Easy favorite – Banana bread

I just realised some time ago, that I absolutely LOVE baking and especially making cakes. But you know what? I actually don´t enjoy eating them that much anymore. I can´t even tell when this has changed, and even I always taste what I make, it is nowadays more to figure out what to change to make it even better. However every now and then I do want to have something nice with my coffee, and this easy banana bread has been a favourite for some time now. I have been posting on my Instagram so many banana bread photos, that I decided it is time to share the recipe here also. Anyone else crazy about banana bread?

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I usually share here only my own original recipes, but this time I can´t take the credits for this deliciousness. The original recipe for this banana bread is from AMAZING Tuulia blog, which I advise you to go and check out asap. I have done few small changes to the original recipe, as I always try to use what I have at home, and not go and buy all in the recipe. I actually do a lot improvising when I cook, but as the original recipe for this one was so good, I haven´t felt the need to change it a lot. And what I love about this recipe, is that it is super easy, not too sweet, it is “healthy” (well healthier than many things), and also gluten and dairy free. Perfect snack, breakfast or little sweet things with your coffee. Or you disagree with me?

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Banana bread

time 60min. // 24×10 cm bread loaf // dairy & gluten free

Ingredients

  • 2+1 big ripe bananas
  • 2 tsp baking powder
  • ground vanilla
  • (organic vanilla extract)
  • a pinch of salt
  • 2 tsp Ceylon cinnamon
  • 3 organic eggs
  • 1 tbsp coconut oil
  • 2 tbsp honey
  • 150 ml plant milk
  • 200 g buckwheat flours
  • 130 g other gluten free flour (I used oat)
  • handful almond crush

METHOD

PREHEAT the oven to 175°C

MASH 2 bananas until you get a smooth mixture, and add the spices

MELT coconut oil and add it with rest of the ingredients to the banana-spices mix

GREASE a loaf pan with coconut oil

POUR in the dough

CUT one banana in slices (lengthwise) and add the slices to the top

CRUMBLE almond crush on top

BAKE for 40 to 45 minutes

ENJOY!

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Banaanileipä

aika 60min.  // 24×10 cm leipävuoka // maidoton ja gluteeniton

  • 2+1 isoa erittäin kypsää banaania
  • 2 tl leivinjauhetta
  • vaniljaa myllystä
  • (luomu vanilja uutetta)
  • ripaus suolaa
  • 2 tl ceylon kanelia
  • 3 luomu munaa
  • 2 rkl hunajaa
  • 150 ml kasvimaitoa
  • 200 g tattarijauhoja
  • 130 g gluteenitonta jauhoa (esim. kaura)
  • kourallinen rouhittuja manteleita

VALMISTUS

ESILÄMMITÄ uuni – 175°C astetta

MURSKAA 2 banaania tasaiseksi massaksi, ja lisää mausteet

SULATA kookosöljy, ja lisää se, sekä muut ainekset banaani-mauste seokseen

VOITELE leipävuoka kookosöljyllä ja kaada taikina vuokaan

LEIKKAA yksi banaani pituussuunnassa siivuiksi, ja asettele taikinan päälle

LISÄÄ vielä päälle mantelimurkaa

PAISTA 40-45 minuuttia

NAUTISKELE!

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Have a nice weekend!

xoxo,

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// Helppo suosikkini, banaanileipä!

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Coconut deliciousness

Hoi! Here I am, happily for one week already in Netherlands. The days have been super full and finally it starts to feel that all the things you have to do in the beginning is done. Got example my self a bike today, yea!! I wanted to write a full post about first impressions and everything so far, but as there has not been time for taking nice photos, today I will share tip for a easy and fast dessert. So stay tuned, a lot  related to Netherlands coming soon!

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Sometimes you (well at least I do) get that sudden desire for something sweet. But I personally don`t want to eat a lot candy, or start baking something on those moments, so it is good to have few fast alternatives. And if you can have at least a little healthier alternative, what could be better? So today I want to share on of my new favorites – whipped coconut cream!

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coconutcream (3 of 12)

Whipped coconut cream

Serves 2 // time 2h + 5 min. // dairy & gluten free

INGREDIENTS

  • 2 dl coconut cream or (coconut milk)
  • Hint of ground vanilla
  • Cane sugar if wanted

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METHOD

PLACE the coconut cream (or milk) in the refrigerator for at least two hours

POUR out all liquid there is left – in cream there is usually only little left, in the milk more

OOPS! It is highly important that you make the cream cold as possible and that you pour out all the extra liquid – otherwise whipping will may not work

POUR the cream in to a large bowl

WHIP until the cream start to get whipped cream a like

SEASON with ground vanilla and sugar if you want

WHIP until the texture is thick enough for you

SERVE with fresh berries and ENJOY!

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This cream has extremely strong taste of COCONUT as it is made solely from coconut. If you don`t like so strong coconut taste, try to mix this with normal whipped cream.  You can also use any seasonings – both these will cut the taste a little. For me the taste is perfect without anything extra, because when the taste is strong, only a little amount will be enough to satisfy my sweet-teeth. Coconut cream and milk are also quit rich with energy, so a little less is actually good when it comes to this deliciousness.

And you know what? This cream works perfectly also as a topping for cupcakes or any other dessert. So next time you need to have a dairy free topping try this one!

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coconutcream (12 of 12)

Enjoy the last days of August!

xoxo,

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Another galette – seasonal berries

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Today it feels more like late summer than early august here, and I would happily keep the sunshine with us longer. Today I also found out that apparently summer is still going strong and hot in Netherlands, so I can enjoy some nice sunny days there before the autumn really is here. And I absolutely L O V E autumn, just not ready for it yet, because there is so much nice things to enjoy in the summer time – like fresh berries. I have been eating so much berries the past weeks that I could soon easily turn in to blueberry myself. NAM! And there is no summer without blueberry pie, so I made another galette, but this time sweet with seasonal berries.

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Galette – seasonal berries

Serves 3-4 // time 60 min. // dairy & gluten free

INGREDIENTS

Crust

  • 180 g buckwheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of cane sugar
  • 1 teaspoon of rose salt
  • 1 / 2 dl oat cream ( you can also use soy cream)
  • 100 g butter

Filling

  • 170 g raspberries
  • 200 g blueberries
  • 2 tablespoons of cane sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cardamom
  • ground vanilla

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METHOD

PREHEAT the oven into 225 degrees (C)

Base

MEASURE all the ingredients into big bowl

MIX with your hand until the pastry begins to come together

COVER the bowl with a clean towel and leave to rise for a while


 

 

Filling

MIX berries in a bowl

SEASON with sugar, cinnamon, cardamom and ground vanilla


Assembling the galette

SPREAD into a clean work surface buckwheat flour

ROLL OUT the pastry dough into a thin circle

TRANSFER the pastry dough to a baking paper

ADD berries to the middle evenly – leave about 2 cm from the edges without filling

 

GENTLY fold over the pastry border, so that the edges will be overlapping the filling – be careful here, the dough brakes easily.

BAKE for 35-45 minutes in the center of the oven

LET cool a little and decorate with powder sugar

ENJOY!

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blueberrygalette (9 of 18)

This galette would be perfect together with vanilla ice cream, or whipped cream. And if you do not have blueberries and raspberries, try any other berries you have. Be creative, and use the most delicious berries of the season.

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Happy Friday to you!

xoxo,

 

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