Comments on: Ima fanna banana bread. http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 20:14:51 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sandra Hughes http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/comment-page-1/#comment-60928 Sandra Hughes Sat, 27 Aug 2011 12:39:05 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-60928 I made this bread on Wednesday, wasn't sure if I was imagining how good it was, so I made it again on Friday. Without the marmalade this was really good. I'm heading to the store for that marmalade now, can't see how it could get any better. FYI, when I have bananas that are past the fresh eating stage I just peel them, toss them into a ziplock bag and freeze them, 3 to a bag. When they thaw there is a lot of liquid in the bag. DON'T throw it away. It's loaded with flavor and doesn't require any additional flour in the recipe. I made this bread on Wednesday, wasn’t sure if I was imagining how good it was, so I made it again on Friday. Without the marmalade this was really good. I’m heading to the store for that marmalade now, can’t see how it could get any better. FYI, when I have bananas that are past the fresh eating stage I just peel them, toss them into a ziplock bag and freeze them, 3 to a bag. When they thaw there is a lot of liquid in the bag. DON’T throw it away. It’s loaded with flavor and doesn’t require any additional flour in the recipe.

]]> By: chris mason http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/comment-page-1/#comment-45528 chris mason Sat, 29 May 2010 15:57:01 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-45528 So what about the oil in the bottom of the bowl after you've defrosted the frozen bananas? Can this oil be used again in the recipe or do I discard it?<strong> That is juice from the bananas. I just mix it backinmto the bananas and add it to the recipe. have fun with it. Mary@ KAF </strong> So what about the oil in the bottom of the bowl after you’ve defrosted the frozen bananas? Can this oil be used again in the recipe or do I discard it? That is juice from the bananas. I just mix it backinmto the bananas and add it to the recipe. have fun with it. Mary@ KAF

]]> By: April in CT http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/comment-page-1/#comment-31716 April in CT Sat, 16 Jan 2010 03:23:33 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-31716 This bread is fantastic! I used white whole wheat, orange marmalade, 1/2C brown sugar (was still plenty sweet!) and walnuts. It's so incredibly moist and I love that it doesn't call for oil. As with many of the KAF recipes I've tried lately, this will be my go-to banana bread recipe from now on. This bread is fantastic! I used white whole wheat, orange marmalade, 1/2C brown sugar (was still plenty sweet!) and walnuts. It’s so incredibly moist and I love that it doesn’t call for oil. As with many of the KAF recipes I’ve tried lately, this will be my go-to banana bread recipe from now on.

]]> By: Robert from New London, CT http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/comment-page-1/#comment-25800 Robert from New London, CT Sun, 06 Dec 2009 07:21:38 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-25800 I finally found the banana bread recipe with pictures. Thanks PJ Hamel. Will the recipe be the same using KAF's Traditional or Organic Whole Wheat? I'm a Type 2 Diabetic and would prefer to use whole wheat. Oh if not (to make it easier to follow the recipe) do U know if the White Whole Wheat is won't boost my blood sugars too high? Also do U think it'll be the same to use Smart Balance Butter Spread instead of Butter? I got to watch for my A1C. <strong>Robert, it would be good if you could use our white whole wheat, organic or regular, in place of the traditional whole wheat; I just think white whole wheat has a better, lighter flavor. If all you can find is traditional, though, go ahead and use it. I'm not in a position to give you health/nutrition advice, sorry - best ask your doctor about your blood sugar. It won't be the same to use Smart Balance as butter; your bread will be tougher. But that's OK, it'll still taste good, and toasting or microwaving it a touch will help. Good luck - PJH</strong> I finally found the banana bread recipe with pictures. Thanks PJ Hamel. Will the recipe be the same using KAF’s Traditional or Organic Whole Wheat?
I’m a Type 2 Diabetic and would prefer to use whole wheat. Oh if not (to make it easier to follow the recipe) do U know if the White Whole Wheat is won’t boost my blood sugars too high? Also do U think it’ll be the same to use Smart Balance Butter Spread instead of Butter? I got to watch for my A1C.

