Have made this recipe twice now and both times made different adjustments. The 1st being I was a bit short on the cream cheese so I subbed sour cream for about 1/4 of it. I also ended up adding sour cream to the 2nd batch once the batter was mixed as it was a bit too thick, i added approx 1/4 cup. I, along with several other reviewers, also added more bananas. I went with 5, yes, 5 full bananas both batches. The result was a VERY flavorful bread. I went with 3 eggs instead of two for both batches as well. I added about 1/4 cup more flour to compensate. I pretty much just eye-balled it and taste tested it, adding a bit more flour until the consistency was perfect. I added nutmeg and just a dash of all spice to the batter, again, just kept taste testing small amounts until I had it just right. I also only did one loaf with the pecan cinnamon mixture. The second loaf I mixed in pomegranate juice infused craisins, and then this last batch I added mini chocolate chips to that loaf. I'd estimate I used about 1/2 cup of each. Bear in mind the amount of batter I had was quite a bit more than the original recipe will yield. I will go ahead and toot my own horn and say both loaves were hands down the best banana bread I've ever made or eaten and all family and friends agree. Thank you for this recipe. It's perfect for adding your own personal touches to and I have more ideas for the next batch! I'll try and add pictures next time as they were eaten within minutes of emerging.
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Have made this recipe twice now and both times made different adjustments. The 1st being I was...