Hey guys, it’s me again, Flo! You remember my Follow me To Work video where I showed you the nice snacks we stuff our
faces with in our offshore facilities? The chef who makes those snacks also makes
the best Banana Bread ever. He kindly gave me the recipe which I tweaked
to make it even more decadent. That decadent version is the recipe I’ll be
sharing with you today. And it’s also Nigerianized! You’ll need: Plain flour Salt Very ripe bananas. As bananas ripen, the sweeter and more pronounced the banana flavour will be. These dots on the bananas are what I use to tell that they have enough banana flavour
for banana bread. Butter Eggs, the eggs should be at room temperature. Sugar With very ripe bananas you do not need much
sugar because we want to let the natural sugar in
the ripe bananas shine through. Baking soda and yeast. The baking soda will give it a fluffy texture while the yeast will give it the stretchy
feel of bread. Peak Evaporated Milk will take it to the decadent
level because it is so creamyyy. And last the roasted peanuts and cashew nuts. These are ornamental hence optional but these two make this banana bread Nigerian. Banana and groundnut combo anyone? First warm up the Peak Milk a little bit. Add the yeast and set that aside. Mix the flour, sugar, salt and baking soda
together. Crush the groundnuts and cashew nuts with
a roller like this. Melt the butter. Mash the banana either with a fork or with a potato masher till as smooth as possible. Whisk the eggs. Add the bananas. The butter … Milk and yeast mixture. Add the dry ingredients and mix. Stir till everything is well combined. Add some of the groundnuts and cashew nuts. I usually add the tiniest pieces. Pour into a bread pan. And sprinkle the remaining groundnuts and
cashew nuts on top. Bake in a preheated oven at 170 deg Celsius
(350F) for 1 hour. This is the banana bread after 40 minutes. Make sure it has finished rising before opening
the door of the oven. And here it is after 1 hour. It is done when a wooden skewer inserted into
the bread comes out clean. It also springs back when you press it down. Lay it on a rack for about 5 minutes then
lift it out of the pan. Lay on the rack till it has cooled down completely. Then slice and enjoy! I didn’t wait for mine to cool down because I just couldn’t hold myself any longer. That’s why I called it decadent banana bread
because you will commit a lot of sins while making
and eating it. You see how moist it is? And did you see how that slice dabbed? Did you? Did you? Yum Yum Yummmm!