Robert, it would be good if you could use our white whole wheat, organic or regular, in place of the traditional whole wheat; I just think white whole wheat has a better, lighter flavor. If all you can find is traditional, though, go ahead and use it. I’m not in a position to give you health/nutrition advice, sorry – best ask your doctor about your blood sugar. It won’t be the same to use Smart Balance as butter; your bread will be tougher. But that’s OK, it’ll still taste good, and toasting or microwaving it a touch will help. Good luck – PJH

]]> By: Susan Owens http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/comment-page-1/#comment-24720 Susan Owens Sun, 22 Nov 2009 23:18:12 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-24720 Hi... Just made this bread... did my best! good flavor but flat... Thought I weighed the bananas... why flat? Stove is just a little hot (10-15 degrees). Help! I'm a Newbie! <strong>Susan, quick breads can be surprisingly challenging. My banana bread is often flat across the top. But since it's so super-moist and delicious, I really don't sweat how it looks. Flat can mean rose too high and fell; or simply too much liquid/not enough structure. Sometimes the liquid/flour balance can be prety touch and go. Bottom line - try, try again, and if quick breads don't do it for you, take that same batter and make muffins! PJH</strong> Hi… Just made this bread… did my best! good flavor but flat… Thought I weighed the bananas… why flat? Stove is just a little hot (10-15 degrees). Help! I’m a Newbie!

Susan, quick breads can be surprisingly challenging. My banana bread is often flat across the top. But since it’s so super-moist and delicious, I really don’t sweat how it looks. Flat can mean rose too high and fell; or simply too much liquid/not enough structure. Sometimes the liquid/flour balance can be prety touch and go. Bottom line – try, try again, and if quick breads don’t do it for you, take that same batter and make muffins! PJH

]]> By: Michelle Thompson http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/comment-page-1/#comment-20056 Michelle Thompson Wed, 09 Sep 2009 02:02:27 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-20056 Fantastic bread....closest I've come to replicating my Grandma's Banana Bread~ Thanks so much!!! Fantastic bread….closest I’ve come to replicating my Grandma’s Banana Bread~ Thanks so much!!!

]]> By: Cheryl Valentine http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/comment-page-1/#comment-15832 Cheryl Valentine Wed, 08 Jul 2009 02:38:19 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-15832 This is a wonderful Banana Bread recipe. This recipe will be the one I will use in the future. I had a question on the baking... I followed the recipe as it is written but the top of the bread (in the middle) was a bit too moist. I cooked the additional time that was in the recipe but since the top middle was moist I ended cooking the bread an additional 38 minutes instead of the 25 minutes mentioned. FYI - I used the KA all-purpose flour. Any suggestions on how to get the top (middle of the bread) to cook thoroughly? <strong>Cheryl, I often have this issue, too. Try putting the bread on an upper rack for perhaps the final 30 minutes of baking - see if that helps. PJH</strong> This is a wonderful Banana Bread recipe. This recipe will be the one I will use in the future. I had a question on the baking… I followed the recipe as it is written but the top of the bread (in the middle) was a bit too moist. I cooked the additional time that was in the recipe but since the top middle was moist I ended cooking the bread an additional 38 minutes instead of the 25 minutes mentioned. FYI – I used the KA all-purpose flour. Any suggestions on how to get the top (middle of the bread) to cook thoroughly?

Cheryl, I often have this issue, too. Try putting the bread on an upper rack for perhaps the final 30 minutes of baking – see if that helps. PJH

]]> By: Susan http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/comment-page-1/#comment-13830 Susan Tue, 12 May 2009 17:51:20 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-13830 Ok, was curious about making a Banana Split Bread today. My husband hates banana bread but loves banana splits. Thinking that if I add choc chips, crushed pineapple, walnuts or chopped peanuts, and strawberry preserves or whole fruit spread somehow-maybe a ribbon of it along top of loaf--what do you think? Have you tried making that? Of course this would hide the whole wheat flour from him that I use in baking (He grew up on Ho-hos and Wonder bread -an acquired taste ) . Ha! My mom's recipe swears by adding sugar to mashed bananas to let it macerate, like strawberries for strawberry shortcake. It seems to pump banana flavor up. <strong>Good idea about macerating bananas with sugar, Susan - I'll have to try that. As for adding crushed pineapple or preserves (beyond the amount already called for), I think it would wreck the liquid/flour ratio. Better to add those AFTER the bread is baked, when you serve it. Sounds pretty yummy! PJH</strong> Ok, was curious about making a Banana Split Bread today. My husband hates banana bread but loves banana splits. Thinking that if I add choc chips, crushed pineapple, walnuts or chopped peanuts, and strawberry preserves or whole fruit spread somehow-maybe a ribbon of it along top of loaf–what do you think? Have you tried making that? Of course this would hide the whole wheat flour from him that I use in baking (He grew up on Ho-hos and Wonder bread -an acquired taste ) . Ha! My mom’s recipe swears by adding sugar to mashed bananas to let it macerate, like strawberries for strawberry shortcake. It seems to pump banana flavor up.

