You may have seen this recipe on this site before – but every time I make this no fail Banana Bread, I feel I have to share it, just to remind you that it is worth trying.
Once again then – I always use bananas that are soft and sometimes almost black – another words: unsuitable for eating fresh. Believe me – the darker they are, the sweeter the bread will be. I have used corn syrup in this recipe, but I prefer using real maple syrup, I believe the taste is much richer. Also – I use raisins, but feel free to substitute them with chopped walnuts or even dried cranberries. Another option would be to add all of them 🙂
Here is the link to the detailed recipe and as always, I welcome and appreciate your comments and your valuable input
