Banana bread recipe is ‘moist and rich’ with 1 savoury cupboard ingredient (Image: Getty)
Home doesn’t get much easier than banana bread. You can usually , and the best part is that you use up overripe bananas in the process.
This fits the bill for those craving the taste of a before the fruit turns too unappetising to eat uncooked.
Made with bananas still in their prime, this calls for another under-the-radar ingredient you probably already have in your cupboard.
But it’s not mayonnaise, miso paste, or , which are often featured in quirky baking recipes.
This banana loaf, as shared by Sunny Anderson in a 2019 episode of the US show The Kitchen, uses something much more savoury.
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This recipe promises moist results thanks to the addition of Worcestershire sauce (Image: Getty)
Worcestershire sauce is the unlikely umami candidate that will level up banana bread, claims Sunny.
In the episode, she said: “We always talk about the anchovies, but no one talks about the tamarind and the sugar that’s in Worcestershire sauce. Tamarind is sweet. Sugar is sweet, obviously, and that pairs very well with the bananas and makes them [taste] more like a banana.”
When it comes to the best sauce for this banana bread, it has to be Lea & Perrins. It is one of the most widely available Worcestershire sauce brands and contains distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, and chilli pepper extract.
The salty and savoury components in the iconic sauce mean you don’t need to rely on overripe bananas for the flavour, says Karla Walsh of .
Karla, who trialled the for Better Homes & Gardens, said: “This [banana bread] ended up tender, moist, and surprisingly rich in fruit flavour.
“Next to the salty, buttery walnuts, the batter really shined. We couldn’t detect any hint of the Worcestershire sauce on your taste buds… and we couldn’t resist another slice.”
Don’t miss… [RECIPE] [REVEAL]
Worcestershire sauce is the star ingredient in this unique recipe (Image: Getty)
Banana bread recipe
Ingredients
- Three bananas, thinly sliced
- One cup of roughly chopped walnuts
- Three tablespoons Worcestershire sauce
- Two tablespoons of vegetable oil
- Two tablespoons light brown sugar
- 1.5 cups plus two tablespoons of all-purpose flour
- Quarter teaspoon ground cinnamon
- Two tablespoons salted butter, softened, for buttering the pan
- Two large eggs, beaten
- Three-quarter cup granulated sugar
- 1.5 teaspoons baking powder
Method
Combine the sugar and three tablespoons of Worcestershire sauce in a large mixing bowl, followed by the eggs, and two tablespoons of vegetable oil.
Next, add the thinly sliced bananas to the sugar mixture, then gently stir the fruit to coat each piece in the syrupy blend before leaving it to sit at room temperature for 30 minutes.
According to Karla, letting them “steep” is the key step to make the fruit taste even more banana-like.
Meanwhile, combine the dry ingredients in a separate large bowl. This includes flour, cinnamon, baking powder, and roughly chopped walnuts.
Mix until the nuts are well-coated in flour. Prepare a 9×5-inch loaf pan with a coating of melted butter and a dusting of flour, taking care to shake off the excess.
Preheat the oven to 175C (350F). Add the wet ingredients (steeped bananas) to the dry mixture. Fold it all together until all of the flour clumps disappear.
Pour the batter into the prepared loaf tin, then bake in the centre of the oven for 50 minutes to one hour.
Check the batter comes out clean by inserting a toothpick before removing the banana bread from the oven to cool.