The great thing about butter sugar and flour, is that you can make it do so many different things to suit your (lets face it: annoyingly large and swingy) range of moods. You can turn it into dense and fudgey blondies and brownies, or light and moist cupcakes and comforting buttery pound cakes. Or you can add bananas and a few other favorite ingredients to make breakfast.
My breakfast of choice? Banana chocolate and almond bread.
Banana Chocolate Almond Bread
This bread is moist on the inside with an ever so slightly chewy crust. The chocolate in here is not just for names sake, and neither is the banana. Both flavors come through wonderfully. If you have some good quality cocoa powder hiding somewhere in your pantry that you’re saving for something fancier, I think you should really think about using it here instead, it will be well worth it. Also, it is always better to roast and chop your own almonds, the pre-roasted and sliced stuff is just not as flavorful. Feel free to substitute with other nuts, walnuts are a good option.
(Also, I promise to note down and update the measurements in weights next time I make this, since its difficult to be precise while measuring bananas or measurements like “a scant cup” )
4 ripe bananas (preferably more spotty than the ones I used in the picture above)
2 cups all purpose flour
1 scant cup unsweetened cocoa
1/2 cup roughly chopped roasted almonds
7 tbsp butter, melted
1 cup sugar
1 tsp vanilla
1 tbsp good quality dark rum (optional, but reccomended)
2 tbsp sour cream (or yogurt)
2 tsp baking powder
Preheat oven to 175 degrees C.
Butter a 9×5 inch loaf tin, and line the bottom.
In a large mixing bowl, mash the bananas, mix in the butter, sugar, eggs, vanilla rum, sour cream and baking powder (did I mention that this was a one bowl recipe? Bonus!). Add flour a third at time and fold in with a spatula till incorporated. Add almonds, and fold in.
Scrape batter into prepared loaf tin and set upon an insulated baking sheet. If you don’t have one (I don’t), just stack two baking sheets one on top of the other and set your loaf tin on top (tip from Joy the Baker). This will keep the bottom from burning. Shove the whole thing in the oven and set your timer to 70 minutes. About 30 minutes through the cooking process, open the oven, try not to swoon at the delicious aroma that just hit you in the face and then loosely cover the tin with foil (again, tip from Joy the Baker). This will keep the top from burning.
Once cooked, set the tin on a cooling rack for 30 minutes. Run a knife along the edges and take your delicious smelling banana bread out of the tin and set on the cooling rack till completely cooled. Or dig right in.