- If the batter seems too thick and appears dry, add another 1-2 tablespoons of water. Usually this occurs if the flour is packed too much while measuring it, rather than spooning it in the measuring cup and leveling it off.
- The bread may be lighter in color than other banana bread recipes you’ve made; this is normal.
- If you are using bananas that are more on the just-starting-to-brown side (and as such, aren’t as sweet as really overripe bananas), you may want to increase the sugar content up to 1/2 cup if you prefer a sweeter banana bread.
Nutrition analysis (approximate per serving): 227 calories, 8 g fat, 3.5 g saturated fat, 350 mg sodium, 36.5 g carbohydrate, 2 g fiber, 14.5 g sugar, 3 g protein, Vitamin D: 0%, Calcium: 9%, Iron: 7%, Potassium: 6%