Banana Bread au Cognac
Recipe adapted from Cooking Light Sept '10 Issue
by Misunderstood Bella
Recipe adapted from Cooking Light Sept '10 Issue
by Misunderstood Bella
I under-baked. That is the secret with banana bread. I like things moist, not dry. Here, I used both cognac and rum. The recipe is adapted from Cooking Light's Summer 2010 issue. The flaxseed meal truly makes a difference and is one of my new favorite baking ingredients. Something was missing from this though. I was not happy with this. The Liquor was wrong, so I changed it up in the next week. The result... you'll have to ask to find out!PS: I also used whole wheat flour and true egg whites as substitutes here.
2 comments:
Hello!
I LOVE your blog! Your reviews and travels are amazing!
I would love to get your recipes for your yummy Banana Bread au Cognac and Flourless Chocolate Torte, if possible!
Could you post them? Or perhaps email them to me?
Thank you so much!
Hi Carolyn,
I'm so glad to hear that you celebrate the art of cuisine as I do! I would be happy to email you these recipes.
For your confidentiality of contact, please feel free to email me at misunderstoodbella@gmail.com. There was no link to a blog or contact through your post, otherwise I would have emailed it directly.
Cheers, and all the best,
MB
Post a Comment