Well done, Giulia! So far, I have kept the promise of baking and sharing a new recipe every week. I’ve been busy all weekend, then spent two days in Germany for work, but luckily yesterday I had the opportunity to bake as I decided to work from home.

Working from home, also knows as: do your job, the laundry, bake a cake, photograph it, clean the bathroom, go to Tesco, make lunch, wash the dishes, write a blog post…you get the point, right? Working from home means adding house chores to your daily job! I am lucky to be able to do it every now and then, but I find it hard to focus on my job when I get so easily distracted by the million things that need to be done at home.

Anyway, back to baking, I have wanted to make Banana Bread for a long time.

I received this recipe from Shelley of Un’Americana a Roma, an amazing American woman crazy enough to have chosen to live in Rome! I love reading her blog and learning about my own cultural background through her posts.

One day, months ago, Shelley tweeted about making Banana Bread and so I asked her for the recipe. Yesterday I finally tried it.

Incidentally, Shelley was also baking a loaf of Banana Bread, in Rome miles away from me. I loved the fact that our kitchens were filled with the same amazing smell of cake and bananas!

By the way, I have ‘improved’ the original recipe by adding pecans and dark chocolate. Hope you don’t mind! ;)

Ingredients

* 250g flour
* 1 tsp bicarbonate soda
* 1/2 tsp salt
* 115g butter
* 110g brown sugar
* 2 eggs
* 525g (4/5) ripe bananas
* 50g pecans, roughly chopped
* 50g dark chocolate, roughly chopped
* nutmeg powder
* cinnamon powder

Preparation

Pre-heat the oven at 175°C. Grease a 1lb/400g loaf fin.

In a bowl, mix the flour, bicarbonate of soda and salt. u

In another bowl, mix the butter with brown sugar, then add the eggs. Mash the bananas with a fork and add them to the mix. I used an electric whisk to mix these ingredients.

Add together the contents of the two bowls. Add the chopped pecans and dark chocolate. Pour the batter into the loaf tin, sprinkle with nutmeg, cinnamon and brown sugar on top.

Cook in the oven for about 60-65 minutes; use a tooth-stick to check if the cake is well cooked. Cool down in the tin for 10 minutes, then transfer the banana bread onto a wire rack.

And if you have extra batter that doesn’t fit the loaf tin…make muffins!

  • http://thelittleloaf.wordpress.com thelittleloaf

    I’m loving all the baking you’ve been doing recently. This loaf looks delicious!

  • Pingback: Kitchen inspiration: top 10 bread recipes to try | Chilli Marmalade()

  • Laura@howtocookgoodfood

    I never tire of eating banana cake and it keeps so well, not drying out in the way other cakes do.
    Love the idea of adding pecans and dark chocolate x

  • http://unamericanaaroma.wordpress.com Un’americana a Roma

    Yum, yes, that was fun baking at the same time. I was working from home as well and find your description of it quite apt!! I never get tired of banana bread, banana cake, however one calls it, it’s always comfort food for me. Glad you enjoyed it and honored to have inspired you!

  • Henrietta

    I made the banana bread and it was amazing! my parents loved it and my friends did too!

    • http://mondomulia.wordpress.com mondomulia

      So nice to hear this! Thanks for your comment! :)

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Me-in-Paris-June15-1 Hello! I'm Giulia, Italian food and travel blogger in London.    
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