So yes, I know I made banana bread, twice, in a month. Also, two days later, banana muffins… all at the beginning of December. I was on a kick okay? Well, 2013 seems to keep kicking.

I don’t know, its like, once I see some brown smelly bananas, I just really need to bake them. So, this was no different. I knew that I needed to make a bread this week, and since I always keep banana bread ingredients on hand, logic.

But, I didn’t want to make a sweet bread. Usually banana bread (how many times have I said that?) has some kind of chocolate in it. But I was looking for this to be more like a yummy moist bread that could be accompanied by a salad, lets say. Not a dessert thing was the goal.

So, I searched my bread book, and found one! Hazza! The recipe didn’t call for anything weird, except for different procedures. Meaning, I had to sift the flour and salt and nutmeg together, THEN add it to my egg and butter mixture. Pretty sure that I’ve never done that before, but it did make the texture much lighter. And this is a VERY moist bread, like a cheese cake? No, maybe a mouse pound cake? If that exists.

Also, it said to use Dark brown sugar. I only had light, so I winged. Still came out AMAZING! And, some left over crumbled walnuts add some much desired texture.

So, I think you can use any kind of Banana Bread recipe. You can try sifting your flour, see if you like it, I thought it was fun since I NEVER use my sifter from circa 1963 so I was happy to dig it out. And, try it with just walnuts, maybe make some chocolate pudding with those chips instead.

Let me know if any of you have tried any tried and true recipes? Or something a little experimental? It’s only January, so you know I’ll be trying Banana bread again.