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Caramel Waffle Cookie Banana Bread

ByNicole | On June 08,19 | 1 Comment

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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Classic Banana Bread

ByNicole | On July 07,18 | 4 Comments

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.

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.

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.

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

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!

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!

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Marbled Chocolate Banana Bread

ByNicole | On October 12,17 | 4 Comments

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.

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

Mix well.

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.

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

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

Pour into the cake tin.

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

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

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 ;-).

Enjoy!

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

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

Chai Spiced Banana Bread

ByNicole | On July 13,17 | 6 Comments

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.

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

Mix until just combined.

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

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

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.