Yet another banana bread… This time the recipe comes from Michael Suas’ book, Advanced Bread and Pastry. Sadly, this recipe offered nothing new in terms of technique or flavour.
I made two loaves of the “test” batch measurements. The batter is straightforward and there are no gotchas. “Scoring” the loaf with an oil-dipped scraper is something I learned back in a pound cake class, and worked well here. Unfortunately, this quick bread is not particularly remarkable, with a mild banana flavour and slightly damp crumb.