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Choc chip banana bread

Having spent many years working in the health and fitness industry there was a necessity for me to learn quite a lot about nutrition.  One of the things that I remember from my days in that field is a quote that explains how our daily food intake should be consumed.  “Breakfast like a King, Lunch like a Prince and Dinner like a Porper”.  In other words, our biggest meal should be in the morning and our smallest in the evening.  Breakfast is something that I have never had a problem with consuming and actually enjoyed, however eating less food throughout the day is something that I have never seemed to master :). 

One of the things that G & I love to do is to go out for breakfast.  We are both early morning people and neither of us really like crowded places so we usually combine it with a nice drive to our location of choice and devour our meal before most people are even out of bed.  G is a coffee mistro so we only go to places that have good coffee.  One of our regular haunts is Sayers in Leederville.  They know what they are doing with coffee, have fabulous cakes and even better breakfasts.  Usually we will have a coffee (or two) then take off because we enjoy having a cooked breakfast at home.  On occasion (like we did last weekend) we will have something to share.  Banana and chocolate bread was the nourishment of choice that morning :).  When it arrived there were two thick slabs of in-house made goodness, toasted enough to soften the chocolate and warm the banana whilst still providing that little crunch that you always want from something that has been burnished under a grill.  Sprinkled with icing sugar and butter supplied, we were in breakfast heaven.  The flavour was that of a not too sweet banana bread with a tiny amount of bitterness that comes from dark chocolate.  Needless to say we were almost fighting over the last bite.

This experience, along with the fact that I still seem to have bananas left over at the end of the week no matter how few I buy and more Lindt chocolate in the house than I care to admit, inspired me to try and recreate this sensational morning feast.

choc chip banana bread (recipe from Best Recipes.com.au – adapted by Fiona at Food 4 Thought)
makes one loaf

My tips/alterations:  *I used 20g less sugar than the recipe suggested because I felt that would create a similar flavour to that of Sayers delight.  *I broke up 120g of Lindt 70% chocolate rather than using choc chips.  This provided a slight amount of bitterness which balanced really well with the ripeness of the bananas.

 

 

 

 

 

 

 

 

 

 

 

ease: 9/10.  A normal cream butter and sugar cake method with the addition chocolate.
prep time: 20mins
cooking time: 60mins.

total: 1hour 20mins.

taste: 8.5/10.  In my mind anything that has Lindt chocolate in it has to be good.  Luckily G is a little more discerning.  We replicated the same thick slabs, toasted to perfection, sprinkled lightly with icing sugar and sparingly buttered.  The flavours that hit our palates were that of not too sweet banana bread followed by intermittent bursts of rich dark chocolate.  We cleansed our tastebuds with great coffee (made by G :)) and our mouths were for ready for the next delicious bite. 

We didn’t get to take our usual drive, nor did someone else do the dishes for us but we did manage to recreate our little piece of breakfast heaven.

would I make it again:  Yes, yes, yes, yes, yes. – It is devilishly delicious.

Choc chip banana bread – Recipe from Best Recipes.com.au

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