Year: 2018

This recipe is from Bill Granger’s cookbook Bill’s Food. He calls it choc chip banana bread but to me it is most definitely a cake. A delicious cake that smells divine while it’s cooking and tastes absolutory sensational. The version here is slightly healthier than the one in the book. I’ve replaced the white flour with wholemeal flour, reduced the sugar a bit and switched out the milk choc chips for dark. I usually make this in two bar tins so I have a cake for us and one to give away. However usually the kids insist we keep them both.

This is my adaption of a Thermomix recipe for White chocolate Mousse Cups.
I’m not a massive fan of individually portioned desserts, I like people to have as
much or as little as they want, with plenty of opportunity for seconds. And
thirds. The original recipe calls for a home made sponge between the layers, but
I prefer to make it with tiramisu biscuits – it’s quicker, and also they taste great
with the other flavours. Because the recipe calls for 160 grams coconut milk and
I hate having leftover tins sitting in the fridge for a week til I throw them out, I
use the Ayam brand sachets of dehydrated coconut milk, one sachet with 150
grams of water makes the perfect amount. You can make this dessert with any
seasonal summer fruit. I’ve made this version with strawberries, but have also
included a photo of a mango one. The dessert improves with time – keep
leftovers in the fridge and have a few cheeky spoonfuls whenever you open the
fridge.