Move aside Banana bread, my breakfast/ snack loaf loving heart has fallen for something else…
Don’t get me wrong I love Banana bread, don’t you? Which is strange because I don’t like bananas. To be honest I really dislike bananas (although, weirdly enough, when I was in Thailand, I couldn’t get enough of those small, lady finger bananas – yum!) I can’t stand their texture or taste but, throw them together with flour, sugar butter and eggs and bake it into a loaf, and I can’t get enough.
And do you know why I love banana bread so much? Because I can have it at anytime of the day. I mean, is it breads? Is it a cake? Who knows? Who really cares because toast a slice of banana bread, slather it with butter and you can chow down on that deliciousness at any time of the day.
And here, my wonderful foodie friends, is another bread/ cake loaf that is going to do the same for us but with a little change in the flavours. Because if there is something I love more than the flavour of banana bread, then it is the flavour combo of apples and cinnamon. For breakfast, dessert, or just and in-between meal snack, the lifelong friendship between apples and cinnamon is always appreciated.
And then we’re going to throw into the slightly sweet, slightly tart flavour of cranberries (but this can be changed to any berries or dried fruit you have available such as blueberries, raisin, sultans… you get the gist) and top it off with an oat and maple syrup crust so it looks, smells and tastes like an apple crips.
Apple crisps (crumble) for breakfast? Why not?!?!?!
Now, if you’ve been following this blog for a while now, you will know that I rarely step into the dessert/ sweet side of things. This is quite simply because my cake/ dessert baking skills are not quite up to scratch and, considering the enormous range of dessert and cake orientated blogs out there with some truly beautiful looking recipes, trying to compete just makes me shiver with baking-infused fear!
But, the other day, I stumbled across this recipe from Recipe Tin Eats which promised me a no-fuss, easy and quick lemon and blueberry loaf that would take no more than 10 minutes to prepare. It looked so humbly delicious that I just wanted to have a slice right there and then!
Well, of course, with such promises made, even this cautious baker had to try it and, true to the promises made I whipped the cake together in 10 minutes flat and it was one of the best cakes produced in my kitchen for a long time. The only problem with the recipe is that I had to wait an excruciating 75 minutes for the thing to bake (plus another half hour or so for it to cool down) before I could try it.
But the wait was worth it.
So here came the challenge: I had to take this foolproof recipe that had taken my cake baking skills from zero to hero in a mere ten minutes and adapt it into my own recipe.
I originally made a banana bread-style loaf – which will find it’s way onto this blog in the coming weeks, I promise, but – after the Paramedic made an Apple crumble (apple crisp for some of you) for dessert the other week I really felt an apple crisp loaf would be great. Better yet, an apple crisp loaf that I could have for breakfast seemed legendary!
And, seeing as this cake/ loaf contains no processed sugar I suppose it can find it’s way onto the “sort of healthy” list of desert/ baking recipes (note: you can swap the maple syrup for honey if you prefer) which = score!
Sorry banana bread but I think I’ve moved on for good.
Recipe adapted from Recipe Tin Eats
Apple & Cranberry Crisp Loaf
Prep Time: 10 mins || Cook Time: 1hr 15 mins
- 300 – 350g unbleached plain flour
- 2 tsp baking powder
- pinch of salt
- 1 cup plain yogurt
- 3 large eggs
- 1 cup cup maple syrup (or honey)
- 1 cup grated green apple
- 3/4 cup dried cranberries (you can use sultanas, currants, raisins or any other dried fruit if you’re not a fan of cranberries)
- 1 1/2 tsp ground cinnamon
- 1 cup of rolled oats
- 1/4 cup maple syrup
- 50g butter, melted
- Preheat you oven toe 180°C/ 350°F and line a loaf pan with baking paper.
- In a bowl stir together 300g of the flour with the baking powder, cinnamon and salt. In another bowl whisk together the yogurt, eggs and 3/4 cup of the maple syrup. Add the wet ingredients to the dry along with the grated apple and dried cranberries. Stir together until a thick batter is formed (it should be hard to pour and you’ll need to spoon it into your loaf pan) – adding a little more flour if necessary.
- In a separate bowl stir together the oats, melted butter and the remaining maple syrup until the oats become sticky and clump together when pressed.
- Spoon the loaf mixture into the prepared loaf tin and smooth the top over with a spatular or the back of a wooden spoon. Evenly spread the oat mixture over the top.
- Place in the oven and bake for 50 minutes. Cover the loaf with foil and bake for another 15 to 25 minutes or until an inserted skewer/ knife comes out clean. Remove from the oven and, when cool enough to handle, remove from the loaf pan to a wire rack to cool completely.