Janet's Rich Banana Bread
I followed the recommendations to add a full cup of mashed banana's, used 1 tsp or baking powder and soda and used warm temperature butter instead of melted. I didn't have an appropriate bunt pan so I made this recipe in muffin form. That's all I did differently and it worked out perfectly. I mean absolutely PERFECTLY! They're so soft and moist, they're such goodness, even at muffin form! Great banana taste especially. Be careful not to overcook them. Most banana bread I've tried usually has a dark brown crust, mine did not, if anything I would say it was a golden brown crust like many of the photos. I would just be careful not to burn them!
My final tip - be warned! If you make them in muffins you won't be eating just one. If you're watching your weight I would advise you to skip this recipe or don't even eat any if you make it (good luck with the later) This banana bread is over-the-top good, fantastic, oh-so-good-I-can't-stop-eating them awesome. Bake them if you dare!
2 users found this review helpful
Oct. 9, 2013