I have for some time been under the impression that I don’t like bananas, or more accurately, banana-flavoured foods, including banana bread. Ice cream, smoothies, cakes – if there was banana on the label, I was out. I think it stems from having suffered through bad versions in the past, and memories of that horribly synthetic banana taste. However, it appears I have been depriving myself in my hasty condemnation of the mighty banana.  

The first step to breaking down my banana phobia was a habit I developed for freezing chunks of banana to blend into my post-workout protein shake, mainly to chill and thicken it up.  The not-so-humble banana is a great source of so many body-repairing nutrients - choc-full as they are with vitamins and minerals such as potassium, calcium, magnesium and vitamin B6 - that they can’t help but be an exerciser’s best friend.  They help keep tummy’s happy with their high fibre and prebiotic effect, contain tryptophon the natural mood enhancer, and apparently help stop the itch of a mostquito bite… who knew?

With my surprising enjoyment of the post-workout banana drink, I thought it was high-time I gave the mighty banana another shot. The next step along the road to recovery was with ever-trusty Body Coach Joe Wick’s version of overnight oats. Such a great recipe, which I make in full, but then portion into two. I also add in a dessert spoon of peanut butter into the mix of wet ingredients as I find it adds a wonderful texture, and well, it's blooming delicious. It’s a winner in the food prep department and so tasty that I find myself exceedingly gloomy as I finish my last spoonful of a morning. But the trusty banana and oat powerhouse combo fires up and I’m always full until lunchtime – no mean feat for this tummy. 

So, how about a not-so-healthy option? Would I still love the banana so much when it didn’t come as a post-workout fuel (let’s face it, most things will taste extraordinary at that point). And so to my bête noire (bit extreme), banana bread. It always seemed so pointless to me to ruin a perfectly good cake by putting banana in it. I decided to take a few of the things I like most… ahem, chocolate, and a cinnamon crumble topping and see if I could make it a treat worth having. Well, let’s say I’m now on my third loaf and it puts a smile on my face every time I dig into a slice. There’s something so comforting about that dense, fruity sponge that just begs for a cup of coffee and, well let’s face it, another slice.

Banana bread

Ingredients

For the crumble topping:

• 3 tbsp plain flour

• 3 tbsp soft brown sugar

• ½ tsp ground cinnamon

• 1 tbsp butter, softened

For the bread (well, cake):

• 125g unsalted butter, melted

• 150g caster sugar

• 2 eggs

• 3 large or 4 small overripe bananas, mashed

• 1tsp vanilla extract

• 175g plain flour

• 2 tsp baking powder

• ½ tsp bicarbonate of soda

• ½ tsp salt

• 60g chopped walnuts and pecans

• 80 – 100g chopped dark chocolate

METHOD

Preheat the oven to 170C/325F. Butter and flour a large loaf tin or, if you prefer line with baking paper.

First, prepare the topping. Mix the flour, sugar, cinnamon and butter together until the consistency of wet sand. Chill in the fridge until you are ready to use.

In a large mixing bowl, whisk together the melted butter and the caster sugar until fully combined. Then beat in the eggs, one at a time. Next, whisk in the mashed bananas and vanilla extract. Then with a wooden spoon, mix through your nuts and chocolate.

In a separate bowl, combine your dry ingredients: the plain flour, baking powder, bicarbonate of soda and the salt, and mix well. Add this, a third at a time, to the wet mixture, mixing well with your wooden spoon after each addition.

Scrape the mixture into your loaf tin and then sprinkle on your previously prepared crumble topping. Bake in the oven for approximately 1 hour. I would suggest checking at 50 mins onwards – see if it is ready by inserting a skewer, which should come out fairly clean. When ready remove from the oven and let the loaf cool in the tin on a wire rack.

In my view, it’s best served in slices, slightly warmed through, with a dollop (or two) of vanilla ice cream.