Best Banana Bread


I used to be an awful baker.  I so desperately wanted to be a good baker, however when I was little I didn’t know how to read a recipe and thought 3/4 cup meant 3-4 cups so that led to awful experiences.  Later on I fell victim to what I’m sure so many others have been victim of – bad recipes.  Things were improved when as part of my degree I took what was basically a practical food science class – we learned basics of cooking and why certain ingredients were necessary.

The other thing that greatly helped was discovering food blogs and recipes online with reviews.  It is so helpful to be able to read what other people thought of the recipe and what tweaks they made.  One of my favourite blogs is Smitten Kitchen, which is where I got my recipe for the herb pasta.

I used this recipe for banana bread and love that it is so versatile.  You can easily adjust the amount of sugar, whether you add a bit of alcohol or not and it lends itself well to adding extra toppings.  I’ve used chocolate chips in the past to good results.  This time I added toasted and chopped pecans I had in my pantry as well as about 1/4 cup of chia seeds, both adding more protein and fibre to the banana bread.  I wouldn’t say it’s a health food by any means because of the butter and sugar, but it sure makes a tasty addition to breakfast.