Matt loves banana bread. It's one of his favorite foods (along with eggs bendict and buffalo chicken wings), but I haven't been able to find a really good banana bread recipe, so I usually will cop out and make it from the Betty Crocker mix.
A few weeks ago we had taken home some leftover bananas from Israel's baptism, and I came across a recipe for buttermilk banana bread in a spice catalogue I received in the mail. So I decided to give the homemade banana bread idea another try. Unfortunately, the first attempt was an epic fail. There must have been a misprint in the recipe, either a misprint in amount or in baking soda vs. baking powder, because the overwhelming flavor of the bread was not banana, but rather baking soda. Ick.
But that got me going again, and so I began searching for recipes in the various cooking blogs I read. I found this one on smitten kitchen and like the blogger, I loved the fact that it required very little mixing. I didn't even have to uncover the mixer, but just beat it all together with a wooden spoon. Easy. I also tweaked it a little. I didn't have any bourbon, but I did have Irish whiskey, so I substituted that, and since Matt is a fan of nuts in his banana bread, I added 3/4 of a cup of chopped pecans as well. I also had 5 overripe bananas, and his usual complaint is that it's not banana-y enough for him, so I used all of them.
This baked up incredibly moist and delicious. Almost too moist, and very banana-y, so I think the next time I make it, I'll reduce the banana count to 4. We had it for dinner one night this week along with some homemade turkey and rice soup. It was my compromise, since Matt doesn't think soup should count as an actual meal, and I could eat soup every day (and often do for lunch) and be happy.
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