Earl Grey Banana Bread
If, like me, you’re not not a morning person and your mornings are too rushed to be thinking up creative breakfast ideas at the crack of dawn, then this Earl Grey Banana Bread from Jamie Oliver’s new recipe book, Every Day Superfood , should totally hit the spot. It’s quick, it’s easy and it’s healthy. Refined sugar free and packed full of potassium. Make at the week-end and it will store for 2 to 3 days in an air-tight container.
I like to slice half the loaf into potions and freeze in zip lock bags so I’m not having to eat cake all week long. Then when you do fancy guilt free cake for breakfast just grab a couple of slices out the freezer and pop in the toaster, spread over your favourite nut butter, add a tablespoon of yoghurt and top with fresh or stewed fruit.
Yay, we can eat cake for breakfast after all!
Earl Grey Banana Bread
I’ve recently been planning ahead a little more for breakfast – it’s the only way if you want the variety and to keep the taste buds alive. If Jamie’s Earl Grey Banana Bread recipe appeals then you may also be interested in my Nuts about Granola recipe, which you can make a large batch of and will last you weeks.
- 1 Earl Grey teabag
- 50 g unsweetened dried banana
- 50 g dried dates
- 50 g pecan nuts
- 150 g wholemeal self-raising flour
- 50 g rye flour
- 1 tsp level baking powder or 3 if using plain wholemeal flour like I did
- 2 large ripe bananas
- 2 large eggs
- 50 ml maple syrup
- 4 tbsp olive oil
- pinch of salt
Pre-heat oven to 180C / 350F
Line a 1.5L loaf tin with baking parchment
Make a cup of Earl Grey tea with 100ml of boiling water and let brew for 3 minutes
In a food processor pulverise the dried banana, destoned dates, pecan nuts, flours, baking powder and a pinch of sea salt until you have a fine sandy texture
Add the peeled bananas, eggs, maple syrup, oil and Earl Grey tea and process again until all well combined
Tip the mixture into the prepared loaf tin and bake for 50-55 minutes or until risen and golden and when an inserted skewer comes out clean
Cool for 5 minutes in the tin before lifting out an allowing to cool on a wire rack.
Serve as it is or toast in the morning for breakfast topped with nut butter of your choice, plain yoghurt and fresh or stewed fruits.
Store the loaf in an airtight container and it will keep for 2 to 3 days, or slice into portions and put into the freezer and get out as needed in the morning and pop into the toaster before enjoying with your favourite topping.