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gluten_freeHey look, I can fulfill three months of prompts in one post! I tend to add walnuts and/or chocolate chips to most baked goods at one time or another.
I just made Brown Butter Cardamom Banana Bread with added walnuts (1/2 cup, chopped fairly small, mixed in just before pouring batter into the pan) and liked how it turned out. Good taste, good texture.
I previously added chocolate chips, and wasn't as pleased with that. It wasn't bad or anything, but the chocolate and cardamom didn't go together that well. I see a couple of recipes for banana chocolate chip muffins in the archives that I'll have to try out sometime.
The update I've been meaning to post is for Date-Nut Cake with Apricots and Teff. Since I have a bigger pan than the recipe recommends, and add chocolate chips (of course), and tend to measure generously for the nuts and dried fruit, I tried adding more teff flour (3/4 cup total) and another egg (3 total). It took longer to mix, but the final result held together better and was easier to slice thinly. I think I'll keep making it that way.
I just made Brown Butter Cardamom Banana Bread with added walnuts (1/2 cup, chopped fairly small, mixed in just before pouring batter into the pan) and liked how it turned out. Good taste, good texture.
I previously added chocolate chips, and wasn't as pleased with that. It wasn't bad or anything, but the chocolate and cardamom didn't go together that well. I see a couple of recipes for banana chocolate chip muffins in the archives that I'll have to try out sometime.
The update I've been meaning to post is for Date-Nut Cake with Apricots and Teff. Since I have a bigger pan than the recipe recommends, and add chocolate chips (of course), and tend to measure generously for the nuts and dried fruit, I tried adding more teff flour (3/4 cup total) and another egg (3 total). It took longer to mix, but the final result held together better and was easier to slice thinly. I think I'll keep making it that way.