Browse Category by Bananabread & Co
Cakes, Bars & more, All Recipes, Bananabread & Co

Caramel Waffle Cookie Banana Bread

Stroopwafel Bananenbrood

Caramel Waffle Cookie Banana Bread

Caramel Waffle Cookie Banana Bread – that really is a mouth full. Caramel waffle cookies or ‘Stroopwafels’, literally translated as syrup waffle, are thin crisp waffle cookies, with a gooey layer of soft caramel in between. These Dutch stroopwafels are quite popular worldwide and have found their way to supermarkets across the globe.

United Airlines

In 2015, United Airlines even started serving original Daelmans stroopwafels on their flights. The stroopwafels were so popular, that when United Airlines stopped serving them last year, passengers kept asking on social media to please have them back in their snack rotation. And United Airlines listened. Since January of this year, the stroopwafels are back. read more

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Bread, Cakes, Bars & more, All Recipes, Bananabread & Co

Banana bread with apple and oats

Bananenbrood met appel en havermout

Banana bread with apple and oats

Autumn seems to keep its schedule this year. As if on cue, right on the 21st of September, the warm weather is gone and it’s rainy and windy outside. Like flipping the switch. And I can’t help it, but I’m immediately in the mood for fall baking. So, I started the season with this delicious banana bread with apple and oats.

Banana

There is so much you can do with banana. I really don’t like eating (over)ripe bananas, but they are a perfect natural sweetener for cake. If any at all, you just need to add a little bit of sugar or other sweetener to your dough and much less fat. From classic banana bread to heavenly chocolate, everything goes. There are already more than 15 recipes using banana on the blog and I’m still bubbling with ideas for more.

Apple and oats

The weather will get better towards the end of the week, but the wind and rain made me long for comfort food. Apple pie is the ultimate comfort food. We still had a full bag of apples in the pantry and I needed to come up with recipes to make use of those. So, I made apple sauce, apple pear sauce and this utterly delicious banana bread with apple and oats. Perfect with a cup of tea and easy as a grab&go breakfast.

Healthy-ish

By using (over)ripe bananas you need much less sugar or other sweeteners. Compared to a regular cake, there is a lot less sugar in this bread. And by using whole wheat instead of white flour and throwing oats into the mix, you’re adding extra fibre. Which is not only healthier, it keeps you full longer. Though I don’t think that food should ever make you feel guilty, if it really does bother you, this banana bread definitely should invoke less guilt ;).

Ingredients

2- 3 sweet-tart apples

1 tbsp light brown sugar

2 bananas (peeled ca. 250 g)

2 eggs (L)

100 ml vegetable oil

2 tsp vanilla-extract

50 g light brown sugar

150 g whole wheat flour

1 tsp cinnamon

2 tsp baking powder

100 g oats

Instructions

Preheat oven to 180°C and line a cake tin with parchment paper.

Peel the apples and cut into small cubes.

Add 1 tablespoon sugar to the apples and mix.

Mash the bananas and mix with the eggs, oil and vanilla-extract.

Add sugar and mix well.

Bananebrood met appel en havermout

Now add the flour, baking powder and cinnamon and mix until no lumps remain.

Fold in the apples and oats.

Pour the batter in the prepared cake tin and bake ca. 50-60 minutes in the middle of the oven.

Bananenbrood met appel en havermoiut

This banana bread / apple cake is delicious in the afternoon with a nice cup of coffee or tea, but it’s also great for breakfast. As is or with good dollop of cookie or peanut butter.

Enjoy!
Banana bread with apple and oats

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Bread, Cakes, Bars & more, All Recipes, Bananabread & Co

Classic Banana Bread

Klassiek Bananenbrood

Classic banana bread

Alright, I know it’s been way too hot the past weeks to even think about turning on the oven. But if you don’t mind or it’s not as hot where you live, I got this wonderful recipe for you: classic banana bread.

Cookbook review

Just recently, I reviewed a new cookbook, called ‘Bananenboek’, the banana book. Unfortunately, it’s only on Dutch. As the title already says, it’s a cookbook all about the banana. Banana a s ingredient for sweet AND savory dishes. Quite interesting. So, for the review, I tried several recipes form the book, but I didn’t try any of the baking recipes. Why? I already have about 15 different banana recipes on my blog and there are still more to come. And then I suddenly realised that there is still one important recipe missing: one for good, old fashioned, plain banana bread.

