Good! I did make some changes so I could enjoy a slice—or two—along with my family. For baking, I used 100% whole wheat flour, 1/2 cup splenda mix, nonfat sugar-free vanilla yogurt in place of sour cream, and Best Life instead of butter. Based on Naples’s assessment, I added lemon juice and a tsp of baking powder. When all three of my bananas were “ready,” I used them all and mashed them instead of chopping them. Using simply whole wheat flour, my favorite feature of this recipe was the moistest banana bread I have ever baked. Youm! I appreciate you sharing your recipe as it made my adjustments go as expected!
– Outside of this planet. Wha-a? delicate and delicious, a lovely bread. After reading reviews, I followed what I typically do: I used Naples34102’s advice—soft butter not melted—along with a tsp of lemon juice. I really think this will solve the browning of bananas some folks have been seeing. To be honest, I merely took out my bread thirty minutes ago from the oven. I was eager to test it. Wha-a. It is outstanding! It makes logical why people eat the entire bread at once! I cut half of the bread and sprinkle almonds over my nut-phobic coworkers. This will most surely be a big hit! They made light sour cream.
half a cup of shortening
One half of a cup of white sugar
two eggs
One cup of mashed bananas—3–4
One tsp baking powder and half a tsp salt
One teaspoon baking powder
Two cups of flour.
½ cup of sour cream
one-fourth cup’s milk
One tsp Vanilla
Instructions:
1. Cream shortening; add sugar gradually; mix eggs and banana.
In another dish, sift the dry ingredients; then, incorporate them into the creamed mixture.
Whisk the vanilla, sour cream, and milk until fully combined after that.
4 Grease: Spoon batter into two bread pans or one bundt pan; bake for one hour, or until done, 350°F.