Thursday, April 8, 2010

Mo Banana Bread

Two loaves. The flour was a blend of buckwheat, teff, and coconut, the fat was butter, and I threw in a half teaspoon of ground nutmeg. The nutmeg overwhelms the banana, but I love nutmeg so it's ok by me. I did, by the way, make Maida Heatter's Cuban Banana Bread last week. It calls for a cup of bran cereal (I used All-Bran), and to my taste this introduced too much salt and hard-to-identify processed something or other flavor.

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