Roasted Red Pepper Pomodoro Pasta

A perfect lunch recipe, this Roasted Red Pepper Pomodoro Pasta is one hearty meal! It’s easy to make and the taste will melt your heart!

Roasted Red Pepper Pomodoro Pasta

 

Roasted Red Pepper Pomodoro Pasta

Winters are here and all I need is food that is hearty and full of calories. This Roasted Red Pepper Pomodoro Pasta solves the purpose completely! It’s a really simple pasta dish with pomodoro sauce that’s made with onions,  garlic and tomatoes, and to give it a slight twist I add roasted red peppers to it. The red peppers give away a slight sweetness which goes perfectly with the tartness of the tomatoes. And I make this sauce in a mixture of olive oil and butter so in one word this is – PERFECT. :)

Pomodoro sauce is  an Italian classic made in olive oil. You start off by heating oil but I add butter for added taste, then you add garlic and slightly golden it. Once your garlic is slightly golden you add onions and sweat them which basically means cooking them until they’re transparent and almost golden brown. Once your onions are done you add fresh tomato puree to this mixture and boil it for a minute and finally simmer the heat and let it cook for atleast 15 minutes until the sauce is deep red in color. Patience is the key here, the longer you let the tomatoes cook the better your sauce will taste. To add my little twist I add roasted peppers to this sauce. The pepper being sweet balances out the sauce and makes it taste FANTASTIC!!

Roasted Red Pepper Pomodoro Pasta

 

RECIPE: Roasted Red Pepper Pomodoro Pasta

Serves:2     Time: 30-45 minutes

INGREDIENTS

  • Pasta, 2-3 cups (I used conchiglie or shell pasta)
  • Water, 500 ml
  • Olive Oil, 3 tablespoons
  • Butter, 2 tablespoons
  • Garlic, 5-6 cloves, chopped
  • Onions, 1 1/2 bulbs, chopped
  • Tomatoes, 3, pureed (To puree tomatoes simple whizz them in a blender until smooth)
  • Red pepper, 1
  • Italian seasoning, 1-2 teaspoons
  • Salt and pepper, as per taste
  • Parmesan cheese, to sprinkle on top

METHOD

Boil water with 1 teaspoon of salt and add in the pasta to it. Boil pasta until al dente or just cooked. Make sure it has a bite and is not too soft (Refer to the packet for timing instructions) When you drain the pasta make sure you save a cup of the water. We will use it to make the sauce.

To roast pepper: Slice the bell pepper length wise and line it on a baking tray, skin side down. Drizzle lots of olive oil on it and some salt and pepper. Roast/only top grill on in the oven at 150 degrees for 15 minutes.

In a separate pan, heat olive oil and butter slightly, and add chopped garlic to it. Add in the onions once the garlic is slightly golden in color and sweat them. Cook the onions on low heat until they’re transparent and slightly golden brown. This should take around 8-10 minutes on low heat.

By this time your pepper will be done, the skin will be charred after the 15 minute mark and the flesh will be extra soft. Let the pepper cool down and then peel off the skin. Whizz the pepper in a blender/chopper until it’s really smooth. Keep aside to be used later.

Roasted Red Pepper Pomodoro Pasta

Next step is to add in the tomato puree to the golden onions and boil this sauce for 30 seconds and then simmer the heat. Let the tomato sauce cook for about 15 minutes or until all the water is gone and it’s deep red in color.

Add in the pepper puree set aside, some pasta water (about 20 ml), salt, Italian seasoning to it and cook until smooth. The sauce will be chunky and rustic, if you like it smooth you can whizz it in a blender. I prefer it chunky!

Add the sauce to the pasta in a pan and cook them together, add some parmesan cheese on top and enjoy hot!

