Banana Bread

I’m one of those weirdos that won’t eat a banana once it has turned even slightly brown.

I like my bananas super under-ripe, green almost, so that the fruit inside is still firm (but not chalky). Am I alone is this weirdom, or is anyone out there with me?

I’m also one of those people that tends to get overexcited at the markets, and I go all “Oh, bananas are in season and 99c a kilo, let’s get ten and eat them for breakfast”, only to eat one or two each and watch the rest of them turn brown in the fruit bowl.

Not wanting to waste perfectly good produce, into the freezer said bananas went. They collected until I had enough the other weekend and decided to bake them into this cake.

I made it slightly healthy by using coconut oil as the fat and subbing in greek yogurt instead of sour cream, simply because they’re the ingredients I had on hand. And I promise you would not be able to tell the difference between the original recipe and mine in the resulting cake. It doesn’t even have the slightest hint of coconut flavour. Even I was surprised.

It is everything you want in banana bread. Moist, hearty, packed full of banana, and is delicious toasted and smothered in butter.

Now I can still eat those bananas for breakfast, but in a cake. Even better, right?

Adapted from Flour by Joanne Chang.