Double Chocolate Banana Bread

I have been thinking lately about how the art of baking is being lost. No one seems to give baked goods as gifts, there isn't an endless supply of home made cakes or biscuits on hand in the kitchen. Maybe it disappeared a long time ago, maybe it was never that prevalent in Australia. I read all the blogs from US bakers posting their favourite cookies and how to pack goods to send to loved ones. Why don't we do that here? Why don't I start?

This was my thinking before Saturday, I was starting to plan all the great recipes I could bake over the next few weeks to give away as gifts. Then I remembered. Its summer. That means its hot, really hot. On Saturday it was 43C, that's almost 110F for those of you in the North. Who is gonna turn the oven on in that heat?!!! So I might not do as much baking as I would like before Christmas, but I'm going to do as much as the weather lets me.

For those of you that are in cooler climates, try out this Double Chocolate Banana Bread I made a couple of weeks ago, you really can't go wrong with this one.

Double Chocolate Banana Bread

Recipe from dlynz.com

Ingredients

2 cups flour

1/3 cup cocoa powder

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon bicarb

1/2 teaspoon salt

1 egg

1/4 cup vegetable oil (I used canola)

1 cup plain yoghurt (I used banana flavour)

2 medium bananas, cut into a medium dice

1/2 cup dark chocolate chips

Method

1. Mix dry ingredients in a large bowl. In a separate bowl beat together egg, oil and yoghurt.

2. Combine egg mixture, banana and chocolate chips and dry ingredients.

3. Spread batter in greased loaf pan. Bake at 180C for 60-70 minutes.

Pear and Raspberry Bread

Feeling silent today, not sure what to share with you today other then this recipe. Easy to throw together, my only suggestion is that it was a little too moist, maybe reduce the puree pear amount slightly. Also my baking time was about 50 minutes not the 60 minutes called for in the recipe. It also sunk a little when cooling. Despite all that is still a good recipe.

Check out these recipes too.

• Pete Bakes! has some Strawberry Cupcakes with real strawberries.
• More raspberry with the Chocolate Raspberry Cake from Sweet Sensations
• Still on the fruit theme Greedy Gormand has Orange Walnut Cake
• This post is what food blogging is about, documenting the lessons learned. Check out the Chocolate Meringue Cake at
• The Apartment Kitchen has quick and easy Chocolate Hazelnut Cookies

Pear and Raspberry Bread

Recipe from Coles Magazine Winter 2009

Ingredients

825g can pear halves, drained, juice reserved

1 1/2 cups self-raising flour, sifted

1/2 cup brown sugar

1/2 tsp bicarb soda

1/2 tsp baking powder

1 egg, lightly beaten

1/2 cup vegetable oil

1/2 cup frozen raspberries

Method

1. Preheat oven to 180C. Grease a 15cm x 25cm loaf pan and line with non-stick baking paper.

2. Puree half of the pears and chop remaining. Measure pear puree in a jug and make up to 1 cup with reserved juice.

3. Place dry ingredients in a large bowl. Add egg, oil, raspberries, pear puree mixture and chopped pears. Gently fold together, until just combined. Fill prepared loaf pan. Bake for 60-65 minutes, until cooked when tested. Cool bread in pan. Store in airtight container.

Cinnamon Swirl Bread

You have to make this bread!  Its beautifully moist and super easy to make.  I whipped it up  one afternoon in the very short time I have between finishing work and racing off to class.  Took it into work the next day and it didn't last long.  It was described as the 'best cake ever' but I think that was a bit of an exaggeration!  Seriously though, try it, you won't be disappointed.

And back to Sunday Baking. I'm so glad I can share with you again my favourite recipes of the week.

• Lets get started with Elle's New England Kitchen Chocolate Glazed Donut Muffins, whats not to love about chocolate, donuts and muffin all in one!
  
• Try out the Apple Spice Cake at Passionate About Baking
• Bilateral Haze has the cutest Birthday Cupcake Bites
• I LOVE this rainbow cake from Ruth's Kitchen Experiments
• And continue the rainbow cookies at Pie of the Tiger

Cinnamon Swirl Bread

found on all recipes

Ingredients

1/4 cup white sugar

1 tsp ground cinnamon

1 3/4 cup flour

2 tsp baking powder

pinch salt

1 cup white sugar

1 egg, beaten

1 cup milk

1/3 cup vegetable oil

Method

1. Preheat oven to 175C/350F. Lightly grease a 9x5 inch loaf pan.  In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.

2. In large bowl, combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk and oil; add to flour mixture.  Stir until just moistened.

3. Pour half of the batter into pan.  Sprinkle with half the reserved cinnamon/sugar mixture.  Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.

4. Bake in preheated oven for 45 to 50 minutes, or until a skewer inserted into centre of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.