Chia Seeds Banana Bread – Delishar

Super simple one bowl bake that does not require a mixer at all! Well, ok maybe 2 if you consider the other bowl that you prepare the flour in. Quite honestly, you can just use your blender to mix the wet ingredients together and pour it into your wet, which saves you more time!

I like a little hand work out before enjoying my bake products. 🙂 This recipe is so easy, you can get the kids to help you out as well! Let them have some fun in mashing the bananas, crack some eggs, and whisk the wet ingredients together.

Added some chia seeds for a little boost in health benefits. Yes, we all have heard a lot about that tiny little seed that brings about so much goodness. But that exactly is it and what are the benefits and side effects of consuming them? If you are interested in finding out more, Health Ambition has a comprehensive article that explains everything you need to know about Chia Seeds.

chia banana cake 3


The banana bread makes really good to-go breakfast. Opt to use maple syrup or honey instead of sugar. Simply substitute sugar to about 1/3 cup of honey/maple syrup. 

Moist and totally delish! I love how the aroma of banana fills the house while it was baking in the oven! Here’s how to make the easy peasy banana chia cake.

First preheat your oven to 165C.
Grease your loaf pan.
Then whisk together the flour, baking soda, salt, and chia seeds.

Then you mash the bananas, mix in the vanilla extract/paste, sugar, buttermilk, and oil.
Mix till combined.

Pour the wet ingredients into the dry ingredients.

Mix until just combined.

Pour batter into your loaf pan.
Use a knife to draw/ make a slit in the middle of your batter.
This will allow your bread to rise nicely and produce that pretty and uniform cracked top.
Then bake until a skewer inserted comes out clean.

chia banana cake 2

Chia Seeds Banana Bread


Makes a 9×5 loaf

  • 1 cup all purpose flour
  • 3/4 cup fine wholewheat flour or substitute all purpose flour
  • 1 tsp baking soda
  • 2-3 tbsp chia seeds
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 3 over ripe bananas mashed
  • 1/2 cup veg oil
  • 1 tsp vanilla extract/paste
  • 1/3 cup buttermilk 1/3 cup milk + 1 tsp vinegar
  • 2 eggs
  • Preheat your oven to 165C.

  • Grease your loaf pan.

  • Mix mashed bananas, vanilla essence, sugar, buttermilk, and oil until combined

  • In a large mixing bowl whisk together the flour, baking soda, salt, and chia seeds.

  • Add wet ingredients into the dry ingredients.

  • Mix until just combined.

  • Pour batter into prepared loaf pan.

  • Bake for 1 hour 20 mins or until skewer inserted comes out clean.

chia banana cake 1


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Moist Banana Chocolate Chip Bread – Delishar

 Most banana bread recipes that I’ve tried yields a denser texture. However, this recipe produced a moist, soft, and fluffy banana bread! The secret ingredient used in this recipe is the greek yoghurt. It gives the banana bread it’s moistness. The brown sugar gives it a deeper, richer flavour.

I am simply in love with how the banana topping caramelised itself during the baking process. It took me a lot of self-control not to peel off those caramelised banana slices and stuff my face with it. Those melted chocolate bits inside of the banana bread comes as a pleasant surprise with every bite! The best part about this recipe is that it is a one bowl bake. You don’t even need a mixer for this. Just measure, mix, pour, and bake.

Since you are here, do check out my Chia Seeds Banana Bread and Healthy Wholemeal Banana Dark Chocolate Chips Bread recipes too!



Moist Banana Chocolate Chip Bread

  • makes adapted from
  • 3/4 cup wholewheat / wholemeal flour or all purpose / plain flour if you do not have
  • 3/4 cup all purpose flour / plain flour
  • 1/4 cup brown sugar
  • 1/4 cup castor sugar
  • 1/2 cup greek yoghurt yes, you can substitute to plain yoghurt
  • 2 eggs 60g
  • 1/2 cup vegetable oil
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 cup mashed ripe bananas about 2-3 large bananas
  • 1/2 cup semi sweet mini chocolate chips
  • thinly sliced banana slices to top
  • Preheat oven to 175C.

  • Grease your loaf pan.

  • In a large mixing bowl whisk together the flours, sugars, chocolate chips, salt, and baking soda.

  • In a large measuring cup, whisk together the eggs, yoghurt, oil, and vanilla extract.

  • Pour wet ingredients into dry ingredients.

  • Mix until just combined.Pour into prepared load pan.

