I have been making this recipe now for about a year. Tried variations such as wholewheat flour and adding cinnimon or allspice. My favourite adaptation must be using rice flour (therefore making it gluten free) and depending on my mood, melting a bit of dark chocolate into the mixture. I always use much less sugar than asked for, probably 1/4 cup at most and I never put salt in it. To make a successful gluten free loaf I cook it for less time, 50 minutes, and normally stick an extra banana in for added moisture. I give these loafs to my coffee truck guy and he sells them. One lady with coeliac commented that it was the nicest most moist cake she had had in a very long time. Awesome!
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I have been making this recipe now for about a year. Tried variations such as wholewheat flour...