Breakfast Banana Bread

The base of this banana bread has been my go to banana bread recipe for a few years now. It's changed depending on what's in my cupboard but it has always worked. It's incredibly moist and has the best flavour. I love it warm with a little butter spread on served with a strong coffee. It has saved many a rainy mid-morning. 

Baking this has gotten me back into cake in general. It was the first time for a good 6 weeks that I really enjoyed eating cake so i owe a bit favour to this banana bread. I wanted to bulk up the base recipe abit so I added in chopped dried apricots, oats and flaked almonds. They were all great additions but I loved the dried apricots. I know there are a hundred banana bread recipes out there but this has been the one I've stuck with. I've yet to find another that I love more...although I am always open to the idea that I will find a better one.

In other news, we are really excited because on Wednesday we find out whether Baby Cake Hunter is Team Pink or Team Blue. We agreed straight away that we wanted to find out what the sex is. I like to be prepared and I can't wait to start getting things ready. For the meantime though I can't let you guys know (sorry, it's pretty mean I know). My family would still like it to be a surprise for as long as possible so I'm refraining from making any big announcements on the blog/twitter/facebook. If you really want to know though feel free to send me a DM or e-mail and I'll happily share the news. We also think that next month will be the month we move to a proper house so the next few week are going to be filled with packing things away and getting everything ready. I can't wait to have a garden and proper kitchen. It's going to be brilliant.

Breakfast Banana Bread
(adapted from The Hummingbird Bakery Cookbook)

270g light brown sugar
2 eggs
2 large extra ripe bananas, mashed
280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon ginger
140g unsalted butter, melted
50g oats
70g dried apricots, cut into quarters
50g flaked almonds, plus extra for sprinkling

  1. Preheat the oven to 170 C/325 F. Grease and line a loaf tin and set aside.
  2. In a large bowl, whisk together the eggs and sugar and then add in the mashed banana. Mix until well incorporated.
  3. Add the flour, baking powder, bicarb, cinnamon and ginger to the wet ingredients and mix thoroughly. Pour in the melted butter and mix until smooth.
  4. Add in the oats, apricots and almonds and stir until evenly distributed. Tip the mixture into the loaf tin, making sure it's level and sprinkle extra flaked almonds on top.
  5. Place on the middle tray of the oven and bake for 60-70 minutes, until a cocktail stick comes out clean. Leave to cool for a little bit in the tin before turning out on to a wire rack.