Sunday, March 3, 2013

honey banana poppy seed bread

C'est inévitable. When I buy bananas just because, they stay on the counter and get too soft to eat out of hand and of course, at that point, I'm too lazy to bake with them. And when I buy bananas *specifically* for baking, they disappear right before my eyes.


I still managed to make this week's Baked Sunday Mornings recipe for Honey Banana Poppy Seed Bread by going back to the store for more bananas. And just in case, I also bought a packet of poppy seeds, then discovered I had an opened one with barely a tablespoon out of it at home. It's not an ingredient I use very often, in fact, the only time I can recall eating poppy seeds is on an everything bagel. But I enjoyed the slight crunch they imparted to this banana bread.

I wasn't feeling all that great when I made this recipe, so I might have forgotten an ingredient, but this banana bread seemed off to me. The batter seemed thin. My usual recipe rises way more than this one did. And looks more rustic. Once I cut into the loaf, I was surprised to see how dark it was inside. I made sure to bake it completely, but I don't think I over-baked it.

    
I really enjoy banana bread, but unfortunately, not this recipe. It just tasted too... toasty to me. But the rest of the fam seemed to like it, so posting it anyway. For the recipe, click on through to the Baked Sunday Mornings Blog and see how the other bakers enjoyed this one!

7 comments:

  1. Sorry to hear you didn't like it. I know what you mean about bananas being on hand when you need them. I posted another recipe on the baked sunday morning site you should try. It is a good one.

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  2. It almost looks like you toasted the bread....it looks really good to me! I know what you mean about the bananas! I sometimes have that problem also!

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  3. Sorry to hear you weren't crazy about this one. I know what you mean about baking when you don't feel well-- sometimes you're just not all there and details get overlooked! I hope you're feeling better, and maybe consider trying it again another time. If you love banana bread, this one is a winner. Mark and Erin suggested to me to tent the loaf with foil towards the end of baking to prevent drying out while the top gets fully cooked. For what it's worth, your loaf does look yummy!

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  4. It's hard to try a new recipe when you have a favorite. I'm running behind, so I'll be baking this on this afternoon. I'm not a fan of really dark baked goods, so plan to try the foil tenting.

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  5. I forget an ingredient far more often than I remember them all, and nothing I do seems to really help!

    Sorry you weren't crazy about this one!

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  6. I used heavy ceramic baking pans and after reading some of today's posts I'm glad I did. We had a great poppy seed salad dressing at dinner...wonderful on our salad with lots of greens and chopped fresh fruits and candied nuts...or that spinach strawberries salad would be good too...maybe a way to use some of those extra seeds.

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  7. I wasn't a huge fan of this recipe, either, which is why I "cheated" and used my own banana bread recipe and subbed some honey for sugar and added the seeds. I am, however, looking forward to trying the Crunchy Peanut Butter Banana Bread recipe in Elements sometime soon!

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