Cookbook talk:Banana Bread I

Variations
I mashed the overripe bananas very thoroughly (personal preference), using a potato masher. I used self-raising flour plus a teaspoon of baking powder instead of all-purpose flour and baking soda; replaced sour milk or buttermilk with a tablespoon of half-and-half (you might need more liquid if the bananas are less mashed); reduced sugar to 3/4 cup (many recipes have too much sugar for my taste); added a teaspoon of cinnamon, maybe half a teaspoon of powdered ginger, a little red pepper, and a handful of oatmeal for texture. I also sprinkled some oatmeal in the pan (also for texture), spooned in a layer of the batter so it didn't move the oatmeal too much, poured in the remaining batter. Baked at 325°F for 65 minutes. I usually don't like anything with cooked banana, but this worked for me. --Jacknstock (discuss • contribs) 20:38, 8 July 2017 (UTC)