  • Top with sliced bananas on the sides.Bake for 50-60 minutes or until skewer comes out clean.

  • Let cool in pan for 5-10 minutes, then remove from loaf pan.

  • Eat warm or completely cooled.


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Pandesal (Filipino Bread Rolls) – Delishar

I came across this bread from my helper. She came home from her day off one day holding a brown paper bag, and happily told me that she bought freshly baked Filipino bread. The next day, my youngest daughter saw her enjoying her Pandesal and requested for one to try. From then on, she has been asking my helper to go out with her friends (translation: take the day off), so that she can go to the bakery to buy more of this bread home. 

My helper shared about how my little one has been bugging her to buy her more of this bread. She told me that the bakery sells it at $3.60 for 4 or 6 tiny rolls. Pretty pricey if you ask me. That got me curious about the recipe. So after a little search online, I decided to make it myself. 

pandesal 1

You see, this is a pretty big step for me. After about 400 recipes on my blog and counting, this is my first bread recipe. Why? Simply because I do not like kneading and working with dough. It’s the texture of dough, and the mess when rolling out, kneading, or shaping dough that I do not fancy to be any part of it. Thanks to my mixer, I didn’t have to knead the dough. However, I still have to roll it out on my counter top and shape it. All for the love of my little one. I have to say the recipe wasn’t difficult at all, for me it was handling the dough that still kind of puts me off. 


When Peighton got back from school that day, I told her I have a little surprise for her. And the look on her face when she opened up the container and saw her beloved bread rolls just melted my heart. I’ll knead, shape, and even sleep on the dough for that little girl! My helper said it tasted like the ones she got from the bakery, and the husband commented that it was really good and I should make it again. I gave some to my neighbour and she too commented that it was delicious. So I guess, this will not be the last time I’ll be making bread. Or should I say, this might be the start of my bread making days! 

Pandesal (Filipino Bread Rolls)


  • I package or 2 1/4 tsp active dry yeast
  • 1 1/4 cup fresh milk warmed to 38C
  • 3 cups 390g all purpose flour
  • 1 1/2 204g cups bread flour
  • 1 1/2 tsp fine sea salt
  • 3 tbsp unsalted butter melted
  • 1/3 cup 67g granulated sugar
  • 2 large eggs 60g each, lightly whisked
  • 1/4 cup panko breadcrumbs or any bread crumbs you prefer
  • Add yeast and sugar in warm milk, stir to combine.

  • Let stand for 5-10 minutes until yeast is activated and milk mixture is foamy.

  • In a large mixing bowl, whisk to combine both flour and salt.

  • Pour yeast mixture into mixer bowl, and add melted butter, and eggs.

  • Using your dough hook, mix in flour mixture in 3 parts on low speed.

  • Increase speed to medium when all the flour is added in.

  • Knead until dough comes together, pulls of the side of the bowl, and forms a smooth ball (about 8 mins on mixer, or 10 minutes by hand.).

  • Add some flour if needed.

  • Transfer dough into a lightly oiled bowl, cover with damp towel or cling wrap.

  • Allow to proof for 1 – 1 1/2 hours.

  • When proofing is done, flour or lightly grease your work station and your hands. (I used oil cause it’s easier for me, healthier to use flour)

  • Then divide dough into 24 parts.

  • Shape into balls, and dip the top of the bread dough into bread crumbs.

  • Place dough on lined baking sheet, bread crumb side up.

  • Cover dough balls with plastic wrap to prevent dough from drying out.

  • Allow bread rolls to rise for another 20 minutes.

  • Preheat oven to 180C.

  • Remove plastic wrap, and bake for 20-25 minutes or until golden brown.

I used cup measurements. Conversion was done using reference from

Adapted from The Little Epicurean

pandesal insta

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Amazingly Easy Irish Soda Bread (Guest Series 2) – Delishar

A few weeks ago I started a guest series and featured my first guest’s Polish Meatloaf with Warm Beet Salad. Today, I’m featuring my next guest, Shauna from Ireland. She’ll be sharing with us her take on a quick bread recipe, Irish Soda Bread. And no, there’s no booze in the recipe. :p


Shauna and her husband, Michael came to Singapore years ago. They planned their perfect wedding, and got hitched in Bali. Then they started their family with 2 handsome little boys, Shay and Jake. Shay and my girl, Melody, have a serious love-hate relationship. They love playing with each other but often get into some kind of dispute because the both of them are super competitive. They are always trying to out-do or out-run each other. Jake on the other hand is such a cheeky little sweetheart. I remember him having the cheekiest smirk when he was still a baby, giving us the “Oh, I did something, you just don’t know what it is!” look. That boy is going to be a serious heart-breaker with that gorgeous ginger head!  


