44 | 52 Nutella Banana Bread

Thanks, cousin! 

Without you or Facebook I might not have stumbled upon this recipe. 

Don't bake this if you are afraid of sugar. Or if you don't like it sweet. 

Or worse - if you don't like Nutella.

But of course you wouldn't be here if that was the case. Right?

Nutella Banana Bread

From The 36th Avenue

4 bananas, ripe & mashed
227 g (1 cup) butter, room temperature
2 eggs
400 g (2 cups) sugar
510 g (4 cups) flour

1/2 teaspoon salt
120 ml (1/2 cup) water
2 teaspoons baking soda
280 g (1 cup) nutella
180 g (1 cup) chocolate chips

• Preheat oven to 175°C (350°F).
• Cream together butter, sugar, and eggs.
• Add flour and salt. Mix until crumbly.
• Dissolve baking soda in warm water and add to the crumbly mix.
• Fold in mashed bananas and chocolate chips.
• Pour half of the dough into two bread pans. Spread 1/4 cup of Nutella length down the middle of the dough in each pan. Fill up with the remaining dough and repeat the Nutella step, swirling it together with the dough using a knife.
• Bake for 50-60 minutes. 

My modifications:

I only made half of the recipe because I only had 2 bananas... And I reduced the sugar to 150 g (3/4 cup) for half the recipe (=  300 g (1 1/2 cups) for the full recipe).

The taste:

It's yummy but very sweet (and I already reduced the sugar...). I was only able to eat it in very small portions (which is actually not such a bad thing, right?). I'm not sure yet if I would make it again though. But that shouldn't keep you - it's good!

Have you baked anything with Nutella? What was it and how did you like it? 

37 | 52 Chocolate Peanut Butter Banana Bread

I might have told you before: I LOVE peanut butter.

I don't think I even have to mention chocolate....

And yes, overripe banana time it was again!

And I had a feeling I needed some kind of banana bread that was a bit different to the usual one. And then I stumbled upon this.

Chocolate Peanut Butter Banana Bread

Adapted from Broma Bakery

80 g (1/3 cup) peanut butter

150 g (3/4 cup) sugar

2-3 ripe bananas, mashed

120 ml (1/2 cup) olive oil

2 eggs

65 g (1/2 cup) cocoa, unsweetened

1 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla

130 g (1 cup) flour

• Preheat oven to 175°C (350°F).
• Mix together peanut butter, sugar, mashed bananas, olive oil, and eggs. 
• Stir in cocoa, baking powder & soda, salt, and vanilla. Add flour last and mix until just combined.
• Pour batter into prepared loaf pan and bake for 50-60 minutes.

 

My modifications:

Since I only had crunchy peanut butter at home, that's what I used and it was very good.

I didn't put banana slices on top before baking. And I omitted the 'frosting'.

Otherwise - no changes to the original recipe.

The taste:

Good. But a bit on the dry side and a bit too dark chocolatey, for my taste.
So definitely a diffferent banana bread but not my favorite one.

What's your favorite banana bread? Would be cool if you shared the recipe!

35 | 52 Whole Wheat Banana Streusel Muffins

You know the drill...

New banana recipe up on the blog = I needed to use up my overripe bananas ;)

But it's all good! 

Because that way we can all try many yummy banana baking recipes together. 

So: long live the overripe banana. 

Without it, the baking world would not be the same.

Whole Wheat Banana Streusel Muffins

Adapted from Baked by Rachel

For the muffins

60 g (1/4 cup) butter, softened

100 g (1/2 cup) light brown sugar

2 eggs

2 ripe bananas, mashed

1/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

190 g (1 1/2 cup) whole wheat flour

For the streusel

65 g (1/2 cup) whole wheat flour

4 tablespoons light brown sugar

1/2 teaspoon cinnamon

60 g (1/4 cup) butter, melted

• Preheat oven to 175ºC (350ºF). 
• For the streusel, whisk together dry ingredients. Add melted butter and stir until crumbly. Let cool in the fridge while you prepare the muffins.
• For the muffins, cream together butter and sugar. Add eggs and banana and mix until smooth. Add dry ingredients and mix until just incorporated.
• Fill your muffin tin with batter, then top with cold streusel - just crumble over the muffin batter.
• Bake for 20-25 minutes. Let cool.

My modifications:

I halved the amount of sugar for the muffins (the original recipe calls for 1/2 cup granulated and 1/2 cup light brown sugar. With half the amount the muffins were still sweet enough. There was an additional glaze over the streusel in the original recipe which I omitted completely. I'm sure it would have been very yummy but I didn't miss it (and I have the feeling that I was eating something remotely healthy...).

The taste:

Healthy. But in a good way! Perfect for breakfast.

What is your favorite 'healthy' muffin recipe?

