Boozy Banana Bread Brunch

April 2020
Sometimes I just crave a good, humble banana bread.  During lockdown, 'normal' flour has been difficult to get hold of so I branched out and used wholemeal spelt flour.  To make it a little more gilt free, I replaced butter with coconut oil, and sugar with honey.  A lovely, nutty flavour but a little dry, I decided to jazz it up and turn it in to an exciting brunch.  Firstly piercing holes in the banana bread and pouring over a simple sugar syrup, before slicing, toasting and topping with coconut cream, whisky caramelised banana, cocoa nibs and a drizzle of honey.  Moist, creamy, crunchy and sweet, with a little kick of whisky, all at the the same time.  A decadent brunch!   

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