Comments on: Banana Bread a la Saveur

By: lea

lea — Tue, 11 May 2010 08:14:26 +0000

Hi..I tried the recipe yesterday (10 May 2010)..and wow, it was indeed a big hit! Thanks a lot for sharing. I first tried with pecan..it was good, but people at home liked the batch with walnuts. I’ll try it next time using cashew nuts. Again thank you very much……….

By: esquire

esquire — Thu, 06 May 2010 06:14:24 +0000

Made this two nights ago — tripled the recipe because sayang the oven space (and you know how much the electricity is in this part of the world!). I reduced the sugar (to total of 2 1/2 cups instead of 3) and used 4 bananas per recipe. Pulled out of the oven about 10 minutes earlier after toothpick came out clean. Sarap, specially with the pecans! Banana may have been a bit too much for my taste because it was almost like pudding na. I would have wanted it more bread-y. But yummy nonetheless. Maybe I would try toasting too like 1 commenter said.

By: patsy

patsy — Mon, 03 May 2010 21:16:03 +0000

Thank you for this recipe. I’m not a person who cooks but this looks easy and I love banana bread so I might try this! :^) patsy

By: Nadia

Nadia — Mon, 03 May 2010 08:22:16 +0000

I’m a banana bread fan too! I’ve discovered that the best banana for banana breads is the local green banana that remains green when ripe (similar to the one mentioned by Denise from UAE). Here in Negros Oriental and most of the Visayas it is called the Bolongan/Bolongon variety. It’s like a local cavendish variety but much smaller and so much sweeter. It definitely gives much better flavor to the bread than the lakatan. Oh and it’s so much cheaper than the lakatan too!

By: Jack Congson

Jack Congson — Sat, 01 May 2010 18:24:46 +0000

I have made Peter Reinhart’s ( The Baker’s Apprentice, Brother Juniper’s Bread Book, etc.) banana bread many times and swear by it. I don’t like pieces of banana discernible in the bread so I use the paddle attachment to kind of liquefy the ripe bananas into the rest of the liquid components including brown sugar. I then slowly fold in the dry ingredients ( flour, salt, baking powder carefully so as not to produce too much gluten. When everything is evenly wet, I then fold in the nuts. This way there is no possibility of dry flour hiding in the nut crevices. An additional trick from Reinhart is he mixes the flour with the butter before he applies the resulting compond on the walls of the loaf pan. that way you don’t see streaks of white flour on the sides of the bread.

By: farida

farida — Fri, 30 Apr 2010 16:19:36 +0000

@Artisan..must try putting the bananas in the oven. Can’t wait for them to get overripe. Will try the recipe today but,first, off to the grocery for some real buttermilk.

By: pinoy word of mouth

pinoy word of mouth — Fri, 30 Apr 2010 08:34:12 +0000

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By: Artisan Chocolatier

Artisan Chocolatier — Fri, 30 Apr 2010 06:28:39 +0000

With your permission (plug-in) MM, I also carry real Buttermilk (from Cebu Dairy Coop) at the Sunday Market in the Banilad Town Center (in Cebu).

By: meh

meh — Thu, 29 Apr 2010 23:10:54 +0000

mas masarap ang banana bread kapag niluto sa dahong saging. napakabango. subukan nyo :)

By: xtine

xtine — Thu, 29 Apr 2010 22:16:02 +0000

OMG! I made banana bread within five minutes of getting the Saveur magazine from our mailbox (I guess noticing the browning bananas on the kitchen counter helped). I was tempted to dark chocolate chips, but wanted something fruity–I remembered some dried currants I got from Surfas in Culver City and mixed some into the recipe (about a cup), along with a handful of chopped pecans. I wanted a thinner banana bread so I only half-filled my pan (so they slice into fingers rather than squares)–and used the extra batter to make mini muffins–these little guys, toasted and spread with butter, along with a mug of tea, made for an awesome midnight snack!