How often do you find overripe bananas in your kitchen? How often do you bin overripe bananas? Have you ever imagine that you can bake a delicious breakfast for the family (and neighbors sometimes 🙂 ) by spending 5-10 min on the recipe preparation while enjoying doing something else during bread bake time? I want to offer an extremely easy banana bread recipe with only 3 ingredients you most likely have in your kitchen. Even though it doesn’t look exactly like a very original formula but it’s a surely worthwhile trade-in. It is always a possibility to enrich the recipe with spices like cinnamon and throw in some nuts of your choice – but this easy banana bread recipe could certainly be a basic formula to work with.

Without further ado, let’s crack on the recipe.

PS If you are into easy recipes – check out my 2 ingredient donuts here.

Easy Banana Bread Recipe

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Ingredients

Batter

• 160 grams Self-raised flour
• 130 grams Mashed banana
• 200 grams Condensed milk

Decoration

• 2 Banana (~200 grams)

Glaze

• 20 grams Condensed milk

Instructions

1. Mash 130 grams of banana with a masher or a fork
2. Weigh up flour into a bowl
3. Add mashed banana and condensed milk to the bowl
4. Mix the batter until homogeneous
5. Place half of the batter into a greased tin
6. Put the peeled banana in the middle
7. Cover banana with rest of the batter
8. Decorate the bread with sliced banana as you desire
9. Glaze surface of the bread with warm condensed milk
10. Bake at 180 °C / 355 °F without fan for 40-45 min.
11. Switch on the fan for last 5 min to give the bread nice color

Calories

164

6.8%

Fat

2

3.1%

Saturated

1

5%

Carbs

33

11%

Protein

4

Fiber

1

4%

Sugar

17

Sodium

23

1%

Cholesterol

6

2%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Today I’d like to introduce 2 modifications of sweet bread you can impress your guests with. They are easy to make, delish, and based on the same dough. Starting with the pesto-garlic option to go along with a soup or a salad and moving to a sweet Banana-Pecan alternative perfectly complementing your beverage of choice.

So, without further due – Let’s crack it.

PS if you more into conventional baking mood today – go and check my Easy Bread recipe.

Easy Sweet Bread Recipe

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Say "I love you" with our heartshaped Easy Sweet Bread Recipe. You prefer sweet or savory fillings? Well, we will share Sweet Banana Pecan and Salty Garlic Pesto options - both are to die for! Which one would you choose?

Ingredients

Dough

• 550 grams Strong Wheat Flour
• 250 grams Milk (lukewarm)
• 7 grams Dry Yeasts
• 8 grams Salt
• 60 grams Caster Sugar
• 2 eggs
• 100 grams Unsalted Butter

Sweet Filling:

• 50g Unsalted Butter
• 100g Banana

Savoury Filling:

• 50g Unsalted Butter
• 8g Garlic Paste
• 50g Pesto
• 1g Strong Wheat Flour

Instructions

1. Pre-dissolve dry yeasts and salt in the lukewarm milk.
2. Weigh up flour and sugar into the bowl.
3. Add 2 eggs to the bowl where flour and sugar are.
4. Add milk mixture to the bowl and knead until dough is formed.
5. Cover and leave the dough aside for 15 min.
6. Add soft butter and mix it into the dough.
7. Ferment the dough for 1 hour.
8. Give a quick mix to the dough.
9. Ferment the dough for 1 hour.
10. Divide the dough into 60g pieces and round them.
11. Rest the dough balls covered for 15 min.
12. Meanwhile, prepare fillings.
13. For savory filling mix soft butter with pesto and garlic paste.
14. For sweet filling mix soft butter with banana.
15. Pin the dough balls to elongated shape aiming dough thickness of 1.5-2mm.
16. Spread the filling of your choice on 90% of the pinned dough area. Leave 10% on any of the sides for the dough to stick.
17. For sweet-filled buns - sprinkle caster sugar and crushed pecans on top of banana filling.
18. Roll the dough towards the side with no filling.
19. Bend the dough rolls and make a cut alongside.
20. Turn out from both sides and make a heart-shaped bun.
21. Proof the buns for 1 hour.
22. Glaze buns with eggwash.
23. Decorate savory buns with grated parmesan and sweet ones with lime zest.
24. Bake at 190 °C/375 °F for 12-15 min until golden brown.

Notes

You can dissolve salt together with yeasts in the complete quantity of milk. Don't try to do it with 1/4 of the recipe quantity or less as yeasts will be deactivated by high osmotic pressure created by salt.

Baking time will vary from oven to oven - suggest you monitor colour of the buns aiming for golden-brown crust.

