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2013 Cooking Club Week 10: Banana Bread

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Comments

  • #92
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭ MissFlitworth


    Just chowing down on a mini loaf of this now :) It is yummy! And very forgiving because it was still yummy even after I messed around with the ingredients a lot (more bananas, less sugar. Walnuts swapped out for peanut butter chips and nutty granola, loads more cinnamon). And it was super easy to make. And no one else in my house eats banana bread. Life is good!


  • #93
    fitzcoff
    Registered Users Posts: 528 ✭✭✭ fitzcoff


    MissFlitworth wrote: »
    Just chowing down on a mini loaf of this now :) It is yummy! And very forgiving because it was still yummy even after I messed around with the ingredients a lot (more bananas, less sugar. Walnuts swapped out for peanut butter chips and nutty granola, loads more cinnamon). And it was super easy to make. And no one else in my house eats banana bread. Life is good!

    Love the idea of a the granola, never added that, choc chips have been a recent addition to some of mine.
    For anyone looking for gluten free, I've now this using aldi self raising gluten free flour and perfect results


  • #94
    ConnyMcDavid
    Registered Users Posts: 229 ✭✭ ConnyMcDavid


    Thanks for a great recipe. I made it in two tins. One hour and it was a bit under baked. But it was nice and on the moist side, which I prefer to dry banana bread.

    Mine didnt rise as much as yours I may have waited to long between finished mixing and traying up / not enough baking powder / and I smoothed my mix in the tray with a cake pallet.

    Definitely going to stick with this recipe though.


  • #95
    jordata
    Registered Users Posts: 1,193 ✭✭✭ jordata


    Dug out this recipe this morning again - one loaf and a batch of muffins. Hoping some of them will make it as far as the freezer but that might be wishful thinking.


  • #96
    Skill Magill
    Registered Users Posts: 2,546 ✭✭✭ Skill Magill


    Used butter instead of marge, and added sultanas, super easy and nearly gone now, light and moist

    dR7iXeMm.jpg


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  • #97
    Skill Magill
    Registered Users Posts: 2,546 ✭✭✭ Skill Magill


    I've made it again with smashed up cooking chocolate, which was delicious. Is there a reason why you use cooking chocolate? Is it to do with sweetness, price or does normal chocolate denature or something when its cooked? I was thinking of chucking in a some pieces of Cadburys caramel and was wondering is there any reason not to do it ? :)


  • #98
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭ Dizzyblonde


    I could be wrong, but I see no reason not to use normal chocolate. I use Cadbury's chocolate for my chunky choc chip cookies. I also added chopped fudge once or twice but it made them far too sweet, so if you're using Cadbury's caramel maybe reduce the sugar.


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