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Chocolate Chip Banana Bread

for 6 servings
 3 ripe bananas
 ⅓ cup butter, melted
 ½ cup sugar
 1 egg, beaten
 1 teaspoon vanilla extract
 1 teaspoon baking soda
 salt, to taste
 1 ½ cups flour
 ½ cup mini chocolate chip
1. Preheat oven to 350˚F (180˚F).
2. In a bowl, add the bananas and mash until smooth. Add in the melted butter and
stir until well combined.
3. Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is
4. Add in the chocolate chips and pour the batter into a greased loaf pan. Top with
additional chocolate chips.
5. Bake for 50 minutes to an hour, or until a toothpick comes out clean.
6. Cool completely before serving.
7. Enjoy!

Cheesecake-filled Banana Bread

for 10 slices
 2 ripe bananas
 1 large egg, beaten
 ½ cup light brown sugar
 ¼ cup granulated sugar
 ½ cup butter, melted
 1 teaspoon vanilla extract
 ¼ cup greek yogurt
 1 cup all-purpose flour
 1 pinch salt
 1 teaspoon baking soda
 1 large egg
 4 oz cream cheese, softened (1/2 block)
 ¼ cup granulated sugar
 3 tablespoons all-purpose flour
1. Preheat the oven to 350˚F (180˚C).
2. In a medium bowl, mash bananas. Mix eggs, brown sugar, white sugar, butter,
vanilla extract, and yogurt into the mixture.
3. Add flour, salt, and baking soda and mix until well combined.
4. To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a
small bowl.
5. Pour half the banana batter into a greased 9x5-inch (23x12 cm) bread pan.
6. Pour cream cheese filling evenly over the banana batter. Pour the remaining
banana batter on top of the cream cheese filling.
7. Bake for about 50 minutes, or until a toothpick comes out clean from the middle of
the bread. (Baking times may vary, so keep an eye on the bread.)
8. Allow to cool for 15 minutes before serving.
9. Enjoy!

Malva puddinf
Malva Pudding
Author: Just Easy Recipes
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 1 Pudding
 1 cup castor sugar
 2 eggs (room temp)
 1 tablespoon smooth apricot jam
 1 ¼ cups cake flour
 1 teaspoon bicarb of soda (5ml)
 pinch salt
 2 tablespoons butter (30ml)
 1 tablespoon vinegar (15ml)
 125ml milk
 The Sauce
 250ml cream
 125ml butter
 125ml sugar
 125ml water/Orange juice/Sherry/Brandy
1. Set oven to 190°C
2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy
3. Sift dry ingredients into separate bowl.
4. Melt butter in a small pot on a medium heat and add the vinegar and milk
5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix
well. Now add the eggs mixture and combine well.
6. Pour into an ovenproof casserole dish that takes about 2 liters.
7. Bake at 190°C for 45 mins until the top is nicely browned.
8. Melt all the sauce ingredients together in a small pot over a medium heat and pour
over the pudding before serving, preferably while it’s still hot.
9. Serve it with ice-cream or custard or both.

6 One-Pan Chicken Dinners

3 bananas
¼ cup butter, melted
1 egg
½ cup sugar
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
Pinch of salt
2 cups vanilla Ice cream, softened
2 cups chocolate ice cream, softened
1. Preheat the oven to 350°F (180°C).
2. In a bowl, mash the bananas with a fork.
3. Add in the melted butter, egg, sugar, and vanilla, and mix until combined.
4. Add in the flour, baking soda, and salt, and mix again until just combined.
5. Pour the batter into a loaf pan and bake for 50 minutes, or until cooked through.
6. Once cool, take the banana bread out of the pan and slice into three horizontal layers,
7. Line the loaf pan with plastic wrap and place the bottom layer of bread in the pan.
8. Top the bread with the softened vanilla ice cream and spread evenly with a spoon.
9. Place the middle layer of bread on top of the vanilla ice cream.
10. Top the middle layer with chocolate ice cream and spread evenly with a spoon.
11. Place the top of the banana bread on top and cover with the plastic wrap.
12. Freeze for one hour or or overnight.
13. Slice and serve.
14. Enjoy!

3 1/2 cups all-purpose flour

1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

Watch how to make this recipe.

Preheat the oven to 350 degrees. Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix
together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs.
Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry
ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't
over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter
into the prepared cups, filling them almost full.

Bake the muffins for 20 to 25 minutes, until golden brown.

Banana muffins
 2 1/2 cups unbleached all-purpose flour

 1/2 teaspoon baking soda

 3/4 cup dark brown sugar
 1/4 teaspoon ground cinnamon
 2 cups smashed bananas (about 4 to 6 bananas)
 1/2 cup vegetable oil
 1/2 cup milk
 2 large eggs, at room temperature
 1/8 teaspoon fine salt
 1/2 teaspoon pure vanilla extract
 3/4 cups chopped walnuts

Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set

Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout
or another bowl.

Make a small well in the center of the dry ingredients. Pour wet ingredients into the center;
then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do
not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide
the batter evenly into the muffin tin.

Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F.
Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking.
(Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come
out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out
of the pan and cool on the rack. Serve warm or at room temperature.

Apple Muffins


Nonstick cooking spray

1/4 cup chopped pecans
3/4 cup plus 2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup low fat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking

In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the

In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and

In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the
eggs, one at a time, whisking well after each addition. Whisk in the applesauce and

Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until
combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the
pan on the counter a few times to remove any air bubbles. Bake until a wooden pick
inserted in center of one of the muffins comes out clean, 20 to 25 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and
unmold. Cool completely on the rack.
One ‘Pot’ Meal {Roasted Drumsticks and Potatoes}

Prep time: 10 mins Cook time: 1 hour 15 mins Total time: 1 hour 25 mins

Recipe type: Entree Serves: 4 servings


8 chicken drumsticks

6-8 large potatoes, cut in quarters or halves

5-6 carrots, cut in 1-2 inch pieces

Kosher salt

Black ground pepper

4 tsp ground pepper or 5 cloves garlic, crushed

½ tsp paprika (optional)

3-4 Tbsp olive oil.


Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.

Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a
paper towel.

Pat dry chicken with paper towels to remove extra moisture.

Add chicken, potatoes and carrots to a parchment paper lined baking dish and sprinkle with salt, ground
pepper and garlic. Drizzle with olive oil. Toss everything to coat.

Place in the oven and bake for 1 hour 15 minutes. Check for doneness, if the potatoes and chicken
drums are soft and easily pierced with the fork they are ready.

If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on
the oven and broil for 5 minutes. Watch carefully, or they will burn.

Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.