It's a funny thing, breakfast. I don't think I've heard anyone recall a wonderful breakfast that they had in the same way that they would recall a dinner or a lunch. It's a meal that is often skipped, frequently rushed and usually really quite boring. Although I'd like to tell you that I get up early enough to make Eggs Benedict on a daily basis, that would be a lie, and anyone who vaguely knows me will be snorting with laughter at the thought.
In an attempt to wean Mr F off cereal bars, we have been experimenting with different 'healthy' options that can be nibbled on the bus, or washed down with a cup of coffee in a more discreet manner than a bowl of cornflakes. I've been enjoying trying variations on banana bread, mostly because it means I have a use for the slightly mangled bananas that end up being left in the bottom of my bag, but partly also because "Banana and Sultana" is fun to say.
Basic Banana Bread (based on one of Delia Smith's)
75g butter or margerine
110g caster sugar
225g plain flour
2tsp baking powder
1 teaspoon lemon juice (optional)
2 tsp mixed spice (or variations on nutmeg, ginger and cinnamon will do)
2 generous handfuls of tasty extras
Line a loaf tin with greaseproof paper.
Put everything except for the tasty extras into a bowl and mix thoroughly.
Stir in the extras.
Bake for 50-60 mins, at 180C.
I blooming love this recipe. It's so easy, it takes about 5 minutes to mix, and you can add anything you want - sultanas, raisins, chopped nuts, whole nuts, chocolate chopped up, mixed peel - it's all good. You could use soft or light brown sugar if you prefer, or self raising flour if that's all you have, and it'd probably work. I've made it with low fat margerine, as well as proper butter, and it works. I've also used bananas that I've frozen when they went mushy, and defrosted a few weeks later - you don't get the banana chunks with this, but a really smooth, bready texture.It also freezes really well as long as it's pre-sliced.