I always make Banana & Chocolate chip Muffins when I want to use up ripe bananas, but this time I tried to think of something different. I’m a big fan of the recipes by Felicity Cloake on the Guardian (her lemon tart and sticky toffee pudding recipes in particular!) and have yet to find one that hasn’t worked, and the recipes by Tasty always look so, well, tasty!!
This recipe is a hybrid of both, ie. I made it up by adapting a mixture of both recipes. It’s chocolatey, sweet and a teeny bit salty, whilst being really moist with the characteristic crunchy brownie top. Not one for the healthy eating recipe book, but everything in moderation…right?
180g dark chocolate
2 large eggs
2 ripe bananas, mash before using
75g plain flour
1 cup golden caster sugar
1/2 tsp baking powder
140g unsalted butter (room temp)
50g cocoa powder
75g dark chocolate chips
2 big scoops of smooth peanut butter
1. Preheat oven to 180deg and line a baking tray (both recipes recommend a 9×9″ pan).
2. Melt dark chocolate in a bowl over a saucepan of boiling water.
3. Cream together the sugar and butter in a large bowl.
4. Beat in eggs one at a time, then the cocoa powder.
5. Fold in the melted chocolate until smooth and glossy.
6. Fold in the baking powder, plain flour, mashed bananas and chocolate chips.
7. Pour batter into prepared tin.
8. Using a spoon, dot blobs of peanut butter around the top of the batter and then use a knife to mix it around a bit.
9. Bake for 25-30 mins.
10. Leave to cool for at least an hour before cutting into squares.
My mum has made ‘Mars Bar Cake’ for as long as I can remember. It is crispy, chewy, and the layer of chocolate on top just seems to melt in your mouth making you accidentally eat 3 or 4 pieces straight away. Granted, it’s probably not going to help you win any weight loss awards, but everything in moderation…right?
I’ve included the weight of rice crispies but recently I’ve been experimenting with some crispies and some cornflakes – still delicious.
5/6 mars bars chopped into chunks
4.5 oz rice crispies (128g)
2 oz butter (56g)
200g chocolate for topping (dairy milk and galaxy both work well)
If you follow the Facebook page or Instagram, then you’ll know this recipe was tried out after Mini Mumbler had a meltdown because we had no wraps in the house but wanted them because she ‘loves wraps with ham and cheese!!!!’ So, to Google I went and found this super simple recipe…
2 cups plain flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil
1. Combine flour and salt. Stir in water and oil. Turn onto a floured surface and knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
2. Divide dough into 8 portions. On a lightly floured surface roll each portion into a 7″ circle.
3. In a frying pan coated with cooking spray, cook tortillas over a medium heat for 1 min each side or until lightly browned. Keep warm.
Original recipe – Taste of Home
(We then used the leftovers to make kiddy pizzas the next day!)
I made this recipe up a bit based on previous scone knowledge, so it’s not an exact science. I prefer the courgette version but when I went to make them today we didn’t have any so I cooked a load of broccoli and added that instead! So easy and they’re a big hit with my Mini Mumblers and Mr Mumbler 🙂
300g self-raising flour
1tsp baking powder
cup of grated cheese
150ml soured cream/natural yoghurt
1 courgette or 1 cup of cooked broccoli
enough milk to bring it together
1. Grate the courgette, put in clean tea towel & squeeze the water out.
2. Mix everything together.
3. Pat it down and make into scone shapes or use a cutter.
4. Put in oven at 200 degrees for 10 mins + depending on size. Check for golden brownness!
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My taste-tester daughter, Heidi, thoroughly recommends these. They are super soft but full of flavour, but the biggest bonus is that they are crumb free!
Ingredients (makes 6 fairly big muffins)
110g self-raising flour
Pinch of baking powder
A handful of cooked, shredded broccoli
1 large egg
15g Parmesan (or a bit more depending on age/salt recommendations)
1/2 tsp oregano
1 tsp basil
1/4 tsp garlic
2 tablespoons of olive oil
1) Set oven to 190 degrees C.
2) Pat broccoli dry with a kitchen towel.
3) Sieve flour and baking powder into a mixing bowl.
4) Whisk egg into a small bowl.
5) Add dry ingredients to flour and combine.
6) Add egg, a few squeezes of lemon juice, cheese and olive oil and mix.
7) Stir through the broccoli.
8) Spoon between six muffin cases and bake for twenty minutes.
9) Serve as they are or spread with cream cheese.
These are ridiculously easy and delicious! An excellent breakfast for first timers or handy on-the-go snack (no mess!) for hungry older babies. Feel free to experiment with adding different combinations of fruit, spices and ground nuts. Mixed fruit and cinnamon is a good one, but this recipe uses fresh raspberries and ground almonds.
100ml whole milk
About 8 Raspberries
Two tsps ground almonds
Egg free/Wheat free
Less than ten minutes
1) Make a small batch of porridge using whole milk or your babies usual milk and oats. It needs to be thicker than you would usually serve, but loose enough to spoon.
2) Mash in raspberries and add a spoonful of ground almonds.
3) Heat a little oil in a frying pan.
4) Using a tablespoon, dollop the porridge into the hot pan quickly, making several ‘blobs’ (they won’t look like pancakes yet!). Leave the blobs cook for about thirty seconds.
5) Flip the pancake and squash with the back of the spatula to make a pancake.
6) Cook for another 30-60 seconds. If either side is still looking glossy or pale, cook for a little longer until they are a matte golden brown.
7) Serve with fresh fruit and/or yoghurt or just as they are!
My family has been cooking variations of chilli since Dinosaur Times, but at 6 months I felt that the loose chilli mix and rice might be a bit tricky to pick up. I combined the chilli and sweet potato together to make flavourful nuggets that could be picked up, with no extra cooking required. Yum! To save time, you could slow cook the chilli during nap time, or cook and freeze in advance.
Ingredients (serves three adults and a baby)
1 clove garlic
300g minced beef
1 tin salt/sugar free kidney beans
1/2 bunch fresh coriander
1 tsp Cumin
2 tsps Oregano
Half a lime
2 large sweet potatoes
1) Preheat oven to 180. Finely dice the garlic, onions and peppers. Peel and cut the sweet potato into wedges.
2) Lightly fry the onions and garlic until soft then add the mince and the peppers.
3) Add the cumin, paprika and dried oregano and brown the mince.
4) Put the wedges on a baking tray and drizzle with oil. Put in the oven for 25 minutes (these will be mashed into the chilli mixture for the baby and served as wedges for the adults).
5) Meanwhile, add the tomato purée, kidney beans and 100ml of water to the chilli and simmer for 20 minutes.
6) Add the fresh coriander and a squeeze of lime juice and remove the sweet potato from the oven. Leave to cool until you can touch them.
7) Spoon about four tablespoons of chilli into a bowl and add about four sweet potato wedges. Mash the wedges into the chilli and mix until thick and sticky.
8) Roll the mixture into ball shapes and put back in the oven for 10 minutes.
9) Once cool enough to eat, serve with cheat guacamole (mashed avocado, a squidge of lime and some sour cream or natural yoghurt). Serve the adults chilli with the guacamole and wedges on the side.
310g Plain flour
7g yeast sachet
1 cup warm water
1tsp sugar & 1tsp salt
Preheat oven to 220 degrees C/200 degrees fan