Biscoff banana muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium over-ripe bananas mashed 1/3 cups Lotus Biscoff spread 1/2 -1 cup coconut sugar 1/2 cups neutral oil 1 cup plant-based milk 1 vanilla extract 1 cup self-rising flour 3/4 cups spelt or wholewheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda pinch of salt toppings: melted Lotus Biscoff spread & Biscoff cookies Method Preheat the oven to 180 degrees Celsius. Mash the bananas, and add in the Lotus Biscoff spread, sugar, oil, milk, and vanilla extract. Sift the dry ingredients into the wet, like the self-rising flour, spelt flour, baking powder, baking soda, and salt. Mix well, scoop into paper-lined muffin trays, add some Lotus Biscoff cookies on top, and bake the muffins for 30-35 minutes until golden. Serve with a drizzle of the melted Biscoff spread on top! Ps: These muffins freeze well and make a YUM loaf too! Photo Gallery Hope you love these delicious muffins!! M*
Gluten free banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 4 very over-ripe medium-sized bananas 1/3 cup neutral oil or melted coconut oil 250 ml full-fat coconut milk or coconut cream 1/3 cup coconut sugar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp water) 1 tsp vanilla extract 1 tbsp apple cider vinegar 1/2 cup chickpea flour 1/4 cup almond flour 1 1/4 cup buckwheat flour (sub with gluten-free oat flour) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon chopped hazelnuts to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas, then add the rest of the wet ingredients and let it curdle for a bit. Mix the gluten-free flour varieties, baking powder, baking soda, cinnamon, and salt. Pour the wet into the dry and mix well until it’s well combined. Pour into a parchment paper lined bread tin or spray with non-stick spray, sprinkle with the chopped hazelnuts, and bake for 35-45 minutes until brown and baked through. Leave to cool in the bread tin before removing and slicing, freeze the extra slices if you like, or store in an airtight container for up to two days, depending on your weather, or in the fridge for up to 4-5 days. Photo Gallery Hope you love this deliciously fluffy gluten-free loaf! M*
Cookie dough banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Four very overripe bananas 1 1/2 cup all-purpose flour 1 3/4 cup semi whole wheat flour 1/3 cup good quality cacao powder 1/3 cup sugar if desired 2 tsp baking powder 2 tsp baking soda 3/4 cup coconut milk 1/2-3/4 cup good quality olive oil 1 tbsp Apple cider vinegar 1 tsp vanilla extract 1/3 tsp sea salt more chocolate chips if neededCookie dough layer Mash one medium banana with 1 tbsp nut butter of choice and mix in 1/3 cup dark Chocolate chips Method 1. Preheat the oven to 180 degrees Celsius.2. Mash the bananas, leaving a few pieces still intact, and add in the coconut milk, olive oil, vanilla extract, and apple cider vinegar.3. Add the flour into the wet ingredients then the cacao powder and the salt, mix, and pour into a pre-smeared or parchment paper-lined bread tin.4. Scoop dollops of the cookie dough onto and make swirls with the back of a spoon, sprinkle a few chocolate chips on top.5. Place the oven and bake for 35-40 minutes until completely cooked through, test with a baking pin or a knife, and leave to cool in the bread tin before removing.6. Store the banana bread in tin foil for it to retain its moisture, serve on the day of baking, or keep it in an airtight container for two days, and freeze it in slices in ziplock bags for future use. Photo Gallery Hope you love this super delicious scrupulous loaf! M*
