I don’t know whether it’s because we’re buying a house or what, but I’ve been feeling so domesticated recently. I've never spent so much time in the kitchen! Naturally, forking out for the likes of stamp duty and solicitor fees means a tighter hold on the wallet (hence less meals out!) so we've been cooking a load more and I’ve also been getting into baking. Me! Yes! Baking!
I made easy peasy chocolate cupcakes for Ed’s birthday last week and they were such a hit, that I’ve been feeling all inspired to do more. And what with my London Marathon training amping up now too, I’m really feeling all these pre-long-run baked goods. (Don’t worry, I’m sure I’ll phase out of it soon enough, but in the meantime anticipate a few more recipes and food pics filling this space...)
First on the cards was banana bread — with chocolate chips to make it that bit more delicious! And man, it was delicious. We had it for brekkie all week, it's such good fuel. And obviously, the most legit way to justify cake for breakfast... I put a few snaps on Instagram and got loads of you asking for the recipe, so without further ado, here it is...
2 cups wholemeal flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup natural yoghurt
2-3 ripe bananas
1 and 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup dark chocolate chips (or nuts) (optional)
Pre-heat your oven to 190 degrees.
Combine your wholemeal flour, baking powder and cinnamon, and set aside.
Cream together your butter and brown sugar, then mix in the yoghurt, beaten eggs, and vanilla.
Mash your bananas with a fork so they're paste-like, and add to the buttery-sugary-yoghurty mix.
Add your dry flour mix with the wet ingredients, mixing only until they're combined. If you're adding chocolate chips or chopped nuts, stir them in now.
Even out the mixture into a well greased loaf tin, and pop in the oven for 45 minutes at around 190 degrees, or until it looks baked and golden on top, and feels springy to touch.
Slice, and warm with butter — and a sprinkle of desiccated coconut if you're feeling it.
If you can resist eating it all at once (kudos to you!), store your banana bread loaf in the fridge to keep it fresh and moist.