This is a wonderful and easy recipe. I always make a new recipe exactly as the recipe says to, then if I want to tweek it I know where.My second batch I only changed the sweetner, but I did add a couple things. Butter? Of course, I'm not going to eat the whole batch. Instead of brown sugar (I don't know why folks think it's better for you, it's just white sugar with molasses added to it) I used organic sprouted barley malt syrup at 1/3 C. I soaked the bran in the milk while I prepared the batter, and, I added a cup of thawed cranberries that I gave a couple pulses in the processor and sprinkled a tablespoon of flour and a teaspoon of sugar on them before adding to batter. The flour keeps them suspended in the batter. I love the tart berries with the bananas and they came out just as wonderful as the original recipe. I normally use a scale for baking so I weighed the cup of cranberries I wanted in case anybody wants to add them.
Cranberries can be any size but weight is weight, chopped, whole, big or small. They weighed 5 oz.
Oh, to compensate for the extra moisture I used I simply used bread flour in stead. A cup of bread flour weighs a 1/4 oz more than all purpose. I made these in the giant 6 to a pan muffin pan.
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This is a wonderful and easy recipe. I always make a new recipe exactly as the recipe says to,...