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Looking for similar recipes? Try this…

Spaghetti in Olive Oil, Garlic and Chili Flakes 

Spaghetti with Garlic, Olive Oil and Chili Flakes

 

 

 

 

 

 

Lemon and Blueberry Loaf Cake

A little bit of summer – This Lemon and Blueberry Loaf Cake is delicious beyond words. Try it when you’re feeling gloomy and it’ll surely cheer you up!

Lemon and Blueberry Loaf Cake

 

Winter is coming  – and no I’m not talking about Game of Thrones. I’ve never liked summers “the weather” much but I like everything summery, the dresses, the vibrant colors, the food and especially the daylight #FoodBloggerProblems. So to wear off all that gloominess that this winter month brings, I decided to bake something flavourful and what’s better than some lemon cake with berries? This Lemon and Blueberry Loaf Cake with that tangy lemon glaze is perfect for gloomy days..I promise it’ll cheer you up in an instant.

Lemon and Blueberry Loaf Cake Lemon and Blueberry Loaf Cake

 

 

 

RECIPE: Lemon and Blueberry Loaf Cake

INGREDIENTS

Makes: 1 loaf cake    Prep Time: 15-20 minutes    Baking Time: 35 minutes

Equipments you need : 22 cm Loaf Tin

  • Flour, 250 grams or 2 measuring cups
  • Baking Powder, 1 teaspoon
  • Sugar, 150 grams (mix of white and dark brown or light brown)
  • Softened Butter, 125 grams
  • Eggs, 2 large
  • Lemon Zest, of 2 lemons
  • Lemon Juice, 2 tablespoons
  • Milk, 150 ml
  • Vanilla Essence, 1 teaspoon
  • Blueberries (fresh or frozen), 1 cup

PROCESS:

Preheat oven at 180 degrees. Butter your tin and line with parchment/butter paper.

Sieve flour and baking powder and mix it properly. Set it aside to be used later.

Whisk together butter and sugar until pale yellow. In a separate jar, whisk together milk and eggs.

Add the flour mix little by little to the butter+sugar mix. Simultaneously, keep adding the milk+eggs milk little by little too, so that that it forms a batter. By the end of this process, your flour mix, milk+eggs mix and butter+sugar mix should have formed a smooth batter.

Add in the lemon juice, lemon zest and vanilla essence to the mixture to the batter. Make sure its not too liquidy. Finally add in the blueberries and mix to evenly disperse them.

Bake at 160 degrees for 35 minutes or until just golden on the top. Insert a skewer and if it comes out clean then your cake is ready!

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Love lemons? Try these recipes..

Eggless Lemon Drizzle Cake

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Lemon Crepes with Tangy Lemon Glaze

Lemon Crepes with Tangy Lemon Glaze

Lemon Cupcakes with Lemon Buttercream

Lemon Cupcakes with Lemon Icing

Spaghetti with Garlic, Olive Oil and Chili Flakes

The best yet the easiest dinner recipe ever. This Spaghetti with Garlic, Olive Oil and Chili Flakes is one recipe that you need to treasure. 

Spaghetti with Garlic, Olive Oil and Chili Flakes

 

You’re starving and you don’t know what to eat. You have limited ingredients at hand and limited skills too..what do you do? You make this Spaghetti with Garlic, Olive Oil and Chili Flakes aka Spaghetti Aglio E Olio (it’s name in Italian). It’s my favourite thing to eat after I come back from work or even on a Sunday afternoon for lunch. You don’t need fancy ingredients to make this which is honestly the best part. A handful of ingredients and you have a hearty meal ready. Sounds too good to be true? Try it for yourself and tell me what you think.

Spaghetti with Garlic, Olive Oil and Chili Flakes

 

You may have noticed that I have been extremely irregular with my posts these days..from 3 recipes a week to 3 a month, October has just been extremely crazy. I was swamped with work and when I didn’t have work, I just wanted to eat and sleep. I cannot count how many times I’ve made this Spaghetti this month. If you’re on my Instagram you may have seen videos and pictures of this one quite often. It’s so easy to make that I don’t even mind making it after a long tiring maddening day at work. My go-to dinner recipe!

