Comments on: Banana Bread with Caramel Ice Cream and Pecan Brittle http://leitesculinaria.com/19115/recipes-banana-bread-caramel-ice-cream-pecan-brittle.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Testers Choice http://leitesculinaria.com/19115/recipes-banana-bread-caramel-ice-cream-pecan-brittle.html#comment-45285 Testers Choice Tue, 11 Oct 2011 17:22:59 +0000 http://leitesculinaria.com/?p=19115#comment-45285 [Elsa M. Jacobson] I needed a fresh new banana bread recipe for all of the overripe bananas we had on hand, and this was a successful rendition of a tried and true favorite around my house and in my community. It barely made it to mealtime, with everyone taking just a little piece, or just a little taste, then another one! It was easy to make, had no complicated or unusual ingredients or directions, and made a good-sized, nice-looking golden loaf. While the grapeseed oil is terrific and I did use it, another neutral-flavored oil could easily be substituted here. The sour cream contributed beautifully to the moistness, and the bread was not at all too sweet. Someone slathered a warm slice with butter, which I didn’t personally try, but it did look terrifically appealing! I didn’t make the rest of the recipe this time around, though I will try it someday soon. This time, I just wanted to check out the banana bread, and it’s a winner! Tip: Save those overripe bananas by placing them, skin on and whole, in the freezer. When you have the urge to make banana bread, banana muffins, banana pancakes or any other baked goodie with bananas, simply defrost and squeeze out of the skin. This prevents wasting excess or too-ripe bananas, and something in the freezing process coalesces and condenses the banana flavor, creating an even more lusciously tasty banana treat. [Elsa M. Jacobson] I needed a fresh new banana bread recipe for all of the overripe bananas we had on hand, and this was a successful rendition of a tried and true favorite around my house and in my community. It barely made it to mealtime, with everyone taking just a little piece, or just a little taste, then another one! It was easy to make, had no complicated or unusual ingredients or directions, and made a good-sized, nice-looking golden loaf. While the grapeseed oil is terrific and I did use it, another neutral-flavored oil could easily be substituted here. The sour cream contributed beautifully to the moistness, and the bread was not at all too sweet. Someone slathered a warm slice with butter, which I didn’t personally try, but it did look terrifically appealing!

I didn’t make the rest of the recipe this time around, though I will try it someday soon. This time, I just wanted to check out the banana bread, and it’s a winner!

Tip: Save those overripe bananas by placing them, skin on and whole, in the freezer. When you have the urge to make banana bread, banana muffins, banana pancakes or any other baked goodie with bananas, simply defrost and squeeze out of the skin. This prevents wasting excess or too-ripe bananas, and something in the freezing process coalesces and condenses the banana flavor, creating an even more lusciously tasty banana treat.

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