banana walnut bread
March 7, 2011 § 7 Comments
I found a gazillion different recipes for one of my favorite coffee-friendly breads. I want to eventually try most of them to see how different it turns out—-taste, texture, softness, etc. Some recipes call for sour cream, buttermilk or yogurt. The one used was adapted from the food network test kitchens.
I doubled the amount of walnuts because I love walnuts in this bread. I toasted the walnuts for about 9 minutes at 350 ºF. Also, I used 2 bananas instead of 3 because that’s all I had on hand. Some recipes say that 3 bananas make a cup and others say that 2 bananas make a cup—-so I figured what I had was enough. Also, in Dorie Greenspan’s book, Baking From My Home to Yours, in her pound cake recipe (which I will bake soon!), she talks about using 2 baking sheets stacked to slow the cooking of the bottom, so it doesn’t come out so dark. She also mentioned that since the top of the loaf gets dark pretty fast, to place foil over the top after it browns. I’ve used both tips.
In hindsight, I think the bananas were over-ripe and it would have been nice if I had that 3rd banana. Also, I forgot to add more walnuts on top of the loaf for both visual appeal and taste/texture. Overall, though, it was pretty tasty.