If you read my previous guest series I mentioned the Kovan Crew that’s made up of a few families living in the same estate. We all have kids around the same age and the kids grew up together, enjoying each other’s company at the playground and at play-dates. One of which will be the pool-side get together, where the kids gets to play, and the adults gets to catch up over food and drinks. On one such occasion, Shauna brought down a plate of bite sized Irish soda bread with cream cheese spread and topped with smoked salmon. It was a hit! The husband loved it so much, he couldn’t stop eating it. When we got home, he casually mentioned that perhaps I should learn how to make the bread from Shauna. But so far, Shauna have been more than generous to share with us some of her loaf when she makes it for her family. 


Shauna mentioned to me that the recipe she uses called for all plain flour. However, for a healthier alternative, she is using 50% plain and 50% wholemeal. She also shared that the recipe calls for bread soda, but she uses baking soda. Honestly, I’ve not heard of bread soda. So I did a little research and found out that bread soda and baking soda are essentially the same thing. 


Shauna showed me this kitchen towel, and I burst out laughing! So stereo-typically apt! I’m so glad to have friends who are so willing to share about their culture, and food. And once again, I’m going to miss living in this estate once we move. 

Update: Rachyb has posted a comment correcting my mistake of claiming this as Irish Soda Bread when it is actually Irish Wheaten Bread or Brown Soda Bread because of the wholemeal flour used. So I’ve updated the title, and corrected it to the right term. At least I learned a couple of things today. Soda bread uses all white flour and produce a white loaf. If whole wheat is used, it’s called wheaten bread or brown soda bread. 


Irish Wheaten Bread (Brown Soda Bread)

Contributed by Shauna

  • 200 g plain / all purpose flour
  • 200 g wholemeal flour
  • 300 ml buttermilk
  • Level teaspoon of baking soda
  • 2 tbsp sugar optional
  • Pinch of salt
  • Preheat oven to 150C.

  • In a large mixing bowl, mix together plain flour, wholemeal flour, salt, sugar, and baking soda.

  • Pour in buttermilk and mix until combined.

  • Tip it out onto a floured work surface and knead slightly till combined.

  • Then form into a ball, and place on lightly greased baking pan.

  • Score bread using a knife.

  • Bake for 60-75 minutes or until skewer inserted comes out clean.

You can use all plain flour instead of mixing 50/50.
We spread some cream cheese on the sliced up bread, topped it with smoked salmon, a little spritz of lemon, and garnished with fresh dill.

Irish Soda Bread

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Rosemary Olive Oil Bread – Delishar

The husband has been hinting a lot lately, about how the girls need more wholewheat in their diet. Mind you, I only buy wholewheat bread for the family. But he was lamenting about how commercial wholemeal bread is probably not really wholemeal. And he asked if I would like to back something for the girls.

Quite honestly, I knew he wanted me to bake him something instead of ‘for the girls’. See, the husband rarely, if ever would explicitly request for me to do something. He doesn’t want to make me feel obligated, so he would drop really obvious hints (although he thinks he is quite subtle). I can’t say no to that gorgeous man that’s ever so supportive and loving! Plus he said, it’s for the girls! The more I HAVE TO do it, even though I’d prefer not to work with dough. :p

Rosemary Bread 5

Friends asked why I don’t like working with dough. I think it’s because I’ve picked up so much playdoh after I had the girls, that I’ve develop a phobia towards that kind of texture. Imagine having to clean playdoh in nooks and crannies, remove them from clothes, fabrics, and don’t even get me started on the ones stuck on carpet. *faint

However, this recipe requires very little contact with the dough. My mixer did the mixing, and I just have to shape it. The texture of the dough is easy to handle, and I have to say that after making bread a couple of times, I’m beginning to slowly get over that negative thought of handling dough. 


So after dropping hints, I decided to make this bread for the family. A good way for me to use my herbs from my mini-herb garden too! Can’t go wrong with putting rosemary, olive oil, and sea salt together. Wholewheat makes the whole loaf healthier and heartier! The husband was grinning from ear to ear when he saw it on the dinning table. He took a bite and exclaimed, “Wow! This is so good!”. The girls pretty much didn’t want their dinner that evening, and only wanted to eat this bread. Definitely a good sign when the kids love it!

