I make banana bread pretty much every week, mainly because my son loves to have a big chunk wrapped up with his lunch every day. Accordingly, I have tried and tested a whole gamut of recipes, but keep returning to this one.
It is on Simplyrecipes.com, which, if you haven’t visited it I assure you is well worth a browse. All recipes are made from scratch and, if you have the time to read Elise’s bio, you will discover yet another example of how good food heals. ( See also DeliciouslyElla.com). As a global populace, we all need to be more careful what we eat. Half the time we don’t even know what’s in our food. No wonder so many people are getting sick. We cannot rely on other people to tell us what is good for us anymore (the FDA is just not on the people’s side, the big companies have too much influence.) We have to take back our right to good, healthy food.
I do reduce the sugar in the recipe (as suggested) to 1/3 cup and I only use raw cane sugar (brown) in all my baking. To get the crunch on the top, I sprinkle a teaspoon of brown sugar on top of the mixture once it’s in the pan. My son adores this! And yes, I add chopped walnuts always, golden raisins sometimes.
If you haven’t tried baking in a silicone pan, I highly recommend it. The bread never sticks and you do not need to grease it after the first one or two uses. It’s marvelous!
And now I shall enjoy that cup of tea and slice of banana nut loaf. Yum! Have a good one!