Hello Autumn | Banana chocolate cake with hazelnuts

{♫ ♪ ♫ ♪} Hello there! Autumn is finally here and i’m waiting for my baby to come in just a few days from now! i can’t say i’m quite ready for the big day but is anyone really ready for...

{♫ ♪ ♫ ♪}


Hello there!

Autumn is finally here and i’m waiting for my baby to come in just a few days from now! i can’t say i’m quite ready for the big day but is anyone really ready for a day like that?!  Hopefully everything’s gonna be great… or at least normal…!

i baked a lot during this pregnancy time but  at the end not much of energy was left to set up a photography set to show you.

some days are better than others though, and now that i’m close to the “end” my energy has come back again!


chocobanana cchocobanana

Cakes are my favorite thing to bake and now that the warm days of summer are a sweet memory, it’s the best time to enjoy a cup of warm tea and a piece of cake!

So, a couple of days ago i made a cake with bananas and chocolate. the original recipe was calling for walnuts but i had some wild hazelnuts that Costa’s mother had picked up from the mountains. Their rich, raw flavor was a big surpise to me!

Some semisweet chocolate in the batter and a simple chocolate glaze on top gives the cake extra moist and flavor to the really moist banana cake!

Bake it and enjoy the upcoming chilly mornings with a cup of tea!

Love and hugs!

chocobanana chocobananachocobananabananas chocobanana

for the cake

380ml sunflower oil


2 large eggs

320gr flour

3 tspn baking powder

1 1/2 tspn baking soda

1/2 tspn salt

220gr greek yogurt

4 ripe mashed  bananas

1 1/2 cup hazelnut flour

3/4 cup chocolate knife cutted


1. Preheat oven to 175 degrees C. Grease and flour a bundt cake pan.

2. in a large bowl shift together flour, baking powder, baking soda and salt.

3. in a  bowl of a stand mixer, mix together oil and sugar until sugar disolves

4. add eggs, one at a time,  and yogurt

5. stir in flour, milk and bananas and mix until well combined

6. fold in hazelnut flour and chocolate chips and mix gently with spatula

7. pour batter into the prepared pan. Bake at 175 degrees C 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean.  leave to cool.

for the chocolate glaze

120gr icing sugar

40gr cocoa powder

80gr honey

3 tbspns hot water

1. in a small mixing bowl shift together  sugar and cocoa powder

2. in small bowl mix together honey and hot water

3. Stir honey  in sugar/cocoa  mixture until sugar disolves and have a thick glaze.

4. pour glaze over the cake.

5. eat and enjoy!

Lemon Strawberry Cake

                                                               {♫ ♪ ♫ ♪} Sometimes i think i could just eat strawberries!...

 {♫ ♪ ♫ ♪}

lemon strawberry

Sometimes i think i could just eat strawberries! well, not just strawberries…

I love strawberries in my yogurt, strawberries in my cake, strawberries in my fresh green salad, strawberries in wipped cream, strawberries in a pie… or with my ice cream or  even with a glass of sparkling wine… i love their flavor, their bright red color and the sweetness in the taste.

lemon strawberrylemon strawberry


Costas asked for a simple lemon cake the other day, but i just couldn’t resist on adding some bright red strawberries i bought from the grocery store the same morning!

I chose to made a chiffon lemon cake which is lighter than a butter cake and it’s very moist and perfect to fill it with a cold whipped cream.

This cake It’s best served the day after, when cream is cold enough and all the flavors of lemon, strawberries and cream have come together.

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