Anything but plain

Although I wouldn’t want to call it plain, really. But next to all those funny combinations and unexpected ingredients, the most delicious recipe was missing. Of a simple, easy, and tasty banana bread. Banana bread as it is supposed to be. And even though the hot temps are not really inviting me to turn on the oven, this definitely is worth the extra sweat. And it might be a welcome distraction from all those recipes for the BBQ, drinks, ice cream and salads ;-).

Ingredients

3 small bananas (peeled about 250g)

2 eggs

200 g crème fraiche or sour cream

75 g sugar

1 tsp vanilla extract

100 ml vegetable oil

300 g flour

1 tsp baking soda

1 tsp baking powder

Instructions

Preheat oven to 180°C and grease a cake tin or line with a baking sheet.

Mash the bananas.

Mashing bananas for the banana bread

Beat the eggs with the sugar, crème fraiche, oil and vanilla until smooth. You can use a whisk for that.

In another bowl, mix flour, baking soda and baking powder.

Mixing wet ingredients

Add the flour mixture to the wet mixture and fold the two together. You could use a whisk or electric mixer, but down overmix.

Fold in the mashed banana.

Mixing the batter for the banana bread

Pour the batter into the prepared cake tin and bake for ca. 60 minutes in the middle of the oven.

Beslag is klaar en kan de oven in

Out comes this wonderfully fluffy banana bread. Now you should wait until it’s cooled down, but I have to admit that that is the most difficult part for me. I can’t muster the patience and usually cut off a piece when it’s still warm. It’s so good!

Klassiek bananenbrood

It’s tasty just as is, but I also love to slather it with peanut butter (especially if it’s the salted caramel type).

Enjoy!
Classic Banana Bread

 

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Cakes, Bars & more, All Recipes, Bananabread & Co

Triple Chocolate Banana Bread

Triple Chocolate Banana Bread

Triple Chocolate Banana Bread – the ultimate banana bread for a chocoholic. Which means, this is the prefect banana bread for me. When you browse through my recipes, you will see I have a ‘slight’ favor for banana bread. I’ve tried numerous variations. One of my all time favourites has been the Banana Hazelnut Snack Cake, quite amazing taste due to the ground hazelnuts that I used instead of flour. The runner up, following very close, is my Marbled Chocolate Banana Bread. But this Triple Chocolate Banana Bread beats them all.

Triple Chocolate

So, what makes this a Triple Chocolate? Well, there a generous piece of good dark chocolate, cocoa powder for an even deeper chocolate flavour and on top of it all: dark chocolate chips throughout the bread. Addictive, is all I can say. Make this bread at your own risk. If you have some (over)ripe banana’s lying on your kitchen counter and you have no idea what to do with them? Make this utterly delicious and very easy to prepare banana bread.

Ingredients

2 medium (over)ripe bananas (the darker the skin, the sweeter, the better)

2 eggs

250 ml buttermilk (no buttermilk at hand? Add a bit of vinegar to regular milk (ca. 1 tbsp per 500 ml) and let sit for about 10 minutes)

1 tsp vanilla extract

2 tbsp honey (depending on the ripeness, hence sweetness, of the bananas, you can add more honey if you like)

50 ml vegetable oil

100 g dark chocolate (min 70%)

250 g flour

25 g cocoa powder

1 tsp baking soda

1 tsp baking powder

100 g chocolate chips (chopping up a piece of dark chocolate works fine as well)

Instructions

Preheat the oven to 180°C (160°C hot air) and grease a cake tin or line with parchment paper.

Melt the chocolate.

Mash up the banana.

Mix the banana with the milk, eggs, oil, vanilla and honey.

Pour a little bit of the mixture into the melted chocolate and stir.

Add the chocolate to the mixture and mix well.

Natte ingrediënten voorbereiden voor het Triple Chocolate Bananenbrood

In a separate bowl, mix the flour, cocoa powder, baking soda and baking powder.

Add the wet mixture and mix with a spatula.

Fold in the chocolate chips and pour the batter into the cake tin.

Bake, in the middle of the oven, for ca. 30-40 minutes or until a toothpick inserted in the middle comes out clean.

Beslag van het Triple Chocolate Bananenbrood bereiden en afbakken

The result: a soft and moist banana bread with a deep chocolate flavour and a hint of banana. Delicious.

Smeuïge en sappig Triple Chocolate Bananenbrood

Enjoy!
Triple Chocolate Banana Bread

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Bread, Dairy Free, Gluten-Free, All Recipes, Bananabread & Co

Nut Bread Mini Loaf

Notenbroodje

This nut bread was actually an experiment that turned out extremely well. As I was sorting through my baking ingredients, I found several open bags of nuts, all just scraps. Didn’t want to throw them out though. I could have just put them in a bowl and snack my way through it, but I figured that I could use them in a recipe.

