Remember the days when banana bread was almost dark… those were the days :))). ), I have one up there, Ted! Banana bread looks white? thanks I think the key here is to have kids! 1/3 cup buttermilk. My banana bread-recipe doesn’t call for any extra liquid. Why was my loaf so different? I think it’s looser, too. The key to a loaf of delightful banana bread is its moistness. Pour batter into prepared loaf pan. The more you mix your banana bread batter, the more gluten is developing in the bread – which is great for a yeast-risen, chewy loaf, but not so great when you're hoping for a tender, soft quick bread. It was Dark! It’s high on the possibility list at the very least! A friend says the best banana bread she’s ever eaten was made using the little red bananas that you sometimes see in the grocery stores or “ethnic” markets. A Banana Bread Focus Group. Personally, I don’t think bananas — the yellow ones in the grocery store — taste as banana-y as they used to. The more whole grains in the loaf, the harder it is for it to rise. Thanks for that! And about the pumpkin bread. Your email address will not be published. Or maybe I’m experiencing the age-related decline in taste-buds. I use a aluminum non stick loaf pan. So if offering alternate recipes that have exotic ingredients like sour cream or brown sugar ... it isn't going to happen. It's okay if not all the flour is completely mixed in, preferable in fact than mixing the batter completely smooth. That’s frustrating because not only is it a waste of ingredients, it’s a waste of time. Every time!! Thanks for the question! Even though this type of pastry is known as a quick bread, due to the lack of yeast in the ingredients, there are many things that can go wrong and ruin the bread. 1 1/2 cups white sugar (or 1 1/4 cup Splenda 1/4 cup brown sugar) 2 cups all-purpose flour. I must be cursed. There's too much soda, and that can cause collapse, but the biggest problem is the ratio of sugar to flour. About the only acidic ingredient that I know I use in banana baking soda (1 tsp, 2 if making a double batch). banana bread is going to be on the dense side. I do use the Joe Pastry Banana Bread recipe. ive just made a banana bread. its been in oven on 180 for 1 hour and 20 minutes and the middle is still sticky but the outside is going browner. Soda is an alkaline, so I’m not surprised one bit that you get all that good color. save hide report. . What are the dimensions of a “one pound” loaf pan? Hope all’s well in your world! They only appear on a very fresh bread. Here is a picture. She says the flavour is superior to the yellow bananas. Great to hear it Krash. Gerhard, I’ve had that same experience. In fact, if you were to have a chemical spill, baking soda can neutralize both acids and bases. He wonders: why that might be? What’s the difference between “spoiled” cream and “cultured” cream. Try lowering the oven temperature and/or putting a loose tent of foil over the top of the bread so it won’t burn before the middle, so the middle has time to catch up. Could banana cultivars have changed any over the years? Think of the typical carrot cake compared to a lighter birthday style cake. Here’s the funny thing about it, the bananas were two days ripened longer then I’ve let them go before - i.e. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds." Now THAT is some important information! Why is My Banana Bread Dry: Overbaking. I will try regular milk this time instead of the buttermilk. I’m sure there are different banana cultivars being used these days. Great stuff, Aaron. It’s pH is slightly alkaline (8.4) in solution (compared to the carbonates it can form – 11.6) but it’s capable of some pretty complex chemistry. Try doubling or tripling the milk for starters. This easy banana bread with white chocolate chips is made with butter, brown sugar, mashed bananas, eggs, vanilla, flour, cinnamon, baking soda, salt and white chocolate chips.. Bananas. Just add cocoa! Maybe that’s it (although I don’t think so really). It is easy to recognize these spots. Banana bread is imminent as my bananas are more than ready. I just made a loaf of banana bread and it looks like a loaf of white bread, it tastes good, not quite like banana bread but good. Why is my banana bread not cooked in the middle? One trick of mine to make it yellower and which also happens to be good for you is the sprinkling of Turmeric, yes Turmeric, powder. Even though this type of pastry is known as a quick bread, due to the lack of yeast in the ingredients, there are many things that can go wrong and ruin the bread. Try lowering the oven temperature and/or putting a loose tent of foil over the top of the bread so it won’t burn before the middle, so the middle has time to catch up. Make sure the top is firm to the touch and that a cake tester inserted into the centre comes out clean. These mushy bananas give off a much sweeter flavor, making them perfect for baking banana bread. Banana bread. It could be cooked unevenly, have too little flour or too much fruit, or merely be undercooked. Thanks for the question Gerhard and thanks for the answer Joe! My banana bread was too pale, too bread-like, and