Last week I tried this recipe using frozen/thawed bananas ...disaster. Too much moisture in the bananas yielded a very gummy banana bread. I should have known better.
This week I used this recipe using two very large and ripe (not mushy) bananas and the texture was perfect.
I also made the following alterations: I used 1/3 heaping cup of BAKING Splenda (not the powdery stuff, I used the one that looks just like sugar, 1/4 tsp banana flavor, 1 tsp vanilla and 1 1/2 cups toasted English walnuts. The flavor was great right out of the oven, but if I were to let them sit overnight, to let the flavors blend, then I probably would not need the banana flavoring.
I used the Texas-sized 6 muffin pans and baked at 350 for 30 minutes.
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Last week I tried this recipe using frozen/thawed bananas ...disaster. Too much moisture in...