[Five photos were uploaded to Blogger but then lost to the black hole of internet uncertainty. There is a gap at this spot among photos on Photobucket. On Flickr I found seven banana nut bread photos with five of them grouped together. I'm fairly certain these are the photos that go with this post.]
[There were 2,393 photos on Flickr labeled "banana nut bread" and I totally win the photograph contest that nobody else knew they were in. Except there is one pervy woman who like showing icing dripping onto slices of banana nut bread. I can relate to her. She could be a friend. Judges might give her first place. Except I have two more photos of banana nut bread plated and jazzed up with fruit and berries and whipped cream, very colorful, that is not from this set and that photograph beats everything else put up there. People need to take a photography class. And other people have strange ideas of what helps their food. A ribbon with a bow around a loaf of bread? Come on. That is so girlish. Nobody did a deep closeup as someone looking at bread with magnifying glass.]
There is as much flour as banana by approximate weight.
Here is half that amount of sugar as that, but it could be more. The sugar can be white or brown.
Same as sugar, here is half that amount of fat too. That seems like a lot of fat and it is. The fat can be any type. This is half butter and half vegetable oil.
Two eggs per cup of flour. One teaspoon baking powder per cup of flour.
However much salt is reasonably needed for the resulting mass. It's always a guess and preferences and location. If you live in NYC then no salt for you. Kidding.
Nuts.
Some online recipes I looked at did not use spices nor vanilla. I used banana liqueur, about an ounce, and this is at high altitude so the batter was stiffened. I used pecans and raisins because that is what I had. I passed on cranberries and I did not spice this up as I would usually do. I do not know what came over me there, it was a moment of spice purity or something, I cannot explain it.
Since this banana bread is not spiced up and not overly sweet then additions to it, enhancements I think of along the way, can all pick up where this leaves off without going overboard.
2 comments:
I've read dozens of sets of rules for cooking at altitude. Mostly since I rarely bake I ignore them. Have you played around with that?
Yes. It took a while to get a straight answer. It appears that due to less weight bearing down upon the baked good it tends to rise more easily, faster, and slightly more fuller all before the batter stiffens sufficiently to hold it up so it collapses. The solution is to stiffen boxed cakes with a tablespoon of flour, some suggest adding an egg, others suggest increasing heat at least initially. All those things work.
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