Recipe #20: Banana Chocolate Chunk Walnut Loaf
Posted by Unknown
One of my husband's favorite desserts is banana bread and unfortunately since moving in our new house with our small oven my last few attempts have not gone so well. What ends up happening is the ends turnout fully cooked but the middle turns out mushy and undercooked and typically I am going well over the cooking time as usual.
So while banana bread is typically a pretty easy quick bread I had concerns that my oven would fail me once again. The recipe called for a few bananas and once you mix them for a bit with the paddle attachment you measure to one cup. Fortunately for me three ripe bananas equaled one cup exactly (that's all I had).
Then you bake for over an hour (and for best results you don't open the oven the entire time). Out of all recipes I have baked thus far from the Dahlia Bakery cookbook this one smelled up the entire house - I would guess even the neighbors could smell it.
I checked the bread 60 minutes in and it looked perfectly baked. I inserted a wood skewer and there was still batter sticking to it so I set the timer in five minute increments until done. Because I was nervous it would be undercooked in the middle I ended up baking it just a few minutes too long. It still turned out amazing however the outside was just a smidge too hard. Once I warmed it up in the microwave and spread with just a touch of butter it was divine.
For full recipe see page 95 in the Dahlia Bakery Cookbook
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