Healthy Wholemeal Banana Dark Chocolate Chips Bread – Delishar

Healthy, easy, and oh so yummy! It has a nice crust and a soft moist center. I like it that it wasn’t overly sweet! Most recipes uses 1 cup of sugar, since bananas are already sweet, I cut down on the sugar a whole lot. You can substitute sugar for honey if you want to make this even healthier. There is no butter used in this recipe, only heart healthy extra virgin olive oil. The kids, husband, and helper loved it and the whole loaf was gone in 2 days. Will make this again very soon, so I can have some healthy breakfast on the go when I start working next week. I’m a little sad that my ‘Stay at home mum’ days are over, and I’ll be left with little time to have my little adventures in the kitchen. But that will not deter me from continuing my blogging and food journey. Perhaps lesser frequency in posting, or perhaps more ideas for meals under an hour! As I start working hard to build my career, I foresee my slow-cooker working hard with me as well. 🙂 A little too much deviation! Here is the recipe.

Ingredients (Makes 1 regular sized loaf)

  • 1 cup all purpose flour
  • 1 cup wholemeal flour
  • 2 large ripe bananas, mashed (about 2 cups)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup low fat milk
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup dark chocolate chips
  • 3 tbsp extra virgin olive oil

Preheat oven to 175C.
Add sugar, milk, oil, eggs, milk, vanilla extract, and bananas in to a large mixing bowl.

Mix until well combined.

In another large bowl, whisk together wholemeal flour, plain flour, baking powder, baking soda, and salt.
Then mix the flour mixture into the wet ingredients.

Fold in chocolate chips.

Pour into greased loaf pan.
Bake for about 50-60 mins or until skewer comes out clean and top nicely browned.

Let cool on wire rack before serving.

Bon appetit!!

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Braised Pork Leg in Dark Soy Sauce – Delishar

This dish pairs very well with my Peppery Bak Kut Teh. Traditionally, people would order braised pork trotter to go along side with their bak kut teh. However, the husband and I aren’t fans of the ‘collagen’ rich pork trotters. We find it a little too fatty for our liking, and the ‘good’ stuff like the skin and fats usually go to waste when we order it outside. I recreated the dish based on how it tasted it, and have been using this recipe for years. I also prefer to use lean cut of pork leg which may need a little longer braising time for the meat to get tender. But definitely worth the wait!

Ingredients (Serves 3-4)

  • 500g lean pork leg, cut into 1.5 inch cubes
  • 2 tbsp dark soy sauce*
  • 1 tbsp kicap manis*
  • 3/4 tsp Chinese 5 spice powder*
  • 1.5 tsp sugar
  • 1 cup water
  • 5 cloves garlic, smashed
  • 3 inches thumb old ginger, cut into 6 pieces
  • 2 tbsp canola oil

I used a rather small heavy bottom stainless steel pot. 

If you are using a wider/larger base pot, please check that sauce frequently to make sure it’s not evaporated and burned. 

Marinade pork in ingredients marked *.

Heat pan on med high and add canola oil.

Pan fry garlic and onion, browning it a little.

Add the pork (without the marinade/sauce) and quickly sear it.

Add 1 cup of water into the marinade/sauce, then pour it into the pot.

Stir in 1.5 tsp of sugar.

Bring to boil, lower heat to simmer.

Cover and let it simmer for about an hour. 

Checking and stirring every 15 mins to make sure that the sauce has not fully evaporated.

If you are using a wider base pot, you may have to add water, then continue to let it reduce until pork is tender and sauce has been reduced and slightly thickened. About half. 

Bon appetit!!

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Nutella Stuffed Chocolate Pound Cake with Dark Chocolate Chips – Delishar

I was walking down the frozen section at the supermarket and found myself staring at chocolate pound cakes… I went to the supermarket as I was craving some nutella…I have one bottle sitting in my basket, waiting to be checked out. I was then faced with a difficult decision… which do I give up? I wanted both so badly, together. And so I made it happen for me. Chocolate pound cake with a thick slab of gooey nutella in the middle! I have to say that there really is a huge difference between using the expensive dutch processed cocoa powder compared to the natural cocoa powder. The dutch process taste much better, plus the colour of the finished product is much much richer and darker. After I’m do with the cocoa powder I have at home, I’m definitely going back to the dutch processed. Although, some recipes that uses more baking soda works better with natural cocoa powder. Now lets take a look at that lovely gooey slab of nutella before we begin shall we?


  • 1 1/3 cups cake flour, sifted
  • 3 eggs
  • 2/3 cups unsalted butter, softened
  • 1/3 cups unsweetened cocoa powder
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup fresh milk, room temp
  • 1/4 cup mini dark chocolate chips
  • 1/2 cup nutella (approximately)  

Preheat oven to 175C. 

Grease and line the bottom of a standard loaf pan.

Sieve flour, cocoa powder, salt, and baking powder together.

Cream butter and sugar together until light and fluffy.
About 5 mins.

Then add eggs, one at a time until combined.

Add vanilla extract.

Add 1/3 of the flour mixture in the butter mixture.
Then add 1/3 of the milk.
Alternate until all combined.

Don’t forget to scrape down the sides.

Pour batter until half full, then top with nutella in the center keeping the sides clean.

Then pour batter to top of rim.
The cake doesn’t raise much.
Top with chocolate chips.

Bake for 55 mins until skewer comes out clean.
Remember to test on the sides as the middle has nutella.
Leave to cool for 10 mins before removing from pan to cool completely on wire rack.

Let cool completely before cutting.
Store in fridge or freezer for storage.
I suggest bringing to room temp before serving as the nutella hardens when cold.

Bon appetit!!

I am submitting this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Tze of Awayofmind Bakery House.

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