Banana Walnut Blueberry Yogurt Loaf – Delishar

My girls asked me to bake them something with bananas after we got back from the USA. I looked at my pantry and found a pack of walnuts sitting there calling out my name. Grabbed the 3 over ripe and neglected bananas sitting sadly on the counter-top, then off to my tiny kitchen.


I usually stock some yoghurt in my fridge as a quick breakfast or snack. So why not add some in my bake to keep it nice and moist?! Happily, I opened up my fridge door but to my dismay, I’m out of plain or greek yoghurt! What I had left were nata de coco, aloe vera, and blueberry yoghurt. It was a no brainer to grab the blueberry, since blueberries and bananas usually go well together.  

Blueberry Banana Nut Bread 5

The house smelled so heavenly as the loaf cake was baking in the oven. My girls kept asking if it was ready, and if they can sneak a little bite. The blueberry yogurt flavoured the cake very subtly, not over powering the fragrance of the bananas. The cake turned out moist and light, with lovely walnut for a little crunch. This recipe turned out to be one of the best banana loaf cake I’ve made! Another super simple one bowl, mixer-free recipe for the win! 


Banana Walnut Blueberry Yogurt Loaf


Makes a 9×5 loaf

  • 3 over ripe bananas mashed
  • 1 1/2 cup 192g plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/4 tsp ground nutmeg
  • 1/2 cup 75g coconut sugar
  • 2 large eggs room temp
  • 1/4 tsp salt
  • 1/2 cup blueberry yogurt or subtitute sour cream / greek yogurt
  • 1/2 cup walnuts chopped
  • 1 tsp vanilla extract
  • 1/2 cup melted butter or coconut oil
  • Preheat oven to 175C.

  • In a mixing bowl, mash bananas.

  • Mix in yogurt, eggs, vanilli extract, and melted butter.

  • Stir in salt & sugar.

  • Then sift in flour, baking soda, baking powder, cinnamon, and nutmeg.

  • Mix until just combined.

  • Fold in chopped walnuts.

  • Bake 50-60 minutes or until skewer inserted comes out clean.

  • Allow to cool in pan for 10 minutes before unmoulding to cool completely on a cooling rack.

Blueberry Banana Nut Bread 3


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Orange Cocoa Loaf Cake – Delishar

A while ago I made a Jam Swirled French Yogurt Cake what was extremely delicious. I wanted to try making it with orange zest instead of lemon zest. However, I wanted to make it a little different, so I added cocoa powder because cocoa and orange are a match made in heaven. 

I cannot begin to describe how fragrant my house was while the cake was baking in the oven. The lovely aroma of citrus filled the house, and little smiling faces came running into the kitchen asking if I’m baking them a orange cake. And when I said orange and chocolate, their smiles grew even wider! It’s moments like this that I treasure so dearly, and it is such a joy to be able to cook and bake for the people I love.

If you are wondering what to do with the mountain of mandarin oranges you collected for Chinese New Year. This would be a recipe you can make. Substitute the cocoa powder for plain flour if you want to make a plain Orange French Yogurt Cake.  


Orange Cocoa Loaf Cake


9×5 inch loaf

  • 1 cup 128g flour
  • 1/2 cup 64g cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup 169g sugar
  • Zest of 1 orange
  • 3/4 cup 175g + 2 tbsp (35g) greek yoghurt (or natural yoghurt)
  • 1/3 cup 74g corn oil / grapeseed / canola
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 3 tbsp orange juice
  • 1 tsp espresso powder optional
  • Preheat oven to 175C.

  • Spray loaf tin with non-stick spray.

  • In a large bowl, sift baking powder, cocoa powder, espresso powder, flour, and salt together.

  • Using your fingertips, rub orange zest and sugar together until moist.

  • Combine sugar and flour mixture with a whisk.

  • Then mix in eggs, oil, yogurt, vanilla extract, and orange juice until just combined.

