Banana Bread - Delicious but collapses
Lab399
11 years ago
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Lars
11 years agoRelated Discussions
Dry banana bread....why?
Comments (15)The recipe I use does have lemon juice as well as sour cream, so that helps with the problem of lack of acidity in very ripe bananas, which seems to be all I ever have. I do agree that King Arthur AP flour is high protein and it takes some adjusting when using it for something like quick breads. Right now I have King Arthur AP and Whole Wheat, some Bob's Red Mill Rye, some Swansdown cake flour, some White Lily and plain old Gold Medal. I also have cornmeal, both white and yellow and THREE kinds of oats, LOL, the "quick", the regular 5 minute oats and some steel cut. I also have wheat berries that I've been grinding for flour for bread. My pantry looks like I could open a bulk food store. I use the King Arthur for bread, the cake flour was a leftover from the last wedding cake I baked, I get picky about those. The White Lily is for biscuits, the Gold Medal for everything else. Two kinds of cornmeal because Elery is from Tennessee and his sister says it isn't cornbread if it's yellow, although I don't particularly care which color it is. In short, I'm also going to blame it on your flour, or on overbaking. If you are using new pans and they are glass ones, I'd be watching the bread carefully to be certain it is not overbaking, and probably be using a thermometer a couple of times until I get used to the new pans. Oh, and Christine, I also have the smaller Danish Dough Whisk, it gets used regularly. Annie...See MoreNancy--your Deli Banana Bread
Comments (2)Thanks, glad you like it. I've added dried cherries to it also. I've also added a little well drained crushed pineapple and grated orange rind. Nancy...See MoreCranberry-Pumpkin-Banana Bread
Comments (2)That recipe looks yummy and perfect for the holidays. I have a small collection of recipes using pumpkin -- especially for those partial cans (muffins, bars, pancakes, granola, etc.). I recently found two different containers with pumpkin leftovers in the freezer (thank goodness it freezes well) and made a 1/2 recipe of Pumpkin Polenta Cake (gluten-free) using 1 c. canned pumpkin from the combined containers in the freezer. So many recipes......so little time! ;-) -Grainlady Here is a link that might be useful: Pumpkin Polenta Cake...See Morerecipe: looking for: chocolate & banana bread pudding recipe
Comments (1)I would just use my regular recipe for bread pudding and put slices of banana and dark chocolate chips between the layers....and perhaps top it with a rum sauce. Ann T's recipe would work...and just add some rum extract ( stronger flavor than real rum) to the sauce. Linda C...See Morecentralcacyclist
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