I’m actually quite happy with my “one banana bread” recipe, but this one is equally good….even though she uses brown sugar, butter & whole egg while mine uses white sugar, oil and egg whites.
Whatever. A good banana bread is sacrosanct regardless of ingredients.
I did make a slight addition (1/2 C toasted walnuts and 1/2 C mini chocolate chips) to Zoe’s recipe because that’s how I like my banana bread…with a bit of crunch and (even more) chocolate.
I should note that I didn’t make the full recipe. I only had one rather large, ugly black banana and was going to make my usual “one banana bread” recipe. But then I decided to test out another Zoe recipe, which uses 4 bananas. I simply mashed/weighed my one banana = 146 grams. Zoe’s recipe calls for 400 grams of mashed banana (bless her for providing weights) and so I went with 1/3 of the recipe, close enough for government work.
I also had “small” eggs (2.5 dozen for $1.50…couldn’t resist) so I used one small egg. The reduced batter wasn’t enough for a 9×5 bread pan (all mom has) but I found a disposable 9″ cake pan and baked that for 45 minutes. So basically, I ended up with a flat banana-bread cake layer. It was still good.
This discussion was modified 1 month ago by marilynfl.