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.
Thanks for signing up!
Connect with us to get more Food52!