As part of a fresh new editorial calendar, I’m going to have guest bloggers twice a month to keep ideas fresh and alleviate some of my writing responsibility a little. I’m looking forward to starting new themes on missdanielle.com! If you’re interested in collaborating with me, get in touch with me either through my contact page or on social media. So, without further a-do, my first is a perfect rainy day bake from Kim.
Hey! I’m Kim, however, you may know me as Kimberley Jessica from the blog www.kimberleyjessica.co.uk. I’d call myself a lifestyle blogger, but I occasionally bring in parts of the beauty life. I’m a university student, currently training to become a Primary School Teacher and my blog is a place for me to relax, de-stress and write about everything I have a passion for.
The Perfect Rainy Day Bake
Today I wanted to share with you a very loved recipe and the perfect cake for anyone who tries to be healthy, but also loves a lot of chocolate! It’s also such an easy recipe, it’s the perfect traybake/cake to make on a rainy day!
So let’s get to it;
I never used to be a fan of banana cakes as I always found that whenever I tried different recipes, they either turned out extremely gooey and gross; or far too dry and tasteless. This recipe is far from that, it’s a beautiful cake to look at, it’s moist and rich in chocolate, and the gooey sensation of melted chocolate chunks and banana is just too good to believe!
- 3 Ripe Bananas
- 113 Butter, melted
- 170g Dark brown sugar
- 1 Egg
- 1tsp Vanilla extract
- 1tsp Bicarbonate of soda
- 130g Plain flour
- 67g Cocoa powder
- 100g of Plain chocolate chips (inside)
- 100g of Milk chocolate chips (on top)
- Preheat your oven to 180 degrees celsius (350F), and line a pan of your choice with baking paper, or non-stick baking spray.
- Melt your butter in the microwave, and whilst doing so, mash the bananas in a large bowl.
Whisk in the melted butter, then brown sugar, egg and vanilla extract. (it may look a little gross at this point, that’s fine).
- Set a sifter over the bowl and sift in the bicarbonate of soda, flour and cocoa powder; stir this in with a large spoon until it is just incorporated. Gently stir in the 100g of plain chocolate chips.
- Transfer this mixture into your prepared tin, then sprinkle over the milk chocolate chips and bake in the oven for 55 minutes, or until the cake tester comes out clean.
- Leave to cool in the pan and then transfer to a wire rack to cool completely.
This cake lasts up to four-five days after baking if stored in an air-tight container.
What’s your favourite healthyish cake to bake?
I’ll certainly be trying out Kim’s perfect rainy day bake! I might not wait for it to be bad weather though…