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Recipe Notes:
TPA Banana Cream and LA Banana Cream - these two banana flavors give us our banana portion of the mix. I like my banana bread with sliced bananas thrown in so these two flavorings in tandem give us enough banana flavor to contribute to the bread, as well as standing out as to act like sliced bananas inside the bread.
FW Butterscotch Ripple, FW Cake (Yellow), FA Carmel and TPA RY4 Double - these make us the actual bread portion of the mix. Yellow Cake is our base, Butterscotch Ripple acts as those swirls that one would get inside the bread, Carmel is used to boost the butterscotch note and add sweetness and RY4 Double is used to give us that "smoky" flavor, as well as add upon the caramel/Butterscotch notes.
FA Almond - I like my banana bread with chopped almonds thrown into the batter before it is baked. At .75%, it simulates that experience and you almost have to search for the almond.
TPA Double Chocolate (Clear) - I don't know about you guys, but my mom always used to too our banana bread with some chocolate syrup as it was still warm before serving it to me as a kid. You could totally leave this out if you want to, just it reminds me of my childhood.
TFA Vanilla Swirl - Highwind used this in his recipe and I believe it just helps blend everything together while adding a nice smoothness to the mix.
And there you guys have it: a way more complex version of my buddy's super simple mix. Be sure to check out Highwind's recipe! This guy is good to go right out the gate, but I suggest a week steep just to let the bananas settle down a bit and for everything to really meld together.
Subs - you could totally substitute yellow cake for the JF version, just I still have about 2 ounces of FW left so gotta get rid of it somehow ? Also you can leave out the DCC as I said, I just like it cause that's how my momma used to make it.
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