Baking · book blog

Recipe | Double Chocolate Marbled Banana Loaf

International Women's Day Reading Recommendations

Hi Readers (& Bakers)

I had to jump on the isolation bandwagon at some point, didn’t I? Banana Bread/Banana Loaf Cake seems to be a staple in most bakers repertoire.

Everyone has a very specific way they like their banana bread. Some are purests and think the classic banana bread shouldn’t be touched. Some like the crunch of a nut or the freshness of a blueberry, the spice of cinammon or the sweetness of a raisin.

For me personally banana and chocolate go hand in hand and that’s why a chocolate banana bread is the one for me.

I’m trying to be a bit more experimental with my baking so I tried out mixing a banana loaf with a marble cake, which is where you add chocolate to one half of the batter and then marble it, and it was pretty tasty. I think it would be cruel not to share it!

banana bread

Here’s all you need to know on how to make it.


The Bananas

– Should be nice and ripe. No green whatsoever and should have some lovely dark specks on the peel. The more ripe you let them get, the sweeter the banana is and the better it is for a banana loaf.
– Also, never throw out old bananas. If your bananas have gone past the point where you like eating them but you don’t feel like making banana bread straight away, just freeze them. Peel them and place them in a bag or tub. Let them defrost at room-temperature when you want to bake with them. They go really mushy but it’s perfect for this recipe.

The Flour

When I baked this I used self-raising flour as that’s all I could find in the supermarket at the moment. But you can easily make this with plain flour. Just substitute the baking powder for 1 teaspoon of Bicarbonate of Soda (baking soda).

The Sugar

I love using brown sugar in baking but I didn’t actually have any myself. So I made my own by adding a tablespoon of black treacle (molasses) to white sugar and stirred in until it was nicely incorporated.
You can just use white sugar also if you want.

The Chocolate

Go ahead and use whatever chocolate you prefer. Chocolate chips are great or you can just chop us some milk chocolate, dark chocolate or even white chocolate. You do you.

The Butter

The butter needs to be soft. It makes it easier for mixing and also helps the cake rise if it’s light and fluffy, which is hard to do with rock hard butter. Either leave it out overnight or pop in the microwave for 30 seconds or so. You could also use baking margarine.

The Eggs

Make sure they’re room temperature along with the butter. This will prevent the batter from splitting. If it does though don’t panic, the flour will save it!

The Loaf Tin

Use a standard loaf tin. Make sure to grease all the sides well with butter or cooking spray. You could also line the bottom with parchment paper if you’re worried about sticking.

Don’t Over Mix!

When adding the flour it’s so easy to use a machine and beat the living daylights out of it. But that’s not what you want to do with cake. So put away the machine and break out the good old fashioned spoon/spatula. Mix just until all the flour is incorporated.

The Marbling

Distribute the two mixtures in the pan evenly and then swirl a knife through the mixture a few times.

banana bread - the marbling

Here’s How You Make A Chocolate Marble Banana Loaf:


  • 3 Nicely Riped medium/large Bananas
  • 110g Soft Butter
  • 135g Brown Sugar
  • 2 Eggs
  • 190g Self-Raising Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 Tbsp Cocoa Powder
  • 2 Tbsp Hot Water
  • 50g Chocolate Chips/Chunks
  • A Loaf Tin
  • A Lot of Bowls!


  • Get your loaf tin greased and pre-heat the oven to 180C (350F).
  • Measure out your dry ingredients (the flour, salt, spice, and baking powder). Give it a good stir and then set aside.
  • In another bowl stir the hot water with the cocoa powder. Again, set aside for later.
  • And in another bowl (I warned you you’d need a lot of bowls) mash up those bananas.
  • In a large mixing bowl add the butter and sugar together and whisk using either a machine or your muscles. You want to whisk them together until it’s gone really pale and fluffy.
  • Add the eggs one at a time.
  • Once the eggs are mixed in add the mashed bananas.
  • Then it’s time to add the dry ingredients to the mixture. Add the dry in a little at a time and don’t over-mix it. You want it to be just incorporated.
  • Now add about half of the mixture to the cocoa mix and stir together.
  • To the plain banana mixture add the chocolate chips/chunks.
  • Now it’s time to create the marble loaf. Take a tablespoon of the mixture and distribute into the loaf pan a little at a time, creating an almost checker board effect.
  • Once you’ve used all of both mixtures, take a skewer or a knife and swirl it through the mixture (making sure to get all the way to the bottom as well).
  • Place in the oven and bake for 40-50 minutes. Check it’s cooked by sticking a skewer or knife into it. If it comes out clean, it’s done! But don’t eat it yet!
  • Let it rest in the pan for 15 minutes after taking it out of the oven. This will help it set up, so it won’t fall apart when you try lifting it out. Once those 15 minutes are up though, feel free to dig in!
slice of banana loaf

I hope you enjoy this recipe if you give it a go!

