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!

Tiramisu inspired chocolate cake

I think that people around me deserves the most amazing cakes there are in this world. So I use selfishly each possibility there is, to make cakes for my loved ones. Luckily I have two brothers, and one of them happened to have birthday last weekend. Crazy cake lady was let loose, and I ended up creating tiramisu inspired soft chocolate mousse cake for him. And ou boy what a cake it was! If it looked super nice, it definitely did also taste nice. To make this cake it took me in the end three day, BUT please don´t get scared of that! I just think it it better to do it in three parts, so then it takes in the end actually less time, when you can split the work, and make each part carefully.

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My original goal with this recipe was to turn tiramisu into a cake, but sadly it was not as tiramisu tasting as it may look. It ended up being more chocolate cake than tiramisu cake, but nevertheless, it tasted amazing. The classical cake base, which I moistened with strong espresso was perfect with the soft chocolate mousse. The mousse was not too heavy, and I used egg yolks instead of gelatin to keep the mousse as soft as possible. For the topping I used two other classical tiramisu ingredients: mascarpone cheese and Marsala wine. The mix did not have super strong flavor, so if you want a really strong taste then use little extra Marsala.

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Tiramisu inspired chocolate cake

Serves 12-15 // time 240min + 12h  // ø 23 cm cake tin

INGREDIENTS

Cake base

  • 5 eggs (room temp.)
  • 250 g sugar
  • 120 g wheat flour
  • 40 g potato flour
  • 2 teaspoons of baking powder

Chocolate mousse 

  • 250 g cream cheese
  • 85 g sugar
  • 1 tea spoon of vanilla sugar
  • hint of ground vanilla
  • 3 egg yolks
  • 300 ml double cream
  • 300 g dark chocolate

Topping

  • 125 g mascarpone
  • 100 ml double cream
  • 1 table spoon of Marsala wine
  • 20-30 g icing sugar
  • 300 g Savoiardi cookies
  • 150 g dark chocolate
  • 150 g milk chocolate
  • ~200 ml strong espresso
  • ribbon

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METHOD

DAY 1 // Cake base 

PREHEAT the oven into 175 degrees (C)

FOAM sugar and the eggs until you get nice stiff foam

MIX wheat flour, potato flour and baking powder

WITH SCRAPER add the flour-baking powder mix little by little to the bowl where you have the sugar-egg foam.

Hint// I always use sieve to add the flours so that it can be added smoothly

GREASE cake tin with butter  and pour in the dough

BAKE 40 minutes

LET COOL completely and cover


DAY 2 // chocolate mousse and putting together 

PREPARE the coffee

CUT the cake base into two equally thick pieces

WHIP the cream

MIX cream cheese, both sugars, ground vanilla and yolk into a smooth mix

MELT the chocolate

ADD the melted chocolate into the mix

ADD gently whipper cream

PLACE one of the cake base pieces into a springform pan

MOISTEN it with espresso

ADD the chocolate mousse and smooth

PLACE the second piece of cake base and moisten also with espresso

COVER and let stay in the fridge until the next day


DAY 3 // decorating 

GRATE chocolate

WHIP the cream

MIX whipped cream with mascarpone, ground vanilla, Marsala wine and icing sugar

APPLY the mixture evenly over the top and sides of the cake

ADD Savoiardi cookies around the cake

HINT // cut a little from the bottom of each cookie if it looks that they are too high for                  your cake

ADD grated chocolate to the top

TIED the ribbon around the cake for the final touch

ENJOY!

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Let´t me know how you like the birthday cake I made for my brother, it was a fun project!

xx,

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Sunday food – Spelt gnocchi with pumpkin sauce

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I don’t know about you, but I connect some dishes to a specific weekday. Like example easy and maybe little ‘unhealthy’ foods like nachos are Saturday food and slow cooked, little ‘better’ dishes are Sunday food. Does this sound totally crazy or are you doing the same? Nevertheless, today I am sharing a recipe which for me is definitely a Sunday food –  home made spelt gnocchi with pumpkin sauce.

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Gnocchi is from my opinion delicious, yet so underrated. Some have been eating only the ready made version from a supermarket, others are every now and then dreaming that one delicious moment in Italy and wondering what was it you actually were eating, while the rest have never ever even heard about gnocchi. And then there are us, who few times a year spend one long Sunday afternoon making gnocchi from the scratch. It sounds for many like a super difficult dish to make, with way too many steps, but actually it is easier than you could think. And I could easily see this as a food, you do together with your friends or family, as then you can all participate and spend a fun moment together.

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Spelt gnocchi with pumpkin sauce

Serves 4 // time 60 + 120 min. // dairy free

INGREDIENTS

Gnocchi

  • 1 kg potatoes
  • 3-4 dl spelt flour
  • 80 g Parmesan cheese
  • 10 ml salt
  • 5 ml black pepper
  • 2,5 ml nutmeg
  • olive oil

Pumpkin sauce

  • 500-600 g pumpkin (I used the classical sugar pumpkin)
  • olive oil
  • 1 onion
  • 3 garlic gloves
  • 200 ml cooking cream (normal cooking cream or soy / oat cream)
  • 250 ml water + 30 ml organic vegetable bouillon powder
  • 30 ml butter
  • fresh sage
  • fresh thyme
  • salt

+ bacon

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METHOD

BOIL unpeeled potatoes until done

PEEL the warm potatoes (I used fork to hold the potato when I was peeling them)

STRAIN or squeeze peeled potatoes through a sieve, using a spoon. More warm the potatoes are, more easy it is to do this

LET the potato pyre cool down in the fridge


PREHEAT the oven into 180 degrees (C)

CUT the pumpkin into smaller pieces (approximately 2 cm)

PLACE the slices into a baking tray cover with baking paper, and add little olive oil in the top

ROAST until the slices look golden – around 45 minutes depending how thick the slices are

PEEL the slices and make a puree

FRY cut onion and crushed garlic in a butter

ADD pumpkin pyre, herbs, water and the vegetable bouillon powder and the cream

LET boil for 15 minutes


ADD all the other ingredients and MIX

WORK the dough with a kitchen machine, or by your hands few minutes, until the dough starts to be dense and does not stick to your hands

SPLIT the dough into smaller parts and ROLL finger-thick rods.

CUT the rods into “pillow shaped” two centimeter long pieces. You may want to press them with a fork pattern, so that later the sauce sticks.

BOIL water in a big pot and season with salt

COOK small portions of gnocchi in a time. They are ready when they float to the top. This takes only 3-4 minutes

LIFT them into a bowl with a skimmer, and mix with a small amount of olive oil.

HEAT up the pumpkin sauce and fry bacon

SERVE with fresh thyme and Parmesan

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I want to point out, that normally gnocchi is made from regular wheat flour, but I waned to try something different here. I used organic spelt flour, and the end results was not as delicious as it could have been. Spelt has a quite strong taste from my opinion, and you have to be even more careful on getting the right amount of flour, as the texture is little different. The taste was good, but you can definitely taste the spelt and even though I really like it, here it was not the best decision.  So feel free to use wheat flour instead, as the recipe will work with that also.

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Tip! You can make a lot at once and then freeze the ones you don’t want to eat. But freeze then raw, and place a baking paper between layers when you place them in a box. This way it is easier for you to use them later.

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Enjoy rest of your Sunday!

xx,

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