Three loaves of banana bread baking in the oven... I'm nervous and excited. I think it might be really amazing. Or sort-of-okay or just plain gross. Sometimes I crave a dense, chewy loaf, but this morning I want something light and sweet. We had TONS of organic bananas that went from green-to-spotty in 2 days and buttermilk to use up from scones last Sunday. I based this batch on the Better Homes and Garden recipe, but made a few substitutions. I'm still trying to wrap my head around which substitutions really work and which change the flavor and texture too much. Here's what I did:
- unbleached multigrain flour instead of all-purpose white
-1 c oat bran for 1 of 4 cups of flour
-1 c splenda + 1 c sugar instead of 2 c sugar
-1/2 buttermilk + 1/2 oil instead of 1 cup oil
And here's the doubled recipe (which made 3 loaves):
3 c flour
1 c oat bran
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
12!! bananas (we had so many!)/ 3 cups when smashed
4 eggs
1 c Splenda
1 c sugar
1/2 c canola oil
1/2 c buttermilk
Photos and samples for everyone if it's delicious!
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2 comments:
MMM!! Wish I could be there with you to taste test!! Never too much banana bread! ;) So how did it turn out?
MMM! So, how did it turn out? Sounds great to me girl! Wish I could be there to taste test it with you. :)
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