Heat the oven to 170°C (fan) and line a 22 x 12cm loaf tin with baking paper. Mash 3 large ripe bananas (about 320g) in a mixing bowl. Whisk in 120g agave syrup, 80g melted unsalted butter (or coconut oil), 2 large eggs and 1 tsp vanilla extract until smooth.
Sift in 180g plain flour, 30g cacao powder, 1 tsp bicarbonate of soda and ½ tsp fine salt, then fold gently into a thick batter. Stir through 80g chocolate bites and 20g cacao nibs if using.
Pour into the tin and smooth the top. Lay ½ sliced banana on top and brush lightly with agave. Bake for 45–55 minutes until a skewer comes out mostly clean. Cool in the tin for 10 minutes, then on a wire rack.
Mash 1 small ripe banana (about 90g) until smooth. In another bowl, beat 200g cream cheese and 60g softened unsalted butter until creamy. Mix in the banana, 50g agave syrup, 1 tsp lemon juice, ½ tsp vanilla extract and a pinch of salt. Chill for 20–30 minutes to firm up.
Spread the chilled frosting generously over the cooled loaf. Finish with a dusting of cacao powder or a sprinkle of cacao nibs.
Store in the fridge for up to 3 days. Bring slices to room temperature before serving so the frosting softens.
Got more bananas? Try them on my overnight oat fritters, or make my chocolate peanut butter oat bars.
BIFF, BOSH, NOSH!
Smoky roast pumpkin, garlicky black beans and a zingy lime slaw piled into warm tortillas. A simple autumn veggie taco inspired by the taquerias of Santa Cruz, California, where a taco after a session at Pleasure Point is pretty much the law.
Biff's Tips Bulk poaching. To prep ahead, poach the eggs for just 2 minutes so the whites set, then drop them into cold water. They keep for up to 2 hours. Warm them in simmering water for 30 seconds to...
Quick and easy cabbage gyoza with crispy bases, simple filling, and a fast home-cook method for perfect Japanese dumplings.
An easy roast pumpkin soup with ginger, miso and coconut milk, finished with a coconut cream swirl, jewel-bright pomegranate, toasted pumpkin seeds and parsley. Vegan, freezer-friendly and the soup I crave after a cold autumn surf at Croyde.
A rich, moist banana loaf made with cacao, agave and plenty of chocolate bites, finished with caramelised banana slices on top and a smooth banana frosting.
A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour.
