Once the baking dam had been broken, it was fully broken! The day after my loaf cake, I threw myself back into the oven with a new banana bread recipe, courtesy of the New York Times.
I decided to try this recipe instead of some of my old favorites for the simple reason that it called for exactly the same number of bananas that I had in my freezer.
The result was fantastic - moist, yet not studgy, and great textural contrasts from the sugar / cinnamon topping that crisped up the crust of the bread (which let's be honest, is more like a cake).
I made a few modifications to the recipe - I added maybe 1/2 tsp. of Vietnamese cinnamon, a few shakes of nutmeg, and a splash of vanilla to the dough. I omitted the nuts because of my allergy. For me, a baking time of 60 minutes was perfect to get an evenly baked loaf. I will make this recipe again!
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