Chocolate and Tahini Banana Bread

chocolate and tahini banana bread

Chocolate and Tahini Banana Bread

I love a good old slice of banana bread with a moist crumb and strong banana flavour. But by adding chocolate and tahini, it gives the ordinary banana bread a much needed makeover. Tahini gives the bread a more nutty flavour and chocolate, well, is just good to add in anything. After watching Adam Rose make a tahini banana bread on her Instagram and ever since wanted to make one myself.

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Chocolate and Pear Fudge Cake

chocolate and pear fudge cake

Tea and coffee cakes are the best. They’re easy to make and easier to serve and eat. And they go great with a cup of tea or coffee without being overbearingly sweet. Simple homemade chocolate cakes are probably on top of everyone’s favourite cakes list. There are many variations and honestly, why not? The more, the merrier. Now, to take a simple chocolate cake up a notch pair it with a fruit and you wouldn’t believe how amazing it tastes. We do it with bananas, strawberries and cherries. This time I picked pear. Also because I stumbled on a unique recipe in Julia’s Album.

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Eggless Peanut Butter and Banana Brownies

eggless peanut butter and banana brownies

I have no reason to make eggless anything. But this one time last week I saw one of those Buzzfeed Tasty videos of an eggless brownie and wanted to try it. I did change the quantities and kinds of sugar. As I always say, an eggless variation of a classic will come nowhere close to the real deal. But my colleagues seemed to have loved it. I for one thought it was good. Maybe with a scoop of ice cream it’d taste even better!

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Brown Butter Chocolate Chunk Cookies

brown butter chocolate chunk cookies

Brown butter is nothing fancy. It is simply butter that left home but was taken off the train before it reached the ghee station. After watching so many cooks and bakers talk and write about it, I thought I’d give it a shot. Using my old chocolate chip cookie recipe, I halved the butter and made brown butter. Another thing I altered was the brown sugar content. Instead of 1/2 cup white sugar and 1/4 cup brown sugar, I switched the quantities of the two sugars for a more dark and caramel flavour.

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Whole Wheat Banana Chocolate Chip Muffins

whole wheat muffins

Muffin Mondays are back. Last time it was tutti frutti muffins and this time it’s whole wheat banana chocolate chip ones. Relatively better than the regular ones I suppose. I’m not one to tell you that these are guilt-free muffins and you can keep knocking back one after the other. These don’t have added refined sugar but some honey and jaggery molasses (melted and cooked down jaggery). You can skip the molasses and go all honey too. There’s also no butter or refined flour. Why they aren’t ‘guilt-free’ is because they’ve still got carbs and do have sugar in the form of honey. But one harmless muffin is alright on a Monday, right?

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Chocolate Chip Double Chocolate Brownies

Chocolate chip brownies

Yes, another brownie recipe. It’s like any other dish that can be tweaked a tad and taste different from another kind. Every baking enthusiast has their own list of brownie recipes. From the recent peanut butter swirl mocha brownies to bacon brownies, I have mine too. Brownies are one of my favourite things to do with chocolate. The fudgier, the better. These have dark chocolate, dutch processed cocoa and chocolate chips, of course. It has a more deeper chocolate flavour than any other I’ve baked.

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Banoffee pie in a jar


The first time I had banoffee pie was in Bangalore at a restaurant. Sweet, rich and decadent was what it was. Most restaurants and cafes make it so sweet, you don’t know what you’re eating. Before you know it you’re slapped with a sugar rush. I’ve this at home a few times and I remember this one time my colleagues in Bangalore demolishing an entire big batch of the stuff in under two minutes. You do not want to be there to clean up after a banoffee pie massacre. So this time I made them in cute little jars. The best thing is there’s no baking involved and it’s just assembling a few things together. I had the toffee/dulce de leche already from last week, so I saved time here as well.

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2 ingredient nice cream bowl for breakfast or dessert

nice cream bowl

The first time I saw something like this was on Food Network’s Snapchat feed. I’ve tried using the same base for multiple healthy breakfast options. But this time around I stuck to keeping it really simple and with just two ingredients. And you could top it with whatever you want to – muesli, honey, fruits, nuts, etc. I only had muesli, nuts and desiccated coconut in my kitchen.


Yield: 1 portion

Time: If bananas are already frozen, then 5 mins to make it


Banana – 2 per portion (cut into small pieces and put in a box to freeze overnight)

Cocoa – 2 tbsp

Toppings of your choice


Blitz the bananas and cocoa till smooth. This could take 4-5 mins.

