Siouxsie's Sticky Banana, Dark Chocolate and Spiced Streusel Loaf

, from Issue #99. September, 2021
Photography by Josh Griggs.
    Siouxsie's Sticky Banana, Dark Chocolate and Spiced Streusel Loaf

    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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