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