‘Chuck Norris’ Breakfast Banana Bread

I have a problem with breakfast.

I’ve essentially eaten muesli for breakfast over the past sixteen years, and it’s got to a point where I don’t want to see another bowl of it. No more. Too many early mornings have been spent forcing the stuff down before the rowing outing or cycle into the office, just trying to make sure I am not hungry again at 10am. It’s just not fun to eat anymore. Long overdue for a replacement, but so far the contenders are not faring well.

Porridge seemed like an obvious choice, but it is more time and effort than I feel is reasonable at that hour of the morning, especially when you count the inevitable cleaning of the microwave when the porridge has gone everywhere. Weetabix just turns into a soggy mulch. Granola is too expensive to adopt long-term. Shreddies, and most other cereals, won’t keep hunger locked up until lunch. Toast has worked pretty well as an interim solution, but “toast for breakfast every morning” somehow doesn’t feel like the solution I’ve been looking for. So, I went back to the drawing board.

What I really wanted was a cross between a cereal bar, bread, and cake- something I could just grab a slice of and enjoy with coffee. Figuring that it should have fruit as a major component, I started off with a simple recipe for banana bread, and by gradually making changes to make it more cereal bar-like, I ended up with was has been affectionately named ‘Chuck Norris Bread’. It ticks all the breakfast boxes: filling, quick, tasty, healthy(ish), and not too expensive.

Chuck Norris might eat knuckle sandwiches for lunch, but this is surely what he eats for breakfast.

‘Chuck Norris’ Breakfast Banana Bread

Packed with nuts, seeds, and fruit, this is sure to keep you going until lunch.

For the bread:
100g butter
140g dark brown sugar
225g wholemeal flour
1 egg
2 tsp baking powder
6 ripe bananas

100g walnut pieces
75g linseed
50g poppy seeds
75g pumpkin seeds
100g prunes
100g rolled porridge oats
1tsp cinnamon

1. Preheat the oven to 160° (fan) and grease a 1kg loaf tin.
2. In a large bowl, cream together butter and sugar, then mix in the egg, flour, and baking powder until you have a smooth batter.
3. Add the “extras”, and mix until they are distributed evenly in the mixture. Pour the mixture into the loaf tin.
4. Cook for approximately 50 minutes, or until a skewer comes out clean. In my experience, if kept refrigerated, the loaf will keep for about a week.


1 Comment (+add yours?)

  1. Trackback: Does living a ‘gastronomic lifestyle’ save money? « oxfood

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