CLASSICS REVISITED: BOOZY BANANA LOAF

Banana loaf is always a winner in my eyes but is there anyway that you can make my classic Boozy Banana Bread recipe even better. Well thanks to my recent discovery of Coconom sugar I think I have! This fab new coconut based sweetener helps to create a gorgeous crunchy caramel like crust to the loaf which is to die for. I've also updated the recipe to make what I think is a much less simpler version that any avid baker will be able to whip up in no time. It might be simpler but it's still a beautifully light and fluffy loaf to die for!

 If you want to admit the Amaretto from the loaf you can, that way you have a great loaf that is a great way to get a bit of fruit into your kids diet (not the best way of course but everyone needs cake now and then!). It's also great for using up old bananas lying in your fruit bowl. You should never waste a banana! Top tip of mine is if you think your not going to eat a banana before it goes off then lob it in your freezer. It will keep for several months. Freeze them in the peel and when defrosted the inside with be soft and mushy, perfect for baking! Don't worry about the peel turning black, they are still perfectly edible.

To add a bit of crunch to the inside of the cake so it's not just all fluff I've chucked in some chopped walnuts. You can use any nut you like really, pecans work especially well. Can't have a banana loaf without nuts, that's just madness!

Speaking of nuts lets talk about the Coconom. Visit their website to find out where you can pick some up or order some online. I used the turmeric based version and this may sound bizarre but trust me, sprinkled over the top with some dessicated coconut and you have this amazing mix of caramel and tastiness that is incredible. If you can't get your hands on it feel free to leave it off or just use some normal caster sugar instead but it's just not the same. Believe me.

If your looking for something more fruity and oaty that would be more suited for a breakfast type loaf to grab in the morning I suggest that you stick to my original Banana Bread Recipe which will give you more of an energy boost in the morning with it's more carb packed ingredients.

If your looking for something to satisfy your sweet tooth; then get on my new classic recipe revisited straight away:

Boozy Banana Loaf

220g Golden Caster Sugar

100g Soft Butter

2 Whole Eggs

2 Mashed Ripe Bananas

1 Tsp Vanilla Extract

1 Tsp Amaretto

300g Self Raising Flour

50ml Semi Skimmed Milk

10ml Lemon Juice

50g Chopped Walnuts

1 Tbsp Turmeric Coconom Sugar

1 Tbsp Dessicated Coconut

1. Turn your oven straight on to 180 degrees (160 fan) and line a loaf tin with greased baking paper.
2. Beat together the butter and sugar until light and fluffy before adding in the eggs one at a time, fully combining them as you go before adding in the bananas, vanilla and Amaretto until all well combined
3. Add in the flour, milk, lemon juice and walnuts and fold through until you see no streaks of flour in the batter. Transfer the batter to the loaf tin, level out the top and then sprinkle over the Coconom and dessicated coconut.
4. Place the loaf in the oven and bake for around 1 hour until the top is crisp and golden brown and an inserted skewer comes out clean.

Remove your loaf from the oven and then leave in the tin to cool slightly before removing and leaving to cool completely on a wire rack. Once your ready for a piece get a big knife and listen as the crust snaps as you slice through the loaf before it glides through the fluffy cake like butter. You will smell and taste the toasty caramel topping before you take your first bite of the loaf which will melt in your mouth leaving you to crunch on the walnut pieces inside and there is only one noise you'll be making as you do.

 "Nom Nom!"