Category Archives: Quick Bread

Banana Chocolate Swirl Muffins


I have an outrageous stash of bananas in my freezer right now. Just when I feel like it’s going down in size, I shove a few more in there. You see, I have a verrry small window of opportunity for banana eating. Once they start developing a few brown spots, I’m done with them..into the freezer they go! I was starting to get a little tired of bananas smashing onto my feet every time I opened the freezer, so the only logical solution was..banana bread!

Now, I already have a billion favourite banana bread recipes, but of course I had the urge to try something new, something different. Let me tell you there are lots of variations on banana bread out there that look amazing. Peanut butter banana bread? That has my name written all over it. Lime coconut banana bread? Delicious! I will definitely be making those sometime soon since my banana pile doesn’t seem to be getting any smaller!

However, this time I wanted something that I could whip together with ingredients that I already had on hand at home, so I settled on a chocolate banana marbled loaf. I switched up a few things and Banana Chocolate Swirl Muffins were born! The chocolate swirl adds just a hint of decadence to take the muffins to a new level of banana bready goodness.  These have a nice presentation and are a welcome change of pace from the standard banana bread, without straying from the classic flavour too much.

Make a loaf, make muffins, make mini muffins, whatever you want! I now have a stash of these muffins in my freezer, along with the ever growing stash of bananas. I’m not complaining!

Banana Chocolate Swirl Muffins

Adapted from Cooking Light

Makes 1 loaf, 12 muffins, 36 mini muffinsIMG_1467

  • 2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 3 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup buttermilk (or plain yogourt)
  • 1 tsp vanilla
  • 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.

Combine flour, baking soda, salt and cinnamon in a medium bowl.

In a large bowl, cream butter and sugar with a mixer on medium speed for about 1 minute.

Add banana, eggs, buttermilk and vanilla and beat until blended.

Gradually add flour mixture, stirring by hand just until combined. Set aside.

Put chocolate chips in a microwave safe dish and microwave on medium power in 30 second intervals, stirring in between, until chocolate is melted. Let chocolate cool for a few minutes.

Add 1 cup of batter to melted chocolate and stir to combine.

For muffins, add alternating scoops of chocolate and banana batter to lined muffin tins and swirl with a knife or toothpick. (For mini muffins, I put a small spoon of each batter into the tin and swirled it around with a toothpick). For mini muffins, bake 10-15 mins, until a toothpick comes out clean. For regular muffins, bake 20-25 mins.

For a loaf, alternate scoops of batter into a greased loaf pan, and swirl with a knife. Bake 1 hour or until a toothpick comes out clean.


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Filed under Breakfast, Muffins, Quick Bread

Almond Butter Banana Muffins

Almond Butter Banana Muffins

It’s been a long time, I know, but I’m back, and I have an amazing recipe for you! I was so excited at the idea of this recipe, and even more excited when I tasted the finished product. These banana muffins are perfectly moist, flavourful and addicting! The best part about them is that they contain almond butter instead of oil or butter, and that they contain oats rather than flour. You don’t even taste the almond butter, it just acts as a fat in place of the traditional less healthy ones. You HAVE to try these, I am begging you! They are probably the best banana muffins I have ever had, and I don’t have to feel as guilty when eating them. The protein from the almond butter and the whole grains from the oats make these a great breakfast. I like to enjoy one alongside some yogurt for a quick nutritious breakfast.

You could try subbing peanut butter for the almond butter, but use the natural kind (ingredients should only include peanuts and maybe salt).  If you’re not on the almond butter train yet, get on it! You’ll never look back, I promise!

Almond Butter Banana Muffins

Adapted from Heather Eats Almond Butter

  • 3 ripe mashed bananas
  • ¼ cup almond butter (or any nut butter)IMG_1319
  • ½ cup sugar
  • 1 egg white
  • 1 tsp vanilla
  • 1 ½ cups oat flour (pulse 2 cups old fashioned oats in food processor**)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt (leave out if using salted nut butter)
  • ½ cup chocolate chips

Stir together bananas, almond butter, sugar, egg white and vanilla until combined and creamy. In a separate bowl combine oat flour, baking powder, baking soda and salt. Slowly add dry mix into wet mixture, stirring just to combine. Stir in chocolate chips.

Pour into paper lined or greased muffin pan. Bake at 350 degrees for 18-20 mins until a toothpick comes out clean.

**To make oat flour, put 2 cups of old fashioned oats (the big flake ones, not the instant kind) into a food processor and pulse a few times until they are broken up. I didn’t blend mine until it was powdery like flour, I left a bit of texture, but it’s entirely up to you how fine you want the oats to be.

