The key to making good banana bread is large, firm bananas. Wrap them first in a dish cloth and then in a plastic bag; then store the bananas in a dark, cool place for up to two weeks. The bananas should be a dark brown color, and when you peel them they should be mushy to the touch. This aging process - like with wine or cheese - lends an intensely rich and flavorful taste.
Ingredients (bread): 6 very ripe bananas 3 cups sifted flour « teaspoon salt 2 cups sugar 2 teaspoons baking soda 1 tablespoon brown sugar 1 cup shortening (butter, margarine, etc.) 3 teaspoons vanilla extract 3 teaspoons buttermilk 4 eggs
Ingredients (glaze): 6 ounces Ghirardelli semi-sweet chocolate « cup heavy cream 6 ounces dark chocolate
Directions: Preheat the oven to 350 degrees. Mix the flour, salt and baking soda. Beat the shortening with the sugars and then add the vanilla, buttermilk and eggs. Mash the bananas and add to the wet ingredients. Stir until smooth, about 4-5 minutes. Mix dry and wet ingredients together. Be sure not to over-stir the dough, as this will make the bread tough. Grease two medium baking pans with butter and flour and divide the batter evenly between them. Cook for 40-45 minutes or until a toothpick comes out clean. Simmer the heavy cream in a saucepan under medium heat until bubbles appear. Break up the semi-sweet chocolate and add piece by piece, stirring with a wooden spoon until fully dissolved. Allow the glaze to cool. Use a rubber spatula to spread the glaze on the banana bread. Just before serving, using a vegetable peeler or mandolin, shave long pieces of the dark chocolate over the bread.
