Banana Chocolate Chip Bread

~ Posted on Thursday, December 6, 2012 at 7:07 AM ~

I first tried this recipe a few months back after seeing some leftover very ripe bananas on our kitchen counter and I decided to bake a banana bread. Turns out hubby likes it so much and asked why I never bake this before... oh wow, I don't know he is a big fan of banana bread... I baked it few more times since then, and the previous baking was sampled by my sister in law and her daughter who commented it is so delicious (I still don't believe them though!).

Just yesterday, hubby told me he bought some bananas and mentioned ever so gently (aka hinting) that I could use the bananas to make banana bread. Oh-kay... I get the hint, man!

Now I am so sorry I can't find back the original source for this recipe but oh well, for my 4th attempt today, I've tweaked it to include chocolate chips in the banana bread and since my best buddy's boyfriend commented the other day that I have not been posting recipes stuff on my blog for some time now, I think it's high time I slot in a recipe post in my blog now hahaha... So here it goes:


* 20 minutes to prepare the mixture
* 5 minutes to pre-heat the oven
* 1 hour for baking process

Ingredients / Tool Required:

* 4 Bananas; peeled (I sliced them to about 1/3 inch in thickness)
* 1 cup Sugar
* 1 teaspoon pure Vanilla 
* 1 1/4 teaspoons Baking Powder 
* 2 Eggs 
* 1/4 cup Butter
* 2 cups Flour  (I used wheat flour)
* 1/4 teaspoon Baking soda
* Chocolate chips (up to you how much you want to put in!)

What to Do?

* Sliced the bananas based on your preferance, you can also mash bananas with fork until smooth but I prefer ours to have the bananas chunks ;)
* Combine with all other ingredients and mix until smooth.
* Pour into a large greased loaf pan (I use olive oil to grease the loaf pan)


* Pre-heat oven at 180℃ (about 5 minutes)
* Bake for 1 hour. 




"Wow! The crust is a bit hard but then the crunchiness gives the bread some oomphff! The color is a bit too chocolatey since this time I added chocolate chips but overall, not bad!"
"Mmmm somemoreeeeeee!"
"MMmmmm... Taste like fruit cake!"

So there you go.... my BANANA CHOCOLATE CHIP BREAD recipe!

To view my other recipes, feel free to hop over to my Recipe Library page for more info!

Brought to you by:  

Ham Egg Toast Mini Cups

~ Posted on Tuesday, August 28, 2012 at 7:25 AM ~

This is my 1st attempt of making: HAM EGG TOAST MINI CUPS.

I am making this based on the original recipe and I excluded the following: bacon, cheese, salt and pepper. I replaced bacon with a slice of chicken ham, I totally forgot the cheese (Arghhh!!!) and I skipped the salt and pepper as I'm making this for my kids and want to skip the salt as much as I can. Also, instead of the original recipe which uses actual size muffin tray, I use my mini muffin tray because I only have 2 mini muffin trays, partly because I think it's cute to bake in small size and child bite size hahaha...

Btw, you can also substitute the bread with rice or spaghetti, well, that's my personal opinion, feel free to try and experiment!


* 5 minutes to cook ham, another 10 minutes to prepare the mixture
* 5 minutes to pre-heat the oven
* 15 minutes for baking process

Ingredients / Tool Required:

* 1-2 eggs (at room temperature)
* Some butter to oil my mini muffin tray
* 1 slice of ham
* Cheddar cheese grated (as much as you want)
* 3 slices of wheatgerm bread (may be less or more depends on your muffin case size)
* A spoon to scoop beaten egg into mini muffin tray
* A small round container or glass (to cut circles on the bread) - get one around your muffin case size

What to Do?