Thanks For Reading,
Jess X

Baking · book blog

Cinnamon Rolls For Cinnamon Haters // Recipe

Hi Readers!

There is a lot of love for Cinnamon Rolls on the internet right now and to anyone with a sweet tooth they look so tempting and delicious. Except to me… because I hate Cinnamon.

Now, this hate I have could be of my own making because when it comes to candles the only time I buy them is Christmas and the only scent I like is…? You got it, cinnamon. So when I taste cinnamon, I feel like I’m eating my candle.

I can’t be alone in this so that’s why I want to share the two variations of the popular sweet treat that has fed my Cinnamon Roll cravings. There’s Nutella for the chocolate lover, and a Mixed Spice Dried Fruit combination.

Another difference to these rolls I should mention is I bake them individually in a muffin tin. This makes them go a really nice golden brown colour I never quite get when baking them as a tear and share.

With no further ado, here’s how you make my no-cinnamon Cinnamon Rolls!

Makes 10


1 & 1/4 Teaspoon Dried Yeast
120ml Milk
40g Butter
1 Egg
250g Plain Flour
40g Sugar
1/2 Teaspoon salt

Jar of Nutella
100g Sultanas (or any dried fruit of your choice)
3tsp Mixed Spice
40g Softened Butter
30g Sugar

60g Icing Sugar
About a tbsp Water

To start with is the basic sweet dough

  • Heat the milk & butter in the microwave or in a saucepan till the butters melted. Wait to cool till it’s at room temperate and pour in the yeast.
  • Set aside and mix together salt, flour & sugar. Make a well in the middle. Pour in milk mixture and crack in the egg.
  • This is a sticky dough so I do recommend using a stand or hand mixer is possible. Mix it for 10 minutes. It it’s still sticking to the bowl add up to 2 tablespoons of flour. It should come together and be easy to handle.
  • Knead into a smooth ball. To check it’s done, give the dough a poke, it should spring back.
  • Oil the mixing bowl (so it doesn’t stick) and put the dough back in. Cover with cling film and a tea towel and leave to proove in a warm place for 1 1/2 to 2 hours. It should double in size.


Once almost there with the proofing we need to start preparing the fillings.

  • Plump the Sultana’s – To do this, just pour boiling water over the sultana’s and leave them in the water for 10 minutes. Sieve them, making sure to get rid of any water.
  • Cream together the butter, sugar and spices to make a spreadable paste.
  • Finally, grease a muffin tin with butter.

Make the Rolls

  • Once the dough has doubled in size lift out onto a lightly floured surface and roll in a long rectangle. You want to dough as thin as you can get it.
  • Spread whatever filling you chose into a thin layer, for the spiced ones sprinkle the sultanas over and then roll. Keep it as tight and even as you can. Cut in around 4cm slices and place in muffin tin.
  • Wrap in cling film and cover with towel and leave in a warm place to rise again for 30 minutes.

Bake the Rolls

  • Once proofed for a second time place into a 180C preheated oven and bake for 20 Minutes or until golden brown. The nutella ones might pop up in the middle but don’t worry, they’ll taste amazing!
  • Leave to cool slightly on a cooling rack and ice with a simple glacier icing.

Let me know if you make these! I’d love to know how they turned out!

Thanks for reading, Jess X (2)
Baking · Blogmas 2018

Blogmas! Baking and Decorating Gingerbread Cookies!

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Hi Readers

Believe it or not, I have never made a gingerbread man. But it looked like such a fun and festive activity that this year I couldn’t let Christmas go by without giving them a go. They turned out surprisingly okay but the icing was a bit of a messy disaster. 

The recipe I used was:

Ingredients –

350g Plain Flour
175g Brown Sugar (I used dark)
125g Butter
1 Egg
1ts Bicarbonate of Soda
3tsp Ground Ginger
1tsp Ground Cinnamon
4tbsp Golden Syrup
Cookie Cutters!

Sieve the flour, bicard and spices together and then add the butter. Mix it until it becomes the texture of breadcrumbs (you might need to use your hands for this.) Then add the sugar. 

Stir the egg and golden syrup together and combine with the dry mixture. Bring it together until it’s a dough (again, use your hands!)

Knead into a ball and wrap in clean film. Put it in the fridge and leave it there for half an hour. This will make it easier to roll out. 

