I used this as a base recipe...and will begin tweaking it. I wanted a banana bread recipe that bakes up as a 'moist brick'. That may sound strange, but it accurately reflects my memory of the *best d*mned banana bread I ever ate*. I used buttermilk in place of milk. I cut down the sugar. I added old fashioned/rolled oats in place of half the flour...which added an extra texture. Not sure what I think of that. Will either downgrade to quick oats - or omit altogether in place of the original amount of flour (I made a half recipe and baked it in a loaf pan). I love the results for a first run. It resulted in that 'basic brick' super-moist loaf of quick bread. Looking forward to tweaking this into my 'go to' banana bread. PS -- my bananas (all 3) were pitiful. I had maybe one cup of mashed banana total for the half recipe.
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I used this as a base recipe...and will begin tweaking it. I wanted a banana bread recipe...