Yield: Yields one loaf
Nutmeg adds warmth and depth to this perfect-for-breakfast bread which features fresh diced bananas and overripe (read: sweet) mashed bananas. A dusting of confectioners’ sugar finishes the bread beautifully.
The first time I made this, the walnuts turned out to be rancid. Not a fair test. So I made it again, this time using fresh nuts. This time, I guess I didn't bake it enough -- the center wasn't baked through; it was more of a custard. If I make this again, I'll make sure the cake tester comes out dry, not just clean. (But I probably won't make it again.)
I have made many Banana Bread recipes through the years. I have finally found one that meets all my expectations as to what banana bread should be. This is delicious! I cannot stop passing the bread on my kitchen counter without cutting a thin slice. It’s addictive. I must have eaten a fourth of it so far. My husband better hurry up if he wants some of it.
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