There are weeks that everything functions smoothly, no glitches in sight, or minor blips that in no way shape or form leave a lasting impression – all sunny skies, unicorns and rainbows. Like kid at school in time, homework in tow. No traffic on the way to tube, getting the right train that gets you to work just in time for breakfast before that 9am meeting.
And then there are some weeks that just seem to never end, when the kiddo is sick, and the f*%$*&g temperature just won’t stay down, and power lines go down so you can’t commute to work and the work email keeps beeping on the bedside table because you have a day job that absolutely requires you to sleep with your mobile within an arm’s distance. You guessed it, this was exactly that kind of week, the kind that requires comfort food.
But not just any comfort food, food that comes together quick, with minimal mess and using ingredients that you probably have in your kitchen / fridge right now. You’ve got some plain flour left over from muffins somewhere in the cupboard; you only need a smidge. You can probably swing a little butter too. And I’ll bet there’s some overripe bananas in a bowl, just begging to be used. Some may say banana bread, I say those manly bananas deserve to fulfil their potential.
Everyone should have at least one go-to recipe for banana bread. This is mine. Of course, it helps that there’s a hefty chunk of chocolate in there, but that’s not all. You use one bowl, one loaf pan and one spatula. Okay, 1 more little bowl to melt the butter, but that’s it y’all. 1 hour to chocolatey, banana nirvana.
4 medium very ripe bananas
150g plain flour
110g unsalted butter, melted and cooled
1 large egg
1 teaspoon bicarb soda
1/2 teaspoon salt
150g Demerara / brown sugar
50g good quality cocoa powder
180g dark chocolate, chips or roughly chopped
Preheat oven at 180C.
Prepare a loaf tin – grease well and line long sides with parchment paper, leaving some to hang over the sides.
Mash bananas in a large bowl.
Add melted butter, sugar and egg and combine.
Add flour, salt, bicarb soda and cocoa powder and combine.
Fold in chocolate chunks, then pour in loaf tin.
Bake for 50 – 60 mins, until a tester comes out clean.
Leave to cool slightly before helping yourself with as many slices as your conscience allows. (Mine was surprisingly permissive this week.)
Love & hugs,