Fantastic! To be able to eat a slice (or two) with my family, I did make some alterations. I used 100% whole wheat flour, 1/2 cup splenda mix, nonfat sugar-free vanilla yogurt in instead of sour cream, and Best Life instead of butter for baking. In accordance with Naples’ review, I added a tsp of baking powder and lemon juice. When all three of my bananas were “ready,” I utilized them all and mashed them rather than slicing them. The moistest banana bread I’ve ever made, while using just whole wheat flour, was my favorite aspect of this recipe. YUM! I am grateful that you shared your recipe, since it helped my tweaks work out well!
– Beyond this earth. Whoa. Delicate and rich—a beautiful bread. I did what I always do after reading reviews and took Naples34102’s recommendation, which called for soft butter that wasn’t melted and a tsp of lemon juice. I really believe that this will address the browning of bananas that some people have been experiencing. Admittedly, my bread was only taken out of the oven thirty minutes ago. I was itching to give it a try. Whoa. It is excellent! It makes sense to me why folks devour the whole loaf at once! For my colleagues who are nut-phobic, I cut up half of the bread and dusted it with nuts. This will definitely be a huge hit! Light sour cream was used.
The following items are needed to make this recipe:
Components:
Half a cup of shortening
1. half a cup of white sugar
two eggs
1 cup of bananas, mashed (3–4)
One teaspoon baking powder and half a teaspoon salt
One tsp baking soda
two cups of flour
Half a cup of sour cream
one-fourth cup milk
One tsp vanilla
Instructions:
1. Cream shortening; gradually add sugar; stir in eggs and banana.
2 Sift the dry ingredients in a another bowl and stir them into the creamed mixture.
3 After that, whisk in the vanilla, sour cream, and milk until well blended.
4 Grease Pour batter into one bundt pan or two bread pans, and bake at 350°F for one hour, or until done.