Dear readers of Belmto. My name is Franzi, I’m from Switzerland and write on the blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present one of Belmto’s jewelry pieces.
The ‘Twig Hair Clip’ ‘An alluring pin designed intricately, simply slide the twig pin into your hair to accent a variety of hairstyles.’
After five weeks of doing nothing and doing so many exciting things at the same time, means travelling and spending as much time with my friends and family as possible, I started my new job one week ago. Oh dear, what a week. I’m totally exhausted by all the new impressions I got. Starting the new year with so many new things, I’ll move in two months, new adventures, flying to many new places, and new colleagues can be nerve racking. But I really like the new team and my work. It’s challenging but that’s exactly what I needed.
So as you can imagine I’m longing for energy right now. That’s why I baked a banana-hazelnut bread for today’s post. I really like bananas and use them every morning for my muesli because it gives me so much power for the whole day. This banana-hazelnut bread is doing exactly the same. Beside of being super moist and oh so delicious, it gives me lots of strength which I really need at the moment. Wrapped in transparent film in your fridge, you can keep the bread the whole week and take a piece to work every day.
All the love and best regards from snowy Switzerland, Franzi
Banana-hazelnut bread, recipe for around 10 pieces
120g butter, room temperature
2 free-range eggs
1 teaspoon baking powder
1 teaspoon salt
80g ground hazelnuts
3 bananas, mashed with a fork
1 teaspoon vanilla extract
100g sour cream
1 tablespoon oat flakes
50g icing sugar
1 teaspoon lemon juice
Line a 23cm-cake pan with baking parchment. Beat butter and sugar until fluffy. Then beat in egg after egg and afterwards flour, baking powder, salt, hazelnuts, mashed bananas, vanilla extract and sour cream until you have a homogenous batter. Fill batter in cake pan, cut banana in two halves and put on the batter as well as the oat flakes. Bake for around 80 minutes in preheated oven to 175°C. Make the toothpick test. Let totally cool down, then remove cake pan. Before start serving, mix icing sugar and lemon juice and decorate bread with the sugar frosting.