The weekend is here. Time to potter around in your slippers, read the paper, make drip coffee & finally, finally, let the week go.
To have a little treat, perhaps. Nothing too racy. Something that would use up those bananas that have been mouldering at you from the fruit bowl all week. Something that would be soothing, homemade and wholesome, if not exactly healthy. Something that would keep you going for a few hours so you wouldn’t have to make horrible porridge the same way you do during the week (boiling over in the microwave while you put your make up on; never enough milk; pinch of salt perpetually forgotten).
Something that would be nice with that coffee, when it’s finished brewing. Something like this banana bread-brown bread hybrid, which is neither one thing nor another but is all the better for that; and especially so at the weekend, when decisions are not your strong suit and time itself is the premium…
BANANA BREAKFAST BREAD
I initially made this banana breakfast bread as an experiment as I wanted to see if the wholemeal flour would work, or if it would be too leaden to rise, but it worked like a dream, and I loved the nubbly, nutty texture – it reminded me of a recipe my mum used to use for a wholemeal coffee & walnut cake back in the 90s. It’s also incredibly easy to make – it just needs a few minutes of mixing before you pop it in the oven. Ideal.
3 very ripe bananas. Very ripe. (Plus an extra one if you want one for the top. This one doesn’t need to be so ripe)
2 free range eggs
1tsp vanilla extract
3.5 tbsp light brown sugar
250g wholemeal flour
1 level tsp baking powder
110g butter, at room temperature
50g of walnuts, chopped
Preheat your oven to 170°c & line a loaf tin with parchment. Beat the butter & sugar together till pale and creamy. Mash the banana in with a fork & beat in the eggs & vanilla extract. Mix the baking powder into the flour and stir into the mixture with the walnuts. Transfer to the lined tin and spread out the mix with a spatula. If you want to top it with banana, slice a banana in half lengthways and press both halves inner side up into the mixture. Bake for around 50 minutes or until a knife comes out clean when inserted into the middle. Once cooked, transfer to a wire rack to cool.