I halved the ingredients and made two loaves: 1.)one with butter and 2.) one with vegetable oil.
I used 1/2 cup brown sugar and 12 packets truvia for each loaf (the conversion chart for truvia shows 12 packets = 1/2 cup sugar). As other reviewers did I used 1/2 tsp baking power, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp vanilla for EACH loaf. Baked at 335 for about 60-65 minutes checking frequently at the last 5 minutes mark. Anything made with both Truvia or Splenda needs to be baked longer and at a lower temp.
The loaves turned out perfect. My significant other said they were great and that he loved that it was both dense and moist. He does not like an airy textured banana bread. I thought the oil was the better loaf taste and texture-wise.
A note: Strangely, though the ingredients for both loaves were IDENTICAL in quantity and materials (excluding the fat= oil vs. butter), the butter loaf did not rise as high as the oil loaf and was significantly smaller. I measured each loaf's ingredients separately so there was no error in amount of ingredients per loaf. I am not sure why that happened but, again, the butter loaf simply came out significantly flatter than the oil loaf. Both were delicious.
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I halved the ingredients and made two loaves: 1.)one with butter and 2.) one with vegetable...