Not too long ago, my boyfriend mentioned something about liking Banana Nut Bread. Seeing as food is the key to someone’s heart, I decided to go one an extensive search. I barreled though baking books, performed scientific experiments, graphed my findings from taste tests with chimpanzees, and even hunted down relatives of the late Betty Crocker. – Well, close.. I Googled “Banana Nut Bread“ and came across this very recipe. Shh. No one has to know. :o)
My friend and her husband were having a large group of people over helping her move and unpack into their new home, so I decided that this was my chance to get my bake on and test my skills.
I made a few changes. 1) I added a dash or two of both ginger and nutmeg. 2) I used 7 bananas because the first three weren’t from the same bunch and appeared a little smaller. 3) I used the crumb topping suggested by other reviewer. 4) I used both walnuts and pecans. 5) I first toasted the nuts on a baking sheet in the oven at 350 degrees for ten minutes, and then chopped them after they cooled. 6) I used more nuts than the recipe called for. 7) Since the recipe didn’t specify salted or unsalted butter, I went ahead and used salted, but only used ¼ teaspoon when adding my dry ingredients. 8) I used a standing mixer for this recipe, which resulted in a more cake-like consistency, which isn’t a bad thing. 9) I used two 11¾ x 5½ x 3¼ Hefty EZ Foil Loaf Pans, sprayed them with butter-flavored Pam and coated with the cinnamon-sugar mixtu
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Not too long ago, my boyfriend mentioned something about liking Banana Nut Bread. Seeing as...