Popotte (between) Potes

All the recipes from POPOTTE ENTRE POTES in english!


Banana bread with cinnamon and pecan nuts


I am slowly warming to Nigella Lawson’s books. Hesitant at first (all the recipes I tried were a complete disaster, especially her pistachio macaroons), I am now getting used to her patronizing tone and lengthy explanations. « How to be a domestic goddess » may now become one of my favorite cookbooks.

This recipe for banana bread is one I wanted to try for quite a while but somehow didn’t end up baking by lack of time. I’m glad I now did! This « bread » bursts with flavour and remains quite light. I just added some cinnamon and pecan nuts to the original recipe.

  • 1 cup plus 2 tablespoons all-purpose flour,
  • 2 teaspoons baking powder,
  • 1/2 teaspoon baking soda,
  • 1/2 teaspoon salt,
  • 1/2 cup unsalted butter, melted,
  • 1/2 cup caster sugar,
  • 2 large eggs,
  • 4 small, very ripe bananas, mashed,
  • 1/2 cup chopped pecan nuts,
  • 1 teaspoon vanilla extract,
  • 1/2 teaspoon cinnamon (or more).

Preheat the oven to 325°F. Put the flour, baking powder, baking soda and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well. In a large bowl, mix the melted butter, cinnamon and sugar and beat until blended. Beat in the eggs, one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the nuts and vanilla extract.

Add the flour mixture, a third at a time, stirring well after each bit. Scrape into the loaf pan and bake in the middle of the oven for 1 – 1 1/4 hours. When it’s ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the pan on a rack to cool.

You could easily add chocolate chips (or even replace 2 tablespoons of the flour with unsweetened cocoa powder) or raisins.

Dans : Breads & Baked Stuff
Par popottepotes
Le 1 mai, 2008
A 20:34
Commentaires : 0

World Bread Day ’07: Walnut-Maple Bread


Here’s my contribution to this special event! I chose to bake a walnut bread, enriched with maple syrup. The recipe comes from Nigella Lawson’s book « How to be a domestic goddess ». I substituted pecan nuts with walnuts, as I prefer them. But feel free to use any nuts you want! Don’t let the maple syrup put you off, the crumb is not overly sweet.

  • 4 1/2 cups white bread flour,
  • 1 tablespoon salt,
  • 1 package rapid-rise yeast (or 1 tablespoon fresh yeast),
  • 1 1/2 cups warm water,
  • 4 tablespoons maple syrup,
  • 1/2 cup chopped walnuts,
  • oil (walnut oil, if you’ve got some) for greasing.

Combine the flour, salt and yeast in a large bowl. Stir the maple syrup in the warm water. Pour the liquid into the dry ingredients and stop when you’ve got a rough dough. Knead for a few minutes, then leave to rest for 20 minutes.

Start kneading again, sprinkling in the nuts. Carry on kneading until the dough feels smooth and elastic and then form into a ball.

Grease a bowl with oil; and turn the dough ball in the oil, so that the top is lightly slicked with it too. Cover the bowl with plastic wrap and leave to rise in the kitchen for 1 or 2 hours or until about doubled.

Punch the dough down, knead for 1 minute, and then form into a loaf. Set this loaf on a baking sheet, cover with a tea towel, preheat the oven to 210°C, and leave the dough for about 30 minutes or until puffy.

Score the loaf with a blade or a sharp knife and transfer to the oven. After 15 minutes, turn the temperature down to 180°C and give a further 20 minutes. Check the bread’s ready by rapping its bottom, then transfer to a wire rack to cool.


This bread goes especially well with blue cheese. Cut a slice, top with blue cheese and pop in the oven a few minutes until the cheese melts. Add a dollop of honey and enjoy!

You’ll find the complete round-up and participations of other bloggers here at Zorra’s!

Dans : Breads & Baked Stuff
Par popottepotes
Le 16 octobre, 2007
A 11:44
Commentaires :1

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