Double Chocolate Banana Bread

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Sometimes you just need chocolate and lots of it, are you with me ladies? So today I’m here to help with that in the form of my Double Chocolate Banana Bread.

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This definitely falls into the not so good for you category of banana breads but that’s ok, after all a little of what you fancy does you good and this will kill any chocolate craving, for sure!

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You can tell that your banana’s are at their peak baking time when you walk into the kitchen and it’s the first thing you can smell, thats good, it’s what you want from them when you’re gonna be baking with them. I over bought banana’s the other week so I could purposefully bake with them. I love baking with banana’s and want to bake a few treats using them, something to get out your normal ritual of baking another loaf of banana bread.

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My first recipe that I’m sharing with you is not your normal banana bread, this is a rich, indulgent, chocolate lover’s dream come true. A heavy chocolate laden banana bread with just a hint of soft, squidgy banana’s breaking the chocolate barrier.

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It’s a double chocolate banana bread as it contains dark cocoa powder and lots and lots of dark chocolate chips. I used some of my precious Hershey Special Dark Cocoa Powder. It turns everything you put it in a decadent dark shade and I absolutely love it! If you anyone knows where I can get more of it then please leave me a comment, I live in the UK and they don’t sell it here and I haven’t been able to track any down online either.

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As I mentioned previously, lots and I mean, lots of chocolate chips are used in this recipe, you can use a mixture of milk and dark but I went to the dark side completely. I just love dark chocolate and it pair’s well with the cocoa powder too. Chips get folded into your batter and they also get scattered on top before the go into the over, this creates a chocolate crust.

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A thick layer of chocolate yields a dense chocolate cake with banana streaked all the way throughout. It’s that kinds cake that clings to your palate, a glass of milk will serve nicely I feel. Maybe even a banana milkshake? If you’ve got a couple of banana’s going spare and want to vamp up your regular banana bread to desert style banana bread then give this a shot. You’ll never want to make a chocolate free banana bread again.


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Yields – One, 2 lb loaf


  • 3 Medium very ripe bananas
  • 55 grams (1/2 cup) Unsalted butter, melted
  • 150 grams (3/4 cup) Light brown muscovado sugar
  • 1 Large egg
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 120 grams (1 cup) Plain flour
  • 55 grams (1/2 cup) Hershey special dark cocoa powder
  • 170 grams (1 cup) Dark chocolate chips, plus more for sprinkling on top


  1. Pre-heat the oven to 175C (350F) and spray a 2lb loaf tin with non-stick spray then line with parchment paper, leaving enough overhang enabling easy removal. Set aside.
  2. Mash the banana’s in a large bowl then add the melted butter, brown sugar, egg and vanilla and whisk everything today until smooth.
  3. Sift in together then baking powder, salt, flour and cocoa powder mixing until just combined then gently stir through the chocolate chips.
  4. Scrape into your tin, smooth the top then scatter more chocolate chips on top. Bake for 50-55 minutes or until a cake tester inserted into the centre comes out clean.
  5. Leave on a wire rack for 15 minutes then transfer to the wire rack to cool completely.


* Recipe adapted from Bake with Christina.

* If you can’t locate the cocoa powder used in this recipe then any cocoa powder will work just fine.

* Feel free to use a mixture of both milk and dark chocolate chips just use the quantities the same.

* This will last for up to 3 days stored in a cake tin with tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

S’more Rocky Road Bundt Cake #BundtBakers

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To all my fellow #Bundt bakers, I’m so sorry about this month’s theme, I can’t believe how difficult it was trying to figure out an idea for this month’s challenge. All I kept thinking in the weeks leading up to baking day is what other, easy and fun themes I could have chosen. Next time it’ll be better, I promise.

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So what’s this month’s #BundtBakers theme, Rocky Road!! Such a tricky theme when trying to be creative and original.

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I love Rocky Road, clusters of chocolate, marshmallow and dried fruits, nuts, crushed biscuits, or even turkish delight if you live down under.

