Tuesday, November 23, 2010

Banana bread

When Focaccia bread is here, can banana bread be far behind? This is a very forgiving recipe - so if you have more or less bananas, it still turns out yummy. But the more bananas you have, the more moist and tasty it is. Also overripe bananas (what a delicious way to not let them go to waste!) work best though ripe bananas would do too:


Remember not to stir the mixture too much after adding the flour.  You only need to mix in the flour enough so that all of it gets moist.

I usually toss in some walnuts (broken into smaller pieces) into the batter and mix it before adding the flour. I also sprinkle a light layer of chopped walnuts over the banana bread before baking - banana and walnuts make such a yummy combo!

Don't fret if you don't have a loaf-tin. I always bake it in a cake pan and banana bread in any shape is just as delicious

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