I recently made this recipe posted on chow.com: http://www.chow.com/recipes/30431-eas...
The result was very good, but I can't understand why the recipe calls for hot water. First, as I usually have problems with too much moisture in banana breads, I don't understand why this one calls for water? Second, why is it important the water be hot?
I should mention I searched and found the original recipe which calls for half all-purpose and half whole wheat flour, and that's what I used. Here are two links to the original recipe:
Also, I used just 2 bananas instead of 3. Additionally, I added 1/2 cup very coarsely chopped walnuts and 6 oz chopped 56% bittersweet chocolate.
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