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Put oven rack in middle position and preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.
Even though the quick bread batter only asked for 2 tablespoons of oil and included the same amount of bananas as most of our Test Kitchen’s signature banana bread recipes, this ended up tender ...
One version of the recipe combined banana bread with cookie dough bread, then topped the finished treat with raw, edible cookie dough for a truly dense version of the original snack. Related ...
Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas.
Paula Ann Hiers Deen (born January 19, 1947) [3] is an American chef, cookbook author, and TV personality.Deen resides in Savannah, Georgia, where she owns and operates The Lady & Sons restaurant with her sons, Jamie and Bobby Deen.
Deen's husband, Michael Groover, also appeared sporadically as a guest, and Food Network taped the Deen-Groover wedding in 2004 as a special edition of the show. The success of Paula's Home Cooking led to a line of cookbooks, a magazine, other television shows and specials, and related merchandise.
Pre-heat the oven to 350. Prepare a 9 x 5 loaf pan (click here for how to do it).; In a medium bowl combine flour, sugar, baking powder, salt, dates and walnuts. In a small bowl whisk remaining ingredients.
Bake bread until risen, golden brown on top, and a tester inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in pan at room temperature, about 1 hour.