This week I’ve been a little bit naughty. Instead of my usual fruit and vege-packed smoothie for breakfast, I’ve been indulging in a little sweet treat. Usually when I bake banana bread it’s for my mum. In fact I could even blame her for giving me the idea of banana bread for breakfast because it’s what we have when we visit at the coast – a bowl of fruit followed but a generous, warm slice spread with butter.
I’ve been having a bit of fruit first like a good girl and holding off the butter but only because it’s pretty good without it. What makes it Christmas banana bread I hear you ask? Well, as you might have noticed, quite a few Christmas treats are just regular foods or drinks spiked with a little alcohol and my Christmas banana bread is no different.
I added a little brandy and upped the spices and the result is a dense but soft loaf with a hint of ‘Christmas’ in every bite. It would be wonderful for breakfast on Christmas morning but maybe keep it away from the kiddos. Although I’m not sure that a tablespoon spread across an entire loaf would be that bad but you can taste it.
You could make up a loaf this weekend and pop it in the freezer ready for Christmas morning. I sliced up most of my loaf and wrapped the pieces individually then when I want a slice I just leave it out on the bench for about 10 minutes to thaw.
It tastes just as good and fresh as if it were baked the day before.
It’s by no means a healthy loaf so don’t be fooled by me calling it a breakfast loaf. There’s still quite a lot of sugar in there but you could use a wholemeal flour instead of white or honey in place of some of the sugar. In fact I’d say honey would go rather nicely with the brandy.
Serve it warm or at room temperature. I personally prefer it a little warm. It brings out the ‘Christmas’ flavour a little. Lets just hop I don’t have brandy on my breath. Wouldn’t want people to think I’d been getting into the festive spirit at 9am.
Ok so for the first couple of pieces I might have mixed a little cinnamon into my fancy organic butter and spread it on top. If you want to go all out, I’d highly recommend it. The little bit of salt from the butter combined with the cinnamon is the perfect accompaniment. Enjoy!
What about you? What have you done to make a recipe Christmassy?
- 100g butter, softened and cubed
- 100g brown sugar
- 75g caster sugar
- 2 large eggs
- 1 tbsp brandy
- 225g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- ½ tsp cardamom
- ½ tsp mixed spice
- 3 large very ripe bananas, mashed
- Pre-heat the oven to 160C fan-forced and grease and line a loaf tin with baking paper so that it extends over the sides.
- In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy.
- Add the eggs and beat until the mixture is thick.
- Beak in the brandy then add the flour, bicarb and spices and beat them through.
- Finally, add the banana and mix just until combined.
- Scrape the batter into the prepared tin and bake for 55 minutes or until a cake tester inserted in the middle comes out clean.
- Leave it to cool completely in the tin.
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