Banana bread is one of those foods that never thrills me. I’ll eat it, sure, but I would never choose it enthusiastically.
I think my main problem with it is that its main ingredient is the black, nearly not edible, bananas that are lurking around in your fruit bowl. Frankly, banana bread is the Last Chance Cafe for old bananas, which hardly is a strong selling point.
But alas, we did have some old bananas kicking around in our kitchen. I didn’t want to throw them away if could give them a second chance at stardom, so this is how I ended up baking banana bread on a cold Saturday morning.
This variation on banana bread does two things differently from your standard recipe. The first is you take one of your bananas, cut it lengthwise, and then put the banana half on top of the bread to give it a more interesting appearance. Alas, I didn’t do this because I only had five very ripe bananas and I wanted to use all available bananas in the bread itself. But I will try this if I decide to make this again.
The other top tip was to put three tablespoons (that is not a misprint) of caster sugar on top of the bread once you pour the batter into the tin. Three tablespoons is a lot; I found that it had completely covered, and then some, the top. I almost stopped at one, but I thought the step was in there for a reason, so I did it all. I’m glad I did. What ends up happening is the massive amounts of sugar put a nice crust on the top of the bread, which gives a nice crunch to otherwise very moist cake.
Was it good? Sure. It still didn’t convert me to the Joys of Banana bread, but everybody liked it. Most importantly, it made a very cold, grey, cheerless Saturday morning better, and that’s saying something.