This is a pretty good banana bread for those who prefer dense breads. It is similar to other recipes except it includes much less flour. I read the reviews about it not rising well, so I replaced the baking soda with baking powder because soda requires an acid in the ingredients to activate it. Mine did not rise much, but it did not sink in the middle either. After greasing my pans I did not flour them, but coated them with cinnamon sugar, and the point everyone commented on was the crust-it was yummy. I chose to use half white and half brown sugar and switched out the walnuts for pecans, adding some vanilla and cinnamon (which everyone liked). I lowered the oven temp after a little while and covered them with foil and they cooked through perfectly, not mushy or wet inside but still moist. The banana flavor was definitely present and I may make this one again with these modifications.
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This is a pretty good banana bread for those who prefer dense breads. It is similar to other...