So I’m going to make Bon Appétit’s Best Banana Bread. The recipe calls for 1/3 cup of mascarpone, plain whole milk greek yoghurt, or sour cream. I don’t have any of those, but I can make buttermilk. Those ingredients I’m assuming is for reacting with the baking soda in the recipe. So can I substitute 1/3 cup of creamy acid stuff with 1/3 cup of buttermilk? Will having buttermilk make my batter too thin? Would I need to increase baking soda and flour? I’m adding chocolate chips as well, will it make the chocolate sink to the bottom?
Here is BA’s Best Banana Bread
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