Pre-heat the oven to 170oC and prepare the tins whilst your waiting. Grease them or use baking sheets. 

Take the dough out of the fridge. Use a floured surface and rolling pin to roll it out into a half a centimetre and cut out your shapes.  

Bake for 10 -15 minutes.



The Icing!

1 egg white
About 100g of Icing Sugar 
A piping bag and small nozzle

Whisk the egg whites until white and frothy. 

Add the icing sugar a little bit at a time. Keep adding it until it’s a bright white colour and is stiff enough to stand on peaks. 

Get your piping bag and have fun! Mine went terribly and I’m still finding icing sugar in weird places. But that’s the fun of Christmas baking! 

These are some of the better ones…


Thanks for reading!

Jess X

Baking · Blogmas 2018 · book blog

Blogmas: Sultana Loaf Cake Recipe

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Hi Readers

I love baking this time of year and this is one of my favourite recipes that I wanted to share with you. 

This was actually something my Granddad baked for me. He comes round every Sunday and always brings something new he’s made. This was one of the best cakes I’ve ever tasted as I don’t have much of a sweet tooth and this is quite savoury tasting. I begged him for the recipe and made it myself, now I want to share it with you.



A Loaf Tin
225g Self-Raising Flour
100g Butter
100g Caster Sugar
2 Eggs
175g Sultanas
Milk to Mix


As with any bake, start by pre-heating the oven. You’ll want it at 180C for this cake. 

Cream together the butter and sugar until it is light and fluffy. 

Add in eggs one at a time. Beat them in well. At this point it looks way too runny but trust me it will all come together!

Sieve in half of the self-raising flour and fold it in gently. 

Add the fruit and rest of the flour. 

Now add the milk. You’ll want it so the mixture isn’t too thick and it all comes together. I normally add about 3/4 tablespoons. 

Grease the loaf tin and pour it in. Flatten it down so all the corners are filled. 


Pop it into the pre-heated oven. It should take about 40-50 minutes. 


Now for the Icing!


125g of Icing Sugar
1 Tablespoon of water

Wait until the loaf is completely cooled, then make the icing.

It’s super simple, just make sure not to add to much water as you want it stiff. Also, make sure it’s well mixed so the icing sugar is completely dissolved. 

Pour it on top and don’t worry if it runs down the side. 


Final instruction, enjoy!


Let me know what your favourite thing to bake this time of year is!

Thanks for reading, 

Jess X



Baking · blogmas

Blogmas: Christmas Baking! (Ginger Biscuits Recipe)

Hi guys

For me, the smell of Christmas is spices; and Ginger is my favourite spice. I put it in everything (basically, kind of) I bake and these ginger biscuits are my favourites.

My Granddad has always made ginger biscuits that beat any shop bought ones. They are chewy and crunchy and ginormous. When I was 12 he gave me the recipe so I could make them in school and ever since it has been my go to recipe.

It is super simple so I thought I would share it on here just in case any of you were looking for anything to bake, seeing as it is the time for baking (and eating.)



  • 350g of Self-Raising Flour
  • 200g of Sugar
  • 125g of Butter
  • 75g Golden Syrup
  • Pinch of Salt
  • Tablespoon of Ground Ginger
  • Teaspoon of Bicarbonate of Soda
  • 1 Egg


  • 3-4 Baking Trays
  • Mixing Bowl
  • Weighing Scales
  • Baking Paper (or you can grease the tins with butter)
  • Sieve
  • Spoon


1. Preheat the oven to 160°

2. Grease 3-4 baking trays with butter or you can use baking paper.

3.  Sieve the flour, sugar, salt, ground ginger and bicarbonate of soda into one bowl.

4.  Melt golden syrup and butter together either in a bowl over a pan of water on the stove or in the microwave (make sure to check every 30 seconds if you do it in the microwave.)

5. Beat an egg and add the golden syrup, butter and egg to the dry ingredients (the flour, sugar etc.) Mix it all together until it forms a ball. It may be crumbly at first but just keep mixing till it all comes together. You may have to use your hands.



6. Roll the biscuit dough into balls. I chose to do mine slightly smaller than a golf ball but you can choose what size you want your cookies to be, depending on how many you want.

7. Put them on the baking trays (do not flatten them at all). Make sure to leave enough space in between as they will flatten and spread as they bake. This recipe normally makes about 25-30 biscuits so you might have to bake them in two batches.

8. Put them in the oven to bake for about 15 minutes.



Let me know what your favourite thing to bake this time of year is!

Thanks for reading

Jess x