By wife2abadge on March 13, 2006
Photo by Chef #341986
Photo by Chef #341986
"Mmmm...a nice change from regular banana bread. Use all white flour if you like. I've made three mini loaves with success, as well as one large one."
Serving Size: 1 (75 g)
Servings Per Recipe: 16
"I have made this recipe with some changes. I added 3large eggs, 1/2 tsp extra of baking powder, and when after ifinished mixing I pour into my prepare 9x5 loaf pan all except maybe 1 1/2 cups of the batter. In this reserve batter, I added 3/4 cup nutella. I blended well and topped the batter in pan. Then I marbleized with icing spatula. Ibaked it foe about 55 minutes. Then. I realized that I could not expect for nutella to becom totally cook like rest of the bread. I think that next time I will bake only 45 minutes because the outside became bit scorched. It was very moist and very high. I will remove the crust cut it into thin slices ( about 3/8" thick). I will cut each slices in 4 even squares. I will mix lemon or orange zest along with some half n half into lowfat cream cheese and use this as a spread to put 2 squares together to make a small pastry. I might also make pouring royal icing (like petit fours) and ice them. If I do this I will let you know it came out. Bon Appetit!"
"Very tasty alternative to traditional banana bread. A bit too sweet even using 7/8 cup. Easy to do, would recommend this as a good after school snack."
"This tastes delicious and has a smooth texture. I used natural peanut butter and substituted all whole wheat pastry flour instead of using any white flour, and cut the sugar back to 7/8 cup. I made it in a large (14 cup) food processor. I don't think it would fit in a smaller one. Add wet ingredients first, mix, then add dry ingredients and pulse just until blended. It did take longer to bake. I gave it an hour and it was still a little underdone. Next time I will use two pans. Peanut butter is the dominant flavor but there is a hint of banana too. Because it was underdone, I sliced some and "baked" the slices at 350 degrees for 15 minutes in my toaster oven. It's really good toasted. I will make this again, it's yummy. Thank you!"
"It was so easy and so, so very delicious! I used natural peanutbutter to avoid the hydrogonated oil and it turned out great-a nice light peanut butter flavor and the banana flavor was perfect, too! My husband and 8 year old son love it, too. My husband wouldn't let me bring it to the Boy Scout meeting because it was too good. Moist and dense...just what I was hoping for. It took longer to bake than on the recipe, perhaps because of the natural peanut butter? I just kept testing it with a toothpick until it came out clean. Oh! And it popped right out of the pan so amazingly...I actually gave it a bit of a jerk to plop in onto my cooling rack and it kept on going onto the floor...but it still tasted great when I picked it off the floor (you might want to sweep before making this bread=)"
"This really came otgether nicely. I have not tasted it yet but will have fellow collegues munching away! :-)"