LOOKING for: Ways to make my Banana Bread lighter
How would I "lighten up" my banana bread recipe? Lighter, as in not as dense, not calorie-wise. I like this one, which is from my old Betty Cookbook, the first cookbook I ever owned. I make it pretty often since I can't bear to waste bananas. But DH and children won't eat it, saying it's too dense. It's both dense and very moist: I assume the bananas are the reason. I've had some at bakeries that weren't as heavy as mine but don't know why.
How can I make it fluffier? More eggs? I don't know what makes this dense; my other quick bread recipes are not. Some of you might have the skill to look at a recipe and say what could be changed: so I'm copying it below. Thanks for your help!
BANANA NUT BREAD from old Betty Crocker book
2 Â½ C flour
3 Â½ t baking powder
1 t salt
3 T salad oil
Â¾ C milk
1 C sugar
2 ripe mashed bananas (= 1 cup)
1 C finely chopped nuts
Heat oven to 350 degrees F. Grease and flour 9 x 5 x 3" loaf pan or two 8.5 x 4. 5 x 2.5" pans. Measure all ingredients into large mixer bowl and beat on medium speed Â½ minute, scraping down continually. Pour into pan and bake 55 to 65 minutes until pick in center comes out clean.