It must be a toss-up whether a loaf of bread or a banana loaf is the most baked thing since lockdown began.
I reckon it must be the banana loaf, due to its ease of making, and the feel-good factor it gives.
The only problem I’ve found when making a banana loaf, are the bananas themselves.
Should they be yellow, spotty or completely black?
Normally, ripe or over-ripe fruit are the ones to use for a more pronounced banana flavour, but it’s always been hit and miss for me using ripe bananas.
And my life always seem too short to wait for a ‘nana to ripen.
I like to make a banana loaf when I fancy one, and not just when I have a bunch of bananas I’ve forgotten about!
Most bakers know how to make a banana loaf, but one tip I’ve found that consistently works for me is to freeze the fruit first.
No need to interminably wait until they ripen on their stand, continuously wafting away the fruit flies. Just pop them in the freezer, and take them out to thaw the day you get the urge for a slice of banana loaf.
The bananas will have turned black and gone a bit mushy, but that’s fine. Just peel as normal and scoop the fruit out into a bowl. The insides will still be nice and pale yellow.
But you do get an intense flavour from the freezing process, more than I have ever achieved from a normally ripened banana. Give it a try.
350g bananas, peeled weight (about 3 large bananas, defrosted from freezer)