Sentences with phrase «banana bread texture»

The bread rose nicely, had the perfect banana bread texture, and the chocolate swirl was harmonious with the banana bread.

But my question is today when I cut it its more of a banana bread texture inside, more dense and wet.

I tried other versions, and enjoyed this one the absolute most — it retains the moisture, the sweet taste, and of course, the unmistakable banana bread texture.

but this is just like any other non paleo banana bread texture.

This recipe has a banana bread texture but make a fun «brownie - like» bar if sliced that way.

Not exact matches

They remind me a lot of banana bread, with the same gooey fruity taste and texture.

But now that my tastes have evolved more and I actually love the texture of oatmeal (especially in this banana bread version), I decided to give the cookies another shot and create my version.

Wrapping your banana bread in plastic or foil will result in gummy texture.

It's taken me years to perfect this recipe, and I finally achieved the exact texture I wanted for the ultimate, easy, paleo banana bread that is freezer - friendly, too!

This is a very cakey sort of bananabread — it's much lighter than the damp - textured banana bread I'm used to.

This bread has a lovely colour, crust and texture and is definitely breadier rather than cakier, which is what I look for in a banana - themed baked good.

I based the recipe on my regular banana bread recipe, however I wasn't looking for the usual texture you get from banana bread for this muffin.

Outcomes: 1) Neither the wheatena nor the quinoa had the same «crackle» effect as the millet, although they added a nice texture compared to regular banana bread.

In banana bread, the millet creates a texture as satisfying to eat as bubble wrap is to pop.

«In banana bread... millet creates a texture as satisfying to eat as bubble wrap...» — Smitten Kitchen, September 2012

The texture is moist and chewier than any other paleo banana bread I've made, has a great mildly sweet flavor, and you can dress it up any way you like (chopped nuts, chocolate chips, raisins, blueberries, etc!)

It had the exact texture of regular banana bread.

And while the coconut and pineapple add texture and sweetness, the sugar on top adds crunch, and the dark rum adds a bit of luxury, my favorite part of this banana bread is the hint of nutmeg in the batter.

The peanut butter layer set into a strangely hard texture, and the jelly was so liquid - y (didn't let it cool, see previous mention of not enough time) that when I put the remaining banana bread batter on top, the jam oozed out all around the sides / top.

I can imagine the texture of banana bread, but studded with mangoes.

I love using it in this vegan chocolate chunk banana bread — the texture is awesome, and you get a ton of calorie bang for your buck with banana flour.

The texture, not unlike traditional banana bread.

The texture was very similar to regular banana bread, which was great!

I was especially pleased that the texture was almost exactly like «regular» banana bread, as I've tried several paleo bread / muffin recipes with unpalatable textures and I was starting to think that good paleo bread did not exist.

This trifle is rich in flavor but light in texture, combining tender banana bread with silky Nutella mouse and smooth whipped cream.

The secret to the very best zucchini bread that is moist and has perfect texture is to add a little banana.

The breads texture reminds me of banana bread (minus the intolerable bananas?).

They are akin to little portable banana breads, with a nice chewy texture without being overly sweet.

Honestly, I was half expecting them to flop, but as I watched them rise in the oven and saw the texture when I opened one up, I realized these gluten - free banana bread muffins didn't need any updating in the recipe department.

This banana bread has a texture and moisture just like its unhealthy cousin!

Excellent taste, soft texture (not unlike traditional banana bread, but without the banana taste.)

They are like a baked oatmeal, except you can eat them on the go, and they taste like a banana bread, with the texture and size of a muffin (okay, muffin top).

I personally just call it banana bread, you dashing BB, because I've always associated the teatime stuff with a traditional bread - like texture.

When you pull this banana bread from the oven the golden brown crust is delightfully crisp and although the crust softens once the bread is covered and stored, its wonderful moist texture and sweet flavor remain intact.

I bet the cornmeal gives this banana bread amazing flavor and texture and I love the look of it too, not too mushy like most banana breads I've seen!

A unique variation on banana bread with a wonderful coarse texture and a subtle cornbread flavor.

This bread is moist and dense in texture, and the bananas add enough natural sweetness so you do not need much sugar.

In this recipe I used banana and gelatin to enhance the texture and vinegar to bring out the flavors of bread.

It's simple, healthy, and unlike many banana breads, it has a subtle flavor and a very light texture from our One Degree Organics Sprouted Spelt Flour.

With a soft, melt - in - your - mouth texture, and a small, simple ingredient list, these bars taste like the delicious combination of banana bread and blondies — and it's hard to keep your hands off of the whole pan!

The sweet taste, the cakey texture, the comfort of it... I used to always keep banana bread around in the fridge, but I guess I got sick of it and didn't make any for months!

I tried this in my banana bread recipe and loved the flavor and texture.

Whenever you make banana bread use ripe bananas to get the best flavor and texture.

It has the natural sweetness and moist texture of banana bread and the warm spices including cinnamon, cloves, nutmeg and ginger, of gingerbread.

Also, like banana bread and other zucchini breads, it's not supposed to rise much or have a wheat bread texture; it will be more dense and cake - like.

The texture is very much like banana bread (at least mine was with the Subs I made) and I can totally imagine this easily being transformed into a sweet bread, also.

That's what I've come up with after several attempts to produce a banana bread completely opposite in texture and flavor to the «traditional» banana bread — wet and sticking to your teeth, which is available, unfortunately, in almost every coffee shop throughout North America.

This gorgeous bread is moist, sweetly spiced and textured with baked banana and dark chocolate chunks.

I love the almost chewy moist texture of banana bread and the subtle sweetness it offers.

While it has characteristics of banana bread, its texture and sweetness bring it firmly into cake territory.