 

Calories

246

10%

Fat

11

16%

Saturated

7

35%

Carbs

31

10%

Protein

6

Fiber

1

4%

Sugar

8

Sodium

193

8%

Cholesterol

47

15%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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On top of everything else, many industries are experiencing difficulties, which drives consumer goods prices higher up. This reflects on the prices we pay for our groceries. With all those factors combined, I see more and more people are seeking to explore affordable and easy baking recipes.

Many of us are still working from home, where it’s normal to grab quick lunch somewhere between Zoom calls – a sandwich is my go-to lunch for almost a year now. While my personal choice will always remain with sourdough bread, everyone has different preferences. It’s just not always feasible to go through long and quite complicated processes for a fresh loaf a few times a week. But this doesn’t mean you can’t make fresh delicious bread at home. And to help you with that, I am sharing my very own easy bread recipe everyone can make!

PS If you’re into “heavy style” soda bread – check my Guinness bread recipe here.

Easy Bread Recipe

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Stop buying bread, switch to homemade! Once you make this White bread - you are ruined forever!

Ingredients

• 500 grams Strong Wheat Flour
• 7 grams Dry Yeasts
• 8 grams Table Salt
• 5 grams Butter/Baking Fat
• 350 grams Water (40 °C/104 °F)

Instructions

1. Dissolve yeasts in warm water and give them 5-10 min to activate.
2. Weigh up flour and salt into a bowl.
3. Add yeasts solution in water to the bowl and mix until the dough started to form.
4. Add fat of your choice and mix it into the dough.
5. Cover the bowl and rest the dough for 30 min for it to develop.
6. Take the film off and fold the dough to the middle.
7. Cover the bowl and leave it aside for 1 h at room temp.
8. Take the film off and repeat step 6.
9. Cover the bowl to prevent dough from drying. Proof dough for 1 h at room temp.
10. Take out the dough from the bowl and shape it to the string.
11. Let it rest for 10-15 min and reshape it again - firstly flattening the string and folding sides into the center following by rolling the dough into the tight string. Target to finish with the string length matching your tin length.
12. Let the dough rest for 10 min and place it into greased tin. Dust it with flour on the top and cover with a film
13. Proof loaf for ~1-1.5 h at room temp. It will double in size.
14. Cut dough surface with dough-blade to your preference.
15. If you have steam in the oven - it's HAVEN. Just allow generous steam at the start of the baking. Otherwise, spray the dough with water and have metal cake tin half-filled with water, placed in the oven during preheating. You will be removing it after 25 min of the bake.
16. Preheat the oven to 220 C.
17. Start baking w/o fan and reduce temperature to 200 °C.
18. Take out the tin with water ~25-30 min after you started baking.
19. Switch the fan on and bake until bread is ready. Core temperature should be around 94 °C/201 °F.

Notes

Proofing time allows the dough to ferment and create compounds that will contribute to the future bread's aroma and taste.

Once bread out of the oven - spray it with water immediately to reduce surface temperature and avoid flaking of the crust later.

Calories

163

6.8%

Fat

1

1.5%

Carbs

33

11%

Protein

5

Fiber

1

4%

Sodium

268

11%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This bread roll is, honestly, a pizza lover’s dream: crispy and cheesy at the top, tender on the inside,  packed with Jamon and pepperoni. Believe me, after you try it – you will never be the same and will love making and eating pizza this way.

PS If you are curious what else could be done from the same dough – check out my Pizza Calzone and Pizza Margherita recipes.

Pizza Bread

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Ingredients

Dough:

• 250 grams Bread Wheat Flour
• 0.5 grams Dry Yeasts
• 5 grams Table Salt
• 12 grams Olive Oil (extra virgin)
• 150 grams Water (20 °C/ 68 °F)

Filling:

• 20 grams Pizza Sauce
• 30 grams BBQ Sauce
• 30 grams Salami Slices
• 20 grams Pepperoni Slices
• 20 grams Jamon

Instructions

1. Pin the dough into a rectangle. Use semolina flour to avoid dough sticking to the working surface. Try to get dough thickness of 3-4 mm.
2. Spread BBQ and pizza sauce over the dough piece.
3. Put salami, pepperoni and dry bacon. Distribute them evenly and try to avoid overlapping. This will ease rolling the dough. PS I avoided adding cheeses as they make dough handling a bit of a challenge.
4. Gently roll the dough and place it in the fridge for 30-40 min.
5. Cut the roll along in a half.
6. Plait the braid and place it into the bread tin.
7. Proof the braid for 45 min.
8. Preheat the oven to 220 °C/ 430 °F.
9. Bake for 35-40 min. Target to reach 94 °C/ 200 °F inside the bread.

