I had some overripe bananas that were at the point of heading binwards. However I woke up this morning with an enthusiasm for baking, so I dug out my favourite banana bread recipe and got cracking.
The beauty of this recipe is the (not so) secret ingredient: chocolate. Is there anything more divine than the combination of banana and chocolate? There may be, I suppose, but it’s pretty hard to beat. As is my usual habit, I adapt it a bit; ground almonds instead of the faffing about with toasting then grinding hazelnuts, plus my mother is about to visit, so I used gluten-free instead of wheat self-raising flour.
If I say so myself, this banana bread is pretty hard to beat. It’s almost worth failing to eat your fruit, so you have the excuse.