I have a question about the recipe "Banana Bread" from Merrill Stubbs. Just made the 'batter' but is dough consistency. Im pretty sure we did it right, what may we have missed?
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Lindsay-Jean is a Contributing Writer & Editor at Food52.
Maybe your bananas were on the smaller side? How did the bread turn out after baking? Looking through the comments, it seems like the recipe is very adaptable, people successfully added a little milk or yogurt in, so you might try that the next time.
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Well played. You deserve a cookie.
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