I used to love Spaghetti Pomodoro but ever since I’ve made this one it’s become my favourite. I know I say that a lot but this one really is. I’m a sucker for easy dinner recipes like a lot of people and swear by this one. When I tried this Italian dish at a restaurant a few months back I had no clue something SO good could be SOOO easy to make. When I googled the recipe it was as easy as boiling pasta and tossing it in olive oil, really. It’s crazy we pay money for something we can  make at home in under 10 minutes, yes 10 and with 6 ingredients which BTW include spaghetti too. Crazy, right?

If you’re a complete amateur in the kitchen, this one’s for you. Try making this super delicious yet super easy Spaghetti with Garlic, Olive Oil and Chili Flakes and you will fall in love with it, I promise!

Spaghetti with Garlic, Olive Oil and Chili Flakes

 

RECIPE: Spaghetti with Garlic, Olive Oil and Chili Flakes

Makes: Enough for 1 hungry soul    Time: 10 minutes

INGREDIENTS

  • Spaghetti, enough for one
  • Water, 500-600 ml
  • Olive Oil, 3 tablespoons
  • Butter, 1 tablespoons
  • Garlic Cloves, 5-6 chopped
  • Chili Flakes, 2 teaspoons
  • Salt, to taste
  • Cheddar Cheese, to sprinkle over top

METHOD

Boil water with a teaspoon of salt in a large pot. Once boiling, toss in the spaghetti and cook it 1 minute less than what the packet says. Sieve out the pasta once done, but reserve the water. The water has starch that help make the sauce thick.

In a pan, heat olive oil and butter on medium flame. Add in the chopped garlic when the oil and butter are almost heated up. Keep the flame on medium (never high) and slightly brown the garlic. Once the garlic is golden brown in color, toss in the boiled spaghetti to this. Add about 1/4 cup of pasta water that you reserved earlier. Season with salt and sprinkle chili flakes, a little bit of cheddar cheese over it. Cook on low flame for a couple of minutes and serve.

Didn’t I say it’s easy to make? :D

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Twitter for regular updates.

Looking for similar recipes? Try these..

Mushroom Stuffed Ravioli with Tomato and Basil Sauce

Mushroom Stuffed Ravioli with Tomato and Basil Sauce

 

Sweet Corn and Pasta Salad

Corn and Pasta Salad

 

 

 

White Chocolate and Cranberry Cookies

Soft and chewy vanilla cookies with white chocolate chips and dried cranberry, perfect for this wintery weather! Read on to know how to bake soft cookies each time.

White Chocolate and Cranberry Cookies

Happy Halloweeeeenn you guys! I come bearing cookies :D There’s no pumpkin but there’s chocolate, lots of it and who doesn’t love chocolates, huh? My White Chocolate and Cranberry Cookies are super yum and great for the upcoming winter season. They keep well and really versatile. If don’t have access to dried cranberry you can use raisins or dried figs and if you like, use dark chocolate chips instead.

I’ve used my standard cookie recipe that I used to make my Chocolate Chip Sprinkle Cookies, Gems Cookies and Half and Half Chocolate Chip Cookies. It’s really simple and I do have a substitute for eggs in the recipe too. Now going to the texture of these cookies. Like I always say, I’m a huge fan of soft, chewy cookies like the ones you get at Subway (not the best example but you know what I mean right) so I make it a point to bake soft cookies. If you’re looking for a crunchy recipe you should try my All Butter Cookies, which REALLY good and crunchy.

Now there’s no secret to baking soft cookies but just a few simple tips that I’ve learnt over the years.

