Mmm... I made some yummy banana bread. Want to see?
Banana bread is something I have recently learned to love to bake. Whenever we have a couple bananas starting to turn brown I will forgo eating them until they are mushy enough for banana bread. I generally follow the recipe in my America's Test Kitchen Baking book, but always make substitutions.
Instead of the full two cups of white flour I use 1 1/2 cups wheat flour and 1/2 cup wheat germ and flax seed mix. Instead of 6 tablespoons of butter I add 6 tablespoons of applesauce. Only 1/2 cup white sugar instead of 3/4 cup (and next time I will try even less).
This time I tried one of the alternatives in the baking book and added 3 squares of bittersweet baking chocolate grated (it called for 1/2 cup but I didn't have that much). Are there any standard substitutions you make to your baking goods?
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