Banana Bread

I am not crazy about bananas. I mean, I go absolutely bonkers for mangos, avocados, berries and lots of other fruit and veg, but bananas? I mean I like them. And I do eat them a lot. They are so handy to carry, filling and they taste nice enough. So I have never even thought about doing anything else with bananas than just simply eat them.

But.. then I found banana bread!

I mean I tried it a few years ago, while travelling abroad (it is not hugely popular or known here in Switzerland) and I remember thinking ‘Oh! That’s actually quite nice’. But then I forgot about it again and the years flew by until I started to have a food blog.

Yes, my blog helped me rediscover banana bread. Well, to be more precise it was you people with all your wonderful blogs and personal recipes for banana bread. I knew that I had to try it again. Plus I had a really old banana in my fruit basket that REALLY needed to be used (not the one in the pictures obviously, the one I used was way older).


So as usual I went rumaging recipes that suited the ingredients in my larder and found a great and simple recipe on BBC Good Food. I really love this website, I always find what I am looking for there, it’s very well explained and usually has the basic recipes too. Just my taste.

Banana Bread

  • Servings: 1 mini loaf (1/4 of a normal cake size)
  • Difficulty: easy
  • Print

70g butter
70g caster sugar
1 egg beaten
70g flour
1/2 tsp baking powder
1 very ripe banana, mashed
20g white chocolate chips

1. Cream the butter and sugar together until the mixture is light and fluffy.
2. Then add the egg and the flour and mix well.
3. Add the baking powder and banana and combine with the mixture.
4. Pour into the prepared tin.

Bake in the preheated oven at 180° for about 25 minutes.

This might just be my last ‘normal’ recipe for this year. Christmas season is around the corner (or for some it has already started) and I am truly itching to get started with my Christmas baking. I bet I will be gaining at least 5kg this winter. Good thing I have just joined the gym (I had to really, ever since I started this blog, my trousers have somewhat shrunk). And I am going in at full throttle. Tomorrow I get a 2.5 hours fitness level assessment. Oh dear. I better eat some more of that banana bread to drum up some courage. But don’t worry, in case I will disappear from this blog for a while, I might just be standing in a corner catching my breath (probably lying in a corner gasping, more like).

Better eat some more banana bread…


Tiramisu inspired Swiss Roll

Where have I been?

Good question. I am not sure myself.

But do you know these times, when time is always running low, when you should do this and that and in fact, your energy is just enough for half of your chores? Well that’s kinda what it was like in the past few weeks. So I shamefully admit, that I have neglected my blog and you wonderful people. This shall now change (but let’s keep our fingers crossed for this anyway).

To show you how sorry I am, I have made you a new cake. Well it’s actually a Swiss Roll (eventhough I am Swiss, I have no idea why this one is called Swiss Roll). I adapted the recipe from Katerina’s blog Diethood. She made a wonderful Tiramisu Cake Roll and I just had to try it for myself. But being me, I changed a few bits and bobs and took another recipe for the sponge.

141111 Tiramisu Swiss Roll Cake

Tiramisu inspired Swiss Roll

  • Servings: 1 roll
  • Difficulty: medium
  • Print

Ingredients for the dough
70g sugar
3 egg yolks
1 tbsp hot water

3 egg whites
1 pinch of salt
2 tbsp sugar
70g flour

1 tsp cocoapowder
1/2 tsp water

Ingredients for the syrup
1dl of coffee
2 tsp sugar
1 tbsp coffee liquor

Ingredients for the filling
250g mascarpone cheese
1 pinch ground cinnamon
1/4 tsp cocoa
1 tbsp coffee liquor
120ml chilled heavy cream

Cocoa for Dusting

Directions for the dough
1. Mix sugar, water and the egg yolks with a handmixer for about 5 minutes, until frothy.
2. In a different bowl, whisk the egg whites with the salt stiff. Add the sugar and whisk until shiny.
3. Gently fold flour and beaten egg whites by layers into the egg yolk mix.
4. Take approx. 3 tbsp from the mixture and leave it in a cup.
5. Spread the remaining mixture 5mm thick and rectangular onto a baking tray.
6. In the meantime mix the cocoa and water with the mixture in the cup.
7. Now pipe the cocoa mix onto the rectangular mix to create a nice pattern. I used a fondue fork to pull a pattern.

Bake in the preheated oven at 220° for about 6 minutes. Once cooked immediatley take the tray out of the oven and turn the cake onto a new baking sheet. With a wet towel gently caressing over the old backing paper try and remove it from the cake. Once removed roll the cake with the new baking paper into a round form and leave to cool entirely.

Directions for the syrup
1. Mix the coffee with the sugar.
2. Once cooled add the liquor, mix well and set aside.

Directions for the filling
1. Combine mascarpone, cinnamon, cocoa and coffee liquor in a large bowl
2. Beat together until thoroughly combined.
3. In a separate bowl, beat heavy cream until very stiff.
4. Fold the whipped cream into the mascarpone mixture until combined.
5. Set aside for later.

Assembling the Swiss Roll
1. Unroll the cake and remove the baking paper.
2. Lightly brush the inner cake with the syrup. Be sure not to soak it or use too little.
3. Spread the filling on the inside of the cake. Making sure to leave a rim of about 2cm all around and to spread it evenly.
4. Gently roll the cake back up.
5. Trim the edges and dust some cocoa powder on top (if desired).


I shall bring this roll to tomorrow’s Fiesta Friday. I’ve been longing to participate again. Then although this blog was quiet, I was still following up what you all were up to. So already happy Friday!