I've used this recipe ever since I discovered it. However, I can tell you it never comes out the same twice. Over the years I've discovered that it all has to do with the size of your bananas and eggs. When I've used large bananas and only had extra large eggs on hand, this bread doesn't turn out when the recipe is used as posted. There is too much moisture/fat and the bread doesn't rise nicely. If the batter is very light in color while it's baking I can be guaranteed that the loaves won't turn out and will be heavy like bricks. I've thrown many loaves out. I've tried using extra large eggs with smaller bananas and using 1-1/2 to 1-3/4 cups sour cream and had good luck with that. I'll continue to use this recipe even if I haven't tweaked it to perfection. The flavor is perfect and if you can get the moisture/fat content right it's delicious. My family can't get enough of it.
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I've used this recipe ever since I discovered it. However, I can tell you it never comes out...