Banana Bread

Smokey Banana Bread – Goes Well With Coffee – 8th Edition

I wasn’t supposed to be in Brussels this weekend. I had booked flights to Rome to see Alessandro who just moved back there after taking his final exams in Turin. Alas, thanks to the fire in Rome’s airport, that weekend in 32 degrees Celsius temperatures was not meant to be. Instead I spent all of Saturday at work (thankfully this doesn’t happen too often and being in Brussels definitely made it easier having to work) and what was left of my weekend was mainly spent on the sofa, drinking my first batch of this year’s cold brew coffee and eating one too many slices of this Smokey Banana Bread. The inspiration for this recipe goes back several years. Back to before I moved to Brussels, back to before I had even moved to Rome, when my sister Helena was still living in Brussels and I was living in London. Helena came to see me often – to spend time together, to

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Browned Butter Banana Bread with Spelt Flour

You must be thinking, what, another weekend, another banana bread recipe? And yes, shame on me for my lack of inventiveness. But, there is a point to this blog post and it has very little to do with how much I like banana bread or how we had 3 sad looking bananas lying around or how it did not occur to me that the reason why my Mapo drizzle cake did not rise the other week was that I used bicarbonate of soda (without any acid in the recipe to activate it) rather than baking powder so I wanted to stick to something familiar (although with a small twist) … The thing is though, I get excited when I try a recipe and it works, like, it really works, like it works so well that while the cake is still in the oven, Alessandro gets off the sofa and suggests we go to the gym because the toffee-like smell coming

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Banana Bread

This was my first weekend in Italy and I had high hopes of sharing with you something I cooked up in my new kitchen these first few days in Italy. Alas, although I did experiment with a lemon drizzle cake recipe using a local citrus fruit called Mapo (a cross between a mandarine and a grapefruit) which is not quite ready for sharing (or I simply need to get to know my new oven a bit more), I have spent very little time in the kitchen so far. As with every move (let alone one that has taken me halfway across Europe) there was a lot of unpacking, various trips to the supermarket to buy cleaning products and stock our pantry and, quite rightly, a good time spent relaxing on the sofa after the craziness of the last few weeks and the big move. Most of the photos below (well, all those other than the ones I took on our

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