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