Jan Wooler

February 27, 2017 at 9:03am

I make the same recipe I grew up on. It is from the 1948 edition of the Culinary Arts Institute Encyclopedic Cookbook. It has just enough great banana flavor and walnuts. The top wonderfully crusty and a little sweet. I've tried a few others and eaten many others yet I find this to be my favorite.
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.