Mom devours bananas on a daily basis, so there are always ripening buggers invading my olfactory senses. I found this recipe while reading The Guardian British newspaper; its "world" edition provides a less myopic view of America.
But what a weird list of ingredients. I'm not vegetarian and also not very good about paying attention to nutrition and God Only Knows if I can shove chocolate into something (Hello Mole!) I'm going to. So when I read this one had quinoa (for protein) and sweet potato (for...whatever) AND chocolate AND would rid me of two of the smelly buggers, I was all in.
I didn't have cocoa, so I added 20 more grams of flour.
I did have roasted Garnet yams in the freezer so I pried off 50 grams of that and warmed in microwave (recipe calls for grated raw. Oh well).
I added walnuts because bananas and walnuts are like Ginger Rogers and Fred Astaire...you can't have one without the other.
I think I screwed up the quinoa because Mom & I were watching "Lord of the Rings" and the cooking water evaporated while there was still about 1-2 TBL of raw quinoa on top of the softened quinoa. I stirred them in, put the lid on to finish steaming and went back to explaining what a hobbit was for the ntheeth time. Today I can taste a bit of crunchiness in the bread and fear that method failed to soften them.
I used Ghirardelli Grand Dark Chocolate Chips and should have chopped those up, but wraiths were attacking!!!
The large banana wasn't quite black enough so I mashed it up and popped the mash in the still-warm oven from roasting walnuts. Whether that did anything is beyond my knowledge but it seemed like a good idea at the time.
I found large bread pans up in the pantry (9' x 5.5") but the recipe calls for 20cm pans (converts to ~8" x 4"; also called one-pound loaf). So my bread is a lot flatter than the image.
I mixed by hand (wet ingredients first, flour on top of chips and nuts to coat, then stirred in)
Tasted a slice warm from the oven. Like warm bananannayyy chocolate. All in all, weirdness accepted, I'd make this again.
Marilyn's Note: ISSUES:
1. 12 hours after baking, the banana slices on top are starting to darken and aren't that attractive. This might be a good bread to either serve within a few hours or wrap and refrigerate to keep the baked banana slices from oxidizing further.
2. The "grand" size chips are just too big for this.
3. I'm not crazy about the crunchy quinoa that didn't soften, but that's a production error on my part.
4. It seems a bit too sweet so I'll cut down the amount of brown sugar next time.
Image is the bread right out of the oven.
PS: Oh! I just realized it was too sweet because I didn't add the unsweetened cocoa! Duh!
https://www.theguardian.com/food/2020/apr/30/david-athertons-recipe-for-banana-upside-down-bread
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Banana1.jpg
But what a weird list of ingredients. I'm not vegetarian and also not very good about paying attention to nutrition and God Only Knows if I can shove chocolate into something (Hello Mole!) I'm going to. So when I read this one had quinoa (for protein) and sweet potato (for...whatever) AND chocolate AND would rid me of two of the smelly buggers, I was all in.
I didn't have cocoa, so I added 20 more grams of flour.
I did have roasted Garnet yams in the freezer so I pried off 50 grams of that and warmed in microwave (recipe calls for grated raw. Oh well).
I added walnuts because bananas and walnuts are like Ginger Rogers and Fred Astaire...you can't have one without the other.
I think I screwed up the quinoa because Mom & I were watching "Lord of the Rings" and the cooking water evaporated while there was still about 1-2 TBL of raw quinoa on top of the softened quinoa. I stirred them in, put the lid on to finish steaming and went back to explaining what a hobbit was for the ntheeth time. Today I can taste a bit of crunchiness in the bread and fear that method failed to soften them.
I used Ghirardelli Grand Dark Chocolate Chips and should have chopped those up, but wraiths were attacking!!!
The large banana wasn't quite black enough so I mashed it up and popped the mash in the still-warm oven from roasting walnuts. Whether that did anything is beyond my knowledge but it seemed like a good idea at the time.
I found large bread pans up in the pantry (9' x 5.5") but the recipe calls for 20cm pans (converts to ~8" x 4"; also called one-pound loaf). So my bread is a lot flatter than the image.
I mixed by hand (wet ingredients first, flour on top of chips and nuts to coat, then stirred in)
Tasted a slice warm from the oven. Like warm bananannayyy chocolate. All in all, weirdness accepted, I'd make this again.
Marilyn's Note: ISSUES:
1. 12 hours after baking, the banana slices on top are starting to darken and aren't that attractive. This might be a good bread to either serve within a few hours or wrap and refrigerate to keep the baked banana slices from oxidizing further.
2. The "grand" size chips are just too big for this.
3. I'm not crazy about the crunchy quinoa that didn't soften, but that's a production error on my part.
4. It seems a bit too sweet so I'll cut down the amount of brown sugar next time.
Image is the bread right out of the oven.
PS: Oh! I just realized it was too sweet because I didn't add the unsweetened cocoa! Duh!
https://www.theguardian.com/food/2020/apr/30/david-athertons-recipe-for-banana-upside-down-bread
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Banana1.jpg
