I made the best Banana Bread/Cake ever utilizing this recipe. Usually the loaves turn out too dense and heavy so I substituted CAKE FLOUR for all of the all purpose flour. (I guess you could do half and half too) I also used FAT FREE SOUR CREAM. It was super light and tasty. I halved the recipe, used one 9 inch square cake pan, and baked it for 40 minutes on 300° and the remaining 20 minutes, covered with foil, at 350°. It came out perfectly baked. Finally!!! After sooo many banana bread recipes.
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I made the best Banana Bread/Cake ever utilizing this recipe. Usually the loaves turn out too...