Banana Chocolate Chips with Almond & Chocolate Rice Cake

Today i decided to bake banana cake for my family; they love banana cake. Since i didnt have any ripe bananas at home today, i went out to do some grocery shoppin and also i bought myself a cute pretty lil plate. I was a lil worried bout how the cake would turn out for the previous Peanut Butter cupcake didnt turn out very well. It was edible but not like how i'd wanted the texture to feels like when i bite into it. 

I didnt want to bake a plain banana cake so i decided to add a lil twist to it; chocolate chips with almond and chocolate rice as the toppings.

So i went about searchin for the banana cake recipe; found one but as i was mixing all the ingredients together, i kinda fine-tuned it a lil. Here's the revised recipe :

INGREDIENTS:

1 3/4 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup corn oil
1/2 cup of plain yogurt ( i used the whole yogurt cup; 140g)
1 tsp vanilla essence
1 cup mashed ripe bananas ( i used 5 small ripe bananas)
2/4 cup chocolate chips
1/4 cup milk

TOPPING:
1/4 - 2/4 cup of sliced almonds
1/8 cup of chocolate chips

METHODS:

1) In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
2) Combine the egg, oil, yogurt and vanilla in another bowl .
3) Stir into dry ingredients just until moistened.
4) Fold in bananas and chocolate chips.
5) Grease the non-stick bakeware.
6) Pour the batter and top it up with almond slices and chocolate rice.
7) Bake at 177 degrees C for 30 minutes or until a toothpick comes out clean. 

And here's the end result of my Banana Chocolate Chips with Almond & Chocolate Rice cake and my newly bought cute lil pretty plate :)

Coconut Cake with Hidden Treasure

Previously i did an entry on Coconut Muffins and i wasn't too pleased with how the muffins turned out, especially the texture; wasnt as moist and fluffy as i wanted it. Due to that i was even more determined to try that recipe out again but this time around i added a twist in it. I've included chocolate chips in the batter.  

Instead of using the muffin cups i opted the rectangular non-stick bakeware i bought previously.

As for the batter, i used the same Coconut Muffins recipe but with a slight change. I've added more milk this time, bout 1/4 cup more and a lil bit more of the desiccated coconut in the batter.

Before pourin the batter into the bakeware, brush it with melted butter or marjerin, in my case, i used marjerin.  I baked it for bout 25mins.

I was pleasantly surprised and pleased by how the texture of the cake turned out! I thought 3rd's a charm but i suppose its not applicable in my case. I definitely cant wait to bake again!

Baking taught me so much more than just following the precision of ingredients used in the recipe. Patience is definitely a virtue in bakin and determination is another plus point in striving to achieve perfection.