I went to Copenhagen. It was just a day trip but I was lucky! The summer said hello. It was so warm, so sunny and the sky was so blue.
I landed by a fluke in the Bontanical Garden. There was a lot construction work which was annoying. The place was crowed with gardeners. They made some new ways and did some other garden work – of course! I was not sure if I went on a legal way. Perhaps not. I was a bit disappointed because the garden wasn’t green. It woke up slowly from the hibernation.
But then! There it was – the Palm House! I was so in love with it. I think palm houses are cool. So I went in and took hundreds of photos.
The 19th century Palm House has a lot of tropical plants. Some of the plants are really old and so high. I love the green and the smell. It feels like vacation in my vacation.
The most impressive thing were these awesome cast-iron spiral stairs leading to a passageway at the top. I wish I could take them with me. I just could take one. That would be totally fine for me. But I guess it would be a bit noticeable if I walk away with a stair.
Anyway I had a perfect snack with me! Banana bread! Thanks Netto! I was hungry the other day and need something to eat. I landed up at Netto’s which is a Danish discounter. I just wanted to have one banana which was not possible. You just could buy 7 or 10.
I wasn’t on the way to the zoo and there was no school class with me. Normally I always go to the zoo with o crowd of kids of course you know?!
No zoo, no kids. I thought about banana milkshake, banana with roasted oats or banana bread. I made banana bread. It was juicy and tropical. I also added some chocolate because a banana bread without chocolate it’s not a banana bread, right?
I also like pecans and cranberries. They are called tørrede tranebær in Danish. That sounds really fancy. Tørrede tranebær! And I like these letters ø and æ.
Maybe you are a bit confused why I talk about banana bread. Anyone can see that these are muffins not a bread. Well I didn’t have a pan with me so I used paper muffins things. You can choose. Pan or muffins. It doesn’t matter. Both are delicious.
- 2 eggs
- 115 g brown sugar
- 100 g butter, melted
- 1 tablespoon vanilla extract
- 100 g white rice flour
- 50 g millet flour
- 30 g buckwheat flour
- 20 g grounded hazelnuts
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 50 g dark chocolate chopped (77 % cocoa contents, I use Hachez)
- 40 g cranberries / tørrede tranebær
- 50 g chopped pecans
- 2 bananas mashed with a fork (mine wasn’t super ripe still yellow no brown points)
- Preheat the oven at 350° F and butter a pan or muffin molds
- Beat the eggs with the sugar until the volume has doubled. Add the vanilla extract and butter.
- In a bowl, combine the flours with baking soda and baking powder; add it to the sugar eggs mix.
- Using a rubber spatula, stir in the bananas, cranberries, chocolate and nuts.
- Pour the batter into the pan and bake it. 20 minutes for the muffins pan, 30-35 minutes for the pan. Don’t over bake!
Banana Bread mit Tørrede Tranebær
- 2 Eier
- 115 g Brauner Zucker
- 1 EL Vanilla Extrakt
- 100 g geschmolzene Butter / Margarine
- 100 g weißes Reismehl
- 50 g Hirsemehl
- 30 g Buchweizenmehl
- 20 g gemahlene Haselnüsse
- 1 TL Backpulver
- 1/2 TL Natron
- 50 g gehackte dunkle Schokolade (77 % Kakaoanteil, z. B. Hachez)
- 40 g getrocknete Moosbeeren / Cranberrys / Tørrede Tranebær
- 50 g gehackte Pecannüsse
- 2 Bananen mit einer Gabel zermust (meine Bananen waren noch gelb ohne schwarze Punkte)
- Den Ofen auf 200°C (Ober- und Unterhitze) vorheizen. Eine kleine Kastenform mit Butter einreiben oder alternativ Muffinförmchen nutzen.
- Die Eier mit dem Zucker aufschlagen, bis sich das Volumen verdoppelt hat. Die geschmolzene Butter und den Vanilla Extrakt hinzugeben.
- In einer separten Schüssel die Mehlsorten mit den Haselnüssen, Backpulver und Natron vermengen. Unter die Ei Butter Mischung rühren.
- Mit einem Teigschaber die Schokolad, Pecannüsse, Beeren und Bananen unterheben.
- Den Teig in die von Dir gewählte Form geben und backen. Bei Muffinförmchen sind es ca. 20 Minuten, bei der Kastenform 30-35 Minuten. Achtung: nicht überbacken. Das Banana Bread trocknet noch nach!