Make the most of the weekend by treating yourself to this delicious brunch classic.
Looking for a perfect recipe for an easy (and indulgent) Sunday treat? Laura from Circle of Pine Trees has created this delicious weekend wonder for us. Have a slice with a cup of coffee and some fresh berries for brunch (and a second with a cup of tea as an afternoon snack).
“Brunch. A peculiar little portmanteau of a word with such pleasant connotations. It brings to mind languorous weekend mornings: hot coffee and cold juice, the crackle of a newspaper and the whistling of a kettle, crumbs on a white linen tablecloth, sunlight through the window and the murmur of a radio. It’s a meal for which almost anything goes: sweet or savoury; rich or light; hot or cold; leftovers or freshly baked – brunch can be whatever you want it to be.
“My own perfect brunch is sweet, but not cloying. Something comforting and crumbly to be served with fresh fruit and my breakfast stalwart, Greek yoghurt. For a luxurious twist on toast, I like to use up the lonely bananas in the fruit bowl to bake a banana loaf on a Friday evening, ready to be sliced and served lightly toasted for weekend brunch. With fresh strawberries from the local farm shop on the side, and a generous dollop of creamy Greek yoghurt, toasted banana loaf makes for a joyous brunch. Just fill up the coffee pot and settle down with the newspaper but, be warned, it’s all but impossible to resist a second slice!”
280g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
200g caster sugar
140g butter, melted
1 tsp vanilla extract
2 eggs (free range if possible)
4 ripe bananas, mashed
Preheat the oven to 170°C (325°F) Gas 3
Grease a 23 x 13cm loaf tin (or use a loaf tin liner)
- Beat the eggs and caster sugar together.
- Stir in the vanilla extract and the mashed bananas.
- Add the flour, bicarbonate of soda and baking powder, and stir until the dry ingredients have been incorporated.
- Pour in the melted butter and beat until well-mixed.
- Pour into the prepared loaf tin.
- Bake for 1 hour, checking after 45 minutes. When a skewer inserted into the centre of the loaf comes out clean, the loaf is ready.
- Leave to cool in the tin for five minutes and then turn out onto a wire rack.
- Store in a tin overnight.
- Serve the next morning in thick slices, toasted lightly under a medium grill. Top with sliced strawberries and a spoonful of Greek yoghurt.”
(Adapted from a recipe by the Hummingbird Bakery.)
Find more recipes here.