Go Bananas!

I don’t know about you, but I don’t think anything can beat the perfect banana bread. I grew up on banana bread and I consider it one of my favourite comfort foods. You can never go wrong with a slice that is lightly toasted and coated in butter and that’s why it is essential for any repertoire. The recipe which I am about to share with you is not your average run of the mill banana bread. This one is super indulgent with the added chocolate chunks and crispy coconut top. Banana bread is something we make quite often at home to use up really ripe bananas that no one wants to eat. Therefore it needs to be really quick to whip up and whack in the oven without a lot of faffing about. That is why I have adapted Sorted’s recipe to suit my preferences, but if you would like the complete recipe here is the link for it:https://sortedfood.com/recipe/9557

Sorted Food were one of the first foodtubers I discovered and from there on I started spending a lot of my free time on YouTube watching cooking related videos. I have always watched their videos and thoroughly enjoyed their food tour of America. If you do not know who Sorted Food are then you need to educate yourselves immediately!

Banana Bread Recipe

Ingredients:

• 2 medium bananas • 120 g butter • 100g dark chocolate • 120g golden caster sugar • 2 eggs • 150g self-raising flour • 1 tsp baking powder • 2 tbsp sour cream

Crunchy top • 1 tbsp ground almonds • 1 tbsp desiccated coconut • 1 tbsp soft brown sugar • 1 tbsp caster sugar

Method:

Preheat oven to 170◦C. To start off take the two bananas (the riper the better) and blend them together with the eggs. This step is optional, mashing the bananas with a fork is also acceptable. I just don’t like having big lumps in mine so I blend it up.

Then measure out the butter and melt it in a pan until it is a golden brown colour. It’s really important that the butter has cooled down before it is added to eggs or else you may get scrambled eggs. Add the butter to the sugar and beat until combined. Then add in the banana egg mixture, the flour, baking powder, sour cream and the chocolate. Beat until the mixture is smooth and all the ingredients have been incorporated.

Transfer the mixture to a lined loaf tin and prepare the crunchy top by mixing all the ingredients together. Then sprinkle generously over the top of the banana bread. I made two loaves (one large loaf and one small) because I had 3 ripe bananas at home that needed using up. That is the great thing about this recipe – it is fairly easy to change the quantities!

Put the banana bread in the preheated oven (170C) and bake for 45 minutes depending on the temperature of your oven. I usually check mine at 30 minutes because I am really afraid of burning things. Sometimes I sit in the kitchen the whole time observing it rise as I think it is really cool how it puffs up, its magical!

To check if the banana bread is cooked, stick a skewer through the middle and if it comes out clean, it is ready to come out of the oven. Let the bread cool in its tin slightly and then transfer to a cooling rack. I recommend serving it by itself, when it is still slightly warm. I really love this recipe and it has worked every time I have done it so far. I hope you try it out!