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Recipe File: Banana Nut Bread
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Dilbert



Joined: 19 Oct 2007
Posts: 574
Location: central PA

PostPosted: Mon Nov 02, 2009 10:19 pm    Post subject: Reply with quote

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
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PostPosted: Wed Nov 04, 2009 6:47 pm    Post subject: Reply with quote

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






PostPosted: Sun Nov 08, 2009 8:17 am    Post subject: Reply with quote

Can we swap walnuts for some other nuts???
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tmiller51
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PostPosted: Mon Dec 14, 2009 3:31 am    Post subject: Just tried it Reply with quote

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.
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Sue F.
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PostPosted: Sun Dec 20, 2009 11:34 pm    Post subject: To moisten hard edges Reply with quote

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."
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fotopoulos
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PostPosted: Fri Dec 25, 2009 7:58 pm    Post subject: Awesome Reply with quote

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.
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Sally
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PostPosted: Mon Feb 15, 2010 7:04 pm    Post subject: Joy of Cooking Reply with quote

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.
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ElioraImmanuel
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PostPosted: Mon Mar 22, 2010 8:44 pm    Post subject: Banana Bread Reply with quote Delete this post

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.
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