too dry to even come close to something "store-bought". The riper the bananas the more sugary they are, and that’s good for caramelization! Reader Gerhard, one of the world’s all-time great banana bread enthusiasts, reports that his bread has been getting steadily paler over the years. My pan? If we used more strong bases in cooking you’d also have a neutralization reaction that would form the carbonate and water. In theory that seems logical if you want … Today it’s more white/yellow-ish it’s … 1/2 cup chopped walnuts (optional) Directions. An overmixed banana bread batter will result in a dense, rubbery loaf. If you undercook banana bread, you will end up a gooey bread. It was also delicious though I think I need to play with it a little more as it could use a bit more sweetness and a bit more moisture. So my feeling, Gerhard, is that perhaps you’ve gotten in the habit of using more acidic ingredients over time, or perhaps you’re not measuring as closely as you’ve gotten more comfortable mixing up batches of batter. Why is my banana bread dark on the bottom? Could your batter have tipped over into that creamy range? Too late now!) Also, 1 pound loaf pan is about 8.5″ x 4.5″ x 2.75″. You use too much banana. A few lumps are ok! Bleached withe flour vs unbleached? i dont want it to burn before its cooked properly. Your bland bread could be the result of rushing the process. That part really is optional, but I find that the sweetness of the white chocolate is so nice in a banana bread and finding those happy white-chocolatey puddles and pockets throughout the banana bread as you eat it is pretty great. All fruit and vegetable soda breads are. I’d say use as thick a loaf pan as you can find and perhaps calibrate your oven to make sure it isn’t running hot. 1/2 teaspoon salt. If you’re ever in question, put a small amount of baking soda in hot water, if it fizzles it is still good to use. Since I don’t always happen to have buttermilk handy, and I’m not likely to buy a litre so as to have the 1.5 Tbsp needed for the recipe, can I use sweet milk or yogurt? It’s just the nature of the beast. There was even caramelization all the way through the loaf, which is significant because many loaves of banana bread are darker on the bottom than the top. Slap some icing on it and you might as well call it a cake, but is a naked loaf automatically banana bread? BTW< I'm in Guatemala and pretty much limited to basics like flour white, eggs, milk and white sugar,. What am I doing wrong? (Hint, hint. This week because of some other events I didn’t make the bread until Friday morning which is a week plus one day after getting the bananas. I’ve been making banana bread every week for about three months now and when it’s finished baking it’s always brown on top and when I cut it brown in the middle. Stir banana mixture into flour mixture; stir just to moisten. “Well, it’s a pound,” I replied.). No butter recipe with baking soda. At least compared to the deep golden brown that he used to get and prefers. Eva. 5 Comments; 1092 Views; I am baking banana bread. I will try that soon. 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. Especially if there’s any humidity in the room, soda will lose its oomph. Banana bread tends to form a firmish crust on the outside, so even if it looks baked it may not quite be done which means that it will sink as it cools. Dry banana bread is also a common complaint, and this was the opposite of dry. I must be cursed. Please help r/Breadit. Every time!! A few minutes before your oven timer goes off, test the bread by sticking it with a bamboo or wood skewer. In the bakeries they use to sprinkle the conveyors with flour, to prevent sticking. I’m very grateful you took the time to write it down for me! 3 comments. hmmm. Use bananas with a many brown speckles on the surface. Just made banana/blueberry bread. This hands-off time in the icebox will slow the fermentation process in your dough and result in a complex-flavored loaf. Best yet, the loaf stays moist and flavorful for days after you bake it. So good, moist and “cakey light.”. Things like spices, among others. Here are some tips and tricks to ensure that your banana bread doesn’t turn dry: The bananas have to be over-ripe. I thought banana bread was supposed to be brownish (as in the picture in the link). I'm not a big fan of banana bread, but we had three or four bananas wasting away in the pantry so I decided to give this bread a shot. My younger borther would do anything for me if I make him a banana bread or cake :). share. It was a pale yellow color. I have found it excellent in every way. But be aware of adding much extra acid. (Pound cakeis baked in the same sort of pan and is called cake regardless of its glazed or unglazed status…) Banana bread is a quick bread already, so like cake (and unlike regular breads), it doesn’t need time to rise. My recipe calls for 3 tablespoons of either milk or buttermilk. The oven temperature could be too high. Merrill's Banana Bread - question: too moist? Boil it and add it to the cocoa before you make the batter to unlock even more chocolate flavor! Like all bread, it is important to cook it for the right amount of time. Try a slow overnight rise in the refrigerator. save hide report. Might have needed a bit more time in the oven, too. It's a really unbalanced recipe. My Recipe Box Menu Loved the recipe, batter was beautiful yellow, recipe picture showed yellow cake with blueberries. You mean alkaline, correct? So… of course, I already have 3 bananas just waiting to be made into bread. That is, barely mix the flour into the wet ingredients and get it into the oven asap. Consistency was good but bread on outside towards ends tasted “doner” than inside towards middle. Or could it be some other factor? A Banana Bread Focus Group. Banana bread usually has a texture closer to a cake than a bread. 