake recipe. Making this lemon yogurt cake could not be easier. All I needed was to use a container of lemon yogurt as a measure and to remember the 1, 2, 3. One container of sunflower oil, two containers of sugar and three containers of flour. And it always came out moist an flavourful.
The utensils we used back then were a clay bowl and a fork. And the ingredients were 100% natural: free range eggs and lemons straight from the tree. It was without a doubt my favourite summer plan!
Whenever I make this cake I always go back in time and become that little girl cook who was making her first steps in the kitchen.
The competition prize consisted of eating the winning cake with my siblings and cousins. All I had to do was follow the recipe scrupulously and success was guaranteed!
I can still remember when I used to be engrossed in watching the sponge cake grow in the oven. It was magic for me. How could such a fluffy lemon sponge cake come out of a mixture of simple ingredients.
Lemon Yogurt Cake Recipe
1. Preheat the oven to 356°F ( 180°C ).
2. In a bowl, add one lemon yogurt and keep the container to use a as a measure. In the same bowl, add 1 container of sunflower oil, 2 containers of sugar, 3 containers of flour, three eggs, half a lemon peel and 16 grams of baking powder.
3. Whisk the mixture with a hand mixer until combined.
4. Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter. This will help you unmold the cake later.
5. Pour the batter into the pan and bake for 45 minutes (without opening the oven door). When the time is up insert a cake tester (or a knife) into the center of the yogurt cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!
If you liked this homemade cake recipe, try making also this marble cake.
Lemon Yogurt Cake 1.2.3 Recipe
Making this lemon yogurt cake could not be easier. All you need is to use a container of lemon yogurt as a measure and to remember the 1, 2, 3.
1lemon yogurt( 125 grams – use the same container as a measure )
1containerof sunflower oil
2containersof sugar
3containersof flour
3eggs
1lemon
16gramsbaking powder
Instructions
Precalienta el horno a 180º arriba y abajo.
In a bowl, add one lemon yogurt and keep the container to use a as a measure. In the same bowl, add 1 container of sunflower oil, 2 containers of sugar, 3 containers of flour, three eggs, half a lemon peel and 16 grams of baking powder.
Whisk the mixture with a hand mixer until combined.
Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter.
our the batter into the pan and bake for 45 minutes. When the time is up insert a cake tester into the center of the cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!
I have cooked many cakes before, and I have to say this chocolate birthday cake is D-E-L-I-C-I-O-U-S.
This chocolate birthday cakerecipe has been passed down from generation to generation in Victor’s family. And now his grandmother, Nona as they call her, has shared it with her children and grandchildren.
He is particularly fond of this chocolate cake. It reminds him of his childhood, and nowadays he still enjoys eating it as if he was six years old.
Before I tried it, he had always told me that there was no other cake like it, that it was, by far, the best chocolate cake I would ever try. One day, I was so intrigued that I felt the urge to taste it… Now, that I have already tasted it, I invite you to try it and tell me what you think!
In many Spanish restaurants, you can find this tarta de cumpleaños as dessert on their menu, and it is decorated with lacasitos sweets and other toppings to give it a colourful touch. For many people, it is the perfect cake for birthdays; both children and adults love it. Nonetheless, you can make it for other special events, too.
When I was planning the cake photoshoot, I thought of decorating it with lacasitos like the others. Victor stopped me in my tracks and said: “No Lacasitos”; therefore, we went out shopping to buy a cake plate to show it´s category. Now I understand him. It is spectacularly delicious.
If you are a chocoholic, and you love chocolate desserts, this no bake chocolate cake will become one of your favorites.
For those less chocoholics, it can be served with a little cream to reduce the chocolatey taste. Even so, this is still a to-die-for chocolate cake.
Spanish Chocolate Birthday Cake Recipe
1. Break 300 grams of milk chocolate and 150 grams of dark chocolate in a glass bowl and melt it in bain-marie. How? Fill a saucepan with water and put it on the stove. Then, place the glass bowl on top of the saucepan, keeping it from touching the water. With the hot water, without bringing it to the boil, stir with a whisk until the chocolate melts. Set aside.
2. In a separate bowl, cream 150 grams of butter, 150 grams of sugar and 6 egg yolks. Beat with a hand held mixer.
3. Add the mixture into the chocolate and stir with a spatula until integrated. It is important that the chocolate is not too hot.
4. Whip 200 grams of cream with the hand held mixer for 3 minutes until thickened.
5. Add the chocolate into the whipped cream and mix very well.
6. Pour the milk into a deep dish and then dip the Maria cookies in it to soften them.
7. Line 8 inch cake pan with parchment paper.
8. Fill the cake pan with the mixture and biscuits, making sure you don´t leave gaps. The order is the following: biscuits – mixture – biscuits – mixture – biscuits – mixture.
9. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have cooked a delicious chocolate birthday cake!
Break milk and dark chocolate in a glass bowl and melt it in a water bath. Set aside.
In a separate bowl, cream butter, sugar and egg yolks. Beat with a hand held mixer.
Add the mixture into the chocolate and stir with a spatula until integrated.
Whip the cream with the hand mixer until thickened.
Add the chocolate into the whipped cream and mix very well.
Pour the milk into a deep dish and then dip the Maria cookies in it to soften them.
Line 8 inch cake pan with parchment paper.
Fill the cake pan with the mixture and biscuits, making sure you don´t leave gaps. The order is the following: biscuits – mixture – biscuits – mixture – biscuits – mixture.
Once you've assembled the cake, put it in the fridge overnight so that it's ready for the next day. Et voilà … Now you have a delicious chocolate biscuit cake.
Making desserts is an art. And an example of this is this recipe for marble cake with cocoa . It is a homemade recipe destined to conquer our senses of taste and sight.
This sponge cake is fluffy on the palate and with an attractive appearance because its colours and shapes.
As an interior architect I have always loved the combination of colours, spaces and textures in each of the projects I work on. It’s the same with desserts so not only I enjoy the process of making them, but I can also eat them afterwards 🙂
Ingredients are like the colours a painter uses to create a painting. And each recipe is a palette of colours designed to create a work of art. Depending on the ingredients, and the amount you use, the desserts will take on one appearance or another.
In this case it is the cake itself that will be the artist, it will decide what shapes will be created inside it.
One of the curiosities of this sponge cake is that you don’t know what the inside will look like until you open it. It’s a surprise! Not knowing what the final result will be like also makes the experience of preparing this dessert fun.
Marble cake is a classic sponge cake, along with the yogurt sponge cake. Both are very easy to make. The only difference is that this sponge cake is made of two kind of batters, of which one is made of cocoa.
This contrast of flavours and colours is what gives it its appearance.
If you follow the steps of the recipe, you will soon have a small work of art in your home … but it will last very little time 🙂
Recipe for Marble Cake with Cocoa
Preheat the oven to 356°F ( 180°C ).
In a bowl, mix 125 grams of butter ( slightly melted and soft) with 225 grams of sugar. You can do this either with a whisk or an electric hand mixer.
Once the butter and sugar are well integrated, add 3 egg yolks and stir with a whisk until everything is well integrated.
Add 200 ml. of milk and continue stirring with the whisk.
Now gradually add 250 grams of flour and a teaspoon of baking powder. Mix everything with a whisk until there are no lumps.
In a separate bowl, beat the remaining egg whites with the electric hand mixer until stiff.
Once the egg whites are whipped to stiff peaks, add the meringue to the mixture, in batches, and combine both mixtures with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, until well integrated.
Separate the cake batter into two bowls
In one bowl put 2/3 of the mixture and in another 1/3 of the mixture, to the latter add a tablespoon of cocoa powder and stir well.
Spread butter over all four sides and bottom of the loaf pan, then add flour all over the butter pan. Tilt and shake so the flour adheres to the butter. Spread butter over all four sides and bottom of the loaf pan, then add flour all over the pan. Tilt and shake so the flour adheres to the butter. You do this to prevent the batter from sticking to the pan when unmolding.
Pour half of white batter into the loaf pan, then add all the cocoa batter and finish by adding the rest of the white batter.
Bake for 50 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the marble cake to check whether it is done. If the tester comes out clean … Et voilá! Your delicious and fluffy marble cake is ready!
Marble Cake Recipe
Although you follow every step of this recipe for marble cake, you don't know what the inside will look like until you open it.
In a bowl, mix butter ( slightly melted ) with sugar.
Once the butter and sugar are well integrated, add egg yolks and stir with a whisk until everything is well integrated.
Add milk and continue stirring with the whisk.
Gradually add dry ingredients: flour and baking powder. Mix everything with a whisk until there are no lumps.
In a separate bowl, beat the remaining egg whites until stiff.
In batches, add the meringue to the mixture and combine with a spatula with slow folding movements until well integrated.
Separate the cake batter into two bowls
In one bowl put 2/3 of the mixture and in another 1/3 of the mixture, to the latter add a tablespoon of cocoa powder and stir well.
Spread butter on the base and sides of the loaf pan, then sprinkle flour all over the pan.
Pour half of white batter into the loaf pan, then add all the cocoa batter and finish by adding the rest of the white batter.
Bake for 50 minutes. When the time is up insert a cake tester (or a knife) into the center of the marble cake to check whether it is done. If the tester comes out clean … Et voilá! Your delicious and fluffy marble cake is ready!
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