This banana bread is excellent; true to the title. The loaf is moist, dense, and rich, with excellent banana flavor. I made only one change - I used half brown sugar, half granulated sugar.
The top of this loaf gets very dark, so be cautious, but don't take it out too early (do the toothpick test) or else the middle will be underdone.
To save this delicious loaf indefinitely, let it cool completely and slice into 1/2 inch slices. Freeze in a large airtight container with slices just apart or separated by wax paper, then you can remove one or a few slices at a time to thaw and eat. The bread also lasts for a long time whole in the fridge, but can pick up some funky fridge flavors if not tightly wrapped.
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This banana bread is excellent; true to the title. The loaf is moist, dense, and rich, with...