Omg thank you! Saved me from pausing and replaying.

Thank you!

May I be your neighbour? TYIA.

ME TOO !!!!!

. 5

Note: To first host with Blonde Hair and Ponytail. Maybe you shouldn’t say everything you think. Some comments ARE NOT cute 😊 banter. Think on that.

@@smokey77able note to you: if you don't have anything nice to say keep it to yourself

@@smokey77able note to you. Stfu being rude for no reason.

This is only partially true. They have to be close to ripening for this to work. You can’t take green bananas and bake them into ripeness.

@@smokey77able 🤐 if you have nothing nice to say.

I, too grind wheat! More flavor, waaay more nutrition! For extra moisture, I would substitute butter for the oil, and brown sugar for the white - perhaps slightly more. Most whole grain flours absorb more moisture than white flours - except for Einkorn! In another recipe, without all that banana, you could add an extra egg. For this recipe, I’d probably double the nuts & coconut.

Nothing changes

None

This one might be tricky to substitute as they’re using bread flour which inherently has more gluten in it. ATK has a gluten-free banana bread recipe on their site which might work better.

425F or 218ºC

As always 350

@@daveklein2826 it’s in the description and video as 425. Becky explains that’s why they have a high dome.

@@lynnstlaurent6789 you can also bake normal at 350 for a little longer

ATK made flan of their TV show several years ago.

You can….but they won’t be the same.

I might sub melted butter.

@@justpeachy4938 They will have better flavor, but you might sacrifice some moisture. I would recommend half melted butter and half oil. Be sure to measure the butter after its melted though.

And your point is? In moderation vegetable oil is OK and here you DO want a flavorless oil and no, not all refined oils are equally as bad, some are better than others due to the amount of omega 6 they may contain.

What’s wrong with vegetable oil?

@@Sweetthang9 I just did a reading/research on why to better understand things. All polyunsaturated oils (highly refined vegetable oils) will have in varying amounts of Omega 6 fatty acids, which contain Lenolic acid has been found to contain a higher risk of heart disease. Also, these fats are more sensitive to oxidation and when in the body, can form free radicals that can cause stress damage to the body. Studies are finding we need roughly the same amounts of both Omega 3 and Omega 6 fatty acids, but our diet in the US anyway, favors Omega 6, unfortunately. Essentially, oxidation can occur when stored on a shelf, during the cooking process, and in the body and Omega 6 has been found to increase inflamation, but some have also made the claim (unverified) that it does not. Vegetable oils were developed in the early 1900's with the introduction of Crisco shortening in 1911. Claims then were it was "better" than saturated (animal) fats and it worked, but it is found in increasingly higher amounts in processed foods like potato chips, cookies etc. Even many savory foods like the Hungryman TV dinners may be full of it, along with sodium etc too. Sources (one being GQ an unusual source, but it was a balanced report though) says, we can have them, but in moderation, along with using olive, avocado, coconut etc oils. And it was found in the 1990's that oils like Canola can contain trans fats which has a direct link to heart disease. So best to watch how much of that you consume, but until good evidence says otherwise, it's OK in moderation, as long as you get a roughly equal amount of Omega 3's too. Hope this helps a little.

Does that upset you princess