Banana Bread aka Bananarama

Originally called Banana-Bread but I still don’t know exactly why – maybe because of the loaf pan it’s baked in. Let me know if you know the real reason. I would be very interested to know.

What you need: 

  • 250g wheat or whole-grain spelt flour 
  • 1/2 tsp of salt
  • 1 tsp baking powder
  • 1 pouch Vanilla sugar
  • 150g soft butter  
  • 125g refined or brown sugar 
  • 2 eggs
  • 125 ml milk 
  • 250g ripe Banana (2-3 pieces depending on size)
  • Powder sugar to decorate

How to do it:

Actually you should decide to bake Banana- Bread with really ripe bananas, almost at the point of going bad, their sweetness will give flavour to your pastry.

  • Pre-heat the oven at 180° C/ 356°F
  • Mix flour, baking soda, salt and Vanilla sugar. Beat sugar & butter until foamy (use a mixer), add eggs. Bit by bit start adding milk & the flour mix. 
  • Crumple the bananas & mix them with the rest of ingredients. Fill the mix into a buttered loaf pan & backe for 45-50 Minutes. 
  • Remove Banana bread from the baking tray and let it cool before serving. Dust with powder sugar. 

Extra Tipps:

If you want to do it even more nourishing, you can add chunked walnuts to it. I didn’t decide if it is a dessert or not but it is a very good traveling fare no matter if hiking in Alps or flying to Menorca for breakfast or to snack on something. 

It’s delightful, darling! – no matter how or where you decide to savour it!

For the love of Brioche

I have been experimenting for over a year now with Brioche recipes as I see it as the basis of all possible Brioche versions – it is a hard world out there – I had to keep a journal to record all learnings along the way.

I did not decide yet if it is a dessert or a kind of bread to me but anyhow I could eat it at any time of day – plain or with marmalade. What I enjoy more than eating is the scent during baking which is capturing every inch of the apartment. 

Or just pronouncing the word “brioche” feels like a slingshot in my gustative nerves, the word is filling your mouth with a tender, buttery and soft pastry for a silent explosion on “sshhh”


The winner is Clément, Aurélie Bastien’s father in law. I don’t know any of the two personally but I want to crown them both herewith. See their story here: La brioche de Clément 

What you need:

  • 500g flour 
  • 60g butter at room temperature
  • 60g sugar
  • 1 egg
  • 250 ml slightly warm milk
  • 1/2 tsp salt
  • 1 poach dry yeast (from Alnatura – and I tell you why I prefer it: it happened a few times when I took fresh yeast that the Brioches taste like it)

for later:

  • 1 egg yolk
  • coarse sugar for decoration

Decide for one big or multiple small baking moulds. 

I prefer the small, typical Brioche baking moulds. I have the 9cm size for the time being and the above dough makes for 8 brioches. The perfect size in my eyes is the 8cm ø. If you don’t have any yet, I suggest to buy this size. Also you can use muffin moulds.  

If you have a kitchen aid, now is the time to turn it on! If not prepare yourself for a good hand work! 

How to:

As always warm the milk slightly, add 1-2 spoons of sugar and the yeast, stir until sugar and yeast dissolved, add the egg. 

Put flour and salt in a bowl, add the milk mix and the butter cut in small pieces and the pinch of salt.

Start kneading until you have a homogeneous but slightly sticky body.

Then let the dough rise in a warm place for 1h. 

Following reopen the kneading process for another 3 minutes using the kitchen aid, 5-10 min by hand.

Prepare the moulds and partition the dough into 8 parts and shape them into spheres. Take the spheres one by one and separate part of the pastry(size of a walnut) to put on top of the main brioche corpus. 

Place the bigger spheres into moulds and form a small pit so you can place the walnut size dough ball into it. 

Let them rest for another hour. They should double the volume during that time.

After that paint them with egg yolk and decorate with coarse sugar. Preheat the oven in the meantime to 150°C/ 302°F. Bake for 35- 40 mins. 

Trick for softnessKeep in mind that if you take the small brioche moulds, you should add a container with water inside the oven (basically to bake them with vapours). If you decided for just one big brioche it is NOT necessary as it will most probably be too moist and partly crude after the baking time. 

It’s delightful, darling! 

Take some self-made Raspberry- Rhubarb marmalade and just enjoy the dolce vita!