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Filed under Breakfast, Healthy Treats, Muffins, Quick Bread

Pumpkin Chocolate Chip Loaf


I caved. I bought another can of pumpkin puree at the grocery store! There are still lots of pumpkin recipes popping up on other blogs, and I just can’t shake it yet. I didn’t even have any pumpkin pie this Thanksgiving! That has to be illegal. So, to make up for it, and to feed my addiction, I made this pumpkin loaf. In keeping with my cookbook theme, I found this recipe in one of the most stunning cookbooks; Baked: New Frontiers in Baking. This book has lots of fun twists on classic desserts, and the presentation is very modern and eye-catching. The book is written by the owners of The Baked Bakery, and it is definitely on my ever growing list of bakeries to visit in NYC. The Baked Brownie is without a doubt the best brownie ever! I have made it before, but will have to make it again for the blog. It is the perfect brownie in every way. Even Oprah said so!

This recipe is pretty easy to make, combine the dry and wet ingredients separately, and then mix them together and voila, you’re done. You don’t need a stand mixer, or even a hand mixer, which I love. Sometimes the easiest recipes are the best ones.

IMG_0997The loaf did stick to the pan a bit on the bottom, but it was easily fixed and you wouldn’t know from the final product. It is really important to butter and flour the pan. Make sure to get the butter into every little corner, and try to dust it with flour as best as possible.

Mine was done baking in 1 hour and 20 minutes, but again, every oven is different so start checking around 1 hour 10 minutes, as soon as the toothpick comes out clean, it’s done! The recipe does freeze well so feel free to freeze half the loaf (wrapped well in plastic wrap, and tinfoil).

This is a perfect fall treat, and is yet another yummy way to sneak a vegetable (pumpkin) into your baking! How can that NOT be a good idea? Now I’m off to make some more pumpkin pancakes with the leftover pumpkin….

Pumpkin Chocolate Chip Loaf

Barely adapted from Baked: New Frontiers in BakingIMG_1020

  • 1 1/2 plus 1/8 cup flour ( I used half whole wheat, half all purpose)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/3 heaping cups pumpkin puree
  • 1/2 cup canola oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/3 cup water, at room temperature
  • 3/4 cups chocolate chips

Preheat oven to 350degrees. Butter and flour a loaf pan and set aside.

IMG_1023In a medium sized bowl, combine flour, cinnamon, nutmeg, ginger, allspice, baking soda and salt. Whisk until combined.

In a large bowl, whisk together pumpkin and oil until combined. Add in sugar, and whisk again until combined. Add eggs one at a time, and once incorporated, add vanilla. Add in water, and mix to combine. Stir in chocolate chips with a rubber spatula.

Fold dry ingredients into wet ingredients, and mix just until combined.

Pour into prepared loaf pan and bake in centre of oven for 1 hour 15 mins to 1 hour 30 mins. Loaf is done when a toothpick inserted into centre comes out clean.

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Banana Bread

So this blog is a long time in the making, and it has finally come off the ground! I want to use it to share recipes and tips, and also for myself as a way to keep track of what I’ve made, the good and the bad. I have way too many recipes saved and bookmarked for my own good, so hopefully this will give me the outlet to make them! I hope to showcase more of my own recipes and adaptations in the near future as well. My pictures are not the best because my camera is….not the best…but try to pretend!

So…without further ado, my first recipe to share with you, is a classic banana bread. I find that my search for the perfect banana bread is a lot like my search for the perfect chocolate chip cookie… neverending! I’m always left wondering if there’s something just a little bit better out there.

Recently,I thought that I had found my all time banana bread, in Banana Banana Bread. Yes, I know it is ridiculous that it takes SEVEN bananas, but that baby is GOOD. Even though I am still figuring out the temperature and time to bake it fully without burning the outside, it is too delicious to care.

Despite this, I am always intrigued at a new recipe,and a few weeks ago my mom recommended a banana bread recipe. This is a lot coming from the woman who has had one and only one way of making banana bread for as long as I can remember. She raved about this new recipe for days (ok maybe only minutes, but still). So I thought I’d give it a try, it only uses three measly bananas, but I wont judge…

This recipe uses melted butter, while Banana Banana Bread uses the creaming method…other than that it is a pretty typical quick bread recipe. Dry ingredients in one bowl. Wet ingredients in another bowl. Combine together until just mixed. This is important, do not overmix!! The bread will become dry and dense, and nobody wants that!

The bread was done after  55 minutes. I let it cool for about 10 minutes in the pan, before removing it to the wire rack

I am not very patient when it comes to letting things cool from the oven, so I cut into this pretty quickly! The loaf didn’t rise as much as I’m used to, but that could have to do with the quality of my baking powder and not the recipe. I will say that it was very good banana bread, and it is definitely a good standby recipe. My boyfriend (who is not a big sweet eater) said that this was the best banana bread I’ve made.

HOWEVER, I feel that it is lacking a bit of the amazingness that I experienced the first time I tried the Banana Banana Bread recipe. I will keep this one around for those times when I don’t have seven bananas lying around, or when I want something with little fuss.

The recipe for this bread can be found here!


Filed under Quick Bread