Notes

Optionally you can glaze pizza bread with egg wash and sprinkle with grated cheese just before baking it.

Calories

333

13%

Fat

10

15%

Saturated

3

15%

Carbs

48

16%

Protein

10

Fiber

2

8%

Sugar

2

Sodium

721

30%

Cholesterol

9

3%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Keto challenges for bakers

Traditional baking is based either on flour and water (bread bakery) or flour, sugar, and fat (fine bakery). Those are the main ingredients and they play a crucial role in quality formation in the final product. Bread and rolls quality strongly depend on flour type and your baking skills :P. Reducing sugar, fat or both, is a well-known modern industry challenge, but swapping fully is truly a nightmare.

But clearly, nothing is impossible in the era of the Internet. Very quickly we found dozens of keto bread and dessert recipes. I’ve been hugely impressed with the available ingredients pool for diet baking. This immediately triggered my internal scientist and I started exploring those in more detail. Firstly, I tried making keto bread, based on almond flour and ….psyllium husks. Well….not that you couldn’t eat it, but if I had a choice I wouldn’t. We all have our own preferences and personality, as well as my wife, we were not impressed with the taste profile. Even after I halved the initial dosage, the taste just wasn’t there. Therefore, I began experimenting with alternative ingredients, to try and bring the required functionality and taste to the bread. A good few bakes after, the winning recipe was found.

Hero ingredients became to be… Flaxseed and Parmesan cheese. It worked really well to bind the water and deliver a nice moist crumb, while grated parmesan enriched the mouthfeel and brought a delicate savory taste to the product. It seems now I’ve ticked all boxes to offer delicious and easy KETO bread:). Go ahead, have a look at the recipe and test it out…

PS If you’re looking for KETO desserts – have a look at my KETO BROWNIES.

Easy Keto Bread

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The BEST EASY and delicious and GLUTEN FREE KETO bread recipe with ONLY 1g NET CARBS per slice! If you are following Keto diet and searching for simple delicious Keto bread recipe - you found one here!

Ingredients

• 8 Eggs (medium)
• 310g Ground Almonds
• 25g Flaxseed* (I used this one)
• 70g Grated Parmesan
• 10g Garlic Powder
• 2g Baking Soda
• 6g Truffle salt (optional, you can use Regular Salt instead)
• *- it is an affiliated link. As an Amazon Associate I earn from qualifying purchases.”

Instructions

1. Mix all dry ingredients in a bowl and give it a whisk until well combined.
2. Have your eggs at ambient temperature. If you store them in the fridge - take them out few hours before baking. The thing is - eggs are whipped best at ~22 °C. At this temperature, they will aerate the most.
3. Whip eggs at maximum speed using a hand mixer. Keep whipping for 2-3 min or until they are double in size.
4. Add dry ingredients mix into whipped eggs, and combine gently with a spatula.
5. Grease the tin and put the batter in it.
6. Bake at 160 °C/320 °F for ~45-50 min (w/o fan). Check for readiness with a wooden stick or by tapping the loaf with your hand - if you hear a hollow sound, then it's ready.

Notes

Enjoy with a slice of cheese or butter.

Calories

207

8.6%

Fat

17

26%

Saturated

2.8

14%

Carbs

2.2

0.7%

Protein

9.9

Fiber

2.1

8.4%

Sugar

1.2

Sodium

70

2.9%

Cholesterol

93

31%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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My personal favorite is La Colomba Di Pasqua – traditional Italian Easter bread from Milan, made in the shape of a dove ( from Italian “Colomba” – dove), that combines tender butter notes of easter bread, mixed with candied orange peel, almonds, and sugar.

I love Easter. For me, it marks the start of real spring, with longer days and warmer evenings. And for my Easter dinner this year, I was looking for something special. Hence, Italian Easter cake seemed like the perfect choice. To be perfectly honest, I did not have my very own version of classic Italian Easter Bread. Therefore, I had to turn to Google for help in finding the very best recipe to play with.

Finally, after a good few searches, I came across Laura’s recipe. It was indeed a sweet spot between a quite complex process of traditional Italian Easter Bread and fantastic taste. So, thank you, Laura, for sharing this amazing recipe!

My readers probably know this by now, but I never copy-paste recipes from others, rather use them for my inspiration. Laura’s recipe was really great to work with.

