In the past, they've shared their how-tos for cucumber tea sandwiches, fluffy scrambled eggs and coronation chicken salad, which remind us that members of the Royal Family are just like us (sort of). It should come as no surprise, then, that even the royals (or their staff) have to contend with overripe bananas. And when there's a surplus of bananas at Buckingham Palace, the move is clear: make banana bread, but make it fit for a queen, of course!
We recently came across the YouTube channel of former Buckingham Palace chef Darren McGrady, who spent 11 years cooking for the royal family. McGrady’s videos are filled with behind-the-scenes stories and culinary secrets from his 15 years cooking for the royals. McGrady also shares official recipes from his days in the palace kitchen. His recipe for the banana bread that he baked for the Queen caught our attention for a few reasons. Here's why his loaf is so special.
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While we don’t know if Queen Elizabeth II personally mashed the bananas (we like to imagine she did, but we suspect that's not the case), we do know Chef McGrady's Royal Family banana bread recipe was fit for her, her guests and the entire royal household.
What makes it so special is its fruitcake-like mix-ins, with bits of walnuts, raisins, and cherries scattered throughout the quick bread. The addition of the dried fruit and nuts keeps this loaf incredibly moist and flavorful for any time that sweet craving should strike. The use of self-rising flour simplifies the process, making it easier to throw together without having to measure out additional ingredients. The addition of vanilla bean paste enhances the flavor as well with little bits of vanilla bean flecked throughout.
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How to Make Queen Elizabeth's Banana Bread
The original recipe is posted on Chef Darren McGrady's YouTube channel but here’s a quick rundown:
In a separate bowl, mash the bananas and mix them with the eggs and vanilla, then pour this into the well and stir everything together until fully combined. Transfer the batter to the loaf pan, smooth the surface and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. The result is a beautifully moist, fruit-and-nut-studded loaf with a delicate crumb.
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