All you need to do is freeze your bananas. She said: “You might think you have the best banana bread recipe. You tested it over lockdown, all your friends and family loved it.
“But let me tell you, this chocolate banana bread is an absolute winner and I think it’s the best you can possibly get.
“We use a really handy hack for our bananas by freezing them. It’s a really good way to use them up.”
Good Food explained that if you notice your bananas have become a “little too ripe”, they can be stored in the freezer for a later date. Freezing overripe bananas will turn them “perfectly gooey” and easy to mash when making banana bread.
Good Food’s Reel has already been viewed over 129,000 times, receiving 792 likes and 30 comments. One person commented: “This looks incredible.”
Naijafoodieuk said, “Looks so moist,” while another wrote, “Drooooling.”
A fourth responded: “A sad banana makes a happy and yummy banana bread!”
Tommy agreed: “I always freeze bananas for banana bread but I don’t actually like banana bread, gonna try this chocolate twist.”
Here’s how you can recreate the banana bread at home.
Ingredients
- 100ml sunflower oil, plus extra to grease
- 175g caster sugar
- 175g self-raising flour
- ½ tsp bicarbonate of soda
- 4 tbsp cocoa powder
- 100g chocolate chips or chunks
- 175g very ripe bananas
- 3 medium eggs, 2 separated
- 50ml milk
For the topping
- 100g milk chocolate
- 100ml soured cream
- Handful dried banana chips, roughly chopped
Method
Heat oven to 160C/140C fan/gas 3. Grease and line a two-pound loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
Mash the bananas in a bowl and stir in the whole egg plus two yolks, followed by the oil and milk. Beat the egg whites until stiff.
Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for one hour and 10 to 15 minutes, or until a skewer inserted comes out clean.
Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable.
Remove cake from tin, roughly swirl icing over and scatter with the banana chips.
