Moist Banana Bread

A large batch of banana bread, enriched with chocolate chips and citrus zest. No country is claimed. Banana bread as a category is American, it spread through the United States in the 1930s once chemical raising agents became cheap and household economy made using up blackened fruit a virtue, but this particular version has been through a West African kitchen. Two details give that away. Milk flavour, the concentrated flavouring sold in Nigerian and Ghanaian shops, is not something an American or European recipe would call for. And the contributor's note recommending tigernut milk alongside it points the same way, tigernuts, kunun aya, are a West African staple with their own drink recipe on this site. The quantities are worth reading before you start. Ten bananas, six eggs and three cups of flour make five loaves, not one, which is a great deal of banana bread and explains the unusually large amounts of everything. The method has one ordering problem: it leaves the oven instruction until the second-to-last step, by which point the batter has been sitting. The oven step has been moved to the front, where it belongs.