Saturday, March 28, 2020

Banana Bread

If you're looking for the best banana bread recipe, your journey stops here.

I know, I know that's a daring statement to make, but once you've had your first slice you will definitely agree. I can tell that I've tried a few recipes before I could develop my own and come to this final result. I combined ingredients, recalculated proportions, tested all over again and am now happy to say that I've found a combination that suits me well.

So what makes this recipe so extraordinary? I hate to repeat myself but it's all about the ratio. I know, for those who are following me for a while now, this seems to be the key factor / solution for most of my recipes, but it's true. This time it's all about the sweetness-crunch-moistness ratio. The recipe has many bananas in it and is therefore rather moist. I've added some nuts for the crunch. The chocolate is optional and the bananas bring both sweet- and moistness.

Banana bread is an allrounder and that's why I love it so much. With no processed sugar , it can be devoured for breakfast with a bit of nut butter, a few slices of fresh banana and chia seeds on top or toasted with fresh butter. But there's more to it. Banana bread also perfectly fits as dessert or little afternoon snack. 

For one loaf you'll need:
260g spelt flour
380g mashed banana
60 ml milk of your choice
60ml maple syrup
80g butter or oil 
maple syrup
1 tsp vanilla extract
1tsp baking powder
1tsp baking soda (don't replace with another spoon of baking powder!)
1 pinch of salt
120g chopped walnuts
100g dark chocolate


Preheat the oven to 180° (air circulation mode)

Start by mashing the bananas. In a large bowl whisk together maple syrup, milk, butter, banana mash and vanilla extract until well combined. Add the flour, baking powder and baking soda and mix until you get an even dough. Fold in the chopped walnuts and dark chocolate. 

Pour the dough into a greased loaf pan and bake for about 60 -70 minutes (check after an hour, when toothpick comes out clean it is ready).

Banana bread is very tricky as it's a moist cake and all ovens work differently. Depending on your oven, do not hesitate to bake it 70 minutes or more. 


Friday, March 27, 2020

Blueberry Muffins

Let's get through this self isolation thing one bite at a time. These are definitely not the easiest days, but as we cannot change it anyways, we might look on the bright side of it all, and finally try all these recipes, reorganise our cupboards and exchange and do research on new recipes so once this is all over, we can have loads of tea parties, brunches and dinners and surprise our friends with all we've discovered during this period.

This recipe for instance is once I always made when my friends were coming over for brunch. Over the years I played with the ingredients, added or skipped flavours to come to this final result. Even though muffins and cupcakes seem to have lost their thrill to banana bread, I'm still a fan of these little cake wonders. I hope you'll like them as much as I do. Oh and by the way: making them with kids is also a good fun activity. 

For 15 muffins you need:
270g flour
130g sugar
115g butter
2 tbsp baking powder
2 medium eggs
225 ml milk
1 tbsp vanilla extract
230g blueberries

Preheat the oven to 180°

In a large bowl whisk together all the dry ingredients (flour, sugar, baking powder, and if you are using solid vanilla extract, add it to the mix). Add the butter, then the eggs and mix until well combined. Now pour in the milk until you get an even dough. Fold in the blueberries.
Place your paper cups in the cupcake tin, pour the dough into the molds and bake for 25 minutes.

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