We like to eat home made banana bread for breakfast fairly often. We love my grandma's recipe, however, since we eat it so often, I've tried converting it to make it healthier. I've tried substituting half of the AP flour with whole wheat, but it was too grainy and loose. Also, it didn't rise above the top of the pan. It was perfectly flat. Recently, I found whole wheat pastry flour and replaced half of the AP flour with that. The texture was somewhat better, but it still didn't rise. Does anyone have any ideas on how I can get more satisfactory results? Should I use more baking soda or powder to get it to rise better? Here is the original recipe (from Grandma):
1/2 c. shortening
1 c. sugar
3 ripe bananas (mashed)
2 c. AP flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped walnuts or pecans
Cream shortening and sugar. Mix in eggs, then bananas. Sift dry ingreds. together. Add to creamed mixture. Bake at 350 for 70 mins.
If you have any ideas on converting this recipe or if you can suggest another healthier banana bread recipe, I'd really appreciate it.
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