White Chocolate Banana Bread

I was lucky enough to work with Countdown on this project. I was asked to make one of their delicious recipes from their website countdown.co.nz. I decided to choose the Apple banana bread, as I had a few brown banana’s that needed using. I left out the Apple and added Countdowns own-brand white chocolate drops. Super easy to make and great for school lunches. See my version here.

White Chocolate Banana Bread

  • 125g butter, chopped, at room temperature, plus extra to serve 
  • 1/4 cup brown sugar, firmly packed
  • 2 eggs, lightly beaten
  • 1 1/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 very ripe banana, mashed
  • 1/4 cup white chocolate drops
  • 1/4 cup milk
  • 1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 10 x 20cm loaf pan. Line base and sides with baking paper.
  • 2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • 3. In a separate medium bowl, sift flour, baking powder and baking soda together. Fold banana, milk and flour mixture into the creamed mixture until combined.
  • 4. Pour mixture into loaf pan. Sprinkle white chocolate drops on top. Bake for 55-60 minutes, or until a skewer comes out clean when inserted in the centre. Cool in the pan for 5 minutes before turning onto a wire rack to cool completely.
  • 5. Cut into 2cm thick slices, and serve with butter to spread.
  • Fresh Tip: Store in an airtight container for up to 1 week.
  • Energy 785Kj, Protein 4g, Total Fat 10g, Saturated Fat 6g, Carbohydrates 21g, Sugars 8g, Sodium 517mg
  • Dietary and nutritional info supplied by NZ Nutrition Foundation.
  • Recipe adapted from https://www.countdown.co.nz/recipes/2538/apple-banana-bread

    Fluffy Banana Muffins

    When time allows I love to bake with my kids. I like to find easy recipes like this banana muffin recipe, where you can just throw all the ingredients in one bowl and mix. These are great for school lunch boxes.

    Banana Muffins

    3 ripe bananas

    3/4 cup white sugar

    1 egg

    1/3 cup oil

    1 1/2 cup flour

    1 tsp baking soda

    1 tsp baking powder

    1/2 tsp salt

    Preheat oven to 180.C

    Line the muffin tin with 12 muffin cups.

    In a large bowl mash bananas. Add the egg, oil and sugar, mix well.

    Add the dry ingredients to the wet ingredients and fold together, dont over mix.

    Spoon the batter into the muffin cups and bake for 20 minutes or until golden and cooked in the middle.

    Let cool. Store muffins in an air tight container for up to 4 days. These muffins freeze well.


    Chocolate Brownie

    This has to be the best damn brownie recipe I’ve ever made. Soft in the middle, chewy around the edges.

    Chocolate Brownie

    100g butter

    1 cup sugar

    2 eggs

    1 tsp vanilla

    3/4 cup flour

    1st baking powder

    1/2 cup cocoa

    1 cup chocolate chucks ( either milk chocolate, dark or white)

    Preheat oven to 180C. Grease and line tin.

    Melt butter in saucepan over medium heat. Remove from heat, and whisk in sugar. Add eggs and vanilla mix well. Add flour, baking powder and cocoa into the mixture, add chocolate chunks gently fold with a spatula until just combined.

    Pour mixture into prepared tin. Bakes for 15-20mins, once done remove from the oven and cool before cutting into slices.

    Store in a container for up to a week, if it lasts that long.


    Caramel Oat Slice

    The Ultimate Caramel Slice! This ones a Crowd Pleaser.

    Caramel Oat Slice


    2 cups of flour

    1 cup of self raising flour

    1 cup of coconut

    2 cups of brown sugar

    3 cups of rolled oats

    2 eggs

    300g butter, melted


    200g butter

    400g condensed milk

    4 tbls golden syrup

    1 tsp vanilla essence

    dark and white chocolate melts (optional)

    Pre heat oven to 180C.

    Grease a large 25 cm x 35 cm slice tin and line with baking paper. Make sure the paper has a good over-hang.

    For the base: Combine dry ingredients in a bowl. Add eggs and butter, mix well, then press two-thirds of the mixture into the prepared tin.

    For the filling: Slowly melt butter, condensed milk and golden syrup together. Mix well, then add vanilla essence. Pour onto the base. Sprinkle the remaining crumbly mixture on top of filling and bake for 30 minures. Cool and refrigerate.


    Best to cut the next day, to get beautiful slices. Can be drizzled with melted dark and white chocolate to decorate.


    Basic Waffles

    We LOVE waffles in our house. We usually double the mixture, so we can freeze and reheat when we please. But most of the time they never make it to the freezer ; )

    Basis Waffle Recipe

    3 tbls butter, melted

    1 1/2 cups flour

    1 1/2 tsp baking powder

    Pinch a salt

    2 tbls sugar

    1 1/2 cups milk

    2 eggs

    Combine dry ingredients together in a medium to large bowl.

    Whisk eggs and milk in a small bowl or jug.

    Add wet ingredients to the dry ingredients, mix till fully incorporated ( Try not to over mix )

    Stir in melted butter.

    Heat waffle iron and get waffling.


    Kettle Corn

    Kettle corn is the sweet and salty verity of popcorn. Once you start eating it, it’s very hard to stop.

    Follow my simple stove top method to perfectly popped popcorn.


    Kettle Corn

    1/4 cup Rice Bran oil

    1/2 cup corn kernels

    2 tbls sugar

    Salt, to taste

    Pour the oil into a large pot and heat to medium to high heat.

    Put 4 corn kernels into the oil, and place the lid on.

    When the kernels pop, add the 1/2 cup of kernels in an even layer and add the sugar.

    Cover, remove from the heat and count 30 seconds.

    Return the pot to the heat. The popcorn should begin popping. Make sure to shake the pot every now and then so the uncooked kernels drop to the bottom.

