Procrastibaking – the art of busying yourself in the kitchen making baked goods whilst completely avoiding more important tasks at hand (for eg. end of trimester assessments).
Confession time. Yes, I’m a procrastibaker. And no, I’m not sorry for it. I embrace it actually.
For some mysterious and slightly coincidental reason, whenever I need to do things like assessments, exam revision or organising our budget… The kitchen just calls to me. And I don’t question it, I just go with it. I mean, who am I to turn down the voices?
Sometimes, I get to the point of just lingering in my kitchen until an idea comes to me. I get myself comfortable. I make myself a coffee, casually scroll through Instagram, pace about, open my fridge half a dozen times… all in the hopes that inside I’ll find a good excuse to postpone typing up case studies.
Yesterday morning during one of my kitchen lingering sessions, I found the perfect excuse. Ripe, organic bananas just dying to be mashed and baked into something! These two were the very last of the bananas from my weekly order from Ooooby, and I’d been saving them for something special as they were actually conjoined, and that made them instantly more magical than the others (of course).
I really wanted to make a banana and mixed nut loaf, but we were completely out of all nuts except for hazelnuts. Let’s talk hazelnuts. Don’t get me wrong, I love them. But there’s a reason why they were the only ones I had left. It’s because you don’t really need to prep any other nuts before you use them. But with hazelnuts, to get the best out of them, you need to roast them and rub the skins off. I know what all you avid hazelnut users are thinking… “But Laura, it takes less than 10 minutes to do. Stop being such a lazy nut snob.” Well, you’ll be glad to hear avid hazelnut users, that yesterday I finally overcame my laziness, roasted and rubbed the little things, crushed them up and used them in my loaf.
And… it was so worth it. To save myself time and effort, I just roasted them in the oven while it was pre-heating and I was getting the other ingredients together. Then I just rubbed the skin off with my fingers (you can use a tea towel if they’re too hot – I was just too lazy to get one) and roughly crushed them with a mortar and pestle. You can also just use a food processor and pulse a couple of times to get the same result, but the ease of wiping out my mortar and pestle was far more appealing than washing out my food processor afterwards. Can you see a running theme here? I’m all about making it as easy as possible for myself!
(Warning: Making roasted hazelnuts will make your kitchen smell like Nutella. I personally am still undecided if this is a good or bad thing).
Making this loaf was also made better by using this loaf tin. It doesn’t look very special, but it was one of the first little gifts my boyfriend ever bought me. He said he saw it, and thought of me because he knew I liked to bake. It makes me smile whenever I pull it out and I honestly think it makes whatever I put in it taste just that little bit better!
When the loaf was done, I instantly cut myself 2 slices and slathered them in some natural, crunchy peanut butter for “taste testing” purposes and also for “study snack” purposes. I can honestly say, it served both purposes very well. I then sliced up the rest of the loaf, wrapped them in two’s and popped them in the freezer for an easy breakfast/afternoon snack/midnight munchies fix.
By the way, in case you’re wondering, I did eventually get round to doing some of my case studies. But only because it was made far more bearable with the help of some banana and hazelnut loaf.
And who said procrastibaking was a bad thing, eh?
- 1 cup plain wholemeal flour
- 1 cup oat flour (see notes)*
- 1 tablespoon psyllium husk
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 2 bananas, mashed
- 2 free range eggs
- 1/4 cup honey
- 1/4 cup extra virgin olive oil
- 1/2 cup hazelnuts, roasted and roughly chopped (see notes)**
- Pre-heat oven to 180 degrees Celsius.
- Mix both flours, cinnamon and baking powder in a large bowl with a spoon.
- Whisk together banana, eggs, honey and olive oil in a separate bowl.
- Pour the egg mix into the bowl of flour and gently fold through.
- Add the hazelnuts to the mix, reserving about 1/4 cup for the top of the loaf.
- Gently fold through until it is all well combined.
- Pour mix into a greased/lined loaf tin.
- Sprinkle over the remaining hazelnuts.
- Bake for 35mins or until skewer inserted into the middle comes out clean.
- Cool on a cake rake when done.
- * You can make your own oat flour simply by blending rolled oats until it reaches a flour like texture. The ratio should be 1:1.
- ** To save time and effort, place your hazelnuts on a lined baking tray and pop in the oven for 5 minutes as it's pre-heating. This is enough time and heat to roast the hazelnuts. Then all you need to do is rub the skin off and either pulse a couple of times in a processor or gently crush with a mortar and pestle.