banana bread and chocolate-peanut butter puddingPosted: July 31, 2012
A friend of mine is having what can only be described as a royally crap time. There’s me, moaning about not having slept since April, as if it’s such a massive deal. And there she is left holding her 3 month old while her selfish ex has decided he can’t handle having a baby and would rather take Special K and try to pull 18 year olds instead. So he’s basically upped and left her. This is someone so spectacularly gutless he didn’t even have the decency to tell her to her face, so broke up via SMS.
There are times when nothing you say can make things better, but silently sharing a bit of cake can ease things a little. I decided to make her some comforting, fudgy banana bread and chocolate-peanut butter pudding made with thick slabs of said bread, soaked through with salted choc and nut butter sauce. It turned out to be more of a spread in the end (I had to deal with an ENS* so didn’t manage to add milk to make matters less viscous) but for a little while at least, made her forget about what a lucky escape she and her beautiful son have had from a total loser.
*Emergency Nappy Situation
For the banana bread
115g plain flour
115g wholemeal flour
150g brown sugar
90g roughly chopped walnuts
2 tsp. baking powder
½ tsp. salt
6 small ripe bananas- approx 480g (the blacker the better), roughly broken into chunks
2 large beaten eggs
3 tbsp. olive oil
1 tsp. vanilla extract
2 tbsp. syrup from a jar of stem ginger
For the sauce
200g milk chocolate, broken into chunks
2 tbsp. peanut butter
1 tsp. vanilla extract
1 tsp. salt
100ml double cream
- Line a loaf tin with greased and floured baking paper and preheat the oven to GM 4/180C (fan)
- Mix together the flour, baking powder, salt and walnuts in a bowl.
- If you have a stand mixer, cream together butter and sugar for a good 5 minutes (otherwise a lot of elbow grease and about 15 minutes with a wooden spoon ought to do it). Gradually add the olive oil, eggs, banana, stem ginger syrup and vanilla, a little at a time.
- Gently fold in the flour mixture, being careful not to overmix and bake for 1 hr
- Cool and slice the banana bread up and layer in overlapping layers in a dish.
- Melt the chocolate in a bain marie. Add the peanut butter and vanilla extract and mix well. Stir in the salt until it dissolves. Finally swirl in the double cream. If you’re able to, add enough milk to form a runny sauce.
- Pour this over the bread, so it’s nicely submerged.
- Bake for 40minutes. Serve with something hot, strong and possibly alcoholic depending on the circumstances.