I was at my mom's home attempting to use overripe bananas in a banana bread, when I got to the dry ingredients and realized my mom was out of flour (she's not a big baker). For some reason, she had self-rising flour, so i left out the added leavener and just went with the 1 1/4 c self rising flour. The flavor was off and the texture was much fluffier than usual. Can anyone explain the science behind this.
You deserve a cookie.
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