Sweet Saturday morning breakfasts

source: pinterest.com

Are you also such a fan of long, extended Saturday morning breakfasts as I am? For me it is one of the best things to stand up on a Saturday and know that this time there's no reason to hurry, no reason to gobble down my breakfast in a few minutes and no reason to read only the first page of the newspaper. This time there's nothing, really nothing that could keep me from enjoying every single bite of my breakfast and from reading every single page of the newspaper (except maybe the sports section).

I have to admit that I'm a bit of a sweet tooth. I love chocolate and all kinds of cakes and pies and whatever. Not only in the afternoon but also for breakfast. I know some people are convinced that it may not be a good idea to start your day with a sweet piece of cake (containing loads of sugar and butter and other unhealthy ingredients - yes, I know about that) but in my opinion a small piece of cake doesn't do any harm. At least I try to convinve myself of that ;-)

Yesterday I tried out one of the recipes of a food blogger called Amber Wilson. I stumbled across her blog when I did some research work for my English project in the last weeks. Her blog is called For the love of the South  and can be seen as a real tribute to the Southern cuisine. Amber grew up in a little town in Louisiana and developed a passion for the local cuisine. In her blog you can find some really nice stories of her childhood and tasty recipes. Yesterday I finally found the time to try out one of her recipes: the banana nut bread. I had already thought about trying this one out for a long time but not until yesterday had I finally found the time to really do it. So here's the (slightly adapted) recipe for this wonderful tasty, moist cake:

Ingredients: 

110 g butter

210 g flour

1 tsp baking soda

1 pinch of salt

3  mashed bananas

juice of 1/2 lemon

50 g white sugar

50 g brown sugar

2 eggs

60 ml milk 

100 g pecans (alternatively cashews) - toasted and chopped

1 tsp vanilla

Preparation:  

1. Preheat the oven to 190 °C.
2. Sift flour, baking soda and salt in a bowl. 
3. In a separate bowl mix the mashed bananas, pecans, freshly squeezed lemon juice and vanilla. 
4. Again another bowl: mix the butter and sugar until creamy and smooth and add the eggs one after another, beating well after each addition. Then add flour and milk alternating in small amounts but be careful to start and end with flour and not milk. Finally add the mashed banana nut mixture and stir until smooth and well combined. 
5. Grease a loaf pan, pour the mixture into it and bake for about one hour. The banana nut bread is ready when a toothpick comes out of the center clean. Before inverting on a cooling rack let cool for 15 minutes. 
6. Enjoy!

The last step is definitely the best one even though it's difficult to wait for it. As soon as I smelled the sweet and mouth-watering taste I felt like a small child waiting for Chrismas. This is definitely a cake that will sweeten your Saturday morning breakfast. What a wonderful way to start a new day :-)