Since I didn’t get this posted last month I wanted to put it out this month, a quick little baking update before we head into the busy holiday season.
We had a bunch of banana’s going black last month so I whipped up some banana bread, and I must say I have impressed even myself. The bread was tender and not over mixed, the banana flavor was nice, if a bit faint, and the streusel topping was salty, sweet, and just crunchy enough to add texture. It’s a blessing and a curse that I had to share the bread with my family – a blessing because I could eat this loaf all on my own, and a curse because I kind of wanted to.
Sometimes, when I make a recipe I’ve made multiple times over the years, I’ll play a little fast and loose when it comes to the recipe ingredients. Not with the chemistry part of it, I’m not that adventurous or chemistry-savy, but I enjoy fiddling with the add-ons and flavors.
For this banana bread I swapped the walnuts called for with some toasted pecans I had on hand from the Cowboy cookies the month before last. I also added some sweetened coconut flakes to the streusel topping to add a little bit of chew to the top. I think the additions worked really well, accenting the flavor of the bananas without overwhelming them. All in all a nice little snack for the week!
