Banana Bread
In addition to all the yeast breads, including sourdoughs, Peter Reinhart has also provided us with recipes for other types of baked goods. In Crust&Crumb, he has a Banana Bread recipe I tried for the first time yesterday.
Reinhart gives two methods of mixing: one if you use butter as the fat("Creaming method"), the other if you use oil ("Batter method"). I had an attack of self-restraint and used oil. I also cut down the sugar by about 1/3, because most recipes call for more sugar than I like, and cut down the walnuts by 1/3, because I didn't have as much walnuts as I thought I did. Reinhart does not call for toasting the nuts, but I did - 5 minutes at 350F.
Next time, I am going to try using less oil (Canola).
The past and future tweaks aside, this made a very nice quick bread. It is very moist and tastes delicious.
David- dmsnyder's Blog
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Like everything you make it looks sooo good.
My daughter brought back three bottles of different oils from France. One is walnut oil and I'm wondering if I could put some in a banana bread in place of some of the oil or butter. I don't know what to do with any of the oils but I've been trying to think of something. I have no idea how much I could use in a recipe or how these oils work. Guess I'll just have to give it a try using maybe 2 TBLS. for a recipe. Any thoughts? weavershouse
David