I was thrilled to find this "whole foods" recipe for banana bread, and even more thrilled that it turned out so well. I made it once as directed, and once with twice as much banana. Both were good. The one with double the banana was VERY custardy, but took a while to get cooked through. It is plenty banana-y as written, though. I tried the muffin variation mentioned and had good success with that, as well.
If you use whole wheat PASTRY flour, you'll need about 2-1/4 cups, as this type of flour absorbs less moisture.
Also, I suspect that some of you who disliked the whole wheat taste would prefer it with WHITE wheat flour, rather than the RED wheat flour usually available at the supermarket (which has a much stronger flavor).
I found, though, that the recipe worked perfectly as written, and is very tasty. I may add 1 tsp. cinnamon next time.
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