More Banana Nut Bread Experiments

June 10th, 2010

More of All the Good Stuff

Yes, I have too many bananas.

I stuck some banana and plantain trees in the yard. The plantains don’t do all that well, probably because I am too lazy to go buy horse manure. The bananas do well enough to cause me problems. I don’t know what to do with them.

Today I’m baking banana nut bread, to see if I can make it good enough for the Trinity church cafe. I started with the same old stale recipe everyone thinks their grandma invented. I added allspice, and I jacked up the other spices. I also used Mike’s secret ingredient to make the cake moister and tastier. And I substituted brown sugar for white.

I think it should be very good. I’ll know pretty soon. After that, I have to figure out what to put on top of it.


The banana nut bread is pretty amazing. The added spices woke it up, and Mike’s mystery ingredient improved the texture a great deal. The outer crust is a little chewy now, and the whole thing is moist.


This is good enough for church. I can double the salt and maybe make the loaves smaller, so there’s more crust, but other than that, it’s ready.

I’ll have to figure out a topping.

What will I do if people get hooked and the banana trees crap out?

Problem for another day.


Oh, man. This stuff is too good. I may have to throw it out in self-defense.

Thanks for the recipe, Lord. Now save me from it.

2 Responses to “More Banana Nut Bread Experiments”

  1. Randy Rager Says:

    I have no idea what Mike’s secret ingredient is, but I always replaced the oil in mine with a liqueur. Frangelico is my favorite.

  2. Virgil Says:

    Try soaking a few chopped dried dates, currants, rasins, and dried apricots in brandy or sherry or port wine, then adding them to your mix. I also add a bit of Cayanne pepper to my spice mix (cloves, nutmeg, cinnamon)–forget Allspice in my considered Redneck opinion.