Chocolate Chip Banana Nut Muffins

These Chocolate Chip Banana Nut Muffins are moist and absolutely delicious. This is an excellent way to use your ripe bananas and make an excellent dessert that everyone will love.

I substitute all purpose flour by almond flour so they are gluten free! Brown sugar gives a beautiful amber color. A must-try dessert…

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Chocolate Chip Banana Nut Muffins
I like to use brown sugar, it gives a beautiful color and a caramelized taste but this recipe can by made with white sugar too.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 370 degrees F. Grease muffin cups with butter or line with paper muffin liners.
  2. Stir eggs, brown sugar and salt.
  3. Mash bananas with a fork and mix them with egg mixture.
  4. Stir almond flour and mix until smooth.
  5. Add melted butter.
  6. Then chopped nuts and chocolate chips. Mix well.
  7. Spoon batter into prepared muffin cups.
  8. Bake in the preheated oven until golden, 25-30 minutes.

Almond Flour Banana Bread

This banana bread gets its amber color and caramelized taste from brown sugar and the taste is amplified by the almond flour. This is not gluten-free recipe, you need to add a little of all purpose flour too.

If you don’t have almond flour or brown sugar, you can try our famous Chocolate Chip Banana Nut Bread.

If you are looking for gluten-free recipe, try our Chocolate Chip Banana Nut Muffins.

 

 

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Almond Flour Banana Bread
Although the chocolate chips and walnuts are not mandatory, they add a whole new level of taste and texture to this cake.
Course Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Course Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 degrees F (180C). Grease a large bread pan and set aside.
  2. Mash bananas with a fork and mix them with brown sugar.
  3. Add eggs and mix well.
  4. Add melted butter,
  5. and almond flour.
  6. Then add all purpose flour, salt and baking powder. Mix well.
  7. Add walnuts
  8. and chocolate chips.
  9. Pour the batter into bread pan and bake for about 55 minutes.
  10. Banana bread is ready when a knife inserted into the center comes out clean. Cool the bread in pan for 10 minutes. Remove from pan to wire rack to cool completely.

Walnut and Almond Cake

If you like almonds and walnuts, you will love this savory cake. Crush up walnuts and use almond flour to make this easy, quick, and delicious dessert.

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Walnut and Almond Cake
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Instructions
  1. Preheat the oven to 375 degrees F. Line the bottom of the pan with parchment paper.
  2. Grind the walnuts in a blender. (Keep few walnuts halves to decorate the cake.)
  3. Using a mixer beat the eggs with sugar.
  4. Add the butter. Mix.
  5. Add the walnuts and almond powder. Mix.
  6. Add the flour and mix last time.
  7. Pour the batter in the pan. Lay slices the walnuts halves on top of the cake.
  8. Bake for about 40 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off, then transfer to plate.
  9. Dust it with powdered sugar before serving.

Quick Almond Cake

This is very unique recipe. All you have to do is whisk all the ingredients together in the mixer bowl for 1-2 minutes, bake for 30 minutes and voilà, you can enjoy the cake with your favorite cup of tea.


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Quick Almond Cake

You can use any cake pan you like or have. My favorite one is loaf pan, and I usually make it without the almonds on top. Easy to cut and easy to pack for lunch or picnic.

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 380 degrees F. Grease a cake pan.

  2. In a medium bowl whisk all the ingredients together until combined.

  3. Pour the mixture into the prepared cake pan. You can sprinkle with almonds if desire.

  4. Bake in the oven for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

  5. Remove your cake from the oven and allow it to cool. Transfer to a plater. Dust it with powdered sugar before serving.

French Chocolate Macarons

Мacarons (Macarons au chocolat) – elegant french cookie made with almond flour. There are hundreds of different fillings, but the chocolate ganache is the most popular. This recipe is simple enough to make, but they sometimes crack or have imperfect “feet”. Don’t worry they’re still delicious, and don’t give up, only practice will make them flawless.

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French Chocolate Macarons
Please don't eat your macarons right away, wait until they reach ambient temperature. Macarons can be stored in the refrigerator for 5 days. Remove from the refrigerator 30 minutes before serving.
Prep Time 50 minutes
Cook Time 26 minutes
Passive Time 8 hours
Servings
macarons
Ingredients
Almond cookies
Prep Time 50 minutes
Cook Time 26 minutes
Passive Time 8 hours
Servings
macarons
Ingredients
Almond cookies
Instructions
Almond cookies
  1. Mix almond flour and powdered sugar in food processor (40-50 seconds).
  2. Add cacao powder to almond mixture and pass through a fine sieve.
  3. Add a pinch of salt to egg whites and beat until foamy.
  4. Slowly add sugar and beat until firm peaks form.
  5. Fold the dry mixture into the meringue, keep folding the batter until it reaches a honey-like consistency.
  6. Transfer the batter to the pastry bag.
  7. Line two baking sheets with parchment paper. To make all macarons look the same size, print out a 2.5 cm macaron template, place under parchment paper and trace the outlines. You can also use a silicone mat.
  8. Holding the bag vertically and close to the baking sheet, pipe circles. Tap the baking sheet a few times on the counter to release any air bubbles, and to make them look round. Let them sit at room temperature for 30-45 minutes, until skin forms on the shells.
  9. Preheat the oven to 350 degrees F. Bake for 12-13 minutes (one sheet at a time). Each oven temperature is different so keep an eye on them. Allow the cookies to cool completely on the baking sheet before removing them. Pair the cookies up according to size.
Chocolate ganache
  1. Add heavy cream to a small saucepan and heat on high heat. Pour the cream over the chocolate chips. Allow to stand for 1 minute to soften the chocolate.
  2. Stir briskly until smooth.
  3. Add the sour cream and stir again.
  4. Transfer ganache to the pastry bag or small ziplock bag. Allow to cool for about 2 hours at room temperature or 30 minutes in the refrigerator.
  5. Pipe the ganache filling in the middle of one shell (about 1 tsp).
  6. Sandwich it with empty shell. Store them in the refrigerator for at least 6 hours before serving. They'll taste even better next day. 😉
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