Hi,

What variations to the following recipe would you suggest to produce a less
dense Banana Bread?

Less flour, more Baking soda, less Bananas?

Thank you for any suggestions.

David.


2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting


Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit
of texture. With an electric mixer fitted with a wire whisk, whip the
remaining bananas and sugar together for a good 3 minutes; you want a light
and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well
and scrape down the sides of the bowl. Mix in the dry ingredients just until
incorporated; no need to overly blend. Fold in the nuts and the mashed
bananas with a rubber spatula. Pour the batter into the prepared loaf pan.
Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick
inserted into the center of the loaf comes out clean. Don't get nervous if
the banana bread develops a crack down the center of the loaf; that's no
mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a
wire rack to cool completely before slicing. Toast the slices of banana
bread, dust with confectioners' sugar, and serve.