Every morning when I ask T what he wants for breakfast he says “Bolo” or “Bollo” or in case he wakes more tuned to English (one never knows) he asks for Cake…obviously during the week he ends up with different options and cake is not one of them! Only on special days!
But weekend breakfasts are different…we set the table, make fresh squeezed juices and toasts or some easy pancakes…but on Friday night I found an extra bit of energy and baked a Banana Bread with a twist…
Saturday morning when I told him he was having cake for breakfast…was pure joy!
And there was some posing…with hungry faces as well!
We had a full weekend with friends and breakfasts and brunches and it was nice to meet new places. The Reina Sofia Museum restaurant Nubel it´s a nice modern space and offers different brunch options and on Saturdays and Sundays you have a free entrance to the museum in the afternoon.
This time we went for a charity brunch for the Alphabet Club , a non profit organisation focusing in helping children in need. It last until late with an after brunch party and the good weather made the space outside very pleasant for a drink…definitely a place to visit.
Another good surprise of the weekend was to “re-meet” the brunch by Café Oliver which is now in the heart of the Salamanca neighbourhood at the Totem Hotel in Hermosos y Malditos.
A beautiful cosy place very lightly with a nice atmosphere, friendly staff and very good food! The brunch is top…But prepare to eat slowly and enjoy the company and then plan for a walk through the neighbourhood shops as it is very filling to say the least!
The staff took T to visit the kitchen…and the bread was very good so he was happy!
This is my birthday week and so many plans ahead, so stay tuned as a super S is coming! For now I am trying to get some inspiration for the birthday cake and some others that I will bake for the birthday trip!
Banana Bread…with a twist
This Banana Bread is a mixture of banana and a chocolatey flavour that actually doesn’t come from chocolate…it´s from ´Alfarroba´ or Carob which is a fruit known by being a healthy replacement of chocolate.
You can buy carob flour nowadays in natural health shops or good supermarkets quite easily. You can find it on Wholefoods or Amazon too. It cannot be used alone as in my opinion will be a very strong flavour but is very nice when combined. For this recipe I chose to mix it with almond meal and a little bit of plain flour.
The smell of the cake while baking is great and the flavours combine perfectly…the almonds give a nice moist texture and the carob/alfarroba a super chocolatey taste.
- 100 g almonds meal
- 50 g plain flour
- 25 g carob/alfarroba flour
- 1 tsp baking powder
- pinch of salt
- 1/2 tsp cinnamon (optional)
- 50 g coconut oil
- 75 g unsalted butter
- 50 g honey
- 100 g of brown sugar
- 2 eggs
- 4 ripe bananas
- 1 tsp of vanilla bean paste/vanilla flavour
- Pre-heat the oven to 170°C and prepare a loaf tin with baking paper.
- Mix all dry ingredients in a mixing bowl.
- In another mixing bowl add the melted butter and coconut oil to the honey and sugar and beat until smooth. Beat in the eggs one at the time and add the mashed bananas and the vanilla.
- Fold in the flour mixture and combine well without over-mix.
- Pour the batter into the loaf tin and bake for 1 hour or until the skewer inserted in the centres of the cake comes out clean. Remove from the oven and leave it to cool.
- You can leave some little pieces of banana unmashed if you want to find them in the cake while eating.
- This is a cake that you can slice and freeze and then toast and have it ready for a nice cup of coffee or tea.
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