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.
I think the best
part of this banana bread is the fact that I can see endless variations in my head!
Not exact matches
It'd also work well in a yogurt and granola parfait, or as
part of a fruit cup for breakfast, maybe alongside some gluten - free
banana bread.
But that was okay with everyone, we all love the slightly gooey top
part of undercooked
banana bread, yum!
I also had
part of a stalk
of bananas ripening on my counter, so I made up two batches
of banana bread.
Sourdough
banana bread is put together like a regular quick
bread but it uses a cup
of sourdough starter to replace
part of the flour and liquid from a traditional
banana bread recipe.
Part of the reason is I can use the overripe
bananas for
banana bread while the other fruit we just throw away.
Wholesome and seductive all at once, this moist vegan
banana bread is wonderful with tea or as a sweet yet healthy
part of breakfast or lunch.
And the best
part is... knowing what's at the end — a beautiful bowl
of deliciousness ready to be devoured as - is or thrown into
banana bread, or a smoothie, or a salad, or cupcakes, or a lovely summer sangria.
My favorite
part of each slice
of this
bread is easily the chunks
of banana.
I find that it works better in replacing just
part of the sugar, rather than all
of it, or using it in a recipe that includes some natural sweetness — like
banana bread.
I've also used rolled oats for
part of the flour in some
of my recipes like this chocolate
banana bread: http://wearychef.com/chocolate-oatmeal-
banana-
bread/ Or, you can just use cup for cup gluten free flour for the whole recipe.
You can use this prune puree in lots
of other things too, like in smoothies, added to muffins /
banana bread / baked goods (it can replace
part of the sugar and / or
part of the oil).