Baking - Any way you slice it: Bill Granger's luscious loaves

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Baking – Any way you slice it: Bill Granger’s luscious loaves

They’re the perfect accompaniment to that afternoon coffee or cuppa, and they’re also brilliant to have ready-sliced in the freezer, so they can be taken out the night before for lunch boxes, or even lightly toasted straight from frozen when you need a quick pick-me-up.

You can also follow your tastebuds and experiment by adding a little bit of what you fancy, be that a few roughly chopped pecans here or some slivers of dried apricot there. As long as the loaves are baked until they’re still a little moist in the middle, you can’t go wrong.

For more from Bill, visit billgranger.co.uk

Chocolate-banana bread

If you’re trying to be really virtuous you could swap the chocolate in this for dates but, as foodie-forward as my girls are, I’m not sure they would forgive me if I did.

Makes 8 to 10 slices

250g/8oz plain flour
2 tsp baking powder
125g/4oz unsalted butter, softened
250g/8oz caster sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 tsp vanilla extract
175g/6oz good-quality dark-or milk-chocolate chips

Preheat the oven to 180C/350F/Gas4. Sift the flour and baking powder into a large bowl.

Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl. Add to the dry ingredients and stir to combine, being careful not to over-mix.

Pour the batter into a non-stick, or lightly greased and floured, 19cm x 11cm loaf tin and bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to stand in the tin for 5 minutes before turning out on to a wire rack to cool. Serve in thick slices with butter.

Oat and apple loaf

This is the healthiest of the bunch. Amazingly, the base has no butter or oil added; the oats and a little skimmed milk provide the moisture. Delicious toasted and served with fresh ricotta.

Makes 8 to 10 slices

For the topping

25g/1oz rolled oats
55g/2oz brown sugar
2 tbsp plain flour
25g/1oz chilled butter, cut into small pieces

For the loaf

100g/3 oz rolled oats
375ml/13fl oz boiling water
150g/5oz unsalted butter, diced
115g/3¾oz brown sugar
55g/2oz caster sugar
2 eggs
1 tsp natural vanilla extract
185g/6 oz plain flour
A pinch of sea salt
1 tsp baking powder
2 ripe apples, peeled, cored and diced

To serve

Unsalted butter

Preheat the oven to 180C/350F/Gas 4. First make the topping. Place all the k ingredients into a bowl and rub the butter into the mixture with your fingertips until well incorporated and small clumps form.

To make the loaf, place the oats in a bowl and pour over the boiling water. Stir and leave to cool until lukewarm.

In another bowl, cream the butter and sugars until pale and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Sift the flour, salt and baking powder into the bowl.

Now drain any excess water off the oats. Add the oats to the mixture and fold to combine. Spread two-thirds of the mixture into a greased or non-stick 19cm x 11cm loaf tin. Sprinkle with the apples, top with the remaining cake batter then sprinkle the topping over evenly.

Bake for 1 hour 10 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Turn out on to a plate before quickly transferring to a wire rack with the topping facing upwards. Leave to cool slightly before cutting. Serve in slices with butter.

Date and hazelnut loaf

The dates in this low-GI loaf provide the sweetness and the nuts the protein, making it the ideal afternoon treat when you’re craving something a little less wholesome.

Makes approximately 12 slices

50g/2oz rolled oats
300ml/pint milk
240g/8oz self-raising flour
1 tsp baking powder
100g/3 oz dried dates, roughly chopped
75g/3oz soft brown sugar
1 tsp ground cinnamon
3 tbsp honey
1 egg, lightly beaten
3 tbsp roughly chopped hazelnuts, plus 2 tbsp extra for the top

Put the oats in a bowl, pour the milk over them and soak for 30 minutes. Preheat the oven to 180C/350F/Gas4. Lightly grease and line a 21cm x 10cm loaf tin with baking paper.

Sift the flour and baking powder into a bowl and stir in the oats, dates, sugar, cinnamon, honey, egg and hazelnuts. Mix until combined.

Spoon the mixture into the tin, level the top and sprinkle with the extra hazelnuts. Bake the loaf for 45 minutes or until it is golden and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning out on to a wire rack to cool completely.

Coconut bread

This favourite has stood the test of time. With vanilla, coconut and a touch of cinnamon, it ticks all the boxes and is made to be slathered with butter and enjoyed with a good coffee.

Makes 8-10 thick slices

2 eggs
300ml/pint milk
1 tsp vanilla essence
310g/10¼oz plain flour
2 tsp baking powder
2 tsp cinnamon
250g/8oz caster sugar
150g/5oz shredded coconut
75g/3oz unsalted butter, melted

To serve

Unsalted butter
Icing sugar

Preheat the oven to 180C/350F/Gas4. Lightly whisk the eggs, milk and vanilla together. Now, in another bowl, sift the flour, baking powder and cinnamon together, then add the sugar and coconut and stir to combine. Make a well in the centre and gradually stir in the egg mix until just combined. Add the melted butter and stir until the mixture is just smooth, being careful not to over-mix.

Pour into a greased and floured 21cm x 10cm loaf tin and bake in the oven for 1 hour, or until a skewer inserted into the centre comes out clean.

Stand in the tin for 5 minutes, and remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar.

Photographs by Lisa Barber

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