    Keep the lid ajar (this is the trick to crisp popcorn)

    Once the popping slows, remove the pot from the heat and immediately tip into a large bowl.

    Sprinkle over salt to taste.


    If you prefer plain lightly salted popcorn click here for recipe.

    The Best Banana Cake Recipe

    This has to be the best banana cake recipe I’ve ever made, I know the Edmonds recipe is pretty good too but I find by day 2 it’s quite dry. 

    You won’t get that with this recipe, as it has natural yoghurt in it that gives it a super soft and moist texture.

    It makes a large amount of batter, I got 1 cake and 12 muffins out of it. Perfect to freeze for school lunches. 

    The Best Banana Cake

    1 1/2 cups sugar

    150g butter, softened 

    4 eggs

    3 Bananas, mashed

    3/4 cup milk

    1 tsp baking soda 

    200 ml plain natural yoghurt 

    2 1/2 cups plain flour

    3 tsp baking powder 

    Lemon icing (optional)

    25g butter

    Juice and grated zest of 1 lemon

    2-2 1/2 cups icing sugar 

    Preheat the oven to 160C, spray a 23cm cake tin.

    Beat sugar and butter together until creamy and pale. Add eggs and beat until thick and creamy and well incorporated. Add bananas and mix in well.

    Heat milk in microwave or stove top until hot. Stir baking soda into milk and then stir into banana mixture. Add yogurt, flour, and baking powder. Mix well and pour into prepared cake tin.

    Bake for 59-60 minutes until the cake is cooked in the middle and just pulling away from the sides of the tin. Cool in the tin for 5 minutes, then turn out onto a wire rack.

    For the icing, place butter, lemon juice and zest in a small microwave proof jug or bowl. Microwave on high for 30-40 seconds until the butter is melted.

    Beat in enough icing sugar to make a smooth icing. Spread over the completely cooled cake.


    Shortbread Cookies

    Ive made shortbread cookies a few times before, but this recipe is slighty different to the usual suspect. 

    This recipe from Chelsea Winters cookbook ‘Everyday Delicious’ uses caster sugar and high grade flour which seemed quite odd to me, so i had to give them a try.

    If you’ve tried any of Chelsea Winters recipes then you’ll know they are all pretty spectacular! Well this recipe is exaclty that, melt in your mouth delicious.

    You will want to make a double batch of these babies, cause they won’t last long.



    150g butter, at room temperature

    1 1/4 cups high grade flour

    2 tbsp cornflour

    1/2 cup caster sugar


    Preheat oven to 110C, Line a baking tray.

    Cream butter for 5 minutes until smooth and pale.

    Sift the flour and cornflour into butter, along with the sugar. bring it all together so the dough forms a ball. If dough is quite crumbly, give it a good knead till it comes together.

    Wrap the dough in cling film and put in the fridge for 30 minutes to firm.

    Roll out dough onto a clean bench and use a cookie cutter to cut a nice round cookie, place on to baking tray, prick with a fork.

    Bake in the oven for 1 hour, remove and let cool for 5mins

    Cookies keeps for 5 days in a container.

    Enjoy! with a nice hot cup a tea.

    Chewy Chocolate Chip Cookies 

    If your a chewy chocolate chip cookie fan, then you’ll love this recipe. Chewy in the middle and crispy around the edges.
    This recipe makes a lot of cookies, so you can bake half of the dough and freeze the rest.

    Chewy Chocolate Chip Cookies

    225g butter, softened
    1/2 cup white sugar
    1 1/2 cup packed brown sugar
    2 eggs
    2 tsp vanilla essence
    2 1/2 cups flour
    1/2 teaspoon salt
    1 tsp baking soda
    1 1/2 tsp baking powder
    2 cups of dark chocolate chips

    Preheat oven to 180.C

    Line two baking trays with baking paper.

    Cream butter and both sugars until nice and fluffy.

    Add both eggs and vanilla, beat for an additional 2 minutes.

    Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.  Finally add chocolate chips until well distributed.

    The cookie batter should be nice and thick.  Drop about 2 tablespoons of dough or use a medium cookie scoop and place the batter onto the baking tray.

    Bake for 12-14 minutes until the edges are nice and golden.

    Remove from oven and allow to cool.


    If  your more of a soft cookie fan, then you’ll love this recipe Here.

    Burnt Sugar Steamed Pudding 

    This is a traditional steamed pudding recipe, from New Zealand that can be made in a Kai cooker, Hangi or at home. Either way it taste delicious.

    Burnt Sugar Steamed Pudding

    ​2 1/2 cups flour

    1 1/2 cups of sugar

    1 tsp baking soda

    250g butter, cut into cubes

    1 tsp mixed spice

    3 eggs, beaten

    Burnt sugar syrup 

    4 tbls sugar

    1 cup of water

    To make the burnt sugar syrup, place the 4 tbsp of sugar into a saucepan on medium to high heat.

    The sugar will start to brown, give the pan a little swirl.

    Don’t burn longer than necessary it will taste burnt and bitter. 

    Add the 1 cup of water to burnt sugar. Don’t panic if the sugar starts to harden, give it a stir and it will start to dissolve into the water. Take off the heat, Let cool.

    In a large bowl, place flour and sugar, rub in butter until resembles breadcrumbs. Add mix spice and baking soda, give it a good mix.

    Make a well in the middle and add beaten eggs. Lastly add burnt sugar syrup, give it a stir till fully incorporated. It should have a runny to cake mix consistency. 

    Pour mixture into a greased pudding tin with lid. Either place in a large pot with simmering water or a steam cooker (Kai cooker)

    Steam for 2 hours or until pudding springs back and a knife comes out clean.

    Best served with Custard.

    Tino reka te kai!