Wednesday, April 23, 2008
More stuff from bananas on the dented-and-dinged rack. The top loaf is Banana-Peanut Bread from More From Magnolia. The recipe specifies chopped unsalted peanuts, but I'd made this bread once before with unsalted peanuts and decided that the bread had no peanut flavor. I tried it with salted peanuts and liked it much, much better.
The second loaf is a very rich, dense banana bread from Emily Luchetti's Stars Desserts. The recipe makes two loaves of banana bread, and that is a good thing. This loaf filled with toasted pecans is an excellent version of this standard.