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Home Cooking 1

Just-baked Banana Bread

mcsheridan | Mar 8, 2014 01:16 PM

So, last month I bought Trader Joe's MultiGrain Baking & Pancake Mix. I didn't care for resulting pancakes, but kept the mix as I thought it might make a good banana bread. Today, armed with four nicely speckled bananas and everything else required, I made this recipe-on-the fly, documenting as I went along so I could share the results, good or bad.

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Banana Bread

3-4 ripe bananas, mashed
1/2 stick unsalted butter, melted
1/2 cup sugar
1/4 cup dark brown sugar
2 eggs, beaten
2 cups TJ MultiGrain Baking & Pancake Mix
1/4 cup milk (I used 2%)
1/2 cup chopped pecans, toasted on stovetop 3-4 minutes.

Preheat oven to 325 degrees. Lightly grease Pyrex loaf pan.
Mash bananas in large bowl; stir in melted butter, sugars, eggs, until well-blended.
Stir in the baking mix until moistened. Add milk and blend in. Stir in pecans.
Pour into greased loaf pan and bake for 1 hr and 10 minutes.

Cool in pan on wire rack for 10 minutes; remove from pan and cool on rack before slicing.
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Turning the loaf out of the pan, a small corner broke off; this gave me something to nibble on within about ten minutes of turnout. :) It was certainly banana bread, the edges being a bit chewer than my white flour recipe, naturally; however, it was too small a taste to judge the crumb and overall result.

Curiosity and patience warred for control over my taste buds; I wanted to give it a chance to fully cool. Wasn't happening - twenty minutes later, I cut off the end slice (after all, I couldn't let anyone see the damage, right?) Better to eat the evidence.

Verdict? Moist, full banana taste, toasting the pecans was the way to go. Edges not quite so chewy as when the bread first came out of the oven. I think, like most quick breads, the texture and flavor will improve slightly by morning. I'll be making this again.

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