This recipe is a good 'jumping off' point to start your bread. I could tell from the ingredients that it was going to be a lot drier and heavier than most banana breads, and since you can't be afraid to experiment with a recipe to suit your taste, I modified the recipe in a few ways:
I added two more eggs, 1/3 cup of canola oil, 1/2 cup of milk, increased the sugar to 1 1/2 cups and used turbinado sugar instead of white, and also added 1 tsp. of vanilla extract and 1 1/2 tsps. of banana extract (I only had three bananas.)
The resulting bread probably isn't as lowfat as the original recipe, but it's lighter, moister and sweeter - just the way we like it!
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