I have heard many, many times that breakfast is the most important meal of the day. Unfortunately, it’s a meal I rarely have time for! I’m one of those people who wakes up twenty minutes before I run out the door (I consider it an accomplishment if I manage to brush my hair, to be honest!) So when I heard that one of my favourite bloggers, Lindsay from Love and Olive Oil, was writing a book called Breakfast for Dinner, I was incredibly excited.
The beauty of this book is that it doesn’t just contain simple breakfast recipes that can be made for dinner, but adapts ideas of traditional breakfast foods into lovely dinner foods, something that you could serve for guests to impress them or simply to vary up your evening meal. I’ve never made fresh pasta before, so I was a little bit intimidated by the Breakfast Sausage Ravioli (although it made my mouth water – definitely one to try once I have a bit of pasta experience! As for the desserts… mocha ice cream pie, maple bacon cupcakes, mint chocolate chip pancakes (I LOVE chocolate chip pancakes.) There are so many amazing and creative ideas in the book.
The one thing I will note is that some of the recipes are more sophisticated than the breakfast foods that they’re based on, so I would recommend them particularly for the keen cook (homemade ravioli being a prime example.) But my mouth was watering at the selection, so I might be somehow able to find it in myself to try it several times! However, one recipe jumped out at me as being a delicious, easy to make and perfect for a Beardy Boyfriend Weekly Bake. The Banana Bread Bundt Cake can be made with a peanut butter glaze, but I decided to do without in order to make a nice coffee cake which would go lovely with a bit of tea!
Banana Bread Bundt Cake (from Breakfast for Dinner)
1 cup granulated sugar
3/4 cup unsalted butter
2 large eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
1/2 cup milk
2 1/2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 cup chocolate chips
Mix in the chocolate chips. Heat the oven to 180C (350F) and pour mix into a bundt pan (preferably a lovely one like mine!) Bake for about 40 to 50 minutes (although my oven needed a bit longer.) Be careful, since I found this took awhile to set. Place a fork in the bundt pan to see if it comes out clean.
Quirk Books provided me a copy of Breakfast for Dinner, but all opinions are my own.