23 | 52 Banana Nut Bread

Every couple of months, the same thing happens in my kitchen.

And I'm almost sure that it happens in yours, too.

Let's call it the #brownüberripebananaproblem.

I think you know what I'm talking about...

And the general solution to this problem is: Banana Nut Bread.

Or other banana breads or cakes. Or smoothies. Or freezing banana slices for future projects. Or whatever.

So this is my latest try at finding the perfect Banana Nut Bread recipe.

While I've tried a lot of them, I haven't found the perfect one just yet.

So that #brownüberripebananaproblem is actually an opportunity.

For finding the perfect BNB recipe.

Banana Nut Bread

From Cincy Shopper

255 g (2 cups) flour

1 1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoon cinnamon

1 teaspoon vanilla

3-4 (1 1/2 cup) ripe bananas, mashed

100 g (1 cup) sugar

120 ml (1/2 cup) vegetable oil

2 tablespoons milk

1 egg

60 g (1/2 cup) walnuts, chopped

40 g (1/3 cup) pecans, chopped

• Preheat oven to 160ºC (325ºF).
• Whisk together flour, baking soda, cinnamon, and salt.
• In a second bowl, mix egg, sugar, and vegetable oil until combined.
• Add dry mix to the egg mix and stir until blended.
• Add milk, vanilla, and mashed bananas and mix well.
• Fold in chopped walnuts and pour batter into prepared loaf pan.
• Sprinkle pecans on top.
• Bake for 60-80 minutes.

My modifications:

None. You don't mess with copycat recipes. At least not if you really want to compare the degree of copycatness...

The taste:

Well, well.

I cannot say anything about the taste in comparison to your favorite coffee place. Because I've never had it there.

In comparison to all the other BNBs I've teasted so far, this definitely belongs to the upper half of the ranking. But that's mainly due to the pecan pieces that are sprinkled on top and really make it different to your plain ole BNB.

Other than that, it's a good, solid BNB and there is absolutely nothing wrong with it.
It's just not new or exciting or special (except for those pecans).
And I guess I hoped for more. Being that copycat recipe and all.

What's your favorite baked good that you would like to copycat?

8 | 52 Monkey Squares

It happens a couple of times per year. The search for recipes that involve ripe bananas.

Because for some reason, the poor bananas already turned brown because nobody ate them...
Sound familiar?

This brown-banana-time around, I decided to try Monkey Squares.
Because there is a browned butter frosting involved. How can you say no to that?!

Monkey Squares

From The Girl Who Ate Everything

For the Banana Bread Bars:

300 g (1 1/2 cups) sugar

200 g (1 cup) sour cream

113 g (1/2 cup) butter, softened

3-4 ripe bananas, mashed

2 teaspoons vanilla

250 g (2 cups) flour

1 teaspoon baking soda

3/4 teaspoon salt

For the Browned Butter Frosting:

113 g (1/2 cup) butter

440 g (4 cups) powdered sugar

1 1/2 teaspoon vanilla

3 tablespoons milk

• Preheat oven to 190°C (375°F). Beat sugar, sour cream, butter, and eggs until creamy. Add bananas and vanilla. Blend in dry ingredients. Spread into prepared pan (about 25x35 cm / 10x15 in) and bake for 20-25 minutes or until golden brown. Cool slightly.
• For the frosting, heat butter over medium heat until it is boiling and a delicate brown. Remove from heat and stir in remaining ingredients immediately. Frost the still warm banana bread bars right away.

My modifications:

None.

The taste:

Good. And that frosting is as good as it sounds but VERY sweet! No wonder with that amount of powdered sugar... I would also reduce the amount of vanilla in the frosting to 1/2 teaspoon next time. The taste was a bit overpowering in the frosting.

What's your favorite Banana Bread recipe? I'd love to know!

42*52 Sweet Potato Banana Bread

I know. Bananas again. Sorry.

But sweet potatoes! Not much with sweet potatoes on this blog up to now.

So let's get straight to the recipe, shall we?

Sweet Potato Banana Bread

From Just A Pinch 

2 over-ripe bananas, mashed

2 medium sweet potatoes, cooked and mashed

150 g (3/4 cup) light brown sugar

2 tablespoons oil

1 teaspoon vanilla extract

2 eggs

125 g (1 cup) flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

• Preheat oven to 180°C (350°F).
• Combine bananas, sweet potatoes, brown sugar, oil, vanilla, and eggs.
• In a separate bowl, combine flour, baking soda, baking powder, and cinnamon. Stir into the banana mixture until just combined.
• Pour into prepared loaf pan and bake for 40-45 minutes.

My modifications:

None.

The taste:

Good. But something went wrong when I made it. I think the egg wasn't distributed well enough so that the bottom part of each piece tasted like (and had the texture of) an omelet. Which wasn't so nice, as you might be able to imagine. But otherwise it tasted like fall. And I like fall.

