i did tj's 72% dark chocolate chips and tj's candied walnuts last night with kerrygold butter, pasture-raised eggs from a farm down the road, fage 5% fat plain greek yogurt, 1tsp cinnamon, and 1tsp vanilla extract. If i have a lot of whole wheat flour lying around i want to use up, i'll throw 1/2 - 1c in. i like the idea of bananas in theory but can't stand eating them with any brown spots, so i get a lot of chances to make this bread. every single time i have made this, with ingredient substitutions and in various states of sobriety, it has turned out fantastic.
I’ve been making it for years with subs along the way and it’s been amazing. I’ve made this plenty times with amazing results and everyone always loves it but for the first time I tried to make it adding in the salt Big mistake the salt sank to the bottom half of the cake and there are still grains of it in that bottom half as well making it really salty and texter of that kosher salt is really contrasting from the moist rich texture it’s very off putting I would recommend making eating this with a home made caramel sauce it goes so well with the bananaĪgree with the fullproof-ness of this recipe. What is the purpose of the generous overhang of parchment paper? There is no other mention in the recipe, so it seems pointless.
Why so much sugar? One third cup should be plenty with the natural sweetness of the bananas. I’ve been making my Aunt G’s for 55 years with crud I and buttermilk and NO brown sugar! When I tell you that my daughter made it weekly in her NYU dorm kitchen and could have sold it well… buttermilk is always the answer! ❤️ Which is it for this recipe? It would make a tremendous difference in the final taste.įull disclosure, I didn’t make this just laughing as I read this. Diamond Crystal and Morton's are probably the 2 most common kosher salts, but they absolutely require different measurements due to the very different textures. I would love to make this one, but the kosher salt ingredient is too ambiguous. I'm a big fan of banana bread and found the King Arthur Flour recipe of the year from a couple of years ago to be about the best I'd ever made. 2 large eggs? What does that mean? Your large or my large or someone else's? 3/4t kosher salt? No, no, no. I no longer make recipes that don't have weights detailed.
What a shame - there are no weights detailed. Just made this banana bread and added fresh blueberries instead of the chocolate. If you have a recipe you’ve been using and like why even leave a bad review about this recipe? I’ve made this recipe multiple times and everyone loves it! making it again today with my son. If you don’t like the ingredients or recipeDON’T make it. I don’t know why some people are complaining about this recipe. It’s one of the best recipes and it’s my go-to banana bread recipe. I’ve made it with mascarpone, Greek yogurt, sour cream….all variations have turned out perfectly. I experimented mixing it with pecans and chopped apple, Valhorna chocolates, delish! It’s very moist and get better after the next day. YUM! There's a reason it's called BA Best Banana Bread!!
#MY RECIPES CLASSIC BANANA BREAD PLUS#
I used full-fat Greek yogurt plus the optional chocolate chips and toasted walnuts. After they thawed they had a lot of liquid which I used in the recipe. This is an absolute winner for all those over-ripe bananas that I had stored in the freezer. I am always suggesting this recipe to my family & friends. I love the taste when made with mascarpone cheese. This my go to recipe for when I have over ripe bananas.
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