Siouxsie's Sticky Banana, Dark Chocolate and Spiced Streusel Loaf
Photography Josh Griggs.
Makes: 1 Loaf
INGREDIENTS
Loaf
1½ cups plain flour
¾ cup whole grain rolled oats, blitzed in a food processor to a nubbly texture
¾ cup brown sugar
1/3 cup caster sugar
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
125 grams dark chocolate, 72% cocoa solids, roughly chopped
1/3 cup rice bran oil
2 large eggs, lightly beaten
2 cups roughly mashed very ripe bananas (about 4 medium)
¼ cup plain yoghurt
1 teaspoon vanilla extract
Streusel
¼ cup plain flour
¼ cup brown sugar
1 teaspoon each ground ginger and ground cinnamon
45 grams butter, at room temperature
Equipment: Grease a 22cm x 12cm loaf tin and line with baking paper.
METHOD
Preheat the oven to 170°C regular bake.
Streusel: Place all ingredients in a bowl and rub the butter in with your fingers until chunky crumbs form. Chill until ready to use.
Loaf: Place the flour, oats, both sugars, baking powder, cinnamon, salt and chocolate in a large bowl. Toss well to combine. Whisk the oil, eggs, bananas, yoghurt and vanilla together. Pour into the flour mixture and use a large metal spoon to fold everything together, making sure there are no pockets of flour in the batter. Spoon the batter into the prepared tin and smooth the top. Scatter over the streusel and bake for about 50 minutes, tenting loosely with foil if it's getting too brown, until risen and golden and a skewer inserted into the centre of the cake comes out clean.
Cool in the tin and cut into thick slices to serve.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.