Banana Bread, Three Ways

by Andrea on January 17, 2012

Do you ever watch those cooking competitions?  Doesn’t it always seem like when the contestants really want to impress the judges they use one ingredient three ways?  Usually it’s something like duck liver, three ways.  Today, I bring you the humble banana bread, three ways.

It started with the latest Martha Everyday Food magazine, when I spied these little paper molds.

They are so pretty, and I immediately saw the possibilities of dressing up basic treats for a brunch, party, or gift.  I tracked some down at my local Sur la Table for 25 cents each.  Amazon and a few online stores also carry them.  These molds are made from Panettone paper and come in a variety of sizes.  I picked the smallest size for my banana bread, which are 2 3/4” wide and 2” tall.  They stand on their own and do not need to be greased.

To make six of these treats, multiply your favorite recipe for one loaf of banana bread by 1.5.  My favorite recipe comes from Joy of Cooking, and then I add a bit of cinnamon.  Divide the batter up evenly into the paper molds about 3/4 of the way filled.

I then mixed in chopped walnuts into two of them and topped them off with a few walnut pieces.  I repeated this for the chocolate & coconut bread by mixing in and topping them off with dark chocolate chips and shredded coconut.

Voilá!  They are ready for 30-35 minutes in the oven at 350 degrees.  The recipe normally calls for 55-60 minutes at 350 degrees.

For the finishing touch, I created some flag labels to tell them apart.

Pretty!  You can download these flag labels which include classic, walnut, chocolate & coconut, and several blank ones.


Linked to Funky Junk Interiors, Tatertots & Jello, & The Shabby Nest

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