Dark Chocolate Banana Cake

September 11, 2014 at 12:59 am

banana and chocolate cake
INGREDIENTS

  • 1/4 cup apple sauce
  • 3/4 cup skim milk
  • 3/4 cup caster sugar
  • 1/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1/4 cup cocoa
  • 120 g softened butter, softened
  • 3 eggs
  • 3 medium bananas
  • 1 1/2 cups self raising flour
  • 100 g dark baking chocolate, chopped
  • 1 sml banana sliced for top of cake
  • 1 tblsp brown sugar for top of cake

METHOD

1. Cream sugar and butter. Add eggs , Mix. Mash bananas, apple sauce and milk and add to the bowl with the vanilla extract.

2. Stir in flour, cocoa and chocolate leaving some chocolate to sprinkle on top.

3. Pre -heat oven to 180 degrees celsius.

4. Line the base of a 20 cm springform pan with baking paper. Spray sides of pan with oil.

5. Pour batter into tin and lightly tap tin onto the bench to get rid of any air bubbles. Decorate with sliced banana and and sprinkle remaining chocolate. Sprinkle with 1 tblsp brown sugar and bake. Insert skewer into the oven after 40 mins. Bake a further 5 if needed.

If you are making the YIAH – Your Inspiration at Home Chocolate raspberry Truffle powder version then simply add 1/3 cup in the mix when adding the cocoa. Reduce the caster sugar to 1/2 cup instead of 3/4 cup. Instead of layering bananas on top simply sprinkle 1 or 2 tablespoons YIAH Choc Raspberry Truffle powder on top before baking.

All products pertaining to YIAH – Your Inspiration at home can be purchased from my online store by clicking here

Maple Choc Banana Muffins

May 5, 2014 at 6:43 am

Maple Choc Banana Muffins with Natvia

INGREDIENTS

  • 3/4  NATVIA (natural sugar substitute)
  • 1 1/2 cups self raising flour
  • 4 ripe bananas, mashed
  • 3 eggs, lightly whisked with fork
  • 2 tablespoons YIAH maple salted chocolate powder
  • 2 tablespoons YIAH Maple Balsamic Vinegar
  • 1/2 cup light olive oil or vegetable oil
  • 1/2 cup Sweet Williams (nut free, dairy free, sugar free) chocolate spread, melted slightly 30 seconds in microwave
  • 1 small firm banana, sliced diagonally (for the top)
  • Extra YIAH Maple Balsamic Vinegar to drizzle on top

METHOD

1. Pre-heat oven to 170 degrees celsius.

2. 12  x 1/2 cup capacity muffin tray lined with patty cases.

3. Lightly whisk all wet ingredients together. In another bowl mix the YIAH Maple salted chocolate powder with the flour. Add the wet ingredients to the dry and mix.

4. Pour the batter into muffin patties 3/4 way full. Place the sliced banana on top and drizzle lightly with a little of the YIAH Maple Balsamic Vinegar (about 2 tsps)

5. Bake for about 3o minutes. You want the top to be a bit springy.

6. This recipe can also be placed in the deep freeze and is great for kids lunchboxes.

Note: If you cannot find the Sweet William Chocolate spread , use your own choice or melt some dark chocolate to make 1/2 cup and add 1/4 cream to the melted chocolate.

NATVIA  is a natural sugar alternative made from the STEVIA plant.

All products pertaining to YIAH (Your Inspiration At Home) such as the YIAH Maple Chocolate Powder and Maple Balsamic Vinegar are award winning gourmet products with NO added gluten, NO Preservatives, NO MSG and Low in salt, for more information see my site here.

Maple Chocolate Banana Bread with Natvia

March 5, 2014 at 12:23 am

Maple Chocolate Banana Bread with Natvia

INGREDIENTS

  • 3/4  NATVIA (natural sugar substitute)
  • 1 1/2 cups self raising flour
  • 4 ripe bananas, mashed
  • 3 eggs, lightly whisked with fork
  • 2 tablespoons YIAH maple salted chocolate powder
  • 2 tablespoons YIAH Maple Balsamic Vinegar
  • 1/2 cup light olive oil or vegetable oil
  • 1/2 cup Sweet Williams (nut free, dairy free, sugar free) chocolate spread, melted slightly 30 seconds in microwave
  • 1 small firm banana, sliced diagonally (for the top)
  • Extra YIAH Maple Balsamic Vinegar to drizzle on top

METHOD

1. Pre-heat oven to 170 degrees celsius.

2. Lightly grease a loaf pan approx 25cm x 10 cm (I used an average size loaf pan and 6  x 1/2 cup capacity muffin tray lined with patty cases.

3. Lightly whisk all wet ingredients together. In another bowl mix the YIAH Maple salted chocolate powder with the flour.  Add the wet ingredients to the dry and mix.

4. Pour the batter into the loaf pan 3/4 way full. Place the sliced banana on top and drizzle lightly with a little of the YIAH Maple Balsamic Vinegar (about 2 tsps)

5. With the remaining batter (if any) fill the patty cases with 1/4 cup capacity mix.

6. Bake the loaf pan for 1 hour, insert knife and if it comes clean remove from oven. If not, check at 5 minute intervals. The top should be a little springy. Over cooking will dry out the loaf.

7. The muffin size should be ready in around 3o minutes. You want the top to be a bit springy.

8. This recipe can also be placed in the deep freeze and is great for kids lunchboxes.

9. If you cannot find the Sweet William Chocolate spread , use your own choice or melt some dark chocolate to make 1/2 cup and add 1/4 cream to the melted chocolate.

NATVIA  is a natural sugar alternative made from the STEVIA plant

All products pertaining to YIAH (Your Inspiration At Home) award winning gourmet products with NO added gluten, NO Preservatives, NO MSG and Low in salt can be purchased via my website here

Pikelets with Chocolate Spread and Bananas

September 12, 2012 at 8:47 am

recipe1a

INGREDIENTS

  • Breakfast Pikelets pack (can also use pancakes or crepes).
  • 1x small block of your favourite chocolate (100g+ will do).
  • Sweet William Nut-free reduced sugar chocolate spread
  • 1 small banana per person

METHOD

1. Warm pikelets . I used Woolworths brand Breakfast Pikelets. You can also use ready- made waffles, pancakes or crepes. Set aside.

2. Warm 4 tablespoons of your favourite chocolate spread in the microwave in a small bowl for 15 seconds on high. I used Sweet William nut free 25% reduced sugar chocolate spread but you can definitely use Nutella or an alternative.

3. Slice 1 small banana per person into small slices.

4. Use 2 pikelets per person . Put one pikelet on plate, drizzle melted chocolate spread, top with half the banana slices, place another pikelet on top, drizzle more chocolate spread and place the remaining banana on top. Repeat this process until all serves are finished.

Note: Use 1 tablespoon of chocolate spread and 1 banana per person.