Recipe#47: banana, dates & cinnamon bread
“An apron is just a cape on backwards!”
225 gr flour
1 tbsp baking powder
1 tsp cinnamon
175 gr butter (room temperature)
100 gr brown sugar
2 tbsp honey
2 ripe bananas
100 gr dates
50 gr walnuts
Wisk together flour, baking powder and cinnamon. Add butter, sugar, honey and eggs. Mix until smooth. Smash the bananas, chop the dates and add both to the mixture. Blend everything together.
Line a loaf pan with parchment paper and pour the batter. Level it and scatter the walnuts on top.
Bake at 170°C (340°F) for 1h.
This bread simply tastes like Christmas!
Recipe#39: walnuts, honey and cocoa nibs sweet bread
“Good cooks never lack friends”
450 gr (3 ½ cups) all-purpose flour
50 gr (¼ cup) brown sugar
250 ml plain yogurt
90 gr (1/5 cup) honey
120 gr (1 stick) unsalted butter
180 gr walnuts
50 gr cocoa nibs
1 tbsp baking powder
Preheat the oven to 180° (350 F) and butter a 4×8-inch loaf pan. Alternatively, you can use baking paper.
Place the nuts on a cutting board and chop them finely with a knife. In a bowl whisk together the eggs and the sugar. Add the yogurt, the melted butter and the melted honey. Fold in the flour and the baking powder. Finally add the chopped walnuts and the cocoa nibs.
Pour the mixture in the pan and bake for about 1 hour.
Recipe#16: pumpkin bread
“Stop hating, start baking”
200g (1½ cups) all-purpose flour
1t baking soda
1t baking powder
2t ground cinnamon
1t ground cloves
200g (1 cup) brown sugar
300g (1¼ cups) pumpkin puree (*)
60ml orange juice
(*) Cut the pumpkin in moderately large pieces and put them in the oven (with the peel) until soft. Let the pumpkin cool and then mash into a puree.
In a bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and cloves. In another bowl whisk the eggs, sugar, pumpkin, oil and orange juice. Pour the wet ingredients into the dry ones and mix just until combined. At this point feel free to add chocolate chips, nuts or almonds according to your preferences…
Pour the batter into a medium loaf pan and bake for 1 hour at 180° (350F).
Let cool before enjoying this perfect tea break!