Tropicalsenior

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.

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.

@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.

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

I checked through my posts and apparently I haven't put it in eGullet recipes. I'm working right now to clean and clarify the recipe. Probably tonight or tomorrow I will post it and post a link.

It seems rather unfair to condemn all banana bread because of because of a rather unfortunate choice of recipe. I do agree that this recipe looks pretty insipid. One teaspoon of rum indeed. How much flavor can that contribute. I developed a recipe about 30 years ago that is both flavorful and moist. I've shared it many times and everyone seems to love it.

I've eaten in some really good burger places where they offer burgers that they call Knife and forkers. However, it seems that a lot of the burgers that appear on the menus are products of food photographers instead of cooks and what you think you are ordering and what you actually get bear no resemblance to each other.

I had to laugh when I looked off to the right saw the shrimp pork. I wondered, are they eating little potbellied pigs?

I seem to have gone on a bread buying strike. The prices here have gone way up and the quality has gone way down so if I want decent bread I have to make it myself. Here are some of the breads that I have made in the last couple weeks. Small baguettes Russian black bread Hamburger buns and sandwich rolls English muffins And plain white sandwich bread. It seems like a lot of bread but at least it's bread worth eating.

One of the things that I hated most about being a breakfast line cook was leaving every day smelling like bacon and sausage. That was 40 years ago and to this day, I'm not crazy about either one.

As I have said before, I am sick and tired of hearing everything cowboy. They slap that label on anything that they can stick a jalapeño or Chipotle in. This showed up in my inbox today. Pancakes with jalapeño and cayenne pepper. It's from one of my favorite cookbook series and it's sad to see they sunk to the level of this fad.

It's not an option for me either. In my area I have a choice of fried chicken, fried chicken, or fried chicken. I may not know what I want but I do know that that's not it.

I've got no advice because I'm suffering from the same thing. For about the last month, the only thing that appeals to me for lunch is salami sandwiches on homemade bread. And yet, like you, I have two refrigerators full of food. I'm anxiously awaiting to hear some good answers.

Be careful what you wish for. I have plenty of counter space which just means I have more space to stick stuff and I still don't have enough space to work.

My grandmother and my mother both had these and they just referred to them as cake savers. I doubt that they would keep things any fresher than just keeping them in an airtight container. I never got one because I remembered them as being a colossal pain in the neck. They always seem to be smudged and every day they had to be washed and polished dry by hand.

@Shelby that is so true. My husband absolutely refused to eat stroganoff. He hated it, but for years he happily ate my beef and mushrooms in gravy with sour cream. It was one of his favorite dishes.

Have you seen the potato prices in Costa Rica? Actually, I'm not much of a fan of fried potatoes. I make them for Carlos because he loves them. And I had the tail end of a package of tots and the tail end of a package of french fries. If you enlarge it and look very closely I think there's a ninth fry hiding underneath.

I'm so glad you're home and doing well. I was beginning to wonder when I hadn't seen anything from you for so long.

That same website had a fascinating article on the origin of the pork taboo.

I thought I would hold the record but you've got me beat. I have a 1982 Maytag washing machine that is still working like a champ. I bought it used in 1998 and it's never had to have a repair.

I was reading this recipe yesterday for Gâteau Basque and it uses Jam. Might be a good one to check out.

Well, I made it and I wasn't terribly impressed. It might have been the beef that I get down here. However, later that week I made Frikadelle using the same beef and your recipe and it was delicious. No pics. It got eaten too quickly.

That even looks delicious. Would you care to share the link?

More muffins today and I think these are my favorites. They are Panettone Muffins. The recipe made 23 but I had to taste one for Quality review. They, of course, do not have the fluffy texture of panettone but they do have the great flavor. I can live with that until they start selling the real thing again at Christmas time.