Lonely ripe banana

There was also this lonely, overripe banana lying in the fridge. Yes, you read that right, in the fridge. I always keep banana’s in the fridge. Although there are tips on how to keep bananas from getting brown and turn from green to overripe overnight, like wrapping cling film around the crown, none ever works very well. It prolongs the suffering maybe for just one day. Keeping them in the fridge does not prevent them from getting brown, but it does slow down the ripening process significantly.

Brown skin, but tasty banana

Even though the banana will turn brown, inside it keeps fresh a lot longer. Obviously it does ripen, but it really takes a lot longer. Check out the pictures below. The skin is all turned brown. Yet upon opening it, you can see it has ripened, but hardly any mushy dark spots.

Nut Bread Mini Loaf

Nut Bread Mini Loaf

Nut Bread Mini Loaf

Perfect little nut bread

So I had all those nuts and an overripe banana. It doesn’t happen a lot, but I didn’t want to make a banana bread. Not the soft and sweet kind anyway. And then this thought hit me: I could try to make a nut bread. But the more bread type of bread. Okay, that does sound strange. But I’m sure you get the picture. I didn’t want a ‘cake’ type of bread. First thing to get on the right track: leaving out eggs. Then I simply started by mashing up the banana and adding stuff that popped in my mind. And there it was: the perfect little nut bread. Even though it’s made with banana, you don’t taste it at all. This will please banana bread haters, even my husband liked this bread.

Ingredients

100 g mixed nuts*

1 ripe banana (medium)

30 g corn flour

20 g oats**

1 tbsp hazelnut oil***

1 tsp (gf) baking powder

1/2 tsp salt

25 g sunflower seeds

1 tbsp chia seeds

Optional: 1 tbsp psyllium husk****

*I used pecans, walnuts, hazelnuts and almonds.

**Use certified gluten free if necessary.

***Any other oil works fine as well.

****Psyllium husk is optional, but it does give the bread a more bread like texture and keeps everything together.

Instructions

Preheat oven to 160°C and grease/line a mini loaf pan.

Put the nuts in a blender of food processor and just pulse a couple of times. You could also roughly chop the nuts with a knife.

Nut Bread Mini Loaf

Nut Bread Mini Loaf

Mash the banana.

Nut Bread Mini Loaf

Add all ingredients and knead it into a dough.

Nut Bread Mini Loaf

Put the dough into the loaf pan and bake ca. 40 minutes.

Nut Bread Mini Loaf

Nut Bread Mini Loaf

That’s all there is to it. I absolutely loved it! This nut bread is great with anything. Sweet spreads, jam, peanut butter, cheese, ham, sausage etc.

Nut Bread Mini Loaf

Nut Bread Mini Loaf

Enjoy!
Nut Bread Mini Loaf

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Bread, Cakes, Bars & more, All Recipes, Bananabread & Co

Marbled Chocolate Banana Bread

Marbled Chocolate Banana Bread

You all know by now that I love to bake with banana’s. So it can’t be a surprise that I have yet another wonderful recipe for you. And since I had posted a picture of my first marbled chocolate banana bread on Instagram a couple of months ago, I kept getting requests for the recipe. Well, finally, it’s here!

After a few extra test drives and some small adjustments, I’m quite satisfied with the end result: a chocolatey banana bread that’s not overly sweet, that’s super moist and extremely tasty. And on the healthy-ish side. Got nothing more to add, except… the recipe.

Ingredients

2 (over)ripe bananas

200 g Greek yogurt

2 eggs (large)

2 tsp vanilla extract

4 tbsp maple syrup

125 g whole wheat flour

100 g oat flour (ground oats)

1 tsp baking powder

1 tsp baking soda

2 tbsp cocoa powder

1 tbsp milk

Instructions

Preheat your oven to 160°C and grease and/or line a cake tin with parchment paper.

In a large bowl, mash the bananas.

Marbled Chocolate Banana Bread

Add the yogurt, eggs, vanilla extract and 3 tbsp maple syrup.

Marbled Chocolate Banana Bread

Mix well.

Marbled Chocolate Banana Bread

Then in a separate bowl, mix the whole wheat flour, oat flour, baking powder and baking soda. Add the dry mixture into the wet and mix until just combined.

Marbled Chocolate Banana Bread

Pour about 2/3 of the mixture into the prepared cake tin.

Marbled Chocolate Banana Bread

Then add the cocoa powder, milk and 1 tbsp maple syrup to the remaining batter and mix well.

