I don't know about you but for me, weekday breakfasts are usually a rushed affair, often skipped entirely. I find it really tricky to find something genuinely healthy to buy for breakfast when on the move so try to fit in breakfast at home or when I arrive at work. My favourite at the moment is a bowl of granola or porridge with a homemade compote. I came up with these two recipes when devising a menu for the Spoon Cereals launch event. I got so much great feedback that I wanted to share the recipes. They incorporate some really interesting flavours and textures to really spice up a bowl of cereal.
When the lovely Annie from Spoon Cereals approached me about doing the canapes and compotes for their fabulous launch event, I was so excited to get involved. Spoon Cereals is a London-based start up run by the breakfast-loving duo Annie Morris and Jonny Shimmin who managed to secure investment on BBC's Dragon's Den.
This banana bread recipe is the perfect marriage of a traditional banana loaf and a nutrient-filled healthy version. A little less naughty than those refined sugar, white flour, or oil-laden versions but still retaining the classic banana loaf flavour and more importantly, texture, which I find a lot of healthier versions lose. Add chocolate chips if it feels too virtuous!