This is the recipe from Episode 5 of the 'How to eat alone,' podcast. Listen to the podcast here.
Regardless of what Lockdown 1 did to the reputation of this mighty, mighty recipe, I will always have love and a permanent hankering to eat a slice of banana bread. This recipe features in the 'How to Eat Alone,' podcast episode with mountain guide, Gareth Wright - he'd usually serve it for breakfast for the group he was leading on treks up a 4000 meter Guatemalan volcano. I appreciate that most of you will not be doing any volcano hikes on the regs, but I still think it's a good breakfast option if you need a tonne of energy and are in a rush. This recipes makes a small loaf - use whatever grain based flour you have in your store cupboard and stuff it full of any seeds, dried fruit or other gubbins you may have at home already - I'm a big advocate when cooking for myself about just using up stuff I already have rather than buying specialist ingredients.
Time: 50 minutes
Faff Level: 2
Plant Based Diets: To make this vegan, for the egg substitute use 60g of aquafaba or veggie oil like rapeseed, plant based butter instead of cow butter and vegan chocolate.
3 ripe bananas. Before you start, slice one banana lengthways down the middle to top your loaf with. Mash the rest.
60 g butter
90 g sugar
pinch of salt
1 tsp vanilla essence
1/2 tsp bicarbonate of soda
90 g flour - I’ve used buckwheat because I had some left over from the Solitary Galette recipe, but you can use whatever grain based flour you have (not corn, nut or pulse).
70 g seeds or nuts plus a little extra for topping - I have used sunflower seeds, sesame seeds and chopped hazelnuts in this recipe.
30 g oats plus extra for topping - if you don't have oats, you can use something like dried fruit or dessicated coconut or just go extra heavy on the chocolate chips
50 g chocolate chips (or broken up pieces of chocolate, or chocolate spread dolloped into the dough)
1. Bung everything in a bowl, mix until well combined
2. Line a small loaf tin with baking parchment and spoon in the cake mixture.
3. Top with nuts, seeds and oats, then place the half a banana in the centre of the cake.
4. Bake for 30 - 40 minutes at 180 oC.