Believe it or not, but I have actually met people in this life time who do not like anything whatsoever to do with bananas. Their texture, their shape, their smell, their entire existence basically. It’s a little uncalled for, but who knows what banana-associated childhood trauma they encountered.
Maybe they were fed too much banana mash as a toddler, or tripped over the peel in front of their peers Tom and Jerry style and became the laughing stock of their school. Perhaps their parents never let them have any other dessert except bananas. While those may sound rather extreme, they could quite possibly be true. If not, then why the heck else would you not like bananas?!
It just so happens that I know one of these banana-hating freaks- that person is my boyfriend. Oh, and also his brother. No idea what happened in their family with bananas, nobody seemed to know when they were quizzed about this yellow monster, which all seems quite odd to me, but moving on…
To cut a long story short, I love banana loaf, especially with a cup of earl grey or builder’s brew, but it just doesn’t feel right if I eat the entire loaf alone when with my boyfriend, especially since he’s double the size, I feel like a bloody pig! So how to get out of this pickle? I guess I could make a different type of loaf cake entirely, but then I wouldn’t be able to reminisce with each mouthful as I do with the banana version. The banana has to stay, but maybe in a less detectable form.
Of course, disguise it with chocolate and nuts!
- 180g plain flour
- 125g sugar
- 1 banana mashed
- 100g coconut oil
- 80g peanut butter
- 200ml soya milk
- 1tbsp cocoa powder
- 1tsp cinnamon
- 2tsp baking powder
- 100g walnuts roughly chopped
- 100g dairy-free chocolate chips
- Preheat oven to 180C.
- Combine all dry ingredients together (except walnuts) and mix well.
- Whisk all wet ingredients together and gradually pour into the dry.
- Beat slowly with a wooden spoon until a creamy batter results.
- Fold in the walnuts and chocolate chips.
- Pour into a greased loaf tin and bake for 35 minutes or until a knife comes out clean.
Pour a generous dollop of melted chocolate on top, plus a few chocolate chunks and extra walnuts and enjoy each mouthful with a lovely sip of brew.