  1. Under Bake - Under baking  cookies makes cookies really soft. Bake your cookies for just 8-10 minutes and don’t worry about them being uncooked. They’ll be super soft the minute you take them out but after sometime they will firm up a little and have the perfectly soft texture.
  2. Eggs – Eggs are essential to soft cookies but if you can’t eat eggs add cornstarch instead. If you’ve never added eggs to cookies before, try them once and you’ll never go back.
  3. Brown Sugar – Brown sugar has molasses that makes cookies soft and chewy, so if you want to add moisture add brown sugar. On the other hand, if you love crunchy cookies use white sugar.

White Chocolate and Cranberry Cookies

Now that you know what’t needed to bake soft cookies, you can get on to baking these White Chocolate and Cranberry Cookies.Let me know how you get on!

RECIPE: White Chocolate and Cranberry Cookies

Makes: 12-14 cookies   Prep Time: 1 hour and 30 minutes    Baking Time: 10 minutes

INGREDIENTS

  • Flour (maida), 1 1/4 measuring cup or 180 grams
  • Baking Powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Softened Butter, 100 grams
  • Sugar, 130 grams (mix of white and dark brown)
  • Egg, 1  (Or 1 tablespoon cornflour mixed with 4 tablespoon water)
  • Vanilla Essence, 1 teaspoon
  • White Chocolate Chips, 1/2 measuring cup
  • Dried cranberry/ raisins/figs/cherries, 1/2 measuring cup
  • Milk, 1/4 cup or 60 ml (Optional- Add this only if the dough feels too dry)

METHOD

Sift flour, salt and baking powder in a bowl and keep aside to be used later.

In a separate bowl, whisk butter until soft and fluffy. Add in the sugar and whisk again until properly combined. Lightly whisk in the egg and vanilla essence too.

Add the dry flour mix to this butter mixture using a spatula and mix until you no longer see dry pockets of flour. Avoid over mixing as that can make your cookies really hard.

The mixture shouldn’t be too dry or too wet. If it feels too hard to work with, add in the milk little by little but make sure that dough isn’t runny either. It should be slightly sticky, not too dry. To get the perfect consistency, try making balls using your hands, if you can make balls but the dough sticks to your hands, it’s ready. If it doesn’t stick to your hands at all, add a little milk to make it moist. Remember : Sticky is good. It’ll yield softer cookies.

Add in the white chocolate chips and dried cranberry. Mix until they’re properly dispersed.

Wrap the dough in a cling film or plastic wrap and refrigerate for 1 hour. Chilling is important so DO NOT SKIP IT.

After an hour is over, take out dough to make cookies. In the meantime, preheat your oven at 180 degrees Celsius for 10 minutes.

To make cookies, take about a tablespoon of dough per cookie, roll the dough in your palm of your hands and slightly press them to make them flatter. Don’t make them too flat as the cookies will spread after baking.

Bake Cookies at 180 degrees Celsius for 9-10 minutes and take them out when done. The cookies will be really soft, so do not lift them just yet. Add some chocolate chips on top and slightly press them, since the cookies are hot at this stage and soft, the chips will easily fit on top, melt slightly and stick to it. This is purely for looks so you can skip this if you like.

Lift the cookies once they’re cool. Store in an airtight container for up to 2 weeks.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Twitter for regular updates.

 Looking for similar recipes? Try these…

Chocolate Chip and Sprinkle Cookies

Chocolate Chip Sprinkle Cookies

Candy Cookies aka Gems Cookies (eggless)

Candy Cookies aka Gems Cookies

Half and Half Chocolate Chip Cookies

Half and Half Chocolate Chip Cookies

Double Chocolate Chip Cookies

Ultimate Dark Chocolate Chip Cookies

 

 

 

 

Dark Chocolate Raspberry Brownies

Make these totally irresistible Dark Chocolate Brownies with fresh Raspberries this festive season! They’re perfect to be served as a dessert with some ice cream or on its own with some tea or coffee!

Dark Chocolate Raspberry Brownies

 

These Dark Chocolate Rapberry Brownies are the real thing. Super fudgy, dense and moist brownies with hints of sweet and sour raspberries is a perfect dessert or tea time treat! They look super festive so make them for the festive season that’s just around the corner! Serve these to your guests on Diwali and I promise they’ll love you for it!