1 teaspoon baking soda. My banana bread-recipe doesn’t call for any extra liquid. like Chocolate Banana Bread as they did last night. Because kids will ask for the darnedest things…. Haven’t seen you around for a bit I don’t think. You have to let them get black…you want to use them just before they start to ooze…. Banana bread tends to form a firmish crust on the outside, so even if it looks baked it may not quite be done which means that it will sink as it cools. Banana bread usually has a texture closer to a cake than a bread. Not even lemon juice. My banana bread always turns out light, I want a recipe for the dark banana bread!? And it browns nicely. Among the group (not including me), three detected no difference in moisture, six claimed the brown sugar version was more moist, and one said the bread made with white sugar was more moist. But then again, there were times when I used baking soda instead of baking powder. and the cookies came out fine, just maybe extra moist. please can you give me advice. My best guess is that the key ingredients have changed over the years somehow. More yeast is better, right? 4 Comments; 3572 Views; Wet batter under banana decoration in bread? There are several possible causes for wet banana bread. share. Some banana bread recipes with buttermilk have a lighter-than-usual crumb. it sinks. It’s just butter, sugar, eggs, bananas, flour, baking powder, vanilla and nutmeg. Banana bread is a dense quick bread, so a small amount of sinking can be expected, but not so much that a divot develops in the middle. Hi, Ted- Next time you’re at the store, compare the ingredient lists. Your Bread Has Too Much Yeast. Banana bread is a dense quick bread, so a small amount of sinking can be expected, but not so much that a divot develops in the middle. Unknown Heroes of Horticulture: Edmund Albius, Confirmed: Caribbean Fruitcake Formula Works. This is the second time that it has overflowed while baking (it has never happened before... 4 Comments; 6238 Views; Why is my banana bread white instead of brown? Recheck all your ingredients, particularly the quantity of leavening. Along with all the other excellent suggestions.... My mouth dropped open by the amount of sugar in ratio to the flour this recipe. And for those of you who love this confection ( I happen not to), a handful of pulverised banana chips in the batter should do the trick in terms of extra flavor. And the reason recipes specify pumpkin puree instead of filling is because canned filling already has sugar and spices in it. 3 comments. I’ve been making banana bread every week for about three months now and when it’s finished baking it’s always brown on top and when I cut it brown in the middle. Sorry I wasn’t of more help here! this is OK. Because you pair sugar with banana in your batter, the bananas tend to caramelize while baking. An acidic batter will yield a paler product. www.thecreateryshop.com/2011/06/dark-banana-bread-recipe-for-that.html 1/3 cup unsweetened applesauce. 1 cup mashed bananas. 3 Comments; 410 Views Maybe his flour? recipe, google “heartnof mary banana cake.”. Recently, I tried a banana bread recipe three times, and the loaf came out gummy every time. Maybe that’s it (although I don’t think so really). We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. She was very impressed with the bread I made from this site. How come? However just for general reference a cup of buttermilk = i cup milk – 1 tablespoon milk + 1 tablespoon lemon juice or vinegar. Thanks again! (You can do the same thing with baking powder in vinegar.). Well, let me tell you about dark banana bread! What causes white spots on loaves of bread? Of course something else to remember is to make sure your bananas are good and brown. Two questions…. Ingredients. My bread came out brown and as I cut into it the further to middle I went the color changed to lighter brown going to pale yellowish. The banana flavor was right on and the chocolate was not over powering. But the crumb is almost always pretty dark…darker than my zucchini or carrot bread, usually. Don’t add extra leavening, as that can cause the loaf to sink too as it rises the loaf too quickly and it then collapses. