msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,521
I baked some corn bread for dinner.
Made a batch of banana nut muffins using Audeo's greatest of all time banana bread recipe.
View attachment 50865
Only Google search that came up with Audeo Banana Bread was a post right here on DC from Feb 2005. Started by Chief Longwind himself! Still no mention of who she/he is/was or even the base recipe.
Com'on Chief, give it up - who, what, where and when.... and then of course, how!
Everything else was about hearing aids.
Only Google search that came up with Audeo Banana Bread was a post right here on DC from Feb 2005. Started by Chief Longwind himself! Still no mention of who she/he is/was or even the base recipe.
Com'on Chief, give it up - who, what, where and when.... and then of course, how!
Everything else was about hearing aids.
this from yesterday - adapted from JofCooking - white bread plus - for one loaf 5x9 pan.
an 'endearing' aspect is it starts in a cold oven. which works unless yer' newfangled oven uses the broiler element to come up to temp! grrr. been fighting the burnt top issue - going to use a cookie sheet as a baffle at highest level next...
that was on the lowest shelf . . . also tried covering with foil . . .
if the cookie sheet baffle doesn't work, I'm going to go with a preheated start.
I must be the only person on this forum who has not had success with this recipe. Before I finally found my Mom's old recipe card with her version of banana nut bread, I must have tried close to a dozen recipes. This one, Martha Stewart's, all the others...they each included way more moisture than Mom's. I ended up with gummy middles no matter how long I baked them or how large the pan. Mom's moisture comes from just the eggs, bananas, and sugar that is creamed with the butter/shortening. No milk, no sour cream, nothing like that. And yet the loaf is nice and moist.This is the audeo recipe I used:
https://www.discusscooking.com/forums/f23/best-banana-bread-ive-ever-had-4730.html
I must be the only person on this forum who has not had success with this recipe. Before I finally found my Mom's old recipe card with her version of banana nut bread, I must have tried close to a dozen recipes. This one, Martha Stewart's, all the others...they each included way more moisture than Mom's. I ended up with gummy middles no matter how long I baked them or how large the pan. Mom's moisture comes from just the eggs, bananas, and sugar that is creamed with the butter/shortening. No milk, no sour cream, nothing like that. And yet the loaf is nice and moist.
I made her banana bread once, Ross, along with a companion loaf of gingerbread. Since her banana bread used only one part of the egg, I like the way she suggested recipes for the other part. Both were tasty.
Even so, I prefer a full size loaf to her mini. That way we have banana bread for more than one day. Himself really likes banana nut bread...