Dark Chocolate Raspberry Brownies Dark Chocolate Raspberry Brownies

It’s not everyday that I come up with recipes that just stick to my head and haunt me until I make them. This was one such case. I saw these raspberry brownies on Amy’s Healthy Baking a few months back and couldn’t think of anything else but these. They looked so pretty that I kept looking for raspberries so that I could bake them. Since I’m from India and finding fresh berries other than mulberries and strawberries can be a little tough so when I found frozen raspberries in the supermarket the other day, I was so excited that I bought them and baked with them. I would’ve preferred fresh berries but I worked with what I had..and the result is not half bad..they taste pretty darn good if I can say so myself! :D

Dark Chocolate Raspberry Brownies

RECIPE: Dark Chocolate Raspberry Brownies

Makes: One 9″x9″ brownie

INGREDIENTS

For the Chocolate Brownie

  • All Purpose Flour, 1 cup (128 grams)
  • Baking Powder, 1 teaspoon
  • Cocoa Powder, 1/3 cup
  • Softened Butter, 2 tablespoons
  • Sugar, 2/3 cup (mix of white granulated and dark brown)
  • Condensed Milk, 100 grams
  • Melted Dark Chocolate, 100 grams
  • Milk, 1/2 cup (or 120 ml)
  • Vanilla Essence, 1 teaspoon
  • Raspberries (fresh or frozen), 1 cup

METHOD

In a bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.

In another bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.

Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combines. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.

Preheat your oven to 180 degrees Celsius for 10 minutes

Grease your pan and line the bottom with parchment or butter paper. Pour half of the brownie batter in the tin and line with a few raspberries. Cover them with the remaining brownie batter and top with the leftover raspberries.

Bake in the preheated oven for 20-25 minutes in the medium rack at 175 degrees Celsius. The top will be really soft and a skewer will not come come clean because of the melted chocolate, so bake for maximum 25 minutes. If the brownie looks cooked before 20 minutes, by all means take it out. Mine took 25 minutes at 180 degrees celsius but all ovens are different.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

 

Here are some more brownie recipes that you may like..

Caramel Brownies

Caramel Brownies

 

Red Velvet Chocolate Swirl Brownie Bars

Red Velvet Chocolate Swirl "Brownie" Bars

Marshmallow Brownies

Marshmallow Brownies -2

 

Savory Cheese Pretzels

These super soft Savory Cheese Pretzels are perfect for an evening snack. They might look complicated and intimidating but trust me..they’re actually really simple to make! Read on to find out how to make that adorable pretzel shape.

 

 

Savory Cheese Pretzels

Being a dessert blogger I have an undying love for desserts and all things sweet. However, there are times when I just want a break and need something to counter all that sugar in my system. Because how many times a week can you have sugar anyway? I decided to make soemthing savory..Enter my Savory Cheese Pretzels..perfect snack for for those untimely hunger pangs! They’re not just easy but are also super fun to make…the adorable pretzel shape is surely the winner and I have a small tutorial with pictures to help you get that shape right. It cannot get easier than this!

Savory Cheese Pretzels

 

If there’s anything I truly enjoyed eating after my heavenly Corn and Cheese Baked Potatoes..it’s these pretzels. The cheese isn’t overwhelming, you only taste hints of it so it’s great if you’re not a huge cheese fan. They’re perfect as an evening snack and taste best when warm.

