{"id":1039,"date":"2015-08-25T09:00:15","date_gmt":"2015-08-25T07:00:15","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=1039"},"modified":"2017-10-08T14:15:08","modified_gmt":"2017-10-08T12:15:08","slug":"banana-bread","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/banana-bread\/","title":{"rendered":"Banana bread"},"content":{"rendered":"

Banana bread<\/h1>\n

l Switch language for recipe in French l<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\"Banana<\/a><\/p>\n

I discovered the Banana Bread in Sri Lanka, 4 years ago. It was served everywhere at breakfast. This is a great cake, super moist, with a subtle taste of bananas with small black filaments I thought was chocolate! Since, I have tried a dozen recipes which approached more or less my memories but never achieved a satisfactory result. During my trip to Australia, the Banana bread was omnipresent. In caf\u00e9s, restaurants, tea shops, supermarkets … In short, ecstasy for me who loves it. So I tried again with<\/span>\u00a0new recipes found on Australian websites. Well, it was still not the good one! Until the day, when I was watching the TV, in our comfort airbnb in the Philippines, I came across Masterchef Australia. I should point out that Masterchef Australia is a true copy of Masterchef France, same decor, same guys in the same costumes! The proof below! I let you judge!<\/span><\/p>\n

\"Screen<\/a>
Masterchef Australia<\/strong><\/figcaption><\/figure>\n
\"Screen<\/a>
Masterchef France<\/strong><\/figcaption><\/figure>\n

Bluffing, isn’t it? We don’t wonder who copied each other since we know very well that this is a TV show concept invented by who knows who \u00a0but for sure a person who has managed his business very well by selling the rights to all the countries in the world!<\/p>\n

Anyway, let’s go back to our Banana bread ! So there, on TV, the chef Matt Preston, was preparing a Banana Bread. Fan of Masterchef Australia (yes Australian are very good cookers!) , I knew that this recipe was for me! The result was as perfect as I remembered !<\/span><\/p>\n

Back in France, I try this recipe. The result is stunning! I finally found the recipe for my Banana bread!!! The only problem is that sometimes, it happens that I still don’t get the same result but I think that I know why .\u00a0<\/span><\/p>\n

The key to success, according to me, is to follow these four key points:\u00a0<\/span><\/p>\n

    \n
  1. Use over ripe bananas. They are so black that you just want to trash them! But believe me, over ripe bananas give the famous black filaments. It was not chocolate!<\/li>\n
  2. Use 3 bananas , not 2 or 1, 3 I tell you !<\/li>\n
  3. Use brown sugar , organic of course \ud83d\ude09<\/li>\n
  4. Set banana bread aside in pan for 10 minutes before turning out and when slightly warm, cover in plastic wrap for a better result the following day, and a slightly sticky surface.\u00a0Yes I know the cake is still warm, but this is how it will become super moist.<\/li>\n<\/ol>\n

    \"Over<\/p>\n

    Banana bread<\/strong><\/p>\n

    Serves: 8<\/p>\n

    Preparation time: 10 min, Cooking time: 55 min<\/p>\n

    [ingredients title=”Ingredients”]<\/p>\n