Along with Tough Mudder, races in silly hot countries and any kind of triathlon, taking part in a 24 hour relay race was firmly on my ‘hell no, I do not want to do that’ list (I’m making no comment as to whether or not it still is..!) However, some of my slightly more crazy friends were taking part in the Spitfire Scramble over the weekend, and as it was just one tube journey away, I said I’d ‘pop’ along to see them, cheer them, be in awe… and take them cake.
I don’t bake a lot, I’m a much better cook than a baker, which is partly why there’s never been a recipe post on here before now, but I do have a couple of recipes that I keep going back to, both of which were specifically requested for my trip over to the race.
Both are banana based, so brilliant for convincing yourself there’s something a little bit good about them, and both very good #runningfuel
Unfortunately neither of them are my recipes originally, but over time I have tweaked them a bit to make them the stuff of awesomeness that I keep going back to.
The most awesome dark chocolate banana bread
I was handed this recipe outside London Bridge station a couple of years ago – it was promoting Nigel Slater’s Kitchen Diaries II with the Observer. You can find the original recipe online on the Red magazine website, or in the photo of the recipe below.
I keep to the list and amount of ingredients pretty exactly, but I would suggest that you don’t follow the instructions in order (only in the photo below, they are okay on the link!) – it means you use about 24 bowls and make a ridiculous mess! Basically ignore the first instruction to ‘sift the flour and baking powder together’ as you don’t need to do it at the beginning and repeats the step again in the third paragraph. I hope that makes sense..!
Anyway, it’s pretty much a ‘bung it all in a bowl’ type recipe, which is why I love it. This recipe makes quite a lot, I doubled it to make three loaves for the weekend, but the week before I halved it to just make one large loaf for my team at work. Both times it went down really well – this is my absolute favourite thing to make as it has never gone wrong. The recipe calls for very overripe bananas, but the last few times I’ve made it, I’ve used pretty ‘normal’ bananas and cut them into chunky pieces which has worked just as well.
Easy peasy banana (and peanut butter) flapjacks
I originally saw this recipe on the Sainsbury’s recipe website, but I have adapted some of the weights over from cups to grams and, on this occasion, I even added some peanut butter in, because you can never have too much peanut butter, obviously.
- 170g butter
- 3 tablespoons soft light brown sugar
- 6 tablespoons golden syrup
- 270g rolled oats
- 1 mashed banana
- 100g dark chocolate (optional – for melting on top)
- 2 heaped tablespoons peanut butter (optional – for scruminess)
- Place butter, sugar and golden syrup in a microwave safe bowl or jug and put in microwave for 20 seconds at a time, until butter has melted, stirring in between each blast
- Once melted and mixed together, mix in the mashed banana, oats and peanut butter until there’s a thick mixture
- Spread out onto a tin (don’t make my mistake of spreading it out too thinly!) and bake at 180°c for 15-20 minutes, or until golden brown on top
- Cool and drizzle with melted dark chocolate if desired
- Cut into squares and enjoy!
Let me know if you have a bash at either of them and how they turn out! Also feel free to leave any other easy bake recommendations – banana or otherwise – in the comments below!