What should you do when, especially at this time of year, you find your bananas are turning brown all too quickly?
Pre-heat your oven and get baking, of course!
This was another recipe from Sarah Flower’s book on baking in the halogen oven.
Along with bananas, it also called for the surprise yet delightful addition of chocolate!
I happened to have all the necessary ingredients in the cupboards and so, that’s why I went with this one. I wasn’t certain that chocolate should be an essential ingredient of banana bread but I felt it was worth a go.
It all seemed to go so well…But after time in the oven, plus a number of extra minutes and reduced temperatures; I couldn’t eradicate the distinct sag, off-centre and towards one end.
Removing the cake from the tin, even after cooling, was challenging as the weakened third of the cake decided it would prefer to dive back inside. After numerous evenings and with several cups of tea, it went down rather well.
I know I put an extra banana in to this recipe, which may have over-balanced things slightly but I’m still not convinced about the and chocolate idea… Maybe this would be better as a set of muffins or cupcakes?
Have you come up with any good combinations that complement banana in your baking?
Thanks for reading.