* Cook ham slice.  Remove from heat while it’s still soft, but mostly done. Cut the ham into slices (about 1 cm width and 1 inch in length) I also cut some into small slices in cubes and sprinkle onto each muffin casings.
* Spray a muffin pan with cooking spray.  (I just use butter to oil each of the muffin casings)
* Press the rim of a container into each slice of bread to cut circles. 1 slice of bread can make 4 circles (hence I use 3 slices to fit my 12 mini muffin casings)
* Place bread circles in the cups of the muffin pan as base.  You may need to press them a little to get them to fit. It’s okay if it juts out. 
* Curl the ham around each slice of bread, wedging it between the bread and the muffin pan to secure. 
* Sprinkle the cheese evenly between all the muffin casings. 
* Crack an egg, I also beat it first before using a spoon to scoop it into each cup.   
* Sprinkle with salt and pepper to taste if you want. I skipped this step as I'm making this for my kids and I try not to use salt.


* Pre-heat oven at 180℃ (about 5 minutes)
* Bake for 15 minutes, or until the eggs are set to your preference. 



"Need salt and pepper if I'm eating it next time!" and "Argh!!!! I forgot to put in the cheese!!!!!"
"Mmmm nice!"
"What is this?" (followed by weird look... bah, shall not let him try next time...)

So there you go.... my 1st HAM EGG TOAST MINI CUPS attempt!

I'm so angry with myself for totally forgetting the cheese! Arghhh!!!! Other than that, I'm pretty please with my alternative recipe hahaha... To view my other recipes, feel free to hop over to my Recipe Library page for more info!

Brought to you by: Mama Baker wannabe aka

* I'm submitting this recipe to the Delicious Dish Tuesday recipe linky via Mama Chocolate

Self-Frosting Nutella Cupcakes

~ Posted on Monday, May 28, 2012 at 7:53 AM ~

If you have been following my blog regularly, you would know I go crazy over chocolates. Recently, I had the wonderful opportunity to review food and it was Nutella Chocolate Chip cupcakes without the icing/frosting. I love eating them so much and I think it shows in my review and the sponsor was so happy reading my glowing review that she baked me another batch of cupcakes. And I got hooked and after a few weeks, I ordered another batch from the sponsor (am getting embarrassed for eating for free hahaha!)

At this point, I think it is sufficient to say that yes, I am addicted to the Nutella cupcakes and I spent some time Googling for the similar recipe to make it. And yes, I managed to find it and gathered up my courage to drive my long-time-untouched car by myself (the last time I drove the car was when I was pregnant with Alyson) to the nearest baker's shop to get the ingredients and waited for the right day, chucked my girl to my MIL to take care and I gave it a try, so without further ado, here goes:



Prep Time: 20 minutes
Bake Time: 15-20 minutes


10 tablespoons butter, softened  (I used about 125g of butter at room temperature)
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1 3/4 cups all purpose flour, sifted  (I used wheat flour, can't find AP flour)
1/4 teaspoon salt
2 teaspoons baking powder
Nutella, approximately 1/3 cup  (I didn't measure this, just scoop based on how addicted I am to Nutella which probably might be about 10 tbsp : 1 tbsp for each cupcake?)

What to Do?

* Preheat oven to 325°F. Line a 12-hole muffin tin with paper liners.
* Cream together butter and sugar for 2-3 minutes. Add in eggs one at a time, waiting til one is incorporated before adding the next. Mix in vanilla.
* Stir in flour, baking powder, and salt until incorporated and completely mixed. DO NOT OVERMIX!
* Scoop into liners, filling each 3/4 full. Add a teaspoon of nutella to the top of each and swirl in with a toothpick.

* Bake for 18-20 minutes, until a toothpick comes out clean (don’t insert it into the nutella swirl, make sure it goes into just the cake). Remove from pan and move to a wire rack to cool completely.



"A bit too moist but otherwise.... ahhhh... nice....!"
Note to self: Must try other cupcake liners as the one used is a bit hard, suspect it causes the cupcakes to be too moist and shrink up at the sides (too dry at top?)

"Mmmmm! Somemore!" 

"Very moist, nice!" 
"Not bad, not too sweet!"

So there you go.... my attempt of making SELF-FROSTING NUTELLA CUPCAKES!

To view my other recipes, feel free to hop over to my Recipe Library page for more info!  

I'm a full-time mummy