Made in Canada, now that is rare, almost as rare as the population lately, being made in Canada.😆When I make banana bread I usually make at least two or more loaves some plain or with nuts or raisins mixed in, while the oven is going. One for eating and the rest in the freezer pre sliced for later use. Pull out a couple of slices for a quick snack no need for the whole loaf. I prefer mine cold/room temp. as well
Yum! This reminds me of the banana bread my granny made. I have found it to be really customizable, like I've used tahini as the fat, whole wheat and ground pumpkin seeds for the flour, crumbled walnuts throughout, etc. I haven't tried adding allspice - great idea!
Greg, once again you are my inspiration. I’m thinking about bringing your banana bread to my Christmas dinner. I was thinking that it’s better than a fruit cake! Thank you for this timely post. MERRY CHRISTMAS! As I enter the baking world, I’m interested in the idea of lift or rise. Perhaps it’s due to the number of times my bread has failed to rise. I’m looking at your recipe, and I asking myself how is this banana bread going to rise? Where’s the acid to interact with the baking soda? So, I go on the internet to discover the ph of: bananas, cinnamon, and allspice. I come to discover they are All acidic! I really liked your ideas about quickly combining the wet and the dry ingredients and placing your loaf into the oven. Your advice with the wax paper is also a good one. I’ve had too many bake goods get stuck to the bottom of the pan. By the way, one is too many. My idea for greater lift, if you wanted greater lift, is adding honey or lemon juice to the list of ingredients. Of course you risk the flavor and texture of the banana bread when you play with the ingredient list. And, why do that to a great loaf of banana bread? Thanks again!
Made in Canada, now that is rare, almost as rare as the population lately, being made in Canada.😆When I make banana bread I usually make at least two or more loaves some plain or with nuts or raisins mixed in, while the oven is going. One for eating and the rest in the freezer pre sliced for later use. Pull out a couple of slices for a quick snack no need for the whole loaf. I prefer mine cold/room temp. as well
Yum! This reminds me of the banana bread my granny made. I have found it to be really customizable, like I've used tahini as the fat, whole wheat and ground pumpkin seeds for the flour, crumbled walnuts throughout, etc. I haven't tried adding allspice - great idea!
I decimated my sub list recently.
You made the cut.
Thanks.
Thanks
0:51 ingredient list
Thanks for the tips, been looking for ways to improve making banana bread
Glad I could help!
Greg, once again you are my inspiration. I’m thinking about bringing your banana bread to my Christmas dinner. I was thinking that it’s better than a fruit cake! Thank you for this timely post. MERRY CHRISTMAS!
As I enter the baking world, I’m interested in the idea of lift or rise. Perhaps it’s due to the number of times my bread has failed to rise. I’m looking at your recipe, and I asking myself how is this banana bread going to rise? Where’s the acid to interact with the baking soda? So, I go on the internet to discover the ph of: bananas, cinnamon, and allspice. I come to discover they are All acidic!
I really liked your ideas about quickly combining the wet and the dry ingredients and placing your loaf into the oven. Your advice with the wax paper is also a good one. I’ve had too many bake goods get stuck to the bottom of the pan. By the way, one is too many.
My idea for greater lift, if you wanted greater lift, is adding honey or lemon juice to the list of ingredients. Of course you risk the flavor and texture of the banana bread when you play with the ingredient list. And, why do that to a great loaf of banana bread? Thanks again!
Merry Christmas! And yes, banana bread is better than fruitcake.
Foolproof is a personal challenge 😅
Yum, but you never had fresh milk from right out of the tank!
Hey did you really mean baking SODA ?
I think you meant baking POWDER.
The recipe uses both