I'm not good with breakfast unless it's the weekend, so I'm always trying to find things that are easy to make and toss into my bag. This loaf I developed is perfect for that, but I've found that it doesn't last long, not only because it's one of the best loaves I've ever made (especially when it's warm) but also because sharing is hard-wired into me - I have very little sense of possession unless it's smoked salmon and then I *might* offer you what I haven't managed to gobble up in a matter of seconds.
I usually follow this recipe from All Recipes and add whatever takes my fancy on top, or running through it in a sweet seam, like fig jam.
If you're looking to recreate this magic loaf for yourself, follow the instructions below but fold in about 200g of chopped dried figs and top with flaked and dessicated coconut for texture, as well as some extra chopped figs.
What results is dense, sweet, soft banana loaf with crunchy, caramelised textures. Smear it with butter and you've got yourself a real breakfast bonanza. When I get to work, I pair it with a biscuity, creamy and smooth Dong Ding Oolong tea (it also has lovely notes of pineapple and lily) and pass the plate around. You don't have to do that bit, though. You can just eat it all to yourself if you like.
150g caster sugar
1 teaspoon vanilla extract
1 egg, beaten
2 very ripe bananas, mashed
190g self raising flour
Prep:10min › Cook:35min › Ready in:45min
Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.
Remove from heat and add the mashed bananas, mix well.
Add the egg, mix well.
Stir in the flour and the milk.
Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.
Bake at 170 C / Fan 150 C / Gas 3 for 35 minutes, or until a skewer comes out clean. Leave to cool and enjoy