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I seriously could not think of what kind of bundt cake I wanted to create for the rocky road theme and started to doubt whether I’d make it to the month that I’m hosting! How bad would that have been?

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Alas, I persisted and came up with this glorious, sinful looking bundt. Introducing my S’more Rocky Road Bundt Cake!

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I adore everything about S’mores and love baking treats with the flavour profile. When the idea for this unravelled I struck me that S’mores and Rocky Road are practically made up of the same thing.

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Think about it, S’mores consist of marshmallow, biscuits and chocolate. Rocky Road consists of Marshmallow, chocolate, biscuit and fruits/nuts. The only difference is the addition of fruits/nuts and that the marshmallows for S’mores are lovely and toasty.

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Then it hit me, this would make the perfect bundt for this month’s theme. So what’s in my S’more Rocky Road Bundt Cake?!

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First let me talk about the cake. Moist, tender, deep molten brown verging on black and if that’s not enough then get this,  it’s vegan! Yes you read right, this cake is vegan. It contains no eggs, butter or milk. This is the perfect chocolate cake to cater for those of you on a vegan diet or a diary free diet. The whole cake put together though is not vegan as it has melted marshmallows on top, but don’t fret, I plan on making this cake again, next time with a vegan friendly topping.

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I can’t get over how moist this cake is, this is all down to a mixture of rapeseed oil and water. Yes, water. A whole load of water is added to the batter which when making this made me feel very nervous as the batter was very runny, however it baked up a dream and in a short amount of time too considering the liquid amount.

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Now we’ll move onto the toppings, and boy they are good! I made a simple dark chocolate glaze which shines like a chocolate sun. It oozes down the cake highlighting the toppings wonderfully. For the S’more element of this creation, I added some mini marshmallows which I toasted under the grill, this makes them seriously gooey and very hard to work with so be quick when adding these to the chocolate glaze. I sprayed my hands with oil to make applications easy, otherwise they’ll just stick to your hands and you’ll never be able to get the darn things off!

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Also for the S’more elements I pulverized some digestive biscuits and sprinkled these on top. Buttery, crunchy digestives give a nice light textural crunch. For more crunch and also for the Rocky Road element, I chopped up some honey roasted, salted peanuts and pressed these onto the cake and nestled them amongst the marshmallows. Sweet and salty, these balance things out nicely.

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Thinking back to whether I made the right choice for this month’s Rocky Road theme, I think I did make a good choice. Otherwise this decadent cake which incorporated two fabulous treats wouldn’t have been created. You can thank me when you’re munching on a slice!

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Now let’s check out what all the other brilliant #Bundt Bakers made for May’s theme of Rocky Road.



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.

Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.



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Yields – One Bundt Cake


      • 360 grams (3 cups) Plain flour
      • 400 grams (2 cups) Caster sugar
      • 2 teaspoon Bicarbonate of soda
      • 1 teaspoon Maldon sea salt
      • 70 grams (2/3 cup) Cocoa powder
      • 250 ml (1 cup) Rapeseed oil
      • 500 ml (2 cups) Water
      • 1 teaspoon Chocolate extract
      • 2 tablespoon Apple cider vinegar

{chocolate glaze}

      • 70 grams (1/2 cup) Dark chocolate chips
      • 2 tablespoon Unsalted butter at room temperature
      • 2 tablespoon Golden syrup
      • 1 tablespoon Hot water


      • 1 medium bag Mini Marshmallow
      • 4 Digestive biscuits, blitzed to crumbs
      • Few handfuls honey roasted salted peanuts, roughly chopped



      1. Pre-heat the oven to 175C (350F) and grease a large bundt tin using cake release spray and set aside.
      2. In a large bowl whisk together the flour, sugar, bicarbonate of soda, salt and cocoa powder. Add the oil, water, chocolate extract and vinegar mixing until smooth.
      3. Pour into the cake tin and bang on the counter a few times to get rid of the air bubbles. Bake for 35-45 minutes or until a cake tester inserted into the deepest part comes out clean.
      4. Leave on a wire rack for 15 minutes before inverting onto the wire rack to cool completely.