  • Bake for 50 minutes at 175C or until skewer inserted comes out clean.

  • Allow to cool in tin for 10 minutes before removing it from loaf tin to cool completely.

Orange Chocolate Loaf 2

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Pumpkin Spiced Gingerbread Loaf – Delishar

Before I get to talking about this recipe, I’d like to share some exciting news! I’ve mentioned that I have been busy working on something that’s really exciting but I could not reveal what it was. So today is the day that I can finally let the cat outta the bag! I have written a COOKBOOK!

Yes, Delishar has been asked to published a cookbook with many new and exclusive recipes that were developed specially for this cookbook. The book features more than 40 recipes, sections where I share with you my kitchen tips & tricks, and also how to plan your meals to minimize food wastage. I’ve also had the opportunity to do my own food styling, and photography. So yes, the content of the whole book has been done with love by yours truly, and dedicated to all of you who has been so supportive of my cooking blog! Thank you, without you this would not have been possible.


‘Daily cooking with Delishar’ is currently ready for pre-order from Kinokuniya webstore. They are currently offering a 20% off flash sale from until 30 Nov for all books on their webstore. That includes my title! So pre-order my cookbook today. 🙂


If you are ordering after 30 Nov, Kinokuniya is offering a 10% off pre-order deal for my book. Provide the discount code “DELISHAR” upon checkout on their webstore. This 10% off pre-order deal ends 15 January 2017.


Let’s move on to the cake. The moist gingerbread cake loaded with pumpkin puree and fragrant warm spices. The husband, and the girls loved it so much it was gone in 2 days. The cream cheese frosting goes so beautifully with the flavours of the cake. It is tough to put into words how this cake actually taste like, but I have to say it taste a lot like Christmas. 🙂

This recipe have been created with the intention of a one cake fit all kind of recipe. Keeping in mind Halloween, Thanksgiving, and Christmas. A mom got to be efficient right? lol. Serve it at room temperature if you like a softer cake with softer frosting. Serve it chilled to have a firmer overall texture. I like mine at room temperature. What about you?

You can have the ingredients for this recipe pre-portioned and delivered to your door-step, so you as to save you the time and effort from shopping and measuring ingredients. Head to Cookit SG to purchase your Cook Kits.  


Spiced Pumpkin Gingerbread Loaf


Makes a 8×4 loaf tin

  • 125 g Plain flour
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Ground cloves
  • 1 tsp Cinnamon powder
  • ¾ tsp Ginger powder
  • ¼ tsp Salt
  • 75 g Brown sugar
  • 75 g White sugar
  • 1 tsp Vanilla extract
  • 85 g Unsalted butter softened
  • 212 g Canned Pumpkin
  • 1 Egg


  • 57 g Cream Cheese
  • 43 g Unsalted butter
  • 1/2 tsp Vanilla extract
  • 188 g 1.5 cups Icing sugar
  • 2 tbsp Milk
  • Pinch of salt
  • Preheat oven to 165C.

  • In a mixing bowl, add flour, baking powder, bakig soda, cloves, cinnamon, ginger, and salt together.

  • Grease loaf pan with baking spray with flour.

  • In your mixer, beat butter and sugars until combined.

  • Then add vanilla extract, and egg to beat until light and fluffy.

  • Add in pumpkin, and mix until just combined.

  • Add in flour mix in 3 parts and mix until just combined.

  • Pour batter into tray and smooth out top with the back of a spoon.

  • Bake for 55-65 minutes or until a skewer/knife inserted comes out clean.

  • Cool in pan for 10 minutes then turn it out onto wire rack to cool completely.

  • To make frosting, beat cream cheese and butter in your mixer until combined.

  • Then add in vanilla and gradually add in icing sugar while mixer is running.

  • Drizzle in milk 1 tsp at a time until desired spreadable consistency.

  • When cake is completely cooled, frost the top of the cake with cream cheese frosting.

  • Enjoy immediately, or allow icing to set in the fridge for an hour.


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