The second time I used this recipe, I used 3/4 cup cake flour and 3/4 cup bread flour and lowered the butter and sugar to 1/4 cup butter and 1/4 cup sugar. My bananas were also not as overripe and I didn't add the ingredients in the order of the recipe. It turned out less cupcake like and more muffin/bready if that makes sense. It was more brown and beige, not as golden yellow and pretty as the first time, and not as sweet overall. It was still good, but definitely tasted more healthy. That's why baking is so interesting-- can you get the same results all the time or will each time always be different?
Anyone have killer banana bread recipes to share?
EASY BANANA BREAD RECIPE
(adapted from Simply Recipes)