Where do you stand on the whole nuts-in-your-banana-bread debate?
It’s a real thing. I tell some people that I am an ardent fan of walnuts in my banana bread and they look at me like I have two heads.
I can’t help what I like. I’m team nuts!
I am forever searching for Banana Bread recipes. I just want to find one that just knocks my socks off, you know? I want to find a recipe that makes me do a double-take. I did a million tests for my vegan one and now here I am looking for a perfect non-vegan recipe.
Is this recipe ‘the one’? I can’t give it that title. It was really good, but it wasn’t Tony the Tiger GREEEAT. I have Tony-level standards here.
I am also going to be the most annoying person on the internet and say that I liked the recipe with my own substitutions. I used brown sugar instead of white because I wanted some depth to my sugar. I also melted a stick of butter instead of using the Canola oil. Who uses Canola oil these days, anyway? Unless, I forget, is Canola oil now good for us? It’s so hard to keep track up with the relentless PR scandals of ingredients these days.
Another mistake I made? I got lazy and didn’t pulverize my bananas before adding them to the recipe, so there were banana bits in there. Gross! I like bits of walnuts, but not banana. Have you seen the recipes on the internet where they put a WHOLE BANANA on the top of the loaf before they put it in the oven and just have it cook into mushy oblivion on top of a perfectly delicious loaf of quick bread?
Why do they do that?
It’s a great mystery in my life. I want to find just one person who can honestly say they’d like a whole mushy banana on top of their bread. Anyone here? Anyone? Probably my friend Dan at work who grows his own stevia in his backyard. I’m going to ask him tomorrow.
So, long story short: 1.875 thumbs up for this Food & Wine Banana Bread with Walnuts recipe. Give it a try and let me know what you think!
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