What cake reminds you of fall the most?

41*52 Banana-Cranberry-Cake

I had just bough dried cranberries. For nothing in particular.

Then I had to think about what kind of cake the hubby could take to work for his birthday.

And the cranberries came to mind again.

Good that there were some very ripe bananas laying around as well.

Banana-Cranberry-Cake

Adapted slightly from Baking By Flavor via Technicolor Kitchen

280 g (2 cups) flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teapsoon ground nutmeg

1/2 teaspoon cinnamon

80 g (3/4 cup) dried cranberries, chopped if too large

140 g (1 stick plus 2 tablespoons) butter, room temperature

200 g (1 cup) sugar

2 eggs

2 teaspoons vanilla extract

3 ripe bananas, mashed

70 g (1/4 cup) sour cream or yogurt

• Preheat oven to 190°C (375°F). 
• Combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl. In a small bowl, toss cranberries with 1 teaspoon of the flour mix. Mix mashed bananas with sour cream.
• Cream butter with the sugar for about 2 minutes. Beat in eggs one at a time, add vanilla.
• Alternately add flour mix and banana mix. Add cranberries.
• Pour into prepared loaf pan and bake for about 55 minutes.
• Let cool. Dust with powdered sugar if you want.

My modifications:

The original recipe calls for 1 stick butter and 2 tablespoons shortening. Since I never have shortening in the house, I only used butter.

The taste:

Good. But somehow not very special. I don't know - I just felt like something is missing or even that the banana-cranberry combo is not my favorite one. So I probably won't make it again. But it's not bad or anything - so please do try it! Maybe you'll love it.

What is your favorite baking recipe using dried cranberries?

39*52 Banana Chocolate Layer Cake

It was the hubby's birthday this week! Yay!

His usual birthday baking wish is Schwarzwälder Kirschtorte (Black Forest Cherry Cake) but this time he said that he had a yummy Banana Layer Cake once and that that would be an option as well.

So for the sake of variety, I started searching for a Banana Layer Cake recipe and decided to make this one:

Banana Chocolate Layer Cake 

Adapted from Chefkoch.de

100 g dark chocolate

600 g heavy cream

5 eggs

150 g sugar

5 tablespoon water, hot

100 g flour

50 g cocoa powder

5 bananas

200 g heavy sour cream

500 g vanilla yoghurt

3 sheets gelatine

• Melt chocolate in a bain-marie. Let cool a bit and add 200 g of the heavy cream. Stir well but carefully and not too much. Let cool in fridge.
• Separate the eggs. Beat egg whites with 50 g sugar until stiff. Beat egg yolks with remaining 100 g sugar and the hot water until foamy (about 5 minutes). Sieve flour and cocoa powder into egg yolk mix, combine carefully. Add beaten egg whites and fold in carefully. Pour into prepared springform pan and bake for 15-20 minutes at 200°C (390°F). Take out and let cool completely before cutting once horizontally.
• Combine heavy sour cream and yoghurt. Whip 200 g of the heavy cream and combine with yoghurt mix. Soak gelatine in cold water. Squeeze out excess water and warm over low heat until liquid. Add cream-yoghurt mix carefully and stir well.
• Whip the chocolate cream. Whip the last 200 g of heavy cream and combine with chocolate cream. Put in fridge again.
• Put one half of the cake into a cake ring. Peel bananas, cut in half lengthwise and arrange on cake bottom. Pour cream-yoghurt mix on top of bananas. Put second cake on top and press slightly. Distribute 2/3 of chocolate cream on top. Let cool.
• When taking away the cake ring, use remaining 1/3 of chocolate cream to cover the sides.

My modifications:

None. 

The taste:

Definitely better after 2 days than on the same day as preparing it. It just wasn't sweet enough and therefore a bit bland first. But it definitely aged well.

We might still go back to Black Forest Cherry Cake next year...

What is your typical birthday cake?

23*52 Banana-Peanut Butter-Bacon Bread (or: A tribute to Elvis)

Brace yourselves. This post will reveal how my mind works sometimes.

From overripe bananas to Elvis.

I hope you can handle it.

"Could turn those overripe bananas into a banana bread. Haven't made one in a while.

Ooh, and add some of those yummy peanut butter chips.

Wait - bananas and peanut butter. Elvis. Let's add bacon.

Let's google banana peanut butter bacon bread."

