For the past weeks, I have seen endless recipes of banana bread on all social media. Apparently with this pandemic people ended up having tons of ripe bananas and nothing to do with them.

I have to admit I took a part of the insane baking of banana bread, well I was basically on a quest to develop the recipe I have and after a couple of trials I ended up with moist mouth-watering banana bread.

Apart from the ripe bananas, I do believe that baking is therapy and that was the main reason I went to bake in the first place. The basic recipe is taken from one of my most favorite baking books ”Mastering the Art and craft baking & Pastry” from The CIA.

In fact, for the past 2 years, I have always been buying bananas and keeping them till they ripen, then peel them and place freeze them. These came to rescue during all the nights that I craved frozen desserts at night.

Basically, I would blend them with some hazelnut milk or chocolate to get a very thick smoothie, almost similar to frozen yogurt consistency. So in case, you thought that banana bread is the only thing you can do with all the ripe fruits, then think twice.

And before we get to the baking part, please be safe fellow bakers. Please be responsible and stay home if it is not necessary for you to leave. Please be responsible when you do groceries.

Let’s get baking…

Preheat the oven to 170 C. Line your bread pan with baking paper. If you are out of that just brush it with some layer of fat and then dust with flour.

Peel the banana and using a food processor blend with the lemon juice.

In a bowl mix the sifted flour, salt, and baking powder. In another bowl whisk the eggs and the sugar for 5 minutes till it is incorporated. Add in the oil and mix again then follow with the banana puree.  

Fold in all the dry ingredients and then add the nuts leaving 10 or 12 pieces to place on top.

Pour the batter in the lined baking pan, place the spared 12 pieces of hazelnuts on top.

Bake for 55 minutes or till a tester inserted in the center comes out clean.

For the ganache, chop 75 grams of chocolate, heat the cream in a saucepan then pour on top of the chocolate and mix till fully incorporated. Leave on the side to cool down and thickens. Pour on top of the bread.

The ganache could be done beforehand and placed in the chiller when needed to be used it could be microwaved for 10 seconds and mixed to get the desired consistency.

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