I'm really enjoying making breads lately. I made a zucchini one a couple weeks ago back home @ 7,900 feet and didn't really compensate for high altitude baking, so it didn't turn out perfect. On Sunday night, here @ 5,400 feet, I adapted a banana bread recepie and was very happy with it. Still a couple tweaks I may make next time but definitely good enough to bring to the office and to share here.
There are so many banana bread recepies out there. I went for this one (one reason being foodnetwork.com as a favorite site for recepie searching) and added my own adaptions.
- No peacans (not that I'm opposed to them. Just wasn't in the mood.)
- Added Guittard semi-sweet choc chips instead
- That's it!