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4H Banana Bread
June 20, 2006

This recipe is fabulous. It was super moist and had a lot of flavor. I screwed up and mixed the sugar in with the other dry ingredients instead of the butter and it still turned out fine. After reading some of the reviews, I followed their advice and added 1 tsp. vanilla and 1/2 tsp. cinnamon, and increased the banana amount to 1.5 cups. I also did half brown sugar, half granulated sugar. I made one loaf with walnuts and topped it with more walnuts and about 1/3 c. brown sugar. It created a toasted carmelized top that tasted superb! Would be really good served at a brunch or shower. The only thing I would have changed would be adding more salt, maybe 1/4 - 1/2 tsp. per recipe. A little advice: to make sure the bread doesn't come out "doughy", temp the bread and don't take it out of the oven until it has reach a temp of 190 degrees F.

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