Comments for No-Whining Dining: The Blog

Comment on Attempting Cook’s Illustrated Ultimate Banana Bread by Jeannie

Jeannie — Mon, 26 Sep 2011 04:41:29 +0000

I made this loaf tonight. I used a longer loaf pan, and baked it 50 minutes. My bananas were REALLY ripe-they usually sit in the frig several days and appear black. Put in the microwave 5 minutes-covered with plastic wrap and vented.There is usually a cup+ of liquid- put in a pan and condensed by boiling to 1/4 cup.(Really boiling-,I’m in a hurry too!) The shingles on top has a newer banana, and is sliced thin to cover the longer loaf. They are placed a fraction away from the edge to prevent sticking.Then liberly I sprinkel with sugar. When ready to take out of the pan-I use my fingers carefully and tip on its side and ease over on to the the cooling rack.I also “take care” of any loose shingles. A receipe well worth the trouble!

Comment on Attempting Cook’s Illustrated Ultimate Banana Bread by Lydia

Lydia — Mon, 16 May 2011 03:18:38 +0000

Hi, Just wished I had read this before making my bread. I found this site because I was disappointed with the lack of banana flavor. The texture is fine, but what is the point of making banana bread if you can barely tell it IS banana bread. I was looking for the trick to strong flavor. My bananas were frozen, I defrosted them in the micro. I threw out the juice!!!! Here I am reading that I needed that juice for the flavor I was searching. Wow. Is it the bananas that lack flavor. Did the full flavored banana bread that I had at a buffet, maybe have help from an extract???? Oh well. My bread will still be good with my morning coffee.

Comment on Attempting Cook’s Illustrated Ultimate Banana Bread by Autumn

Autumn — Tue, 14 Sep 2010 23:46:43 +0000

hey I like your idea’s for banana bread and i wanna make some but it never happens because they always get thrown away oh well i guess this comes from a 12 yr old who can acctually cook…( i cook every night ) Love ur ideas

Comment on Attempting Cook’s Illustrated Ultimate Banana Bread by Marcia

Marcia — Sun, 29 Aug 2010 02:01:56 +0000

It’s amazing how much juice comes from frozen bananas! If I make this again, I’ll go straight for thawed and drained frozen bananas instead of going through that messy microwaving step. And apparently a tasty, moist banana bread will result whether or not the juice is reduced to ATK’s specifications.

Comment on Attempting Cook’s Illustrated Ultimate Banana Bread by Susan Lubow

Susan Lubow — Fri, 27 Aug 2010 14:53:51 +0000

The first time I tried this recipe, I microwaved the bananas and they released very little (microscopic) juice. I finished making what turned out to be a mediocre result and I tossed it.

My second effort (yesterday) was made with frozen bananas. They (6) had been in my freezer for about a month. I took the bananas out of gthe freezer in the morning and put them in a bowl. About an hour later I peeled them and put them in a strainer over a bowl. Tons of juice oozed out, probably because I left them in the strainer too long. You could boil the juice forever before reducing to 1/4 cup. I am not a patient woman, so after 15-20 minutes, I poured off the desired amount into the batter.

Bread was good, moist and with excellent banana flavor.

Comment on Eating our way through Portland, Maine by Marcia

Marcia — Thu, 17 Jun 2010 22:35:47 +0000

Thanks, A.T.! Sorry the comment-moderation process threw you.

Comment on Objective one: Stop eating crap by Tweets that mention No-Whining Dining: The Blog » Objective one: Stop eating crap -- Topsy.com

Fri, 01 Jan 2010 23:49:31 +0000

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