The bananas I used for this recipe were small, so I wasn't sure if the taste of the bananas would come through, so I added a 1/2 teaspoon of banana extract. The baking time was right on. The bread was done baking within 60 minutes. Had trouble with the frosting, so next time I'm going to use a brown sugar frosting I've been using for years to top banana bars, or I thought I'd make a powdered sugar glaze, and add a bit of the Caramel Macchiato creamer to it. Whether you frost or opt to frost this bread, I do think this is one of "the best" tasting banana breads I've had in a long time. I do however, think the 2 tablespoons of instant coffee, gave the bread somewhat of a bitter coffee taste to it, so next time I'm only going to add 1-tablespoon. From now on when I make banana bread, I'm going to use this recipe, as it's a keeper! Thanx for the recipe Dianne! 4/29/2013: In regards to the coffee creamer to use in this recipe... This morning I happen to do a taste test between Coffee-Mate's Caramel Macchiato and International Delight's Caramel Macchiato. Over all, I prefer the Coffee-Mate's brand, it has a really good caramel flavor, (while the other brand does not), and it's not overly sweet as the International Delight brand is. The Coffee-Mate only has 5 grams of sugar, the International Delight has 6 grams. I'm so glad I did this taste test, so now I know which brand of flavored creamers I'm going to select when shopping at the stores.
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The bananas I used for this recipe were small, so I wasn't sure if the taste of the bananas...