- Meghan Markle hasn’t shared her exact banana bread recipe, but two of her secret ingredients are chocolate chips and ginger.
- I made banana bread and incorporated those two ingredients, and it was delicious.
- Although I don’t think the chocolate was necessary, my flatmates thought it was the perfect addition.
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Markle is tight-lipped about her exact recipe, but two of her secret ingredients are chocolate chips and ginger, according to a royal correspondent who ate the bread.
I was curious about the unexpected combo so I decided to try it myself.
Pinterest led me to a five-star recipe for Simply Recipe founder Elise Bauer’s banana bread, which I added some Markle magic to. Here’s how it went.
I rounded up all of my ingredients and tools before starting the process.
Believe it or not, this seemingly innocuous task is very important to me because there’s nothing worse than getting halfway through and realising you’re missing baking soda or the right baking pan.
For this recipe, the riper the bananas, the better. Typically overripe, spotted bananas are best since they crush easily into a paste and are sweeter.
The beauty of this recipe is that no fancy mixer was needed – just a bowl and a spoon. I’m sure Markle would approve.
The recipe I was following had a secret method of its own.
The first step called for mixing melted butter with the bananas. I was a bit thrown by this method because I’m used to whipping my butter and sugar into a creamy, light concoction.
Supposedly this method is the secret behind a great, buttery flavour, so I decided to trust the process.
Then, I flavored the egg with vanilla before adding it to my butter.
Next, I mixed in the eggs and vanilla extract. I like to keep my wet ingredients together, so I combined the two before pouring it into the mixture. I think this helps distribute the vanilla flavour better.
Next, I added a dash of fresh ginger.
One of Meghan’s secret ingredients is said to be ginger but, since we don’t have exact measurements to follow, I just shaved off about a teaspoon of fresh ginger.
The root tends to be pungent and a bit spicy, so a little goes a long way.
After my ingredients were mostly mixed, it was time to add chocolate.
I’m not a huge chocolate fan, but I still threw in a 1/3 cup of milk chocolate chips and a bit of cinnamon before folding flour into the batter. The recipe didn’t call for cinnamon, but I thought it would compliment the ginger quite well.
When I was satisfied that all ingredients were properly mixed, I put my batter through the spoon test – I stuck the spoon in the centre to see if it would stand.
It did not fall over, which meant my mixture was ready for the oven.
My mixture was ready, but I was not.
I totally forgot to preheat the oven, so I hurriedly cranked it up to 350 degrees Fahrenheit and prepared my pan while I waited for the oven to get hot.
I buttered a 5-inch-by-9-inch loaf pan by putting a dollop of butter on a napkin to evenly and easily grease my pan while avoiding getting my fingers messy.
By the time I got all the batter into the dish, the oven was hot and ready.
After baking for about an hour, the banana bread looked pretty good.
I let it bake for an hour before testing its doneness, which I’d base on wet batter instead of soft chocolate since the chips would obviously melt.
When I stuck a knife in the centre of my banana bread, it came out with a bit of mixture on it so I left the bread in the oven for an extra 15 minutes.
Overall, this banana bread was tasty and soft.
Honestly, this banana bread was amazing.
I could have done without the chocolate, but my flatmates vehemently disagree. One of my fears was that the chocolate would overpower the banana, but that was not the case at all. Both ingredients were prominently featured.
The ginger added a faint hint of spice and paired well with the cinnamon. The real star was the buttery flavour infused throughout and in the slightly crunchy brown crust.
Overall, this low-fuss recipe was quite the win and I just might add Markle’s secret ingredients to future loaves of banana bread I make.
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