So before any further ado, here’s the recipe without any bullshit. Make these and let me know !! :D

 

 

 

RECIPE: Savory Cheese Pretzels

Makes: 6 pretzels     Prep Time: 1 hour 30 minutes     Baking Time: 25-30 minutes 

INGREDIENTS

  • Water, 1 1/2 cups
  • Active Dry Yeast, 1 tablespoon
  • Sugar, 2 tablespoons
  • Flour, 3 1/2 cups (450 grams)
  • Olive Oil, 2 tablespoons
  • Salt, 1 tablespoon
  • Cheddar Cheese, grated, 1 1/2 cups
  • Dried Chives/ Dried herbs of your choice, 3-4 tablespoons
  • Salt, Pepper and Chili Flakes, to taste
  • Parmesan cheese, to sprinkle on top
  • Egg, 1 (for egg wash)

*Egg is optional. Brush the pretzels with milk instead if you cannot use eggs.

METHOD

Make the dough

In a glass jar, warm the water for 25 seconds in a microwave and mix in 1 teaspoon of sugar in it. Once the sugar is dissolved, add in the yeast and mix until the yeast is dissolved. Cover the jar with cling film/plastic wrap and let it rest for 10 minutes.

In the meantime, mix together flour, remaining sugar, olive oil in a bowl and keep aside to be used later.

After the 10 minutes are up, the surface of the water will be all foamy (if it’s not start again because it is likely that your yeast has died). Add the yeast water to your flour mix and get it all together to form a dough.

Toss the dough ball on a well floured surface and knead it for good 5-7 minutes or until the ball is not sticky. Poke the dough ball and if it bounces back, your dough is ready.

Grease a clean bowl with olive oil and keep your dough ball in it. Cover immediately with cling film and keep in a warm place until it has doubled in size. This could take anywhere from an hour to 2 hours.

(If you don’t find a warm place, preheat your oven for a few minutes, switch it off and keep the bowl in it; please make sure the oven is warm and not hot. Too hot temperature could kill the yeast)

For visuals of the dough making process please visit this recipe. I’ve got all details with lots of pictures to help you understand better.

Assemble

Once your dough ball has doubled in size, take it out and punch the air out of it. Knead lightly for a minutes and start rolling it out using a rolling pin. If at any point you feel that the dough is sticking sprinkle flour on it.

Roll out the dough until it’s about an inch thick and sprinkle grated cheddar cheese, salt, herbs, chilli flakes, salt and parmesan cheese on it.

Roll in the dough and make a log (like a swiss roll). Now start kneading the dough to make sure everything is incorporated properly in the dough. The cheese will fall out but simply tuck it in and knead again.

Please knead with light hands. Once all the ingredients are safely tucked in the dough, form a ball and cut it into 6 equal pieces and start forming pretzel shapes.

HOW TO MAKE PRETZEL SHAPES

Homemade Soft Pretzels

 

Preheat the oven at 180 degrees Celsius for 10 minutes.

Once you’ve made the pretzel shapes, line them on a baking tray and brush them with egg or milk. Sprinkle salt, pepper, chili flakes on top and bake for 25 minutes at 180 degrees Celsius.

To get a slight brown color on top. grill/broil the pretzels by turning on only the top grill for 5 minutes or until you have reached your desired color.

Enjoy hot!

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Here are some similar recipes that you might like to try…

Sugar and Cinnamon Soft Pretzels

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Nutella Swirl Banana Bread

My classic banana bread recipe is now even better with perfect looking swirls of Nutella on top (and on the inside)..this Banana Bread can easily fail all your other tea favorites. Try it today!

Nutella Swirl Banana Bread

 

I want to confess something. I ate this Nutella Swirl Banana Bread…ALL of it…on my own..I did not share..and I don’t regret it!! Now it may not sound alarming to you but consider this…whenever I bake something I offer it to my family, if friends are around I share some with them and when I still have some left I take it to work. I eat everything I make but rarely do I eat all of it. This Nutella Swirl Banana Bread is something else, once you try it you wouldn’t wanna share it too! The strong banana flavour that comes from my overripe bananas, the swirls of Nutella that run through my bread and the fantastic looking not-too-brown-but-still-brown top everything tastes fabulous together. I don’t think there’s anything that comes close to banana breads in terms of taste and this one with Nutella is going to be the best one you’ll ever taste.

