My nephew who is a heart beat and a half is as naughty as boys can be (but i am totally bananas about him). And curtails to the usual ‘I-wont-eat-anything-no-matter-what’ syndrome like the glue. However, there are a few things that he would eat with complete peace and calmness and turns into a mushy pea when he sees them! Anything chocolate – is sure shot bait for him. And the other is ‘Banana bread’ that his mum bakes for him.
Banana bread is a well sought after teatime pleasure, which is leavened using baking powder or soda instead of yeast. In all likelihood it is also synonymous with a ‘Banana cake’ yet somehow it sounds more heavenly when it is called bread, not to forget the aroma is exudes whilst baking.
The secret to the moistest Banana bread is ripe bananas (there, the secret is out). I certainly do not mean the blackened versions of this potassium-laden fruit but definitely the kind who have been sitting on the counter for at least 2-3 days. Evenly brown on the outside, speckled brown on the inside this is a ‘must-eat’ for those who like something sweet at breakfast time or an early evening teatime accompaniment.
Most recipes call for baking them in a loaf tin, however I used a baking pan that I had brought long ago and then was lost amongst all the kitchen utensils. It produced small palm sized little mounds of addictive banana bread!