And this is what I found:

Banana-Peanut Butter-Bacon Bread

Adapted from How Sweet It Is

10 slices bacon, chopped

360 g (2 1/2 cups) flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 egg

120 g (2/3 cup) loosely packed brown sugar

1 teaspoon vanilla extract

113 g (1/2 cup) butter, melted

85 g (1/3 cup) peanut butter

4 tablespoons bacon 'oil' from cooking the bacon

4 ripe bananas, mashed

80 ml (1/3 cup) milk

45 g (1/4 cup) peanut butter chips

• Preheat oven to 180°C (350°F).
• Cook bacon in a skillet. When crispy, remove from skillet and let drain on paper towel. Leave the bacon 'oil' in the skillet for later.
• In a bowl, mix flour, baking powder, salt, and cinnamon.
• Whisk together egg and sugar until smooth. Add vanilla extract, butter, peanut butter, and bacon 'oil'. Then add banana mash and milk and mix until combined. Add dry ingredients. Fold in bacon and peanut butter chips.
• Pour batter into a prepared loaf pan. Bake for 40-50 minutes. Let cool completely before cutting.

My modifications:

I added the peanut butter chips. And I had to use regular bacon (not thick cut) because you just don't get thick cut in Switzerland or Germany. And I used peanut puree which is just peanuts with no sugar or anything else added.

The taste:

You can't taste the bacon as much as I hoped you would. Maybe I would use a bit more next time (but not too much more). And I think I would try using just 2 cups of flour to make it bit more moist. It's not really dry but could still use a little less flour, I think. But it sure is very yummy!

Have you ever baked or cooked anything that is associated with a celebrity?

48/52 Banana-Apple-Oatmeal-Muffins

I'm back from a beautiful vacation in sunny California, being thrown right into Christmas.
And snow. Today.

There is no sign of Christmas or even advent in our apartment yet but I hope to change that today. Happy 1. advent, by the way! Hope y'all will do some candle burning today.

So before all the christmas-cookie-baking-and-eating-extravaganza commences, I thought that baking something quick and light and healthy would be good. Oh I know, that's totally not how it works, 1. advent and all. But that's just the way it is this year. I promise you will get to read tons of Christmas recipes right here, just starting next week.

Until then I will (hopefully) enjoy some healthy muffins, take endless trips to the basement to make this apartment look christmassy....

Banana-Apple-Oatmeal-Muffins

Adapted from Jess Jones

250 g (2 1/2 cups) oats

250 g (1 cup) yoghurt (low fat if you like)

2 eggs

150 g (3/4 cup) sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 banana

1 apple

• Preheat oven to 200°C (400°F).
• Blend all ingredients in your food processor or blender or blend with your immersion blender until oats are smooth.
• Pour batter into muffin tin (greased or sprayed with non-stick cooking spray) or silicone muffin pan. Try to avoid paper liners as the muffins will stick to those.
• Bake for 20-25 minutes.

My modifications:

I used 1 banana and 1 apple instead of 2 bananas. Just felt like doing that. But you can of course use 2 bananas and no apple like the original recipe suggests.

The cinnamon is also my addition.

The taste:

Like solid oatmeal (if that makes sense). I love the taste of apple in them, so I would definately use the apple again. It's a perfect breakfast muffin and it tastes healthy but very good.

What's your favorite healthy snack at the moment?

8/52 Banana Nutella Cake

Herbal tea. More herbal tea. And even more herbal tea.
About 4 litres a day for the whole week.

Because I've had a terrible cold, herbal tea was one of my main intakes this past week.
And occasionally this:

Come on, it's okay to need a little banana-nutella-soothing when you're sick, right?

Even though I feel better now, I still wanted to take the banana-nutella-combination to the next (hopefully yummier) level. 

Banana Nutella Cake

Adapted from Ruby

Banana cake:

125g (a little over 1/2 cup) butter, softened

125g (1 cup) powdered sugar

2 eggs

2 ripe bananas, mashed

1/2 teaspoon baking soda

2 tablespoon boiling milk

175g (1.4 cups) flour, sifted

1 teaspoon cinnamon

Nutella cake:

300 g (1 cup) nutella

2 eggs

100g (3/4 cup) flour, sifted

dash of milk

• Preheat oven to 180 °C (355°F).
• Mix together butter and sugar until pale yellow. Add eggs, one at a time, mixing well after each. Add mashed bananas.
• Stir baking soda into boiling milk and add to batter. Fold in flour and cinnamon. Pour into prepared 22 cm (9 in) round baking pan.

• Mix all ingredients for nutella cake and pour on top of banana batter. Swirl the two layers together, if you wish.
• Bake 40-45 minutes. Let cool in pan for 10 minutes, remove from pan to cool completely.

My modifications:
I didn't swirl the two layers together. It just wasn't a swirly day today.

My round pan is a bit bigger so my cake only needed 30 minutes to bake.

Taste:

It's a yummy cake, no doubt about it. Just not as moist and banana-y like most banana breads, for example. But it is a cake and not a bread, so that might explain it...

What's your favorite fruit-chocolate combination for cakes?