EBNB - WOW! This was delicious - heavenly! It was flavorful, very tender (don't over-mix, which causes gluten to form), as well as dense and moist (it is not supposed to rise a lot - like brownies). Creaming the butter and sugar is important for a dense, moist crumb and for a slight rise: when you cream them, they can hold gas that arises from the baking soda. Melted butter will make an even denser bread and cold butter will make it more cake like. I added vanilla (2 tsp) as recommended by other reviewers. I prefer raw granulated sugar to more moist brown sugar for this recipe, which gives it a delightful crisp on the crust. If your bananas are very, very ripe (sweeter and therefore, less acidic), you might get a better rise with baking powder, but you will have to use more (1.5 tsp per cup of flour, or 3 tsp for 2 cups). This was a keeper, and it's hard not to eat the entire loaf in one day. Thank you for the recipe!
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EBNB - WOW! This was delicious - heavenly! It was flavorful, very tender (don't over-mix,...