|Topic Review (Newest First)|
|09-10-2015 07:09 PM|
I made this today...phenomenal!
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|05-01-2009 08:36 PM|
|112inky||i tried it good, thanks|
|04-17-2009 09:30 AM|
I just so happen to have 3 very ripe bananas
Edit: So I made this and added some nutmeg and allspice in with the cinnamon
used white sugar and molasses in the batter
made the whole recipe of the topping and put it on half of the 8x8 (Nut lover ) with raw sugar on the other half (nut haters)
It's taking longer than 20 minutes though, my oven's a piece.
I'll probably take a picture though!
|11-04-2008 11:50 AM|
Made this yesterday. The topping was excellent but the banana bread was flat.
Please gander over to my blog to see a full write-up. www.wingedsnail99.blogspot.com
Thanks for the recipie!
|06-27-2008 02:53 AM|
The first time I used regular white flour (I know, I know).
The second time I did half white/half whole wheat. It gave it a different texture, but still very yummy. I think I also threw in some blackstrap molasses in this one.
Third time I was strictly going for satisfying the junk food craving, so I used white flour again. I don't treat myself to decadent desserts often, so when I do I'm not looking to make anything too healthy!
|06-26-2008 11:06 PM|
what a good idea! i will try that too. i just got my bananas tonight. they need to ripen a few days.
BTW, what kind of flour do you guys use for this? i wonder if pastry flour would be best..
|06-26-2008 08:26 PM|
|kiz_paws||Hey, thanks for this recipe -- it sounds very tastey!|
|06-26-2008 05:49 PM|
|karenlovessnow||I made it three times now, the last time I made it like a pineapple upside down cake...It was outrageously delicious. I literally ate half of the cake myself, I am ashamed to say!|
|06-25-2008 07:20 PM|
|Satya||OMG! i LOVE banana bread i usually have problems with them turning mushy in the middle tho. but i will give it a go! maybe i will try to make it in a bundt pan.|
|06-25-2008 06:07 PM|
|Shamandura||Made this again exactly as directed and it turned out soo good!|
|05-30-2008 11:32 AM|
|karenlovessnow||Well, it came out incredibly delicious! I brought it to work for a birthday breakfast and there is not one crumb left. I did add egg replacer for one egg and two tablespoons of oil because I'm a paranoid nut...I love this recipe and will use it again and again!!|
|05-29-2008 06:01 PM|
|Shamandura||I thought for sure when I put the batter in the pan it would turn out heavy as a brick and was tempted to add soymilk or something, but that wasnt the case at all. I think if you follow the directions exactly as posted and use the correct baking pan it would be fantastic. The topping is definately a plus!|
|05-29-2008 05:30 PM|
|karenlovessnow||I'm thinking of trying this in the morning...the lack of wet ingredients is making me have some doubts, although I suppose if one were using the syrup instead of br. sugar that would help somewhat.|
|05-29-2008 04:23 PM|
As I type I am baking this right now. I had cooked it for 30 mins like it said, but when I pulled it out cut an end slice off I noticed towards the center was still sticky. So I stuck it back in the oven for 8 mins...still gooey. It's baking for 10 more now and I am afraid the ends are going to be really dry before the center cooks. The slice I cut off was VERY good! I wonder if there is a way to tweak this abit so it cooks evenly.
edited to add: ok..well, I am a moron. Do not try cooking this in a traditional small loaf pan like I did. I will try this again with an 8x8.
|04-21-2008 10:03 PM|
|04-21-2008 06:52 PM|
|Animosity||Okay-- So I tried this yesterday. I used buckwheat flour instead of white, 1/2 cup of xylitol instead of sugar and I used an extra banana. I also left out the carmalized walnuts and I only used 3/4 of a cup of them plain.|
|04-20-2008 07:03 AM|
|Mandy_Sav||I think this recipe would make great muffins too!|
|04-17-2008 09:45 PM|
|Animosity||Sounds good. I'll probably fool around with this recipe a bit myself. I haven't had banana bread in two years!|
|04-17-2008 10:24 AM|
|Tom||This sounds great. Too bad I've stopped baking for the spring and summer. I'll be sure to try this recipe in the fall... unless my banana-walnut-cinnamon cravings overpower me before then...|
|04-17-2008 03:13 AM|
Oh that topping sounds delightful!
I am going to have to try this recipe over the weekend!
|01-26-2008 03:18 AM|
I made this tonight, but did a lot of substituting since I need to go grocery shopping.
I used regular syrup instead of maple syrup, regular white vinegar instead of apple cider vinegar, cut the brown sugar 50/50 with sweetener, and I used about half the amount of walnuts... It turned out great though! Thanks for the recipe.
|01-24-2008 07:28 PM|
I need the bread.
Give me the bred NOW~~~~~~
|10-19-2007 09:31 PM|
|GhostUser||This thread is making me hungry.|
|10-19-2007 02:47 PM|
|Byzantea||Made this last night without the topping. Really good! In one batch I substituted 1/2 the nuts (by volume) for an equal amount of shredded, unsweetened coconut.|
|11-17-2006 08:04 PM|
Banana Bread with Caramelized Walnut Topping
Suitable for a: vegan diet
3 very ripe bananas
3/4 cup brown sugar or maple syrup(sweetener of choice)
1 tsp baking soda
1 tsp apple cider vinegar
1 tsp cinnamon
1/2 tsp salt
2 cups flour(whole wheat or white, I used a mix)
1 1/2 cup chopped walnuts
1/3 cup brown sugar
2 tbsp maple syrup
1 tsp cinnamon
Preheat oven to 350 F
Mash the bananas very well. Mix in the sugar, baking soda, vinegar, cinnamon, and salt. Fold in flour and 3/4 cup of the chopped walnuts. The batter will be pretty thick. Pour batter into a greased 8x8 pan and spread evenly.
In a small bowl, combine remaining ingredients: walnuts, brown sugar, maple syrup, and cinnamon. Evenly top the batter and firmly press the nut mixture into it. Bake for about 30 minutes.