I've been making this fabulous recipe for years since finding it in a Taste of Home magazine. Two very minor differences in that published version: the addition of 1 tsp. of vanilla with wet ingredients, and it calls for 1 C of walnuts instead of 1/2 cup pecans. I wrap the cooled loaf tightly in foil, and we wait until the next day to eat it. That wait is torture, but it really intensifies the moistness and deep banana taste. (By the way, for you cooks who like to lick the bowl, this uncooked batter may just become your favorite - it surely is mine.)
Was this review helpful?
1 user found this review helpful
I've been making this fabulous recipe for years since finding it in a Taste of Home magazine. ...