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Banana Bread Recipe

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by Ellie Ross (subscribe)
Freelance travel writer and Policy Adviser for the UK government living in Brixton. View my blog www.my-big-fat-carbon-footprint.blogspot.com for ethical and budget travel inspiration
Published March 27th 2013
Yes, you read correctly. A really ripe banana. Most banana bread recipes call for heaps of the blackest bananas in order to make the most delicious and crusty of all breads, but who has stacks of really ripe bananas lying around all winter? My problem is the opposite. I always have about three green bananas that refuse to ripen and thus remain inedible. (Ick-green bananas). This could be because it just won't stop snowing in the UK and it's STILL winter, coupled with the fact that heating is expensive here so I can't even ripen my fruit artificially.

So I have an enormous stack of ripe, green bananas. So what do I do with them? Excellent banana cake coming right up. Green bananas taste more of bananas than over-ripe ones do, which tend to just collapse in a sugary mush.

Ingredients

Three bananas of whatever ripeness you wish
Cocoa powder-however much you want
Four tablespoons of oil (not a strong flavoured olive oil though_
1 cups of sugar (whatever type you have in your house)
2 eggs, beaten
Dark chocolate all broken up and added
1 tsp of bicarbonate of soda
1 cups of self-raising flour
(Whatever else you have in your larder that needs eating: I had fat Californian raisins that needed eating up, so they went in). The oil will ensure that your mix remains light and will hopefully ensure an even rise, so whatever you add won't just sink to the bottom.

Method

1.Put the oven on to 170 degrees.

2.Add the bananas to a microwavable bowl and put them in the microwave for a minute. When they come out, add them to a large mixing bowl. They should be nice, pliable and mashable. Mash them as hard or as soft as you wish. Some people like finding chunks of banana in their bread, I don't.

3.Add the oil, sugar, cocoa, flour and baking soda. Mix like crazy. It should be a slightly dry paste.

4.Add the beaten eggs, and beat hard or turn the mixer on high for a minute or so.

5.Add any other extra ingredients that tempted you from your larder.

6.Pour into a loaf tin or an enamel dish (whatever you have lying around should be just fine) and whack in the pre-heated over for between 60-80 minutes.

7.You might find that you need to turn the oven down to 150 if the top is browning too quickly.

8.As ever, stick a knife in and if it comes out clean, or with only melty chocolate on it, then it's done.

9.Enjoy your unripe banana bread!

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Why? Because you might have lots of bananas!
Where: Your kitchen
Cost: Storecupboard essentials
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Your Comment
For all you lovers of what are known as lady finger or sugar bananas - NEVER cook with them. They become very hard and inedible in the process. Stick with the Cavendish variety.
by Alison Muirhead (score: 2|237) 2028 days ago
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