I can’t believe the last time I did a baking post was back in April! This one is definitely due! I’m back with yet another chocolatey recipe. This morning me and my mum thought we’d have a go at making some brownies seen as the weather wasn’t up to much. Baking is one of my favourite things to do, especially in the Autumn and although I can’t say these are bake-off standard, for a first attempt they tasted delish, which is the most important thing right? I promise you won’t regret making these which you can enjoy at the end with friends and family…or just yourself teamed with a cuppa. This recipe also doesn’t use flour and is instead, flourless (university challenge here I come) and also doesn’t require much skill or any fancy ingredients. 

Once Christmas was over, I still had quite a few bananas left in the fruit bowl so I thought I’d make use of them and bake this good old-fashioned cake with a chocolate twist, because although Christmas might be over, I still needed to sneak a bit of chocolate in the recipe some how. This lovely, moist loaf, a sort of cross between banana bread and a drizzle cake, is so easy to bake, perfect for using up over-ripe bananas and can be served straight after baking or frozen. You can literally mix everything in one bowl and there are very few ingredients needed, which sounds like my kinda recipe. It was my first time making this fruity banana bread myself and it’s already a winner for me, and is a kinda healthy snack too. What’s not to love!  View Post