You are about to be introduced to one of my absolute favorite recipes… This banana bread is one of the best items in my personal culinary repertoire (though I’ll reluctantly admit I didn’t create the recipe). It is always a hit, and the only problem with it is that it’s hard to resist eating too much!
Seriously though, it is important to know what you’re doing with this recipe, because a batter that is too wet or too dry can make a significant difference in the texture of the finished product. But don’t let that intimidate you… If you follow the recipe, and use bananas that aren’t overly-big, you shouldn’t have any problem. Once you’ve done it a couple of times, you’ll be able to recognize if the consistency of the batter is not quite what you’re aiming for, and make adjustments accordingly.
My preference is to make a double-run (you can’t go wrong there!) and use five medium bananas. I also cut the oil and sweetener in half when doubling. With that method, I use a large cake pan such as a half-chafing dish, and the finished bread turns out more like a cake than a loaf. Either way though, it’s bound to be delicious.
Along with the banana bread, I’ve included three other tried-and-true sweet bread recipes, perfect for the holiday season. Testing them out well in advance will give you plenty of time to make sure you’re confident before serving them to friends and family… Well, that’s a good excuse anyway!
Recipes to follow…
Image: Silvi Burden