3 over ripe bananas, smashed

75g melted butter

200 g sugar

1 egg, beaten

1 tsp vanilla paste

1 tsp baking soda (bikarbonat)

1 tsp baking powder

dash of salt

250g flour

Cinnamon swirl:

3 tbsp sugar

1 tbsp cinnamon

1. Preheat oven to 175°.

2. Butter and flour a loaf pan.

3. Mix together bananas, butter, sugar, egg, and vanilla.

4. Sprinkle baking powder, baking soda, and salt on top of banana mixture.

5. Gently stir in flour. Be careful not to over mix.

6. Mix together sugar and cinnamon for swirl in a separate small dish.

7. Pour half of batter into loaf pan. Sprinkle half of cinnamon swirl mixture on top of the batter. Add the rest of the batter, then sprinkle remaining cinnamon swirl mixture on top.

8. Bake for 45-50 minutes. Keep a close eye on it after 35 minutes. Different size loaf pans can make a difference in baking times.

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  • 3 tbsp rapsolja
  • 3 tbsp vetemjöl
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 200 g frozen okra
  • 1 bay leaf
  • 1 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 500 g crushed tomatoes
  • 10 dl chicken broth
  • 200 g chorizo, chopped
  • 400 g chicken, chopped into bite size pieces
  • rice

1. In a large pot, heat the rapsolja over moderate heat. Mix in the vetemjöl and whisk constantly until starting to brown, about 4-5 minutes.

2. Reduce heat to moderately low and stir in the chopped onion, celery, and bell pepper. Let cook until it starts to soften, abut 7-8 minutes.

3. Stir in the okra, bay leaf, thyme, oregano, salt, pepper, cayenne, and tomatoes. Cook and let cook for 5 minutes.

4. Pour in the chicken broth and chorizo. Mix well and bring to boil. Reduce the heat and simmer for 15 minutes.

5. Add in the chicken and let cook for 4-5 minutes.

6. Remove bay leaf and serve over rice.

Note: While it is done and ready to eat now, if I am not in a hurry I like to let it sit on very low heat on the stove. This lets the flavours intensify even more.