Marbled Chocolate Banana Bread

Pour into the cake tin.

Marbled Chocolate Banana Bread

Now using a spoon or a knife, swirl through the batter to create a marble pattern.

Marbled Chocolate Banana Bread

Marbled Chocolate Banana Bread

Bake for about 40-45 minutes until a tooth pick inserted in the middle comes out clean (a few crumbs is fine).

Marbled Chocolate Banana Bread

Out comes a wonderful loaf of Marbled Chocolate Banana Bread. Doesn’t that look gorgeous?! Now let cool, slice and serve. Or eat straight from the oven, if you can’t wait, like me ;-).

Marbled Chocolate Banana Bread

Enjoy!

Also love bananas as much as I do? Why not try these Banana Carrot Spelt Muffins or this Banana Hazelnut Snack Cake?

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Cakes, Bars & more, Dairy Free, Gluten-Free, Low Carb, All Recipes, Bananabread & Co

Banana Hazelnut Snack Cake

Banana recipe #… I know, another banana recipe. And guess what, I still have a bunch of recipes I want to share with you. So stay tuned if you like banana bread and similar recipes. This recipe is really different from all the other recipes. Why? Because it’s made with ground hazelnuts.

Gluten & sugar free

As I’ve used ground hazelnuts instead of flour, it’s gluten free and fairly low-carb. Fairly low-carb as it doesn’t have any flour, but probably still too carby for those on a strict low-carb diet, due to the banana. But low-carb or not, this cake is definitely worth a try. It tastes amazing and is super light and fluffy (due to beaten egg whites added to the batter). And, I did not use any added sugar or sweetener. The bananas and the ground hazelnuts are sweet enough together.

Ingredients

  • 2 medium (over)ripe bananas (ca. 180-200g peeled)
  • 2 eggs
  • 1 tsp vanilla extract
  • 60 ml hazelnut oil
  • 200 g ground hazelnuts
  • 2 tsp baking powder
  • 4 egg whites
  • pinch of salt
  • Optional: 50 g dark chocolate chips

You can use other oils for the hazelnut oil. For the egg whites, I use TwoChicks egg whites. It’s so easy to have those at hand at all times and you don’t have to separate eggs and need to find other uses for the egg yolks.

If you can’t find ground hazelnuts at the store, simply make it yourself. Put in a high power blender or food processor and process until it becomes a flour. But be careful not to process too long, as once the oils are set free, it becomes a paste (hazelnut butter). Tasty, but not what you want right now.

Directions

Start by preheating your oven to 160°C and line a rimmed baking sheet or large baking dish with parchment paper.

Mash the bananas and mix them with the eggs, oil and vanilla extract.

Banana, eggs, vanilla and oil Mixed banana, eggs, vanilla and oil

Add the ground hazelnuts and baking powder and stir until well combined.

Add hazelnuts Mixed in hazelnuts

Beat the egg whites with a pinch of salt until stiff. Then carefully fold the beaten egg whites into the batter.

Egg whites Fold in egg whites

Pour the batter into the prepared dish and sprinkle the chocolate chips on top, if using. Then bake in the middle of the oven for ca. 30-35 minutes.

ready to go into the oven Finished baking

Let cool completely before cutting into squares.

Cut into squares Piece of cake

It’s light and fluffy and utterly delicious.

Enjoy!

Love banana recipes? Why not try this Chai Spiced Banana Bread? Or these Oatmeal Banana Muesli Bars with Cranberries and Raisins?

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Bread, Cakes, Bars & more, Dairy Free, All Recipes, Bananabread & Co

Chai Spiced Banana Bread

Chai Banana Bread

Chai Spiced Banana Bread. I know that many will associate chai with hot drinks, like a Chai Latte. Chai. Comforting, warming spices. Not something you might expect in the middle of summer. But believe me, this is good. Those who follow me for a little while now, know that I use a lot of banana’s in baking. It started out as a necessity to use up overripe banana’s, but it has started to become a regular item in my baking and cooking adventures. Bread, cookies, bars, drinks, desserts, even waffles. Banana’s are quite versatile and due to their natural sweetness (the riper, the sweeter), you’ll need less sugar or sweetener in your recipe.

I am on a constant quest to come up with new recipes to use banana’s. And while I was happily sipping on a Chai Latte (yes, even during summer), I was contemplating what else I could use those delicious, fragrant spices for. Not sure where the thought came from, but I thought it might be good in a banana bread. So the next day, I set to work and baked this very tasty bread.

