Great recipe! I made a few adjustments based on what I had. Used two bananas and 1/2c of pumpkin, 1/2 cup of my flour was all wheat, added 2 tbs of wheat germ (for extra folic acid!), only 1/2c of white sugar (personal preference, I usually always cut sugar when I bake), and cocunut oil in place of butter (also personal preference, I usually make this substitution for fats/oil in my baking). Baked twenty minutes at 385 (high elevation adjustment) and turned out perfect! Very moist, loved the topping. I am not for sure how much coconut oil/wheat flour I used as I just added a little of each until I got the right consistency but it was very close to what was listed. The only addition I wish I would have added was vanilla and/or cinnamon into the batter. I am not a huge banana taste fan (I know, why do I love banana bread so much?!) and I think that extra spices would have dulled the banana flavor to my liking. But if you love banana taste, don't add the spices! There is plenty of flavor and texture in the topping. Will for sure make again!
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Great recipe! I made a few adjustments based on what I had. Used two bananas and 1/2c of...