Banana Hazelnut Bread

I have neglected my poor blog lately! I decided to take a bit of an extended break while I finished up my undergrad degree… and I am officially done! Come June 12, I will have a Bachelor’s diploma in my hand and a huge smile on my face. Right now, though, all I have to worry about is an entire summer stretching out ahead of me… bliss!

I can’t say that I cooked a lot while I was studying for my exam and writing my final paper, but I did manage to whip up a few snacks and meals here and there. I am really looking forward to cooking for myself more now that I’ve finished my coursework. I have big plans for May, including some Spring cleaning in my apartment (it looks like a tornado landed in here…) and in my tummy. I’m aiming for fresher food with lots of produce, vegetable-based proteins, and as little refined sugar as possible.

But enough about that and on to the recipe!

This particular loaf got me through a week of breakfasts, and was inspired by my mom’s recipe for hazelnut cake (which I’ve blogged about before). That cake is so nutty and sweet, I can’t get enough of it! Or maybe I can — after all, it is cake, and often I’d prefer a healthier alternative — that’s where this bread comes in. The nuts improve the bread’s nutritional profile as they are a source of protein, so this is probably one of the best candidates when it comes to having a baked goodie for breakfast.

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Hazelnut Cake with Coffee Icing

This might be the best cake ever invented. It is crumbly and moist and absolutely scrumptious! The coffee icing enhances the hazelnut flavour of the cake, and vice versa. The combination is truly one made in heaven!

My mom baked me this cake as a welcome home greeting over my holiday break. My family demolished it within a day, but not before I snapped a hasty picture of it — isn’t its heart shape just adorable?

I heart cake!

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