A lazy Sunday is the perfect opportunity to bake…
With that said, any Sunday is a perfect opportunity to bake. G and I started the day with a spin class at 1Rebel followed by brunch at one of my favourite local spots (Sazzy & Fran) in Bethnal Green. We then headed into central London to do odd jobs before stocking up on a LOT of food from Waitrose (it was one of those shops where we got loads of cupboard essentials and topped up our ‘carb jars’ i.e. couscous, lentils, quinoa, pasta etc) – a satisfying shop.
It felt like a pretty wholesome day and therefore to top it off, I really fancied baking. I was encouraged whilst in Waitrose because I spotted the most delicious looking recipe card that I’d seen a few times before. Banana Muesli Morning Loaf…
Well, it looked like a ‘me’ kind of thing to cook so I made sure I had all the ingredients whilst I was out and gave it a go. I’ve substituted a couple of the ingredients but it turned out pretty perfectly when I whipped it up in the kitchen. Despite the name suggesting this is only allowed for the AM… I’d say this is a perfect bite any time of the day (but then again, I’m obsessed with cake!)
175g Benecol Buttery Taste Spread, melted (plus extra for brushing)
3 large ripe bananas (or 4 small)
100ml clear honey (plus extra to drizzle)
1 tbsp. vanilla extract
3 medium eggs
150g fruit or berry muesli (plus extra for scattering)
100g walnuts, chopped
175g self-raising flour
– Preheat the oven to 180°C fan and grease and line a loaf tin.
– In a large bowl mash 2 (or 3) of the ripe bananas.
– Pour the melted spread, honey, vanilla extract and eggs into the banana mix – beat well with a wooden spoon.
– Stir in the muesli and 85g of the walnuts, then let the mixture sit and thicken for 5 minutes.
– Sift in the flour and fold with a large spoon, then tip the batter into the prepared tin.
– Slice the remaining banana in half lengthways, then put the pieces on top of the cake. Brush with some melted butter.
– Scatter a little muesli and remaining walnuts over the exposed batter.
– Bake for 1 hour, until risen and golden and a skewer comes out clean.
– Cool for 30 minutes in the tin and then remove and cool on a rack.
– Before the cake is completely cold, drizzle with a little more honey.
– Serve sliced as it is, or toasted with some spread or honey.