Lately, I’ve been delving into the vague areas of life. How to add a custom header to an incompatible blog; how to perfect gluten free pastry; how to recover from exam stress. Suitable breakfast foods.
Now, listing all those foods is no mean feat. In fact, I am not lying when I say I never have the same breakfast twice. Okay, so maybe they all involve peanut butter (see for yourself on my Instagram) but that’s an addiction and therefore can’t be subject to scrutiny.
This cake-slash-bread-slash-loaf (notice how it progressively gets healthier…) might just make it onto that list of suitable breakfast foods.
It seems that lately, everything is about sugar. How much we shouldn’t have, how much we should have, when we don’t need it, why we don’t need it, who doesn’t need it – you get the picture. But you know what I always find ironic?
Everything contains sugar.
That’s right, paleo advocates, even that raw capsicum you’re grimacing through.
And yes, while its important to stay healthy and not eat a lot of processed foods or refined sugar or poisonous blowfish, it is important to stay happy.
And for me, that involves the occasional piece of neither-savoury-nor-sweet action-packed flavour-filled cake. For breakfast. My new favourite? This Avocado Banana Bread. It’s got avocado and banana and it’s cake and it’s for breakfast (maybe even morning or afternoon tea. Or all of the above…) Oh, and it’s got streusel. ‘Cause everything is better with streusel.
Slather a slice with butter or rice malt syrup, maybe pile it high with yoghurt and fresh fruit, and you’re good to go. And don’t stress, I kept the sugar to a minimum and let the bananas do their thing – sweeten!
Love, your peanut-butter addicted author, Rosie.
- 115g buckwheat flour
- 45g brown rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 2 tablespoons castor sugar
- 3 medium overripe bananas
- 1 egg
- 1/2 teaspoon vanilla extract
- 65g avocado (1/2 an avocado)*
- 1 teaspoon lime juice
- 45g coconut oil, melted
- 2 tablespoons oats
- 1 tablespoon coconut sugar
- 2 tablespoons coconut oil, melted
- Preheat the oven to 160 C, and grease and line a small loaf pan with baking paper. The dimensions of the tin I used are 22 x 11 x 6 cm
- In a bowl, whisk together the flours, baking powder and cinnamon until light and lump-free. Stir in the sugar.
- Using a stick mixer, food processor or blender, pulse the banana, egg, vanilla, avocado and lime juice until very smooth and well combined. Add the coconut oil, then pour into the dry ingredients and gently fold (still with the whisk) until smooth.
- Combine the dry ingredients for the streusel in a small bowl, and then mash the coconut oil in with a spoon. It shouldn't be oozing with oil, but lumpy and moist.
- Spoon the batter into the prepared pan, sprinkle on the streusel, and bake for 40 minutes until the loaf is lightly golden a skewer inserted into the centre comes out clean.