I love any excuse to escape to Anglesey, the beautiful Welsh island where my husband John grew up. We managed a couple of days of The Modern Way to Cook book shoot up there, and some of my favourite shots were taken on Newborough Beach – a stunning coastline backdropped by Snowdon and its sister mountains, with a magical forest at one end and a tiny island all of it’s own at the other.
This is the banana bread we picnicked on at Newborough.
Soft, moist, and light all at once and studded with chunks of darkest chocolate, all without any flour, dairy, eggs, or refined sugar. Toast this for breakfast with wild abandon and congratulate yourself for making something that is insanely indulgent tasting and incredibly delicious without dragging you down, or pack it up for a picnic and enjoy with a flask of tea as an afternoon treat like we did on this sunny winter afternoon.