Marbled Banana Bread

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One of my all time favourite recipes, you just can’t go wrong with banana bread!

Felt a bit fancy today so levelled up with a chocolate & peanut butter swirl – very pleased with the result 🤩

Ingredients:

• 3 ripe bananas
• 75g vegetable oil
• 1 tsp vanilla essence
• 100g brown sugar
• 215g plain flour
• 3 tsp baking powder
• 1 tsp cinnamon
• 50g dark chocolate chips (or nuts, dried fruit, etc.)
• 15g cocoa powder
• 2 tbsp peanut butter

Method:

1. Preheat oven to 180 & line a loaf tin with non-stick baking paper
2. Mash bananas with a fork then add vegetable oil, sugar & vanilla essence –> mix well
3. Combine flour, baking powder, cinnamon & 90% of the chocolate chips, then stir into the wet ingredients
4. Divide the mixture into 2 separate bowls – mix in cocoa powder to one, and peanut butter to the other
5. Transfer the cake batter to your lined loaf tin, alternating one to the other creating layers
6. Use a knife to lightly swirl the mixture together, then sprinkle leftover chocolate chips on top
7. Bake for 45-55 mins until slightly golden/ when your cake tester comes out clean

Enjoy!

Chocolate Courgette Loaf

Obviously a little biased here, but this is SUCH a yummy loaf cake!! Super chocolatey, yet light and fluffy ☁️

AND by using courgette & banana technically makes it 2 of your 5 a day! Winner winner 🏅

Ingredients:

• 160g plain flour
• 1 tbsp cornflour
• 50g cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 60 ml non-dairy milk
• 100ml vegetable oil
• 150g brown sugar
• 1 tsp vanilla essence
• 1 tsp apple cider vinegar
• 1/2 shot espresso
• 1 ripe banana
• 250g courgette (2 small approx)
• 100g dark chocolate chips

Method:

1. Preheat oven to 180 & line a loaf tin with non-stick baking paper
2. Sift the flour, cornflour, cocoa powder, baking powder, baking soda & salt into a large mixing bowl
3. Mash banana with a fork, then in a separate bowl add; non-dairy milk, vegetable oil, vanilla essence, apple cider vinegar, espresso & sugar –> whisk until combined, then add to dry ingredients
4. Prepare your courgette – cut off the ends, then grate on the smallest setting & squeeze out excess water (careful not to over-squeeze, it should be damp not dry)
5. Fold in your grated courgette & 90% of your chocolate chips to your mixture
6. Transfer the cake mix to your lined loaf tin, then sprinkle leftover chocolate chips on top
7. Bake for 45-55 mins until slightly golden/ when your cake tester comes out clean

Enjoy!

Oaty Chocolate Chip Cookies

Another super-easy, sweet-treat recipe that doesn’t disappoint… ate 4 in a row whilst they were still warm and have no regrets 😜

Also, try making an ice cream cookie sandwich with my chocolate banana nice cream I posted earlier – it will blow your mind 🤯

Ingredients:

• 120g oats
• 65g plain flour
• 100g sugar*
• 1 tsp baking powder
• 1/4 tsp salt
• 100g dark chocolate chips/ chunks
• 60ml vegetable oil
• 6 tbsp non-dairy milk

*I find white granulated sugar works best

Method:

1. Preheat oven to 190 & line a couple of baking trays with non-stick baking paper
2. Combine oats, flour, sugar, baking powder & salt in a large mixing bowl
3. In a separate bowl lightly whisk oil & non-dairy milk together
4. Add wet ingredients to dry and mix well
5. Fold in chocolate chips/ chunks to cookie dough
6. Spoon scoops of the mixture onto your baking trays, making sure they’re suitably spaced apart
7. Bake for 17-20 mins until light brown on the edges, but still slightly soft in the center

Enjoy!

Chocolate, Peanut Butter & Banana Brownie

These brownies are super fudgey & with the addition of PB too they have a super intense nutty flavour to die for 🤯

I love cutting them into little squares of squishiness to have as an afternoon snack or evening treat 😜

Ingredients:

• 2 ripe bananas
• 175g caster sugar
• 3 tbsp vegetable oil
• 3 tbsp non-dairy milk
• 4 tbsp peanut butter*
• 1 tsp vanilla essence
• 90g self raising four
• 3 tbsp cocoa powder
• 50g dark chocolate chips
• 1 tsp salt

Method:

1. Preheat oven to 180 & line a square brownie dish (approx 20cm) with non-stick baking paper
2. Mash bananas with a fork, then combine with the sugar, oil, non-dairy milk & vanilla essence
3. In a separate bowl – add flour, cocoa powder, salt, chocolate chips & half the peanut butter
4. Add wet ingredients to dry & mix well
5. Transfer brownie mix to lined baking dish, then drizzle remaining peanut butter on top and use a fork to swirl round
6. Bake for 25-30 mins until your cake tester comes out clean

Enjoy!

*I find cheaper, smooth peanut butter works best for this recipe as it’s easier for drizzling… OR you can always add a splash of oil then pop in the microwave to make your nut butter slightly thinner.

Peanut Butter Chocolate Cornflake Bars

These are a SERIOUS crowd pleaser! That sweet & salty combo – it’s too hard to say no 😍

Made with only a handful of ingredients, they’re also vegan & gluten free 🌱

Ingredients:

• 175g cornflakes
• 60g dairy free spread
• 200g golden syrup
• 325g smooth peanut butter
• 200g dark chocolate
• 1 tsp salt

Method:

1. Line a square, fridge-friendly dish (approx 20cm) with baking/ non-stick paper
2. On a low-medium heat, melt the spread & syrup together until smooth and fully combined, then set aside
3. Crush the cornflakes – you can either do this in a large mixing bowl or I tend to double bag them, then smash with a rolling pin! Make sure to not over-crush the cornflakes to dust
4. Add cornflakes to spread & syrup mixture, then mix well
5. Melt dark chocolate until silky smooth
6. Transfer cornflake mixture to lined dish and compress down evenly, then pour melted chocolate on top
7. Sprinkle salt on top of the melted chocolate (salt grinder will give you best results)
8. Leave to set in the fridge for at least 4 hours

Enjoy!