“One of the biggest myths is that people slip on banana peels as often in real life as they do on Tv!”.
You know you are a baker when you are glad to see spots on your bananas ! One of the best ways to put those ripening fruit to good and delicious use is to make some.. What else but good ol’ banana bread ! I say good ol’ but the truth is that I first heard of banana bread only around two years back when I started baking and stalking baking blogs. Then I saw it making its way into bakery displays and dessert counters.
In fact , I m not sure why it’s called banana bread ? It’s more like a cake made in a loaf pan. Every baker worth their salt probably has a favourite recipe. This is one , I ve kind of made my own after trying several. I don’t know if it’s the best , but it’s pretty darn good ! Moist and scrumptious.
I have added in cinnamon raisin into the basic bread because the husband is fond of raisins. And I am so not ! That’s just optional but I just find that the spice adds a little something extra to the bread instead of it being all sweet .
The bread has a wonderful aroma as it bakes and even when you have a slice after a day. It’s a moist , sweet bread and the edges are to die for. The flavour of bananas is robust . And the bits of the cinnamon n sugars when you get it , takes it to another level. Was a little disappointed that a lot of the raisins sank to the bottom . But the ones who like raisins loved it in the bread. Others, me included, just picked them out !