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I couldn't agree more. The finger bananas are much sweeter and with a greater depth of flavor. However they are not available everywhere and if you must use regular bananas, be sure that they are completely ripe and starting to go soft. Too green and you get no flavor, and completely black will give it an unpleasant aftertaste.

I think it would be but you’d run the risk of it coming out like a sorbet and you were clear that you didn’t want anything like that.

The bananas used make a huge difference. I no longer buy any Cavendish variety. I use the finger bananas or the Thai varieties that the local Asian markets stock. Night and day difference in flavor depth. I will set a reminder for this bread when baking season is here again. Too ruddy hot here at the moment. Mini-loaves for the win.

I used to make mini loaves of this to give as Christmas presents and every Thanksgiving I would make little Loaves, gift wrap them and put them on all the plates as favors. As I remember, each batch makes five to six mini loaves depending on the size of the pan.

It looks great = I'm going to try it. I'm going to make a bunch of quick bread to serve the day after my daughter's wedding. For those who come to help, we'll have coffee and tea, juice, yogurt cups, bagels and cream cheese and peanut butter and jam, along with a fruit plate.

I can't speak to a comparison because I've not familiar with that recipe. This is the only recipe that I've used for 30 years. I can only tell you that this bread is very moist with a very pronounced banana flavor. It's also very simple to make. I used to give it as Christmas gifts and some years I made well over 100 loaves and Mini loaves. I always included recipe cards in both Spanish and English.

The temperature of the drum is not adjustable, only its rotation speed. I could have gotten one of the units with a more powerful compressor, but I could not have lifted it. Also according to the manual, the bigger units are not air cooled. They require a dedicated water line to cool the compressor. @Ddanno Is the base for granita any different from the base for popsicles?

I'd just go with a granita https://en.wikipedia.org/wiki/Granita?wprov=sfla1

I own a lot of Darto carbon steel pans. And unlike cast iron I’m hoping they will do well on our new induction stove top and not scratch the surface. Looking at mats for our Wolf induction range top. I know you can use paper towels but my wife said she would kill me if I scratch the cook top 😬

If this is the one where you reduce banana juice, I made it and truthfully, I couldn't tell the difference between that one and others, except for the fact the ATK one was more work. But then, I'm no connoisseur, as I make it for others, not myself.

Oooh, that looks like fun. Do you know how cold the drum gets? Is the coldness adjustable? The pictures show it with flavored mixes that I'd assume have sugar. Sugar content will still affect texture so I'd suggest trying about 10% sugar solutions to start.

I juiced a pineapple and have half a liter of 13.5 Brix pineapple juice left. However I'd like to start with some liquid ingredients more expendable than my lovely pineapple juice. Again, I'm not wanting the texture of sorbet. Why would popsicle recipes not be a good place to start?

I don't like how late harvest loses the grassy and peppery notes personally. I also feel I'm being scammed a bit because the price barely changes despite it being of lower quality. I'll caveat all that by saying I only use EVOO for dressings and a finishing touch on things like fish and escabeche so I may need to open my mind a bit.

We were in the mood for Southwest/Mexican food but didn't want to cook, so I picked up a few of TJ's entrees to try. Chicken chile verde enchiladas: Chiles Rellenos: The enchiladas were okay, but we didn't think they were worth buying again. The chiles rellenos were surprisingly good -- light, fluffy batter; nice sized, fresh poblanos; and plenty of cheese. We heated them in the oven, but I'd recommend the air fryer directions -- the batter wasn't very crisp out of the oven. The only negative was the sauce. It was a very thin, tomato-based sauce without much flavor. I added a half cup of good jarred salsa and it was much improved. Definitely worth buying again.

I wonder how this recipe compares to my favourite from ATK.?

