BBC Good Food

23 March 2009

Tested

"I used very ripe bananas, so they were very spotted when I used them. If you use black bananas, yes the texture is softer but you lose out on some of the flavour if they're too ripe. They won't be as sweet so it's better when they're very spotted. When I first made this, I was quite dissapointed with the flavour. I took it out of the freezer and kept it in the fridge for about 3 days. Every day the flavour becuase more beautiful. It tasted great. This lasted until about day 4 of it being in the fridge when the flavour started going downhill simpy becuase it was getting old. I have also found this maturing or developing time very important for baked goods too. Try this recipe! I can't wait to make it again. It's quite unusual. "