Comments on: Ima fanna banana bread. http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 11:42:02 +0000 http://wordpress.org/?v=2.3.1 By: Michelle Thompson http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-20056 Michelle Thompson Wed, 09 Sep 2009 02:02:27 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-20056 Fantastic bread....closest I've come to replicating my Grandma's Banana Bread~ Thanks so much!!! Fantastic bread….closest I’ve come to replicating my Grandma’s Banana Bread~ Thanks so much!!!

]]> By: Cheryl Valentine http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-15832 Cheryl Valentine Wed, 08 Jul 2009 02:38:19 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-15832 This is a wonderful Banana Bread recipe. This recipe will be the one I will use in the future. I had a question on the baking... I followed the recipe as it is written but the top of the bread (in the middle) was a bit too moist. I cooked the additional time that was in the recipe but since the top middle was moist I ended cooking the bread an additional 38 minutes instead of the 25 minutes mentioned. FYI - I used the KA all-purpose flour. Any suggestions on how to get the top (middle of the bread) to cook thoroughly? <strong>Cheryl, I often have this issue, too. Try putting the bread on an upper rack for perhaps the final 30 minutes of baking - see if that helps. PJH</strong> This is a wonderful Banana Bread recipe. This recipe will be the one I will use in the future. I had a question on the baking… I followed the recipe as it is written but the top of the bread (in the middle) was a bit too moist. I cooked the additional time that was in the recipe but since the top middle was moist I ended cooking the bread an additional 38 minutes instead of the 25 minutes mentioned. FYI - I used the KA all-purpose flour. Any suggestions on how to get the top (middle of the bread) to cook thoroughly?

Cheryl, I often have this issue, too. Try putting the bread on an upper rack for perhaps the final 30 minutes of baking - see if that helps. PJH

]]> By: Susan http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-13830 Susan Tue, 12 May 2009 17:51:20 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-13830 Ok, was curious about making a Banana Split Bread today. My husband hates banana bread but loves banana splits. Thinking that if I add choc chips, crushed pineapple, walnuts or chopped peanuts, and strawberry preserves or whole fruit spread somehow-maybe a ribbon of it along top of loaf--what do you think? Have you tried making that? Of course this would hide the whole wheat flour from him that I use in baking (He grew up on Ho-hos and Wonder bread -an acquired taste ) . Ha! My mom's recipe swears by adding sugar to mashed bananas to let it macerate, like strawberries for strawberry shortcake. It seems to pump banana flavor up. <strong>Good idea about macerating bananas with sugar, Susan - I'll have to try that. As for adding crushed pineapple or preserves (beyond the amount already called for), I think it would wreck the liquid/flour ratio. Better to add those AFTER the bread is baked, when you serve it. Sounds pretty yummy! PJH</strong> Ok, was curious about making a Banana Split Bread today. My husband hates banana bread but loves banana splits. Thinking that if I add choc chips, crushed pineapple, walnuts or chopped peanuts, and strawberry preserves or whole fruit spread somehow-maybe a ribbon of it along top of loaf–what do you think? Have you tried making that? Of course this would hide the whole wheat flour from him that I use in baking (He grew up on Ho-hos and Wonder bread -an acquired taste ) . Ha! My mom’s recipe swears by adding sugar to mashed bananas to let it macerate, like strawberries for strawberry shortcake. It seems to pump banana flavor up.

Good idea about macerating bananas with sugar, Susan - I’ll have to try that. As for adding crushed pineapple or preserves (beyond the amount already called for), I think it would wreck the liquid/flour ratio. Better to add those AFTER the bread is baked, when you serve it. Sounds pretty yummy! PJH

]]> By: Nel http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-1220 Nel Wed, 21 May 2008 16:06:25 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-1220 I have to tell you I made this bread twice and both times it was wonderful. First time, I had time to shell walnuts (the nuts in packages just don't seem to compare to fresh out of the shell...). The second time, no time to shell nuts - and it was equally gorgeous without them. I found orange marmalade with the skin cut into tiny bits instead of in shreds (first time I've ever shopped for marmalade) and it was, to me, what made this banana bread the BEST I've ever eaten: those little bright bursts of orange gave it interest without overwhelming it. Of course the texture and moistness also beats out any banana bread I've ever made. I can say I wasn't much of a fan of banana bread before: it was one of those things I made when I blew it and let the bananas go too long and felt guilty so I did someting with the bananas to keep them from going totally to waste. But this recipe is one I made just because it's good. In fact, the second time I made it was for other people (tested the recipe to eat at home the first time) and I planned ahead, buying bananas a week before I made it, to let them go black. (I never thought I'd deliberately let bananas go black.) My first attempt I used a teflon-coated loaf pan that (in my quirky oven) made the outside too dark, close to burnt. So I bought two very shiny loaf pans just for this recipe, doubled it and made a whole lot of hard-working people happy. This is now 'my' banana bread recipe! I know I'll be making it again and again. Thanks! I have to tell you I made this bread twice and both times it was wonderful. First time, I had time to shell walnuts (the nuts in packages just don’t seem to compare to fresh out of the shell…). The second time, no time to shell nuts - and it was equally gorgeous without them.

