Wednesday, July 20, 2022

how best to use extract in place of real bananas in recipe?

Want to make some banana flavored cupcakes and the recipe calls for two bananas. I don't have any on hand/I'm not particularly fond of their flavor anyways, so I wanted to substitute for banana extract. What would be around the right ratio for the extract, and what would be a good thing to use to substitute for the actual mass and moisture of real bananas?

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