Banana Bread

In addition to all the yeast breads, including sourdoughs, Peter Reinhart has also provided us with recipes for other types of baked goods. In Crust&Crumb, he has a Banana Bread recipe I tried for the first time yesterday.

Reinhart gives two methods of mixing: one if you use butter as the fat("Creaming method"), the other if you use oil ("Batter method"). I had an attack of self-restraint and used oil. I also cut down the sugar by about 1/3, because most recipes call for more sugar than I like, and cut down the walnuts by 1/3, because I didn't have as much walnuts as I thought I did. Reinhart does not call for toasting the nuts, but I did - 5 minutes at 350F.

Next time, I am going to try using less oil (Canola).

The past and future tweaks aside, this made a very nice quick bread. It is very moist and tastes delicious.

David

I just baked the 10 min banana bread and it is a great recipe for a quick bread that taste great. I added a 1/2 cup of chopped pecans to mine. Thank you for the recipe.

Today I made banana bread and threw in a handful of super ripe raspberries.

Oh man was it good.

That got me thinking: what other things would be good in banana bread? I've done walnuts, blueberries, lemon zest, and chocolate chips, and I've heard about throwing in dried apricot. What about dried mango? Or pineapple, either canned or dried?

Ok folks this is probably a real simple puzzle for you.  Today I made two loaves of banana bread based on RL Barenbaum's bread bible.  Basically the recipe is the basic white loaf plus a cup of milk and 2 ripe bananas.  So the loaves are fine but there is no taste of banana in them.  Please note that this is banana bread and not banana cake as Floyd has shared with us with baking powder and baking soda.

The recipe ends with:...In another bowl, combine:

 The missing instructions are ????