I found orange marmalade with the skin cut into tiny bits instead of in shreds (first time I’ve ever shopped for marmalade) and it was, to me, what made this banana bread the BEST I’ve ever eaten: those little bright bursts of orange gave it interest without overwhelming it. Of course the texture and moistness also beats out any banana bread I’ve ever made.

I can say I wasn’t much of a fan of banana bread before: it was one of those things I made when I blew it and let the bananas go too long and felt guilty so I did someting with the bananas to keep them from going totally to waste. But this recipe is one I made just because it’s good. In fact, the second time I made it was for other people (tested the recipe to eat at home the first time) and I planned ahead, buying bananas a week before I made it, to let them go black. (I never thought I’d deliberately let bananas go black.) My first attempt I used a teflon-coated loaf pan that (in my quirky oven) made the outside too dark, close to burnt. So I bought two very shiny loaf pans just for this recipe, doubled it and made a whole lot of hard-working people happy.

This is now ‘my’ banana bread recipe! I know I’ll be making it again and again. Thanks!

]]> By: Candace R. http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-1139 Candace R. Sun, 18 May 2008 03:50:05 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-1139 I'm officially a banana hater - or was! Decided to try this recipe to take to a baby shower. I added a half cup or so of plumped golden raisins, as well as the nuts. Got many requests for the recipe and the leftovers. I think, for me, that the apricot jam made the difference. I’m officially a banana hater - or was! Decided to try this recipe to take to a baby shower. I added a half cup or so of plumped golden raisins, as well as the nuts. Got many requests for the recipe and the leftovers. I think, for me, that the apricot jam made the difference.

]]> By: Kim http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-954 Kim Fri, 09 May 2008 20:20:57 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-954 Made this yesterday, and it was fab! I had only the smaller 8 1/2" pan, but it was fine. Altho I omitted any kind of nuts - I was out of stock :>) Used the whole wheat flour. The loaf was quite dark but WONDERFUL. Best Banana Bread ever! Moist and so flavorful. My daughter gave it 100% but said she wanted mini choc chips next time. Made this yesterday, and it was fab! I had only the smaller 8 1/2″ pan, but it was fine. Altho I omitted any kind of nuts - I was out of stock :>)

Used the whole wheat flour. The loaf was quite dark but WONDERFUL. Best Banana Bread ever! Moist and so flavorful. My daughter gave it 100% but said she wanted mini choc chips next time.

]]> By: Beverly http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-761 Beverly Wed, 30 Apr 2008 00:43:55 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-761 i made this in a long tea pan and it turned out just like you said it would the best Banana bread i made this in a long tea pan and it turned out just like you said it would the best Banana bread

]]> By: Jennifer http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-688 Jennifer Sat, 26 Apr 2008 13:05:37 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-688 I've been making banana bread since I was knee high to a grass hopper. It was one of the first things I remember baking on my own. The recipe I use calls for alternating the smashed bananas with the flour when you add it to the creamed butter and sugar. It's interesting how these two different recipes come out looking very similar. My MIL suggested putting the bananas in the fridge, they turn black and ripen nicely. My kids have decided they don't like bananas unless it's in banana bread so i just have find the time to make the bread. I’ve been making banana bread since I was knee high to a grass hopper. It was one of the first things I remember baking on my own. The recipe I use calls for alternating the smashed bananas with the flour when you add it to the creamed butter and sugar. It’s interesting how these two different recipes come out looking very similar.

My MIL suggested putting the bananas in the fridge, they turn black and ripen nicely. My kids have decided they don’t like bananas unless it’s in banana bread so i just have find the time to make the bread.

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-683 PJ Hamel Fri, 25 Apr 2008 21:53:41 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-683 Leeds - sounds to me like your bananas weren't ripe enough? If you try it again, use black bananas... or, just stick with a recipe you like - that's always a good option! Patti - two ways to get ripe bananas: 1) hide them till they're ripe! A closet works well. 2) Put them in a paper bag and close the bag - I believe the ethylene gas they release will help them ripen more quickly. Good luck! Leeds - sounds to me like your bananas weren’t ripe enough? If you try it again, use black bananas… or, just stick with a recipe you like - that’s always a good option!

Patti - two ways to get ripe bananas: 1) hide them till they’re ripe! A closet works well. 2) Put them in a paper bag and close the bag - I believe the ethylene gas they release will help them ripen more quickly. Good luck!

]]> By: leeds http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-680 leeds Fri, 25 Apr 2008 20:59:03 +0000 http://blog.kingarthurflour.com/2008/04/21/ima-fanna-banana-bread/#comment-680 I tried this recipe and I was disappointed. The bread is more like a date nut bread than a banana bread, and I cant really say why. I only know I wouldnt make it again. The bread came out fine, it is edible, but the taste isnt bananas.. I tried this recipe and I was disappointed. The bread is more like a date nut bread than a banana bread, and I cant really say why.
I only know I wouldnt make it again.

The bread came out fine, it is edible, but the taste isnt bananas..

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