Tom

February 19, 2016 at 4:22pm

I've been making the 100% whole wheat banana bread for some time now. It's sweet, but not too sweet. It's sturdy without being a brick. I have a few aging bananas on the counter - I think I'll try the Whole Grain recipe. A question regarding terminology: The recipe calls for 50% whole wheat and 50% AP. Why is the recipe titled Whole Grain? Thanks!
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