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Nutella Banana Bread

I’ve been making this nutella banana bread for years now (in fact, I originally posted it on my own blog way back when in 2011, though the photos have since been updated). It’s become somewhat of a staple around here, and for good reason. The stuff is ridiculous! As in, I try to only make it occasionally as I’ve been known to devour the whole thing in one sitting (I judge myself – but one taste and I know you’ll understand).

Nutella Banana BreadClassic banana bread gets a delicious makeover
prep time
cook time
total time
Serves 8Ingredients
  • 2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/4 cups mashed ripe banana
  • 1/3 cup skim milk
  • 1 tsp. vanilla extract
  • 3/4 heaping cup Nutella
  1. Preheat oven to 350 degrees. Line an 8" x 4" loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda & salt.
  3. In a separate bowl, cream together sugar and butter with mixer at medium speed until blended. Add eggs, beating well after each egg.
  4. Add banana, milk and vanilla and blend.
  5. Slowly add flour mixture (I did it in three parts), mixing in between until incorporated (but don't overmix!)
  6. Warm nutella in oven or microwave until softened. Add 1 cup of the banana bread mixture and stir until combined.
  7. Alternate spooning banana bread mixture and nutella batter into the loaf pan.
  8. Using a knife, swirl together the two mixtures.
  9. Bake for 1 hour - it should be a tiny bit undercooked as it will continue to cook in the pan.
  10. Let cool for 15 minutes and then transfer to wire rack.

Photography: Lark & Linen | Recipe: Lark & Linen

Glitter & Gold Little Girls’ Birthday Party

Are you ready for your heart to melt into a pile of mush? Because that’s exactly what’s about to happen the moment you set sights on these photos. And if a collection of the cutest little girls in all the land celebrating a very sweet glittery birthday isn’t enough to slay you, perhaps the teeny puppy alongside them will do the trick. With photos from Gayle Driver and event design by AmeliaMarie Design, get ready for the cutest ride of your life.

From Gayle Driver … To celebrate her daughter’s second birthday, Amelia of Amelia Marie Design, hosted an outdoor “Glitter & Gold” birthday party. Amelia designed the event to reflect the birthday girl’s bright and vibrant personality!

A handmade children’s tent offered a fun space for the little ladies to play with jewelry and an adorable 7 week old Chihuahua, part Jack Russell puppy named “Summer!”

Nearby, the party table featured a stunning pink and gold cake, bottles of punch. and personalized place settings for each guest. This glittery gold party took place under a lush weeping willow tree, beside a pond at an old Mill, in Bridgewater, Virginia.

Cake: Passion Flower Cakes | Calligrapher: Diamond Designs | Designer & Stylist: AmeliaMarie Design | Hair Accessories : Crafted In Grace | Party Supplies: Lola Loves A Party | Photographer : Gayle Driver Photography

Modern Masculine Birthday

We’ve featured many, many, manyyy feminine, glitzy, glam, over the top girly affairs. But what about the poor men in our lives? One peek at Pinterest and you’ll notice immediately that they tend to get left in the dust. But not if Bough&Annex is on the scene! Dominique threw together the most epic of all epic 30th birthday parties for her sweet husband, complete with a gallery filled with photos from Peter Delgado!

From Dominique… Planning a party for a guy can be pretty hard. If you scour the internet, few examples of tastefully done parties for men can be found. For my husband’s 30th birthday I wanted to plan an event that brought together some of his favorite things – clean, simple Scandinavian inspired design, good friends and great food. Our home was the perfect venue. As a couple, our design aesthetic is simple and clean – we prefer to let the sun do the decorating. The living room has floor to ceiling windows with a tree lined view. The wraparound deck was a great gathering place to enjoy the beautiful San Diego weather and sunset.

For the food, I contacted Chef Joshua Alkire – a premiere private chef in the San Diego area. I described my husband’s tastes and then told him to go for it. He sent me the menu weeks before and I didn’t change a thing. The menu was impeccable and all of the guests were blown away. Instead of a cake (John isn’t a big sweets fan) – we did a sugared scone with fresh peaches and mint infused creme fraiche – it was delicious and we all had to resist sneaking a bite while singing “Happy Birthday”.

Green Fresh Florals provided stunning arrangements for our piano and for the appetizer area. Each one was full of succulents and beautiful structured flowers – everything clean lines and modern.

One of my most favorite elements of the party were the menu cards that also did double duty as favors. Handcrafted by Peg and Awl, each one was made from reclaimed wood and vintage leather and included a chalk pencil. In my own simple handwriting, I wrote out each item from the menu. I loved being able to include personal elements throughout the party. I also hand wrote the place cards and tucked each one into a fresh cut succulent as the holder.

The flatware was from Crate and Barrel and the chargers DIY. They started out as black, but I wanted a concrete look so we sprayed them with a stone finish and then a gray color.

Vintage glass apothecary bud vases were filled with bright white flowers in the center of the table. My husband cut and stained the wood for the center piece and I added the succulents and candles. When the lights went down, it felt so intimate and warm.

We laughed and talked long into the night. Gathered together around a familiar table, it felt like the perfect way to celebrate 30 years. Simple moments often make the best ones.


Truffle butter and zataar topped radish
Grilled Mediterranean chicken wings

Pickled watermelon salad
Chicken breast/chile buerre blanc
Fresh corn polenta and herb flowers
Charred green beans

Macerated stone fruit with fresh sugared scone and mint infused creme fraiche

Photography: Peter Delgado | Floral Design: Green Fresh Florals | Chalkboard Tablets: Peg And Awl | Chef: Joshua Alkire | Flatware: Crate And Barrel | Styling And Planning: Dominique Albrecht- Bough&Annex