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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.

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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.

Photos:

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.

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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.

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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.