I'm going to take issue with the point that milder olive oil is less flavorful. My friends at California's Bariani ranch make an early and late harvest oil, from the same olives. And while the late harvest is "milder," i.e., less bitter, it's still very flavorful. IMHO, the reduced bitterness and bite allows more of the olive flavor to shine through. At Francis Ford Coppola's vineyard, where some years ago he stared producing olives, I encountered the same experience. Well grown olives from well tended trees still produce a very flavorful oil from older, or late harvest, olives. I've had the same experience with Rancho Milagro's oil. I liken the experience to using late harvest grapes to make various wines. The old Mt. Veeder late harvest zin, for example, produced a symphony in the mouth while, by comparison, the earlier harvested zin came across like an orchestra tuning up: more intense (more noise) but the musicalty was missing. By diluting a good quality, late harvest olive oil, you may be missing out on the subtleties brought to the table by the aging process. YMMV (and seemingly it does). I tend to go for more subtle flavors rather than strong, hit-you-in-the-face intensity. Different strokes, different folks ... but I urge you to experiment with different late harvest oils. I think some people confuse flavor with intensity.

Two new-to-me olive oils from Katz Farm. For the Meyer lemon olive oil, they actually milled locally grown lemons along with the olives. The flavor is lovely. The other one was made from olives harvested in January, quite late. They say they’ve done this in the past for restaurant clients who wanted a milder olive oil for some recipes. The idea of paying a premium for a less flavorful product seems counterintuitive. If I want a milder olive oil flavor in an aioli or dressing, I use part EVOO and part neutral oil like avocado or sunflower. But they had a special if you bought both and I’m always curious. I’d say it tastes rich but without the bite of their regular oils.

@Tropicalsenior, now that's dedication! Thank you!

@TdeV I'm sorry to be so long to get back to you on this recipe but circumstances Beyond My Control prevented me. When I got ready to edit my recipe I realized that the only picture I had of my banana bread was definitely underwhelming so I decided to make a new batch. And my problems began. First, I forgot that I had used the broiler the night before on my countertop oven and I burned the bread on the top. Second while I was taking it from the oven I severely burned the fingers on my right hand. I couldn't type nor could I even hold the stylus. And I was out of bananas so I couldn't make any more bread. Finally this weekend, hand healed and bananas purchased I was able to make the bread and take the pictures and edit the recipe. You will find it here.

Sorry, I don't understand.

Leftover Trader Joe's Tarte d'Alsace, reheated and topped with a fried egg

I just want to mention that although I created this recipe I did not give it this name. That was done by the many friends that I have shared this bread and recipe with.

The World’s Best Banana Bread 2 cups flour 1 cup sugar 1 teaspoon soda 1/2 teaspoon salt 1/2 cup chopped walnuts (optional) 1/3 cup buttermilk or sour cream 1 cup vegetable oil (I prefer canola oil) 2 eggs 1 tablespoon lemon juice 1 teaspoon vanilla 1/2 cup raisins, soaked in rum or water 3 large very ripe bananas Preheat the oven to 325°. Prepare 2 8” x 4” loaf pans. Mix flour, sugar, soda, salt, and nuts together in a large bowl. In a large measuring cup mix the oil, eggs, buttermilk, lemon juice, vanilla and raisins. Mash the bananas well and add to the wet mixture. Make a well in the center of the dry mixture and pour in the wet mixture. Mix very gently. Do not over mix. Bake at 325° for 45 to 55 Minutes. Test with a toothpick and remove the loaves from the oven when just a few crumbs cling to the tester. Notes: 1. If you don't have buttermilk you can substitute by adding 1/2 teaspoon lemon juice or vinegar to 1/3 cup of milk and letting it sit for 10 minutes. 2. My preferred method of mashing bananas is to put them in a Ziptop bag and squash them thoroughly. Then all you have to do is cut off one corner and add it to the wet mixture. 3. I always have a jar of raisins soaking in rum in my refrigerator. If you are not so inclined you can heat 1/3 cup rum in the microwave or on your stove and let the raisins Infuse for at least one half hour. It definitely does make a difference in the texture of the bread as dry raisins tend to draw moisture as they bake. This bread is even better if you can make it with finger (or dado) bananas. Use 8 of these instead of the large ones. These bananas range from three to four inches in length. Created by Yvonne Shannon

put together a DIY eggs benedict kit after the glue dried . . .

Well, I use the same mix for popsicles and sorbets. If you’re confident that your slushie machine would turn that into a sorbet, regardless of the dial setting, then perhaps popsicles aren’t a good starting point for your needs. Edited to add - maybe start with something as water-like as possible if that’s the texture you’re aiming for. Maybe a strong cup of tea or coffee, sweetened to your taste?