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.
Wholemeal, crunchy, banana-y and lovely
dark muscovado sugar
ripe bananas
sunflower oil
medium eggs
glacé ginger
wholemeal bread flour
baking powder
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.
Banana Country Crisp Cake
Yummy, might have to try this as I’ve just bought some glace ginger with not a clue what I was going to use it in. When you say 1/3 box, how much did your box weigh if I substituted for other grainy cereal?
It’s a 500g box of “chunky nut”, so about 170g. I had eaten most of the heavy brazil nuts out of it. I think maple crisp cereal would work well.
So long as the batter is still pourable I think you can decide on amount as you wish though. It didn’t seem to affect the baking time.
Ps. Thanks for querying. I’ve added the amount to the post too
oh yum. I really should stop checking out lovely baking recipes, they just make me feel hungry!