{glaze & garnishes }

      1. In a small heat-proof bowl add the choc chips, butter and golden syrup and set over a pan of simmering water stirring until the chocolate has melted. Remove from the bowl and stir in the hot water. Leave for 10 minutes to thicken.
      2. Pop the mini marshmallows onto a baking tray covered with parchment paper and place under the grill until toasted. Pour the glaze over the cake then place the toasted marshmallows on top. Sprinkle over some digestive biscuits then sprinkle over some peanuts.


* Recipe for the cake and glaze is adapted from Crunchy, Creamy, Sweet.

* This cake will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Lemon Rosemary Madeleines

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Baking from a book is great fun especially if all the recipes are great. I lead a group of brilliant bakers who all love cake and currently we are baking from The Southern Cake Book – Southern Living. Each month we choose from 4 different recipes that are the book and on the 20th post our chosen recipes on our respective blogs.

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It’s a nice book but for me uninspiring. This recipe is the initial one that I wanted to bake but I nearly didn’t, for one reason, Self Raising White Cornmeal Mix. What is that? I didn’t want to bake anything else, strawberries aren’t in season yet for a strawberry themed cake, almonds didn’t take my fancy in this warm weather we’ve been having and a sheet cake felt a bit boring. So these Madeleine’s I just had to make.

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I googled this cormeal mix and came across a recipe for it, wonderful! It’s a simple mixture of plain flour, cornmeal, baking powder and salt. Staple pantry items.

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I set about making them and the process went smoothly. Fresh lemon zest and fresh rosemary gets incorporated into the batter. Once baked the madeleines get dipped in a runny lemon icing. They are a delight to eat, but not exciting. For me these fell flat. They are definitely best eaten the day they’ve been baked, so make these when you’ve got crowd.

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Despite halving the recipe whilst still keeping the lemon zest and rosemary quantities the same, the flavour lacked. If I had reduced these also then I fear these slightly crunchy yet soft madeleines would have been close to flavourless. Don’t get me wrong, you can taste the zesty sweet lemon and the rosemary leaves a tingly sensation in your mouth, these could have benefited from a teaspoon more of each.

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Tiny bites of lemon and rosemary scented madeleines are a perfect spring treat. Bake first thing and pack into a picnic and you’ll have happy campers all round.

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Now check out what the other Cake Slice Bakers baked this month.


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Yields – 2 Dozen Madeleines


{self-raising white cornmeal mix}

  • 110 grams (3/4 cup) Cornmeal
  • 3 tablespoons Plain flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Maldon sea salt


  • 1 batch cornmeal mix
  • 30 grams (1/4 cup) Plain flour
  • 1 tablespoon Caster sugar
  • 185 ml (3/4 cup) Milk
  • 55 grams (1/4 cup) Unsalted butter, melted and cooled slightly
  • 1 Large egg, lightly whisked
  • 1 tablespoon Freshly grated lemon zest
  • 1 tablespoon Fresh rosemary, finely chopped


  • 125 grams (1 cup) Icing sugar, sifted
  • Juice of 1 lemon
  • dash of water


  1. Mix together all of the self-raising white cornmeal mix together, then add the flour and sugar and give a little mix.
  2. Add the milk, melted butter, egg, lemon zest and the rosemary then stir everything together. Cover with clingfilm and refrigerate for 30 minutes.
  3. Ten minutes before you take the batter out of the fridge pre-heat the oven to 180C (400F) and grease two madeleine tins.
  4. Spoon the batter into the tins, filling 2/3 full. Bake for 10-15 minutes or until lightly browned. Leave to cool on a wire rack whilst you prepare the icing.
  5. In a medium bowl add the icing sugar and lemon and stir to combine. Add enough water to make a runny icing then dip in the madeleines and place scallop side up on the wire rack to set.


* These are best eaten on the day they are made. They will last for up to two days stored in a cake tin with a tight-fitting lid.

* Recipe adapted from The Southern Cake Book – Southern Living.