Joy Mwangi's chocolate chip-infused banana bread recipe, with fresh mixed berry jam on the side


3 ripe, mashed bananas

2 large eggs

1/2 cup mala

2/3 cup sugar

1 and 2/3 cup all-purpose flour

1 teaspoon baking powder plus 1 teaspoon baking soda.

1/2 cup margarine.

2 tablespoons peanut butter.

1/2 cup dark chocolate chips

1 teaspoon vanilla/banana essence (optional)

A pinch of cinnamon and nutmeg (Optional)


Preheat your oven to 180°C and grease a loaf pan. (pop it in the freezer while you mix if you want a flat top)Combine peanut butter, margarine, sugar and spices and whisk until smooth.Add eggs one at a time.Add mala, bananas and essence and mix again until your mix is smooth, then sift your flour and raising agents and very gently combine.Do not overmix. (You can add chocolate chips, cashews etc for adventure)Bake at 180°C for 45 minutes.* You can make a glaze like I did by combining Espresso or coffee powder, a tablespoon of water or milk and some icing sugar and pour this over the cake once it's cool.

 Home-made mixed berry jam [Courtesy]

Mixed berry jam


1 cup each berries from @thegroceryboxke (strawberries, raspberries and blueberries)

1 cup sugar 

2 tbspns lemon juice

1 tbspn cornstarch mixed with 1/4 cup cold water. 


In a heavy-bottomed pan, add your berries, lemon juice and sugar and stir on medium heat until sugar is dissolved.Keep stirring as you mash until your jam starts to thicken (about 8 minutes)Stir in your cornstarch mixture (At this point your jam will thicken up very quickly and bubbles will form on the surface.)Allow to cool in a jar at room temperature and refrigerate.* Good for 10 days in the fridge 

* This jam can be frozen and defrosted in batches for use.