Although it took me a few attempts and tests, I finally modified it to my taste, by adding few extra touches: rum and orange flavors and vanilla paste. I know, those are not exactly traditional components for La Colomba, but I am very happy with my own version of Italian Easter Bread. In addition, I do believe, I managed to bring the final taste to another level, as a good few of my neighbors who tasted it – already kindly asked if I could make it for upcoming Easter.

I really hope you will enjoy it and don’t forget to leave a comment down below.

Have to warn you – this recipe is probably more on the complex side, but if you carefully follow my instructions – you will have no problem making it. There is also have a video tutorial down below to help you out.

PS If you are searching for another type of treat, feel free to check my White chocolate and cherry brownies and Irish Guinness soda bread.

Let’s do it!

As I mentioned a few times before, I like to weigh up my ingredients in advance with my kitchen scales. And I always take out my butter from the fridge a few hours in advance, to get it to room temperature.

Italian Style Easter Bread Recipe

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Wanna do it in Italian style? Then you must try this Italian Easter Bread! Sweet and delicious, you will be blown away by how good it is. As always, it's a treat for your eyes and your taste! ❤️‍🔥

Ingredients

Biga:

• 150 grams Water (room temp)
• 0.5 grams Dry Yeasts
• 180 grams Plain Flour

Dough:

• all Biga
• 3 eggs (medium)
• 100 grams Warm Milk
• 450 grams Plain Flour
• 70 grams Unsalted butter
• 20 grams Dry Yeasts
• 150 grams Sugar
• 30 grams Water
• 8 grams Vanilla Paste
• 5 grams Salt
• 2 grams Rum Flavour (optional)
• 2 grams Orange Flavour (optional)
• zest of 1 orange

Add-in:

• 100 grams Dry Raisins
• 80 grams Italian Mixed Peel

Glaze:

• 1 Egg White
• 20 grams Sugar
• 20 grams Ground Almonds
• Decoration: Roasted Almonds and Almond Flakes

Instructions

1. Start with making biga - your starter or as others call it - pre-fermented dough. Simply mix well water (room temp), yeasts, and flour. I used a fork to combine it until it formed a paste dough. After that - simply leave it to ferment for 12-16h at room temperature. This is done to develop more taste and flavor for your cake. I suggest you prepare biga in the evening and leave it overnight, so it is ready for you the next morning.
2. Once your biga is good to go, you can start making your main dough. Add all ingredients (biga, eggs, milk, yeasts, flour, sugar, soft butter, salt, vanilla paste, orange zest, rum, and orange flavors) into the bowl and mix. I prefer to use the opposite side of the wooden spoon for this purpose, as it works really well for this type of dough. You don't necessarily need to develop a good dough while using the "lazy technic" of dough mixing. Once you see that all ingredients are well combined - cover the dough with cling film and leave aside for 15-20 min.
3. While the dough is developing, get ready with your add-ins: cover raisins with boiling water and let them soak for 15 min. After that - drain the water and dry raisins by placing them between paper towels. Now you are ready for the most exciting part - adding inclusions into the dough.
4. After your dough has rested, take it out of the bowl and place it on the dusted surface.  Flatten the dough with your hands. Put add-ins (raisins, caramelized orange peels) on top of the dough and wrap it from all sides. Turn it to the other side, and keep folding the dough as you roll it. Repeat it few times, until you see all your add-ins distributed well into the dough. Place it back into the bowl, cover with cling film and let it rest for another ~2h until it doubles in size.
5. Prepare your tin, by greasing it with oil and dusting it with flour, as a measure to ease your cake de-panning after. Trust me, don't skip this step. This dough is very sweet and will stick to the tin if you don't grease it.
6. Once the dough has doubled in size, take it out again and split it into 3 equal pieces. Gently round each of them and then start rolling your dough into strings. Depending on the size of the tin  - you want to have your final braided dough at the same as your tin (mine was ~45 cm long). You can check my video below fro help you with this process.
7. Cover the tin and leave your dough to proof for another ~1.5h at room temperature.
8. Meantime, prepare your glaze:  whip 1 egg white with sugar, until it forms soft foam. Add finely ground almonds and mix them in well.
9. Once your dough is ready - take the kitchen brush and cover the top of the cake with our egg white glaze. Decorate with almond flakes and roasted almonds.
10. Bake at 180 °C (350 °F) for ~45 min without fan.

Notes

Let it cool before serving for at least 45-60 min.

Calories

253

10%

Fat

6

9.2%

Saturated

3

15%

Carbs

44

14%

Protein

6

Fiber

2

8%

Sugar

18

Sodium

139

5.8%

Cholesterol

40

13%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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