I think I’m a fairly decent baker. I don’t think I’m amazing, but I do think that I can find my way around a pie tin and pipette bags. There is one thing that I have been trying to bake for over five years now, and I still haven’t found the right way to do it: Banana Bread. Part of my problem is this: 1) I get bothered by the recipes that call for sticks of butter, or lard or large amount of any fat, 2) Because of this, I mix and match low-fat recipes. And while I know it’s verboten in the world of baking, I rarely follow any recipe I read to a T. Ninety percent of the time, it works out in my favor; the remaining ten perfect is my Waterloo.
My low-fat Banana Breads never work out as I hope. They generally brown very quickly, get a little burned on the outside and under-cooked on the inside and don’t taste as delicious as one would hope (given the large amount of brown sugar, vanilla and banana that are in them). However the whole “oh Apple Sauce is a great substitute for butter” thing, is a lie. It really isn't- At least not in breads.