In reply to Kayce.
I’ve never done this so this advice is untested. But, if it were me I would simply, cover (like, wrap in plastic wrap) refrigerate overnight and allow to sit at room temperate for about 20-30 minutes before stretching to the pan.
]]>In reply to Ria.
It’s best / will last longer if you’re able to refrigerate banana bread but if not simply wrapping well (like in plastic wrap) it will keep for 2-4 days
]]>genius! ]]>
You should be! You can propogate the top and the bottom could potentially grow well!
]]>In reply to A Beautiful Mess.
mmmmmmm so good
]]>I have seen this somewhere before but never tried it. Great idea for my Mardi Gras theme parties. You have all 3 MG colors represented ….. purple, gold, & green (chives)! ]]>
What would be best to do if I want to save the dough for over night ]]>
Super easy and quick recipe! I shared with my coworkers today, and they all loved it. I used a bit less sugar than the recipe called for, omitted the vanilla cause I had none, and baked for 30 minutes. turned out great. ]]>
A great way to save food! This was my very first banana bread ever. I usually don’t like desserts where the banana is cooked or warmed, but this banana bread came out really nice. I used oats flour instead of APF, and chopped dark chocolate instead of walnuts which complimented the banana flavour so well. It was yummy! Thank for providing the recipe is metrics too, because in certain parts of Europe we don’t use cups. ]]>
They have similar properties, but are definitely not the same thing. Arrowroot tends to be stretchier when it heats up, where cornstarch is more… gloopy… so the arrowroot is probably there for the flexibility and to hold everything together nicely, but would be too slimy by itself so it gets cut with corn starch.
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