Banana country crisp bread
This recipe was adapted from Dan Lepard’s Dark banana bread recipe just with a little added extra – so I won’t post the recipe, you can go to the link. It needs only a few ingredients (see below) It’s light and fluffy, even though it uses wholemeal bread flour.
dark muscovado sugar
wholemeal bread flour
And my optional additions…
1/3 – approx 170g of a pack of Jordans chunky nut country crisp (or other brand of nut crisp cereal)
a large drizzle of maple syrup
I wanted to use up some crisp cereal (because if it’s in the house I am liable to eat unhealthy amounts of it, not because I don’t like it). I think it adds a nice crunch. I stirred most of the cereal into the batter and sprinkled the rest over the top. I think it adds a really nice nutty crunch and makes it a perfect brunch-cake.
I also drizzled maple syrup over the top of the cake after it cooled as I was taking the cake to a church weekend away and thought it was a little plain for afternoon tea. The cereal still stays crisp, so don’t worry about it getting a sog-on.