Whole Wheat Banana Bread (sugar-free)

I’m finally over my fear of whole wheat flour. As long as there’s a banana in the fruit basket.

Because OH MY GOD.

IMG_9369 copy

I was not expecting this beautiful, dark, rich, dense-but-not-in-a-gross-way, moist, soft, banana-y bread. With just a smidgen of olive oil and no sugar. No kidding.

IMG_9353 copy

I was expecting a tough, leathery bread. So wrong. And I’m going to call this bread, not just cake baked in a loaf tin, just because it really is healthy and you could eat it for breakfast and go on your merry way.

Thanks to the lovely Kate at Cookie and Kate, I officially believe in magic :)

IMG_9376 copy

The oats scattered on top were an afterthought to recreate the honey-oat bread I occasionally enjoy a slice of. The chocolate chips were just…because. And the cream cheese was also just…because. The bananas are honestly the hero in this bread, because they play the role of moistening and softening an otherwise heavy flour. Woohoo!

I halved the recipe and made a mini loaf and it was gone in just a few hours on Saturday. We had it for dessert, with tea and then for dessert again. Addictive but guilt-free :)

IMG_9363 copy

Kate even suggests toasting a slice of this in your regular toaster. Unfortunately it didn’t last long enough for me to find out how that tastes (amazing, I’m sure). If you give it a shot, let me know!

IMG_9360 copy

It’s beautiful just out of the oven. And pretty much beautiful all the time. Pardon the very large number of pictures, I was a bit obsessed.

IMG_9346 copy

Make this. You should need no further persuasion :)

The proportions here for a mini loaf, just a reminder. Please double them for a regular sized loaf.


What you’ll need:

1/6 cup olive oil (1/2 of your 1/3rd cup measure)

1/4 cup honey (you could add more in the end too, I accidentally forgot to halve the original 1/2 cup but it tasted great!)

1 egg

2 medium ripe bananas, mashed

1/2 tsp vanilla extract/essence

1/4 tsp salt

1/4 tsp cinnamon

3/4 cups whole wheat flour (I used regular Pillsbury atta)

1/2 tsp baking soda

1/8 cup hot water (1/2 of your 1/4th cup measure)

A handful of chocolate chips (optional)

A handful of oats (optional)


 What to do:

1. Sift the flour and set aside. Preheat the oven to 165 C and grease a mini loaf tin.

2. Mix the honey and oil together till combined. Add the egg and beat well.

3. To the above mixture, add the mashed banana and vanilla and combine. Stir in the salt and cinnamon.

4. Fold in the flour. Mix the baking soda and hot water*, and add it to the batter.

5. Stir in the chocolate chips if using (I hope you do!).

6. Pour the batter into the prepared dish and sprinkle with oats if you like. They add a nice crunch!

7. Bake for 40 to 45 minutes, till a toothpick comes out clean and the loaf is risen and golden brown.

Slice and eat warm with a pat of butter, cream cheese, more honey or as is.

 *The baking soda and cinnamon can also be sifted in with the flour and the water can be added before the eggs to the liquid mixture.

More banana awesomeness here, here, here, here.

IMG_9381 copy

Apple Cinnamon Muffins

It was a weeknight. There was one lonely apple. And there was me. It isn’t the fruit of temptation for nothing.

IMG_9332 copy

I present to you, the best apple anything you will ever eat. These muffins are better than apple pie. Yes, I said it. Your kitchen will smell unbelievable, your taste buds will thank you for now and forever.

IMG_9343 copy

There’s some whole wheat flour, brown sugar, a bit of butter, fresh apple and as much cinnamon as you can handle. There is nothing to not like. Make these!

Continue reading

Double Chocolate Zucchini Muffins

Last weekend, I made the most embarrassing batch of cookies. Seriously, they just turned into these thin, weird, non-cookie things. I didn’t have the time to do any damage control (the week was pretty insane) so I shut the dustbin lid on them and pretended nothing happened.

Never over-experimenting again. Ever.

So then these happened, because the blog was just too silent and I needed an ego-boost. And a chocolate filled ego-boost it was.

IMG_9311 copy

The idea of zucchini in anything sweet, let alone with chocolate, always sounded bizarre. But so many great bloggers were doing stuff with it, I got curious. An adapted mash-up of this and this created these ultra moist, deliciously soft, absolutely bursting with chocolate muffins.

IMG_9314 copy

Zucchini, my friends, is in Ross’s words, the moist-maker.

Continue reading

PB Milk Chocolate Scones

It’s sad that certain things get a reputation they really don’t deserve. Like scones, for instance. Always thought to become easily dry and tasteless. These guys were far from it and these ones, even further.

Moist, tender, full of peanut butter, bursting with chocolate. I mean, there’s no way these could be bad. They amazed me!

IMG_9276 copy

One of these with a cup of hot coffee and you’ll know what perfection tastes like.

Continue reading

Flourless Butterscotch Chip Brownies

I spent Friday night with some deadly cough-causing germs, a mug of hot water, an entire 9″ pizza and Julie & Julia. It is amazing what good food, and a movie about good food can do for the spirit. I’ve watched it before, but had forgotten just how badly Julie & Julia makes you want to race into the kitchen and churn out miracle after miracle.

IMG_9267 copy

So. I made these they-are-so-good-they-should-be-illegal brownies, some incredible peanut butter scones (coming soon) and mushroom sandwiches with homemade pesto for a lazy Saturday breakfast. Couple that with some great ravioli and pizza outside home, and the cough-germs, while still there, suddenly didn’t seem so evil.

IMG_9253 copy

Julia Child said “I like to eat!” when her husband asked her what she really likes to do. And just like Mrs Child, I do it well.

Continue reading

Lemon and Poppy Seed Muffins

I have waited ridiculously long to make these. And put in way too much energy looking for something as tiny as a poppy seed. I think every grocer around my home and office must recognize me as the girl who rushes in and out going “No? No black poppy seeds? They are used in baking…? No, those are white.”

IMG_9218 copy

Apparently, the black version isn’t sold here because Indian cooking requires only white poppy seeds. If, by some miracle one of you does know where to get them, please spill :)

This little bottle (and the muffin liners) came to me from my sister-in-law, along with these very awesome white chocolate chips. Thank you :)

IMG_9217 copy

There was no doubt I’d turn these into muffins, at last! Sweet, lemony satisfaction :)

Continue reading

White Chocolate Macadamia Nut Cookies

I did it again. I let my blog take a backseat, watched it get lonelier and lonelier and my blog stats get more and more depressing. I’m not sure if juggling work and a blog is ever an easy task, but it’s beginning to get the better of me!

This Saturday I decided, enough is enough. I had a gorgeous collection of chocolate chips waiting to be used up and a pack of macadamia nuts I splurged on. Cookies had to happen.

IMG_9195 copy

Thick, puffy, soft, chewy. Bursting with rich macadamia nuts and sweet white chocolate. Not for the faint hearted.

Continue reading