"Dee Dee" <deedovey@[EMAIL PROTECTED]
> wrote in message
news:4c5e1301-496c-4203-9895-1e84275cf50c@[EMAIL PROTECTED]
Jun 25, 5:54 am, "Bertie Doe" <montebrasi...@[EMAIL PROTECTED]
> wrote:
> > "Bertie Doe" wrote in message
> >> I think I'll freeze half the batch I'm starting now, as I don't
> >> want to
> >> be baking every 2 days.
>
> >> Bertie
>
> "CC" < wrote in message
> > I've had a set of 10 of the mini pans for over 20 years and they
> > are great
> > for
> > making banana nut breads and other quick breads. Just the right
> > size to
> > freeze
> > and for when you just want enough for a serving.
> > CC
>
> One mistake I made yesterday, was to brush olive oil into the mini
> pans, to
> save time. I'd forgotten the low-melt temp of OO and some of the
> loaves
> stuck to the "non stick" pans. Next time I'll brush on some melted
> lard.
>
> Haven't heard of banana nut bread before .... sounds interesting .
>
> Bertie
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.
Dee Dee
I always add a little banana extract to the mix, That will bring out
the flavor that
is missing Just the banana's alone is not enough for my taste
CC
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