Excellent! I did make some changes, so I could enjoy a slice (or two) along with my family. I used Best Life for baking instead of butter, 1/2 cup splenda blend, nonfat sugar-free vanilla yogurt instead of sour cream and used all whole wheat flour. Following the review by Naples, I added a tsp. each of lemon juice & baking powder. Finally, I had three bananas “ready” so I used all three and I did mash them rather than slice. My favorite part of this recipe was even though I used all whole wheat flour, this was the most moist banana bread……ever! DELISH! Thank you for sharing your recipe that made my adjustments turn out so well!
– Out. of. this. world. Wow. Rich, yet delicate…a wonderful bread. After reading reviews, I (like I tend to do) followed the advice of Naples34102: soft butter (not melted), tsp of lemon juice. I really think this will solve the issues of the banana browning that some have experienced. I will admit, my bread has only been out of the oven for 30 minutes… I couldn’t wait any longer to test it. WOW. It is so good! I can see why people eat the whole loaf right away! I sprinkled just half the loaf with chopped nuts for coworkers who do not care for nuts. I am sure this will be a HUGE hit!! **used light sour cream.
To Make this Recipe You’Il Need the following ingredients:
Ingredients:
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 cup mashed banana (3 – 4)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1/2 cup sour cream
1/4 cup milk
1 teaspoon vanilla
Directions:
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