Rosemary Olive Oil Bread


Makes 2 loafs

  • 1 cup 130g wholewheat flour
  • 1 &1/2 198g cup plain flour
  • 1 cup warm water
  • 1 packet/envelope of active dry yeast
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  • 2 tbsp chopped fresh rosemary divided
  • Olive oil to coat bowl
  • Sea salt flakes fleur de sel, to sprinkle

To serve

  • Olive oil
  • Cracked Black pepper
  • Balsamic Vinegar
  • Mix warm water, yeast, and sugar into stand mixer bowl.

  • Let stand for 5-10 minutes until frothy.

  • Meanwhile whisk plain flour and wholewheat flour together in a separate bowl.

  • When yeast is bubbly and active, add in sea salt, 1 tbsp rosemary, 1 tbsp olive oil into mixture.

  • Turn on mixer fitted with dough hook on low, and slowly add in flour.

  • When incorporated, allow to knead on low for 1-2 minutes, then medium speed for 5 minutes.

  • Or you can hand knead which will take about 10-12 minutes.

  • The dough should appear smooth and pull of the sides.

  • Grease a mixing bowl with olive oil, and transfer dough into the bowl flipping once to coat it with oil.

  • Cover with cling wrap or damp towel, and allow it to rise until double in size. About 1 hour.

  • Punch it down, divide dough into 2, shape into round loaves, and place on baking sheet lined with parchment paper.

  • Sprinkle the remaining 1 tbsp rosemary, and pat it on to make sure it sticks on the loaves.

  • Cover and allow to rise again until doubled. (45 minutes)

  • Bake in preheated oven for 15-20 minutes at 190C, until golden.

  • Remove from oven, brush on melted butter and sprinkle sea salt flakes.

  • Transfer to wire rack to cool.

  • Serve with olive oil & crack black pepper, and/or olive oil with balsamic vinegar for dipping.

1 packet of yeast is about 2&1/4 tsp or 7g
Adapted from bakingwholegrains



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Double Chocolate Zucchini Bread – Delishar

Back and armed with another zucchini snack recipe! This one is a winner! Soft, moist, decadent but without all that guilt. The kids loved it, and the husband loved it. I had a bite of it and loved the texture, that deep cocoa taste, and that perfect hint of sweetness to balance out the bitterness of the cocoa.

Why just a little bite? To be completely honest, I’m not a big fan of wheat. I suspect that I could be intolerant to it. Hence, my body has never been drawn to food with wheat in it, and the hives that usually occur a few hours after I consume something with wheat in it. 

But nonetheless, the husband and kids aren’t showing signs of intolerance. Only signs of intolerance when I don’t bake for them. lol! I’d rather bake for them than have them consume store-bought baked products. At least I know what is going into the baked goods. 

For this recipe, I used organic coconut sugar, greek yogurt, coconut oil, free range eggs, whole wheat pastry flour, and loaded it up with shredded zucchini. Threw in some semi-sweet dark chocolate chips and peanut butter chips as a treat. I get some people leaving doubtful comments on fb when I shared my previous recipe. “Zucchini?” Yes, it’s not a new concept. Think carrots in carrot cake, similar idea. 

Chocolate Whole Wheat Zucchini Bread


  • 1 cup 96g whole wheat pastry flour
  • 1/2 cup 50g cocoa powder, sifted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup semi sweet chocolate chips 1/4 cup reserved for topping
  • 1/4 cup peanut butter chips
  • 1/4 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups 230g shredded zucchini, lightly squeezed and drained
  • Preheat oven to 180C.

  • Spray loaf pan with cooking spray or brush with coconut oil.

  • In a mixing bowl, mix flour, cocoa powder, baking powder, baking soda, salt, chocolate chips, and peanut butter chips together.

  • In another bowl, mix coconut oil, yogurt, coconut sugar, eggs, and vanilla extract.

  • Pour wet ingredients into dry ingredients and mix with a spatula until almost mixed through but still lumpy.

  • Fold in shredded zucchini until combined.

  • Transfer batter into prepared loaf pan.

  • Top with reserved chocolate chips.

  • Bake for 45-50 minutes at 180C or until skewer inserted comes out clean.

  • Allow to cool in pan for 10 minutes then transfer to cool completely on a wire rack.

Keep it air-tight container. Consume within 2 days if kept at room temp. Bread can be kept chilled up to 4 days. Bring to room temp before consuming.

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