Apple pie banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsWet2 medium overripe bananas mashed1 cup caramelised apple cubes (see below)1/2 cup soy milk1/3 cup coconut oil1 tbsp apple cider vinegar1 tsp vanilla extractDry1 1/2 cup self rising flour (sub half with spelt, wholewheat or buckwheat flour)3/4 cup oats1 1/2 tsp baking powder1 tsp baking soda1 cup coconut sugar1 tsp cinnamon Method 1. Preheat oven to 180 degrees Celsius.2. Mash the banana and add the rest of the ingredients, in a separate bowl mix the flour with the oats, baking powder, baking soda, salt & cinnamon.3. Pour the wet in to the dry until well combined, pour in to a baking tin lined with parchment paper and add some more apple, sugar and oats on top before baking.4. Bake for 35-40 minutes until golden, remove to cool down before slicing. Store in an airtight container for up to three days or alternatively freeze in slices on those days you need a hearty, healthy snack!**Caramelised apples: wash and sliced 4-5 apples, heat up a pan with some coconut oil and sauté the apples for 5 minutes on medium heat, add 1/3 cup golden syrup or coconut sugar and some cinnamon and sauté until gooey and caramel. Store in a glass container for porridge, bread or toast toppings! Photo Gallery Hope you love this banana bread recipe as much as I do! M
Double chocolate banana bread muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 4 over ripe bananas * 1/4 cup olive oil * 1 cup coconut cream * 1 tbsp apple cider vinegar * 1 tbsp vegan chocolate spread * 1 tsp vanilla extract * 1/4 cup coconut sugar, agave or any other liquid sweetener of choice * 1/2-3/4 cup self-raising flour * 1 cup whole wheat flour * 1 1/2 tsp baking soda * 1 1/2 tsp baking powder * 1/3 tsp salt * 1 tsp cinnamon * 1/2 cup dairy free chocolate * 1/2 vegan chocolate spread *roasted chopped hazelnuts Method 1. Preheat the oven to 180 degrees Celsius. 2. Mash the bananas, add in the olive oil, coconut cream or coconut milk, apple cider, vegan chocolate spread, coconut sugar or agave and the vanilla extract. 3. Sift the flours, baking soda, baking powder, cinnamon, and salt together, add this into the wet ingredients and then add in the vanilla. 4. Scoop the banana bread batter 3/4 of the way in to paper lined muffin cups, add a tea spoonful of the vegan chocolate spread on top, and then the chocolate square. 5. Place the muffins in the oven and leave to bake for 25-30 minutes until beautifully risen, remove to cool from then oven before serving. 6. Store in an aright container for up to two days, these muffins freeze really well too. Photo Gallery Hope you love these moorish chocolate muffins! M*
Chocolate marble banana bread
Chocolate marble banana bread is just another love declaration to my all time favorite baked bread ever. I have made so many variations and every time that one is my favorite, but I have to say banana and chocolate go so well together. And most people would say chocolate goes well with most deserty things, but banana is the perfect dance partner! This bread is especially yum because within every bite you get a melty bit of chocolate, who can say no to that?
Chai spiced pecan banana bread
I can’t believe Christmas is only a couple days away. This week has been quite hard because I have been missing my family back in SA so much. I think this time of year is super special and also hard in a lot of ways. For us, it’s the fact that life goes on over here and you kind live in these seasons apart from what your family is experiencing back home. They have vacation, sunshine, and togetherness and over here we’re kind of slummin it on our own, whilst still working. Therefore I have been baking more than usual, so we can get more of the festive vibes going.
Chocolate speculoos banana bread
Chocolate speculoos banana bread might be my new addiction, like all my other banana obsessions, this one is right at the top of the list. All things baking are running through my head, and with only so much space to eat everything, banana bread is one of my preferred baked goodies. What makes this loaf so special is the fact that it’s loaded with festive vibes all the way. With Christmas only a couple weeks away, I can’t help but feel weird about the whole thing. Maybe when kids are involved, you realize finally that time does indeed fly and soon our little munchkin will be two years old. It feels just like yesterday that he was born.
Fig rye banana bread
Fig rye banana bread is a banana bread lover’s dream come true. This bread is dense yet light, moist and so delish with the dried figs hidden in there. I absolutely love this bread and will def make it again, again and again. The spelt and rye flours complement the luscious figs so well. I am still dreaming about this loaf.