I'm trying to develop the most yummy banana bread possible. I like it very moist, with lots of banana flavor, and I'm starting from the basic Bittman recipe in How to Cook Everything (stick of butter, 3 bananas, 2 eggs, 2 c. flour, sugar, salt, baking powder, dried coconut, nuts.)
I've tried the following modifications:
--used more bananas. Went up to four, next time will go to five. I reduced a bit the butter, but next time will leave the whole stick in.
--I toasted the coconut. Bleh. It was sawdust-like coconut to begin with, and toasting it only made it harder.
--I toasted the nuts (pecans). Didn't notice a difference in the final product.
--added 3/4 C. of raisins which had been soaked in rum. This was yummy!
--When the bread was just out of the oven, I threw on it the rum in which the raisins had been soaking. I think it was about a half cup, and it was delicious!
. But I still don't have the ultimate yumminess. I've been thinking of using coconut milk instead of coconut, but can that be done? Should I eliminate another ingredient in order to add the coconut milk? And I'm wondering what else I can add to make a great banana bread (and also to make it as pudding-y as possible.)
by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...
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