Banana Bread is a fruity quick bread which by nature is a naturally denser bread than a yeast bread. Not sure this recipe would be banana-y enough, but it appears to be a bit less dense than traditional banana bread. I have not made this recipe: https://www.fleischmannsyeast.com/recipe/banana-batter-bread/
That’s pretty hard to do because the banana is what makes it dense. You could use less banana and add banana liqueur or extract to flavor. You could try separating the eggs, adding the yolks to the wet ingredients and beating the whites till airy and then fold them into the batter. I’m not sure if that would work, though, because of the density of the banana. You could also make a sponge cake and use banana as the filling between layers.
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