Fret not, you’re not seeing double. I’ll explain in a bit.

On Easter Sunday, after waking just before noon, AB and I decided to prepare a full English breakfast for brunch.

Whenever I think of an English breakfast, I’m always reminded of the feast that we once had at Bistrotheque (23–27 Wadeson St.) in East London. My poached egg and bread served with everything fried (blood sausage, bacon, sausage, tomato and mushroom) was greasy but so delicious. I could handle a decadent calorie-bomb like this for breakfast/brunch once a year 😉

Bistrotheque @ 23–27 Wadeson St04,10tc4

Housed in a former warehouse, Bistrotheque’s stark white interiors are impressive with high ceilings, bare pipes overhead, as well as the exposed filament bulbs that have been popping up in many trendy (or wannabe) restaurants and bars in London, Paris and Brussels. We were there on a bright Sunday afternoon and I love how bright the space looked.

Bistrotheque @ 23–27 Wadeson St01,14tc4

I digress.

After a quick jaunt to the supermarket before it closed at noon (welcome to Brussels!), we laid out the ingredients and the tools in my kitchenette, and got down to business.

AB took the cast-iron skillet out to the deck to (re)season it before returning to drop blobs of Martha Stewart pancake mix onto the hot surface. While the golden discs of fluffy pancakes stayed warm in the oven, he cooked the bacon on the terrace lest my apartment smells of burnt pork for the days to follow.

I had the easy tasks of frying the mushrooms and tomatoes, putting things on plates, and setting the table outside.

The result: A sumptuous breakfast with a view!

Easter Sunday brunch diptych

I love this view from my teeny weeny deck which has just about enough space for two chairs and a table. Being on a higher floor, I look over my neighbours’ quiet back gardens – one of the perks about staying on the ground floor in a small building in Brussels is that many of these come with a private garden in the back.

Over pancakes and baked beans, AB and I talked about what features our ideal home would have. For example: Winter garden (preferably with stained glass), garden in the back with an atelier, at least two floors so that there’s more privacy. A separate kitchen with a door, a window and a ventilator that works properly is also important.

Now, what has our sumptuous Easter Sunday brunch got to do with a one-banana banana bread?

In order to make the pancakes fluffy, we had to use baking powder. My neighbourhood supermarket sells it in a box of five 20g sachets. Martha Stewart’s recipe called for less than half a packet of baking powder.

According to AB, baking powder loses its effectiveness soon after it has been exposed to air and humidity. But from what I just read, I think he’s mistaken??

Anyhow, when I didn’t know better earlier on, I looked for a recipe that would use the remaining 10+g of baking powder. I also had a dying banana that had broken out in spots over the weekend and there was no resurrection for this yellow fellow.

It didn’t take long to find a good banana bread recipe that calls for exactly one banana and some baking powder.

I followed The Faux Martha’s banana bread recipe to a T. Her one-banana banana cake bread was easy to make – most of the time was spent measuring, mixing the ingredients in a bowl by hand and stirring until well combined before it went into the oven.

Was the baking powder supposed to make the banana bread rise?

Mine turned out to be rather ‘short’, giving the cake bread a dense, moist texture. When I looked at the webpage again, it appears that The Faux Martha’s banana bread is a low-rising loaf. So I guess my one-banana banana bread turned out as it was supposed to.

I’m bringing this sweet baby to the office for a birthday breakfast surprise tomorrow!

One-banana banana bread01tc4

If I were to make this again, I would make it with 25% less sugar and butter as it’s a little too rich for me. For now, I’m sticking with my adaptation of John Barrowman’s three-bananas banana bread recipe.

14 replies on “A One-Banana Banana Bread

  1. I really enjoyed this 🙂 You put a lot of enthusiasm into your writing which makes it a joy to read!

    A quality breakfast and banana bread will always make me happy! That close up shot at the end actually caused my stomach grumble a bit!

    By the way, I love the view from your balcony!

    1. Thank you & glad that you enjoy this post! Breakfast is the most important meal of the day for me (dark chocolate is in another category of its own).

  2. That banana bread looks so good! So dark and brown! I generally prefer my banana bread dry, though. But if it’s moist and has a strong banana taste, then I like it very much. I’m quite fond of putting coconut into my banana bread.

    On the subject of English breakfast, they can be quite filling and yes, sinful. I love the one you had and I’ve only had a few of those in my life. They always keep me energised for the whole day 🙂

    1. It was very good with a moist texture (that’s what butter is for). I don’t think I’ve tried adding coconut to my banana bread recipes though caramalised apple chunks are terrific in banana bread too.

  3. I had what was called a full English breakfast yesterday, at Simply Life in Tai
    Koo Shing. Awful. Luke warm food and slow, unattentive service. Can I get you & AB to cook next time? I’ll pass on the banana bread, thanks. My diet won’t permit it 😢

    1. Argh, lukewarm breakfast is not my cup of tea. I presume it is the sugar in the banana bread that is prohibited in your diet since an English breakfast is typically high on grease?

  4. Lovely! I do not know what I prefer in your blog, the photos, the addresses, the cooking suggestions or simply all! And the enthusiasm!
    thanks robert
    PS: it’s only me or the Bistrotheque links does not work? I’ll look for this in the net…
    PS #2: now, where was that banana in my kitchen…

    1. Hello Robert, glad you’re enjoying these posts! Thanks for pointing out the faulty Bistrotheque link – this is now fixed. You’ve got to let the banana age a little until it’s all spotty – that’s when it becomes really sweet and adds an intense flavour to the baked product 😉

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