You might notice that I didn’t use any fat. Honestly? I forgot. Oops. But this oops actually turned out quite all right. Sometimes, oopses (that’s not a word, right) are just meant to happen. This banana bread suddenly got skinny. Even more so, as I just added 3 tablespoons of honey. If you do like your banana bread sweeter, you can add of course more honey. Added bonus: it’s super easy to make.

Just mash 2 large or 3 small banana’s in a bowl. The net weight should be around 220-240g. Then add 3 large eggs and 3 tablespoons of honey and mix well.

Chai Banana Bread

Then add 175g plain flour (whole wheat or spelt will be fine as well), 1 tablespoon baking powder and the spices:

  • 1/4 tsp cardamom
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground fennel seed
  • 1/4 tsp all spice
  • 1/4 tsp ground aniseed

Chai Banana Bread

Mix until just combined.

Chai Banana Bread

Line a cake/loaf pan with parchment paper and grease the sides (this will the only added fat).

Chai Banana Bread

Then bake at 180°C for about 25-30 minutes.

Chai Banana Bread

Chai Banana Bread

Such a perfect loaf. And so fragrant! You can eat it plain, with preserves or with just a little bit salted butter. Salted?! Yes, salted. Give it try.

You know what else is great on this banana bread? My Roasted Apricot Puree.

Chai Banana Bread

Chai Banana Bread

If you like plain banana bread better, you can try this recipe.

Now get baking 🙂

Enjoy!

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Breakfast, Miscellanious, All Recipes, Bananabread & Co, Snacks

Banana Waffles

Banana Waffles

A new way to use up overripe bananas: BANANA WAFFLES!

Yes, you read that right: banana WAFFLES. I have made a fair share of banana bread, bars and muffins in my life. I’ve used loads of (overripe) bananas in smoothies and ice cream (my freezer is filled to the rim with frozen banana). Or pancakes.

Natural sweetener

Not only do I love the taste, I also love the fact that bananas naturally sweeten your baked goods or other ‘concoctions’, which means no or less sugar has to be added. Always thinking of new ways to use up overripe bananas. But never did it cross my mind to make waffles out of bananas. No idea why not.

Converted

These waffles were a great success. Our oldest son doesn’t really like the taste of bananas. If there is no overpowering banana taste, he does like some breads and muffins. But my husband actually dislikes any kind of banana bread. And you know what? He absolutely loved the waffles. So thrilled to have finally ‘converted’ my husband 😉

These banana waffles are even on the healthier side, which is an added bonus. I have used whole wheat flour (I’m sure spelt would work fine as well) instead of plain all-purpose flour and I have added maple syrup as sweetener. And I’ve mixed in 4 beaten egg whites to make them extra light and fluffy. I love to use the pasteurised egg whites from TwoChicks. They come in a handy bottle and are great to have at hand all the time.

Pasteurised Egg Whites

I hope you will like these banana waffles too. Enjoy!

Looking for other ways to use banana’s? You might want to try this healthy bananabread or these apple banana muffins.

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Cookies, Gluten-Free, All Recipes, Bananabread & Co

Banana Oatmeal Cookies

Banana Oatmeal Cookies

Crunchy Banana Oatmeal Cookies!

Love banana oatmeal cookies? I do. I’ve made loads of banana oatmeal cookies, but more of the breakfast cookie type: thick, chewy cookies, that are rather soft. Not crunchy at all. That’s of course perfectly alright. I love those breakfast cookies to grab and run out of the house in the morning, when you don’t have time to sit down for breakfast. Or take them with me as a snack while traveling.

Well, it’s unavoidable to have no crunch if baking cookies with bananas. Right? Needless to say, I do like a challenge. And after a few trial and errors, I think I’ve managed to bake a banana oatmeal cookie that IS pretty crunchy. It’s not the cracker kind of crunchy, obviously. It is still a bit chewy, but also a little bit crunchy. And I am totally happy with the result. You don’t really taste the banana with every bite, it’s more a hint of banana throughout the cookie. Totally optional, but I added mini dark chocolate chips, which makes them taste rather like an oatmeal chocolate cookie. But you can leave them out. Other add-ins will work as well, like chopped nuts or dried fruits (raisins, cranberries…).

Banana Oatmeal Cookies Banana Oatmeal Cookies Banana Oatmeal Cookies

The key to make them more crunchy, is to make them flat. The thicker the cookie, the softer the inside will be. If that is what you want, that’s perfectly all right. Customize to your own liking.

I enjoyed my cookies with a dairy-free mocha. How do you enjoy your cookies?

PS: like to bake with banana’s? Try this delicious healthy banana bread!

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