On Jun 25, 9:37=A0am, Dick Margulis <margul...@[EMAIL PROTECTED]
> wrote:
> Dee Dee wrote:
> > Almost as American as Apple pie.
> > Finally after all these years, I've given it up.
> > But most of the recipes =A0- and there must be zillions - have so
littl=
e
> > banana in it that the bread is =A0pretty 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. =A0A recipe with
thi=
s
> > ratio of flour to bananas will be hard to find.
>
> > There are many defenders of banana-nut bread, no doubt. =A0It'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.- Hide quoted text -
>
> - Show quoted text -
Dick, would your advice go to scones, as well?
One of the reasons quickbreads taste so foul to me is the ingredient
of baking soda. It is so amoniac - if that is a real word, or even a
correct spelling, if so.
Thanks.
Dee Dee
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