My mam is adamant that the best cure for a hangover is warm toast smothered in honey and topped with mashed banana ... not that she'd ever condone drinking of course! Personally, I can't stomach even the thought of honey when I'm hungover, I'm more of a tea and buttery toast girl, best consumed while curled up on a couch under a duvet.
I do, however acknowledge the magical healing powers of mam's miracle toast. Apparently, bananas are great for the day after as they replenish electrolytes and potassium the body loses when drinking. Eggs and dried fruit also combine to fight the dreaded hangover ... magic! So ... I have come up with a recipe that combines my need for butter toast with the hangover healing powers of bananas, eggs and dried fruit!
What's even better about this recipe is how easy it is. It's based on traditional banana bread recipes but I've broken it down to eliminate as many steps as possible and it actually turns out far nicer than the recipes I've used before. The last thing you want to be doing when your head is pounding and your vision slightly blurred is following step after step of a detailed recipe. So this essentially involves throwing everything in a bowl, mixing, heading back to bed while it bakes and then enjoying with a cuppa!
As a bonus, this is a great recipe for using up blackened, over-ripe bananas so your hangover is actually helping to reduce food wastage. Go you!
285g Gluten Free Four
1/2 teaspoon Salt
220g Caster Sugar / Xyltiol
2 Large Eggs
4 Very Ripe Bananas, mashed 1 teaspoon Bicarbonate of Soda
110g Butter, melted
1 teaspoon Vanilla Extract
(Makes one 2lb Loaf)
Preheat the oven to 170'C and line a 2lb loaf tin with parchment paper.
Coat the sultanas in some of the flour (this helps prevent them from sinking to the bottom of the loaf). Mix everything except the sultanas together in a large mixing bowl until thoroughly combined. Fold in the sultanas and transfer the batter to the prepared tin.
Bake for 40-50 minutes or until firm to the touch and golden brown (timing depends very much on your oven). If the loaf is browning but still far from cooked, place a sheet of tin foil over the top of the loaf to protect the top from burning during the rest of the baking time.
Once baked, cool in the tin for about 10 minutes and then transfer to a wire rack to cool slightly before serving with butter or if you feel like a treat or a tad hungover, try with a smothering of Nutella ... divine!