Good idea about macerating bananas with sugar, Susan – I’ll have to try that. As for adding crushed pineapple or preserves (beyond the amount already called for), I think it would wreck the liquid/flour ratio. Better to add those AFTER the bread is baked, when you serve it. Sounds pretty yummy! PJH

]]> By: Nel http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/comment-page-1/#comment-1220 Nel Wed, 21 May 2008 16:06:25 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-1220 I have to tell you I made this bread twice and both times it was wonderful. First time, I had time to shell walnuts (the nuts in packages just don't seem to compare to fresh out of the shell...). The second time, no time to shell nuts - and it was equally gorgeous without them. I found orange marmalade with the skin cut into tiny bits instead of in shreds (first time I've ever shopped for marmalade) and it was, to me, what made this banana bread the BEST I've ever eaten: those little bright bursts of orange gave it interest without overwhelming it. Of course the texture and moistness also beats out any banana bread I've ever made. I can say I wasn't much of a fan of banana bread before: it was one of those things I made when I blew it and let the bananas go too long and felt guilty so I did someting with the bananas to keep them from going totally to waste. But this recipe is one I made just because it's good. In fact, the second time I made it was for other people (tested the recipe to eat at home the first time) and I planned ahead, buying bananas a week before I made it, to let them go black. (I never thought I'd deliberately let bananas go black.) My first attempt I used a teflon-coated loaf pan that (in my quirky oven) made the outside too dark, close to burnt. So I bought two very shiny loaf pans just for this recipe, doubled it and made a whole lot of hard-working people happy. This is now 'my' banana bread recipe! I know I'll be making it again and again. Thanks! I have to tell you I made this bread twice and both times it was wonderful. First time, I had time to shell walnuts (the nuts in packages just don’t seem to compare to fresh out of the shell…). The second time, no time to shell nuts – and it was equally gorgeous without them.

I found orange marmalade with the skin cut into tiny bits instead of in shreds (first time I’ve ever shopped for marmalade) and it was, to me, what made this banana bread the BEST I’ve ever eaten: those little bright bursts of orange gave it interest without overwhelming it. Of course the texture and moistness also beats out any banana bread I’ve ever made.

I can say I wasn’t much of a fan of banana bread before: it was one of those things I made when I blew it and let the bananas go too long and felt guilty so I did someting with the bananas to keep them from going totally to waste. But this recipe is one I made just because it’s good. In fact, the second time I made it was for other people (tested the recipe to eat at home the first time) and I planned ahead, buying bananas a week before I made it, to let them go black. (I never thought I’d deliberately let bananas go black.) My first attempt I used a teflon-coated loaf pan that (in my quirky oven) made the outside too dark, close to burnt. So I bought two very shiny loaf pans just for this recipe, doubled it and made a whole lot of hard-working people happy.

This is now ‘my’ banana bread recipe! I know I’ll be making it again and again. Thanks!

]]> By: Candace R. http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/comment-page-1/#comment-1139 Candace R. Sun, 18 May 2008 03:50:05 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-1139 I'm officially a banana hater - or was! Decided to try this recipe to take to a baby shower. I added a half cup or so of plumped golden raisins, as well as the nuts. Got many requests for the recipe and the leftovers. I think, for me, that the apricot jam made the difference. I’m officially a banana hater – or was! Decided to try this recipe to take to a baby shower. I added a half cup or so of plumped golden raisins, as well as the nuts. Got many requests for the recipe and the leftovers. I think, for me, that the apricot jam made the difference.

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