This third lockdown is hitting a little different isn’t it? Discounting those four weeks in November of last year, our only other experience of lockdown was during the spring. Getting out and safely enjoying your local surroundings is much tougher on a cold, dark evening. In fact nearly everything that lifted my spirits last time just isn’t cutting the mustard this time round. I think the key to getting us through the next few weeks, or indeed months, is changing things up!
I’m taking full advantage of all the activities I didn’t turn my hand to in the initial lockdown and top of my list is baking banana bread. E treated me to the new Nigella Lawson cookbook Cook, Eat, Repeat for Christmas and this recipe is very much inspired by her gluten-free version. Mine is best served still slightly warm with ice cream or early the next day, fridge cold and lathered in salted butter.
- 175g flour
- 100g ground almonds
- 2 tsp baking powder
- 1 tsp bicarb of soda
- pinch of salt
- 4 bananas (the more bruised the better)
- 2 tsp vanilla extract
- 100g Greek yoghurt
- 2 eggs
- 100ml vegetable oil
- 125g brown sugar
- 100g dark chocolate chips
- 100g walnuts
- a spoonful of Nutella (for swirling purposes)
- Preheat the oven to 150℃ and stick some baking paper into the base of your loaf tin.
- Mix together your flour, almonds, baking powder and salt
- Peel and mash the bananas, a good old fork will do for this. Then, take out any aggressions you’re harbouring, possibly towards certain politicians who will remain nameless and beat in the vanilla, yoghurt, eggs, oil and sugar. Make sure you do these one by one so as not to overwhelm the mixture.
- When you’re happy that everything is well combined, tentatively mix in your flour. Again, unless you want your kitchen floor to look like you got into a fight with a pastry chef, go slow. Or if you’re using one of those fancy KitchenAids, frankly you’re cheating.
- Here’s the fun bit, fold in the chocolate chips and chopped walnuts, I’ll allow you a blitz in the blender if you really loathe chopping. And just to be extra decadent, I added a spoonful of Nutella and swirled it into the cake batter to make a marbled effect.
- Gingerly tip into the lined loaf tin and pop her into the oven for an hour. At this point I poked a kebab skewer (of course I don’t have cake testers) into the centre and it was still pretty liquid. I turned the heat down to 120℃ and let her sit there for another 20 minutes whilst I went on a walk.
- Tempting as the smells may be, leave your loaf to cool down before you attempt removal! It’ll be worth the wait, trust me! We had ours for pudding with freshly sliced bananas and cream. It’s healthy because there’s fruit in it, right?
You can always swap the nuts out if you prefer or use rice flour and GF baking powder to turn this coeliac friendly. I’m sure E has some tips for a vegan version too! Happy baking ~L.
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