My friend - Fact Checker - has asked me for my banana bread recipe 3 times - and I've given it to her - 3 times. She always asks the same question: How do you get your banana bread so brown?
"I dunno." I answer.
The first time I met Fact Checker, she asked me if I was here on a work permit or residency. Well, that's a nice how-do-you do, its none of your business madam, kinda question, but since you asked, I have permanent residency and a business license. That shut her up, for about 30 seconds.
Fact Checker asks me, "Do you put coffee in it?"
"Coffee in banana bread?" I say, "I didn't know you could do that."
Well," Fact Checker says, "that's So and So's secret, the coffee."
"No, I dont use coffee." I reassure her. "I use espresso in the browines though"
Her eyes narrow, "Hmm. Then why does your turn out so brown?"
"I dunno" I say again.
Taking into consideration we are AT sea level, well maybe 3 feet above if you want to get real technical, I use a lot more levening than in a regular recipe. Plus I use a black angelfood cake pan (that's the real secret) Don't tell Fact Checker, let's drive her bazonkas for a little while longer.
So here's the super secret Coco Loco Cafe Banana Bread recipe:
Combine these ingredients in the blender
1 cup of milk - can be sour milk
1 cup of coconut oil
1-1/2 tablespoons of vanilla
1/4 cup of honey
3 tablespoons of baking powder
pinch of salt
Pour liquid ingredients in a bowl and then stir in dry ingredients
1-1/2 cups of unbleached sugar
3 cups of flour
I use Pam spray on the pan, and its a black teflon angelfood cake pan, not an aluminum sheet cake pan, so it stays in the oven longer than a sheet cake, because of its thickness.
After I put it in the oven for about 15 minutes I take it out and sprinkle walnuts on top, then return it to the oven for about another 30 minutes. If you put the walnuts on top before baking, they sink to the center of the cake.
I always check it for doneness by inserting a knife in the center, if it comes out clean, its done.