I try with bananas. I buy them and then I leave them there and next thing I know they are brown. Very brown. Almost oozing out of the skin. Collapsing with sweetness. Bananas in the supermarket are never ripe, so you have to wait and then, kabam, too late they are gone! No longer great for eating but nectar sweet and perfect for pancakes and baking.
Hello banana bread! Some of the bananas were actually weeping this time, but I found 3 perfect ones (and the others were peeled and frozen for smoothies). Banana and chocolate is a terrific combination (peanut butter too, trust me, give it a try on your toasted banana bread!). Banana bread requires little work. The bananas collapse at your first request and the whole recipe takes just a few minutes.
This cake is gorgeously squidgy and decadent. Rich with chocolate and moist and sweet with banana. The cocoa I used I bought in Grenada last year at the wonderful Grenada Chocolate Company. Grenada is known as the spice isle, the air is fragrant with spice after the rain. It is a wonderful place, bright and cheerful, the Atlantic lapping at one side, and the Caribbean soothing the other. There are nutmeg trees, bright red cloves (that I have yet to see in season), cinnamon trees with their peeling bark and lots of cacao trees with bright yellow and red pods pointing down. The chocolate I use on top is 70% from a huge slab. I bought it direct from the factory, this one from Jouvay (there are two chocolate factories on the island). I checked in an extra suitcase for chocolate and nutmeg, and maybe a little rum. Pure joy.
This banana bread is best made in a loaf tin but in desperation before I did make this in a cake tin, just make sure you reduce your cooking time as it will take bake faster and might dry out. Enjoy, and tell me, how do you like your banana bread and what do you do with your brown bananas?
Other banana recipes:
BANANA, COCONUT & LIME BREAD [DAIRY FREE]
- 150g butter
- 150g soft brown sugar
- 2 large eggs
- 150g plain flour
- 50g cocoa
- 1 tsp baking powder
- 3 very ripe bananas, peeled
- a generous pinch of sea salt
- a teaspoon of vanilla extract
- 75g dark chocolate
- 75g butter
Preheat your oven to 180 deg C.
You can do this in a mixer or a bowl with a wooden spoon, whatever you have. It is speedy either way!
Cream the butter and sugar by beating them until fluffy and well combined. Add the bananas and mix through well.
Add the eggs one at a time and beat in.
Sieve the flour, cocoa and baking powder in. Add the salt and vanilla extract.
Pour into a greased tin or use a liner as I did. Bake for 30 minutes and pierce the bread with a skewer. If it comes out dry it is done, if it isn't, bake for a further 5 minutes and test again. Do this until complete.
Remove from the oven and allow to cool for 10 minutes. Remove to cool further on a wire tray (this step stops it from going soggy).
Make the ganache by melting the chocolate and butter over boiling water in a double boiler or similar (I used a pan that fitted well on top of another pan). Ensure the boiling water is not touching the base of the top pan as it might burn. When melted mix well and drizzle over the bread. Gorgeous!
Enjoy hot, or cold. It is wonderful toasted, particularly as it gets older.
Keeps well in an airtight box.