Cooking For Engineers

[Dilbert]

using 100% whole wheat will produce rather dense bread(s)
... some folks call 'em "bricks"

try
1/4 whole wheat - 1 part whole wheat to 3 parts white flour
or max
1/3 whole wheat - 1 part whole wheat to 2 parts white flour

[Guest]

Thanks so very much Dilbert for your comments on whole wheat I will definitely make the adjustment.

[Guest]

Can we swap walnuts for some other nuts???

[tmiller51]

I just made this exactly per the recipe and it's really good. I'd still like to find an even denser recipe but I will definitely make this again.

[Sue F.]

If your banana bread ever comes out great except it's too brown on the outside edges . . . after bread has cooled, place it in a ziplock bag and refrigerate overnight -- it will be evenly moist in the morning, no more "hard crust."

[fotopoulos]

Made a tripple batch today. I ran out of white sugar and substituted with brown. Incredible little sweet crispness to the crust. Try it..truly fabulous banana nut bread.

[Sally]

My go-to banana bread recipe is in the Joy of Cooking - the edition before the current one. It makes the highest loaf I've ever seen - moist and cakey, not small, dark or dense. I like walnuts, so I make it with nuts. After it's cooled, a slice toasted with butter is ... a religious experience. Cheers.

[ElioraImmanuel]

I use freshed ground flour...wheat or spelt. Instead of white sugar, I use sucanat...it adds a fabulous maple flavor! I always double the recipe and use 3 cups of mashed bananas for 2 loaves. I just bake an hour or a little more...until a toothpick comes out clean. I use non-stick spray for the pan.