tag:blogger.com,1999:blog-849347553033260591.post343934491321959391..comments2023-04-29T03:36:05.328-07:00Comments on Ruth Talks Food: Reduced-Guilt Banana Breadruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-849347553033260591.post-6066826025968406742015-03-15T08:12:00.514-07:002015-03-15T08:12:00.514-07:00Another variation: I added 1/4 cup currants to the...Another variation: I added 1/4 cup currants to the batter, plus about 1/4 teaspoon grated meyer lemon rind.ruthtalksfood.comhttps://www.blogger.com/profile/00176911403087700594noreply@blogger.comtag:blogger.com,1999:blog-849347553033260591.post-49268614291705658522014-06-24T08:46:42.416-07:002014-06-24T08:46:42.416-07:00I tinkered with this recipe a bit. Instead of corn...I tinkered with this recipe a bit. Instead of corn meal, I added spelt flour. I used white whole wheat instead of wheat and reduced the egg whites to 1/4 cup (probably 2 egg whites), added 1/4 cup buttermilk. I upped the cinnamon to 1 teaspoon and the chopped nuts to half cup, which I added to the batter, sprinkling a few nuts on top of the batter before baking. I also increased the vanilla to 1 teaspoon. I reduced the brown sugar to 1/4 cup, plus 2 tablespoons. I added 1 tablespoon of honey and one of molasses. Instead of only oat bran, I used a mix of brans--oat, corn and wheat. I eliminated the cinnamon and sugar from the topping, just using the extra nuts. The batter made two small loafs (5 3/4 x 3 inches), plus three muffins.ruthtalksfood.comhttps://www.blogger.com/profile/00176911403087700594noreply@blogger.com