Honey and Nut Banana Muffins

Nut topped banana muffins
A good point about banana muffins is that the overripe bananas are naturally sweet so you don't need to add much sugar to the recipe.

I like this recipe since sugar is replaced with honey and pecan nuts are used instead of walnuts. Overall,  this recipe is very tasty.

Also, this is super quick to put together so a great recipe for a weekend morning when you have a few extra minutes to prepare breakfast.

Be creative and add raisins or chocolate chips as you like.


3 overripe bananas
1/3 cup honey
1/3 cup melted butter
1/3 cup butter milk
1/2 tsp vanilla
1 3/4 cup sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped pecans

Fill baking cups and add nuts on top
1. Sift the flour and baking powder & baking soda together in a bowl.

2. Mash the bananas in a bowl and slowly add in the honey and mix with a whisk.
Add the milk and vanilla and continue to mix. Lastly, add the butter and mix well.

3. Add in the flour mixture to #2 and mix well. Fill baking cups about 90% full. Sprinkle the nuts on top.

4. Bake at 180 degrees celsius for about 15 - 20 minutes.

Ready for breakfast!

Mini Lemon Bundt Cakes

Mini bundt cakes are ready for serving
By taking the traditional bundt recipe and replacing the baking pan, picture perfect individual cakes are ready for guests.

In this recipe, I have also added diced candied lemon peel to add an extra zippy taste. Be creative when you bake and add or substitute flavors to match what is in your kitchen. I think these would also taste great substituting with orange peel or ginger.

These take only about 20 minutes to put together so keep this recipe on hand for when you need a quick dessert.


190 grams flour
120 grams butter
1 teaspoon baking powder
Mini cake pan
1/4 teaspoon salt
3 eggs
100 grams candied lemon peel
50 grams butter milk (add lemon juice to regular milk if buttermilk is not available)
125 grams sugar

1. Prepare the baking pan by lightly coating it with butter. Generously sprinkle flour inside the pan.

2. Sift together the flour, baking powder and salt.

3. Mix the softened butter with the sugar. Add the eggs in portions and mix with a whisk. Add the buttermilk and mix. Add the flour and mix with a spatula. Add the lemon peel.

4. Pour the mixture into the baking pan and bake at 180 degrees Celsius for 25 - 30 minutes depending on the size of your pan.

5. After the cake cools,  remove from the pan.
The batter takes about 10 minutes to mix together
50 grams powdered sugar
Lemon juice or lemon liquor such as Limoncello (1 - 2 tablespoons as needed)

1. Mix the powdered sugar with the liquid. Adjust so that the consistency is not too wet or dry. It should pour on the cakes smoothly but not like water.
2. Put in the oven at 160 degrees Celsius for about 6 minutes to harden the icing. Do not overcook.


Crispy Tomato Olive Oil Bread

Bread is ready - just add guests
This bread is quite easy to make and can be prepared a day ahead.

The problem is that it is too tasty and is eaten so quickly that you need to make a large quantity so that you don't run out too soon into the party.

I made the dough the day before and just did the final preparations the morning before guests arrived.

Also, feel free to change the toppings as you like - green peppers, meat, etc. are all great ingredients to try too.

The recipe below makes 3 pieces (160 grams each). You can increase the recipe to adjust to your guests as needed.

260 grams bread flour
5 grams salt
4 grams instant dry yeast
80 grams room temperature water
50 grams olive oil
80 grams milk (room temperature)

1. Sift the flour into a bowl. Add the salt, yeast, and water and start to mix. Add in the olive oil & milk and finish mixing. Use a bench scraper to mix everything together.
2. Put the dough onto a flat board and knead for about 10 minutes. Roll into a nice firm ball and place in a bowl and cover with plastic wrap.
Use a fork to make holes in the bread
before adding the topping
3. You can either put the bowl in the refrigerator if you plan to use the next day or leave the bowl in a warm place (about 28 degrees Celsius) for one hour for the dough to rise.
4. After rising, cut the bread into 160 gram pieces. Roll into small balls and place under plastic wrap for 20 minutes for a short rise (bench time).
5. You can prepare the topping while waiting for the process above, i.e. slice the tomatoes, red peppers,  etc.
6. Flatten each piece by using a rolling pin to make a nice shape.
7. I made a spread of chopped onions, capers & anchovy
sauce which is spread on the bottom before adding other ingredients.
8. Bake at 200 degrees Celsius for about 30 minutes or until browned & crispy.
The topping here is fresh tomatoes, black olives,
red peppers, and chopped onions/capers
which is spread on the bottom

Serve with a cold glass of beer!