Dee Dee wrote:
> Almost as American as Apple pie.
> Finally after all these years, I've given it up.
> But most of the recipes - and there must be zillions - have so little
> banana in it that the bread is pretty uninteresting. The icing
> recipes abound, but I've oft wondered if people prefer the icing to
> the bread.
>
> My recommendation for banana bread is to use a ratio of 2 cups of
> flour to 2 to 2-1/2 cups very ripe bananas (perhaps 4 bananas) and 1
> cup of nuts, then you'll have a good banana bread. A recipe with this
> ratio of flour to bananas will be hard to find.
>
> There are many defenders of banana-nut bread, no doubt. It's a great
> recipe for families.
>
One thing I learned many years ago is that most quickbreads, muffins,
and drop cookies taste better if made with whole wheat flour (whole
wheat pastry flour if you can get it easily) than with white flour. The
flavor is richer and the texture is less pasty.
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