Comments on: Ima fanna banana bread. http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/ Hot Stuff from King Arthur\'s Hearth Fri, 25 Jul 2008 12:45:12 +0000 http://wordpress.org/?v=2.3.1 By: Nel http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#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-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.

]]> By: Kim http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-954 Kim Fri, 09 May 2008 20:20:57 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-954 Made this yesterday, and it was fab! I had only the smaller 8 1/2" pan, but it was fine. Altho I omitted any kind of nuts - I was out of stock :>) Used the whole wheat flour. The loaf was quite dark but WONDERFUL. Best Banana Bread ever! Moist and so flavorful. My daughter gave it 100% but said she wanted mini choc chips next time. Made this yesterday, and it was fab! I had only the smaller 8 1/2″ pan, but it was fine. Altho I omitted any kind of nuts - I was out of stock :>)

Used the whole wheat flour. The loaf was quite dark but WONDERFUL. Best Banana Bread ever! Moist and so flavorful. My daughter gave it 100% but said she wanted mini choc chips next time.

]]> By: Beverly http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-761 Beverly Wed, 30 Apr 2008 00:43:55 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-761 i made this in a long tea pan and it turned out just like you said it would the best Banana bread i made this in a long tea pan and it turned out just like you said it would the best Banana bread

]]> By: Jennifer http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-688 Jennifer Sat, 26 Apr 2008 13:05:37 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-688 I've been making banana bread since I was knee high to a grass hopper. It was one of the first things I remember baking on my own. The recipe I use calls for alternating the smashed bananas with the flour when you add it to the creamed butter and sugar. It's interesting how these two different recipes come out looking very similar. My MIL suggested putting the bananas in the fridge, they turn black and ripen nicely. My kids have decided they don't like bananas unless it's in banana bread so i just have find the time to make the bread. I’ve been making banana bread since I was knee high to a grass hopper. It was one of the first things I remember baking on my own. The recipe I use calls for alternating the smashed bananas with the flour when you add it to the creamed butter and sugar. It’s interesting how these two different recipes come out looking very similar.

My MIL suggested putting the bananas in the fridge, they turn black and ripen nicely. My kids have decided they don’t like bananas unless it’s in banana bread so i just have find the time to make the bread.

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-683 PJ Hamel Fri, 25 Apr 2008 21:53:41 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-683 Leeds - sounds to me like your bananas weren't ripe enough? If you try it again, use black bananas... or, just stick with a recipe you like - that's always a good option! Patti - two ways to get ripe bananas: 1) hide them till they're ripe! A closet works well. 2) Put them in a paper bag and close the bag - I believe the ethylene gas they release will help them ripen more quickly. Good luck! Leeds - sounds to me like your bananas weren’t ripe enough? If you try it again, use black bananas… or, just stick with a recipe you like - that’s always a good option!

Patti - two ways to get ripe bananas: 1) hide them till they’re ripe! A closet works well. 2) Put them in a paper bag and close the bag - I believe the ethylene gas they release will help them ripen more quickly. Good luck!

]]> By: leeds http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-680 leeds Fri, 25 Apr 2008 20:59:03 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-680 I tried this recipe and I was disappointed. The bread is more like a date nut bread than a banana bread, and I cant really say why. I only know I wouldnt make it again. The bread came out fine, it is edible, but the taste isnt bananas.. I tried this recipe and I was disappointed. The bread is more like a date nut bread than a banana bread, and I cant really say why.
I only know I wouldnt make it again.

The bread came out fine, it is edible, but the taste isnt bananas..

]]> By: Patti http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-678 Patti Fri, 25 Apr 2008 20:12:52 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-678 Hi. Is there anyway to speed up the ripening process with bananas? My family doesn't leave them long enough for me to make banana bread very often and I would love to make it more often. Hi. Is there anyway to speed up the ripening process with bananas? My family doesn’t leave them long enough for me to make banana bread very often and I would love to make it more often.

]]> By: Beverly http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-671 Beverly Thu, 24 Apr 2008 19:51:37 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-671 I hope that when you launch the new recipe site that you include an area where everyone can store your many recipes Thank you I hope that when you launch the new recipe site that you include an area where everyone can store your many recipes Thank you

]]> By: PJ http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-656 PJ Wed, 23 Apr 2008 13:01:35 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-656 Barbara, I was talking with one of my fellow bakers today, and she said she baked the banana bread in the tea loaf pan, and it baked 20 minutes less... So I'd say, start testing at 50 minutes, and take it from there. Barbara, I was talking with one of my fellow bakers today, and she said she baked the banana bread in the tea loaf pan, and it baked 20 minutes less… So I’d say, start testing at 50 minutes, and take it from there.

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