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</html>";s:4:"text";s:15086:"As with many of the steps of baking banana bread, there's a science to it. After intentionally making several baking mistakes to show how they would affect chocolate-chip cookies, I set out do the same while attempting banana bread for the first time. ! This recipe called for melted butter. Q: My recipe for strawberry bread is for two loaves. It had a dark tan color outside that got lighter toward the center. If you cut it while it is still hot you will get a sticky bread. For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! You can avoid the problem by taking preventative steps. Using the lifestyle guru Joanna Gaines' recipe, I made 12 loaves. This also creates a bit of a gooeyness to the bread if you were to slice it right when it came out of the oven. I tried to smush and combine them as much as I could, but they remained in the batter as small pieces. I think swapping out baking soda for baking powder and not using enough sugar were the two worst mistakes I made during this trial. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. There's no surprise there, folks. Unfortunately, however, this loaf was dry on the inside. Learn our quick tricks to ripen bananas. Of course, I would like to freeze one loaf and on occasions I might like to freeze both of them. When I picked it up, I felt the weight of the loaf — it was heavy — but when I bit into it I found that it wasn't dense and there were small pockets of air throughout. This loaf had barely any distinguishable flavor. While the extra butter didn't add a distinct flavor, it did seem to mute the flavor of the bananas. I skipped the melting step for this loaf and used room-temperature butter that had softened on its own but was still solid. From looking at the outside of the loaf, I was able to see some of the banana pieces that were hiding just beneath the surface. It was lightweight but had a firm and moist crust. Fight the urge to use more banana than called for in your recipe. Subscribe to our daily newsletter to get more of it. Made with mainly ripe bananas and flour, banana bread turns out in a variety of ways, depending on recipes that have been handed down for generations in some families. The actual cake inside was drier on the bottom than it was toward the top, which was slightly more moist. The scoop straight out of the bag method could be packing way too much flour into your measuring cup. Not only did the flavors spread out, but there were chunks of juicy banana left inside that were a great addition to the texture of the bread. The deep brown color carried throughout the crust of the bread, and the inside was a consistent brown as well. When I left out most of the flour, I expected the bread would be too underdone. This was the darkest loaf by far. Because of the moistness in the banana bread, it tends to stick to the pan, resulting in a mess when you try to remove it. It is worthy of my best Texas pecans when I want to add nuts (walnuts are good too), and it is easy to whip up when you have two or three … Another reason could be quality of yeast. February 16, 2015 laura Leave a Comment. This loaf had a beautiful, even, dark color all around with a gradient interior much like the loaf with no eggs. As I set out to conquer one of my all-time favorite breads, I was faced with a big decision: Which recipe should I use? Thanks a million! Bake with the correct-sized pan for the recipe. This loaf didn't rise as much in the center as others did, but it still had a slightly rounded top. There are a number of factors that play into how much water your flour will absorb, and if you live in a geographical location with high humidity (see my tips for baking in high humidity ), your flour may already be absorbing water before you add the water called for in the recipe. In the oven, it developed that hardened, caramelized coating that the loaf made with too little flour had as well. Using a pan that is smaller than the one called for will mean that your loaf is thicker than the recipe … From the outside, I thought this would be a heavier cake, but it was actually pretty light. If the skewer has any raw batter sticking to it, put the bread back in the oven for about 5 minutes, and then check it again. Using half the called-for amount of butter affected the color and texture more than it affected the taste of this banana bread; I could taste the banana flavor in both the crust and middle of the cake. And when I picked it up, I could tell that this loaf was significantly physically heavier than the others. The more you stir, the more gluten will develop. If you've ever tried to mash green bananas, you know that's no fun. Add comma separated list of ingredients to exclude from recipe. You measure flour the wrong way. The top of the banana bread was flat and dipped slightly inward toward the center. This had more of a hint of flavor. Well, not so fast. If you love eating warm bread (and who doesn't?) But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Moist and sticky banana bread. It developed an even, rounded puff on top and felt more cake-like than crusty on the bottom. Flavors also tasted muted in the bready parts of the loaf, but the pieces of banana were actually the most moist in this batch compared with the other 11. If you don't use enough, your bread will be too wet. While it's still in the oven, insert a skewer into the center. Simply stir until moist, and then do no more. Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. It did have an underlying banana flavor, but it wasn't super prominent. Account active We're talking anything from spotted bananas all the way to solid black. I used baking powder instead of baking soda for this loaf, and it was the only one out of 12 that tasted more like artificial banana flavoring — you know, like what you taste when you eat a banana-flavored candy — than the flavor of an actual banana. This loaf was still moist on the inside, extremely banana-forward in flavor, and had a beautiful color inside and out — all characteristics I thought the bread would lose when I chose an unripe banana. It was dry, but not as dry as some of the other batches, and I found it was lightweight when I picked it up. After it comes out allow the bread from the outside turned a dark-brown color and looked almost caramelized others... 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