oh, no, not more overripe bananas!!!

[chhotii]

So I made banana bread for tonight's party. Two loaves: one with pecans, and the other with chocolate. (Prepared the chocolate one first, so it should be safe for allergic folks.) Trying the recipe in the William Sonoma cookbook this time, it might be too sweet. Added some spices-- cinnamon, etc.-- because I just can't follow a recipe exactly as written.

Comments

[istemi.livejournal.com]

How did it go? And how much chocolate chips do you add for a loaf?

[chhotii.livejournal.com]

I think the banana bread came out a bit too rich and buttery. The recipe called for 2 sticks of butter for 2.5 cups of flour (in 2 loaves). I don't eat a lot of high-fat food regularly, so it wasn't quite tuned to my taste, but I don't know how to substitute to adjust this.

I didn't have chips, I had a chunk of baking chocolate that I crumbled by trying to cut into pieces with a chef's knife, so there was chocolate chunks in sizes ranging from .5 inch to powder. I used 1/2 cup for one loaf instead of the 1/2 cup of nuts that the recipie called for. I think it could have used more chocolate.

[tb]

I liked the chocolate banana bread, and frotz is pleased to have provided a good home for the end of the other one. Then again, it's hard to make things that are too rich and buttery for my taste. If you have it handy, I'd love the recipe you started with, not that I'd end up following it exactly as written either.

[frotz.livejournal.com]

Perhaps I am insufficiently critical, but I thought that both loaves were nicely balanced with regard to sweetness. I do agree that the chocolate loaf wanted more chocolate, but the nut loaf was (and is, chomp) lovely.

[chhotii.livejournal.com]

Glad you like it. I'd be happy to show/loan y'all the cookbook this came out of. It's not one that I get much use out of, but if baked goods intrigue you then you should see it.