Nutella Swirl Banana BreadNutella Swirl Banana Bread

 

Nutella Swirl Banana Bread

 

 

The secret to this Nutella Swirl Banana Bread and just about any banana bread is – OVERRIPE BANANAS. I cannot stress this enough. Make sure the bananas that you use are extremely spotty and are a few days old. Fresh bananas aren’t as sweet and they don’t give a strong enough flavour, you don’t want to be using them. Also, make sure you puree the bananas since there’s no liquid in the recipe (except the egg). You can keep the puree a little bit chunky if you prefer to have a few pieces in your bread.

Because the batter is so wet and the sole liquid is the banana puree it takes longer to bake. I bake my banana bread for 45-50 minutes, however, I cover it with foil halfway through to avoid heavy browning on the top. If you can, try an use a light colored tin to bake the bread to avoid browning it from the bottom.

 

 

Nutella Swirl Banana Bread

Nutella Swirl Banana Bread

Once your main batter is done, you get onto the fancy bit! The Swirls!!! Making the swirls is troubling for a lot of people, I get a lot of messages where people ask me how I did them. The fact is they’re super easy to make, yes you need to understand the trick ones, but after that you can get onto making just about anything with swirls….be it my Red Velvet Chocolate Swirl Brownies, or Peanut Butter Swirl Brownies or Chocolate Swirl Banana Muffins. You can make it all!

RECIPE: Nutella Swirl Banana Muffins

Makes: One 9″ loaf    Prep Time: 20 minutes    Baking Time: 45 minutes

INGREDIENTS

  • Flour (maida), 250 grams
  • Baking Powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Butter, 100 grams
  • Sugar, 100 grams
  • Egg, 1 (or 4 tablespoons yogurt)
  • Overripe Bananas, 3 (Puree the bananas by simply blending them in a food processor)
  • Milk, 2-3 tablespoons (optional- use only if the batter looks a little too thick)
  • Vanilla Essence, 1 teaspoon
  • Nutella, 8-10 teaspoons

METHOD

Grease a 9″x5″

In a bowl, sift together flour, baking powder and salt and keep aside to be used later.

In a separate bowl, whisk butter until light and fluffy, about 4-5 minutes. Add in the sugar (can be a mix of white and dark brown). Whisk again until they’re properly incorporated.

Add in the egg and whisk again, lightly this time. Make sure you don’t incorporate too much air into it or the bread will sink from the centre after it’s done baking.

Add in the banana puree. Make sure the puree isn’t too chunky.

Add milk if necessary and vanilla essence.

Preheat the oven at 180 degrees for 5 minutes while you make the swirls.

For the swirls:

Nutella Swirl Banana Bread

Divide your batter into 3 equal parts. Pour one part into your greased loaf pan and drop spoonfuls of Nutella onto it. Now run a skewer/toothpick through it. Run the skewer in any direction, just randomly until you have received your desired pattern.

Top this with the 2nd part and repeat again. Finally, pour the remaining batter on top and make the swirls on top. Make sure you make these look good, the ones on the bottom layer are not going to show, this will.

Bake the bread fr 45 minutes at 180 degrees Celsius. When the first 15 minutes are up, take out your loaf pan and cover it with foil. This is done to avoid heavy browning.

Once your Nutella Swirl Banana Bread is done, insert a skewer in the centre to check for doneness. If the skewer comes out clean it’s done and you can transfer the bread to a wire rack carefully after 5 minutes. Otherwise, bake for 5 more minutes and check again.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Love banana breads? Try these recipes next…

Chocolate Chip Banana Pancakes

Banana and Chocolate Chip Pancakes

Chocolate and Banana Muffins

Chocolate and Banana Muffins

Chocolate Chip Banana Muffins (Sugar Free)

Sugar Free Chocolate Chip Banana Muffins

Nutella and Banana Crepes

Nutella and Banana Crepes

The Best- Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins