Banana Bread from Crust and Crumb
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.