Serve in a bowl topped with fruits, nuts, muesli, coconut, anything at all!

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Chocolate cake with white chocolate ganache

chocolate cake

I love trying out different chocolate cake recipes. I also try and alter what I’ve already tried before. Like in this one, instead of yoghurt, I used milk. The cocoa here is the dark and rich kind, from Sainsbury’s. It’s so brilliant that I’m sad it’s almost over!


What I’ve learned with this batch is not to forget bringing ALL ingredients to room temperature before using them. I used the milk straight out of the fridge and maybe that’s the reason the top of the cake came out all wrinkled. Although, it didn’t affect the taste one bit. I was anyway going to hide any imperfections with the white chocolate ganache. This cake is dark, incredibly moist and super delicious. My colleagues literally fought for the crumbs!


Yield: 6 healthy looking slices

Prep time: 5 mins if all ingredients are good to go

Cooking time: 50 mins

Ingredients for cake:

Flour – 1 cup

Sugar – 3/4 cup sugar

Cocoa – 1/4 cup

Baking powder – 1 tsp

Baking soda – 1/2 tsp

Salt – 1/2 tsp

Egg – 1

Milk – 1/2 cup

Vegetable oil – 1/4 cup

Hot water – 1/3 cup

Vanilla – 1 tsp

Ingredients for ganache:

White chocolate – 1 cup chopped

Fresh cream – 1/2 cup

Method for cake:

Preheat oven at 190 degrees C while you make the batter.

Mix all dry ingredients and keep aside.

Whisk wet ingredients together and pour it into the dry ingredients.

Stir till incorporated. Don’t over mix, else cake will turn out dry and tough.

Bake for 50 mins or till done in the centre. Check with a toothpick.

For the ganache:

Cut up white chocolate into pieces and place in a mixing bowl.

Heat fresh cream on medium heat.

Take it off the heat as soon as it starts to bubble, and pour it on the white chocolate. Let this sit for 5 mins.

Stir to mix the chocolate and cream. As it cools, the mixture will thicken. If it’s too thick, add a dash of milk.

I baked the cake at night and let it cool overnight and kept the ganache in the fridge to thicken. In the morning I frosted the cake with the ganache.

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Double chocolate fudge brownies

Double chocolate fudge brownies recipe

double chocolate brownies

Made these double chocolate fudge brownies for someone in the team today because it’s his birthday. He asked for an entire batch of brownies so he could sit by the window and eat them all by himself. What he wanted were fudgy gooey ones, so I altered my brownie recipe a little to see how it turns out. I don’t know what it tastes like because I gave him the whole thing! But it looked fantastic.

double chocolate brownies

That’s the thing about chocolate – it’s hard to go wrong. A good brownie recipe can be altered to suit your taste. Make them extra fudgy or cakey, or use milk chocolate or even frost them. I’ve even stuffed one batch with oreo cookies. For these, I played around with some condensed milk to make it gooey, reduced the flour and added cocoa to the condensed milk – that’s why the ‘double’ chocolate. Give these a shot and let me know how they turn out. Hardly takes any time.

double chocolate brownies

Prep + baking time: 30 mins

Yield: 9 brownies


Dark cooking chocolate – 1 cup chopped up

Flour – 3/4 cup

Butter – 1/4 cup

Eggs – 2, at room temperature

Sugar – 1/2 cup (I went a tbsp less than that)

Vanilla – 1 tsp

Baking soda – 1/2 tsp

Cocoa – 1 tbsp

Condensed milk – 3 tbsp

Salt – a pinch (only if you’re using unsalted butter)


Preheat oven to 180 degrees C and line an 8/9 inch baking pan with parchment paper or greased with butter and dusted with flour.

Melt chocolate and butter in microwave or with the double boiler method (heat proof bowl over a pot of simmering water). Take off the heat as soon as both are melted. Give it a mix. Don’t keep it in the heat for long else the mixture will curdle.

Stir it a little so it cools. Add the eggs, one at a time and mix immediately.

Tip the sugar and vanilla in. Mix again.

Mix the cocoa in 3 tbsp hot water and then with the condensed milk. Cocoa can dry out anything it goes into, that’s why you need to compensate that with the water. Pour it into the chocolate batter.

Now add the flour, baking soda and salt.

Gently fold it all together and pour it into the baking pan.

Bake for 20 mins.

Dust with cocoa or icing sugar before serving.

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