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. It is easy to recognize these spots. And in fact it explains quite a bit. Required fields are marked *. No nuts? We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Dry ingredients: I guess we found the reason… baking soda vs. baking powder in the recipe. This happened before with same pan and different recipe of quick bread. Occasionally I think my crust isn’t as brown as my mother’s, or the crumb isn’t the same rich yellow. There are several possible causes for wet banana bread. Not even lemon juice. Among the group (not including me), three detected no difference in moisture, six claimed the brown sugar version was more moist, and one said the bread made with white sugar was more moist. I once had a problem with old baking soda, which caused my bread to stay yellow and not rise. hoping this time i’ll reach that deep brown level! And please do let me know how the next batch turns out. Regular milk is just fine to use instead of the buttermilk in my banana bread recipe. As we discussed on the blog here not long ago, pH has a big impact on browning reactions. Make sure the top is firm to the touch and that a cake tester inserted into the centre comes out clean. While the ideal banana bread is moist, banana bread that is too wet is unappealing. Please help r/Breadit. The sugar could certainly be greatly reduced as others mentioned. I’ll be curious! But then again, there were times when I used baking soda instead of baking powder. Oh, it’s baking powder that has both…I get that confused frequently. Fight the urge to use more banana than called for in your … As with many of the steps of baking banana bread, there's a science to it. . (I asked at my local store if they had any, and the sales clerk looked at me and asked how big it is. My mothers banana bread was very dark and 2 inches high and dense. Are used from the same flower bag as last week, and walnuts, same as always. I’d hate to guess at all of the reactions it could participate in when you cook with it. The riper the bananas, the better. checking in here during the quarantine to say that i’m def going to try doing banana bread with baking soda now. When feeding the bread to a small group of coworkers (ten, to be exact), we received mixed responses. We do have some margarine, so I could replace the oil with that. I always follow directions perfectly and use super ripe bananas. Banana Bread and Carrot Bread Recipes (quick breads - using baking powder), Breads, Muffins, Quick Breads. My Recipe Box Menu The kids seem to know that if the last three bananas are left to over-ripen, there will be banana bread in the near future. Loaves, left to right: 100% all-purpose … Plan ahead to proof your loaf overnight. Why Is My Homemade Bread Chewy? Today it’s more white/yellow-ish it’s still taste the same but what would cause this? I always follow directions perfectly and use super ripe bananas. What am I doing wrong? If a recipe with bread flour turned out chewier than you like, try it with all-purpose and knead only as much as the recipe directs. Eva, Last night, I took to heart (maybe a bit much) the need to make the banana bread darker on the inside. As I said it taste just the same so I don’t believe it was undercooked. If you’re not a baking expert, determining banana bread batter consistency can be difficult. 1/2 cup vegetable oil. Even when properly leavened. Recipe Yield: 1 loaf . https://www.kitchenhealssoul.com/troubleshooting-banana-bread-recipes Banana bread looks white? Joe, for my bestest banana cake (or bread?) In the bakeries they use to sprinkle the conveyors with flour, to prevent sticking. Yes Kids! Sour cream or yogurt work just as well! Moistness. Here’s how to tell if you’ve kneaded enough. 2 eggs, beaten. This bread is a little drier on the ends than the center if it’s baked a little longer of if the oven is a little hotter. What causes white spots on loaves of bread? Another possibility—you used bread flour when all-purpose flour would do. Why is my banana bread not cooked in the middle? Thank you for checking in. I've tried multiple recipes and can never get the authentic brown banana bread look. Is it my oven? This is not to say you don’t want to add any acid, especially if there’s soda in the formula. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean. If you overcook banana bread, you will end up with dry, tough bread. This is the recipe I followed 2/3 cup sugar 1/3 cup soft margarine 2 eggs, unbeaten 1 3/4 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts 1 cup mashed bananas Preheat your oven to 350ºF. Plus, when you’ve got your mouth set on enjoying a slice of warm sweet bread, and instead you get a sticky slice without much flavor, it’s a bummer to say the least. As to how they might be different I can’t say. When feeding the bread to a small group of coworkers (ten, to be exact), we received mixed responses. I did mis-read a cookie recipe once and used pumpkin pie filling instead of purée (oops! Both my banana bread and banana muffins come out so light which tastes ok but i love the taste of the darker banana breads. I substituted 2 oz of flour with 2 oz of cocoa powder. are usually get the bananas on Thursday and make the bread on Tuesday or Wednesday night the following week. Chances are that it sunk while baking. I've tried multiple recipes and can never get the authentic brown banana bread look. Good point, Ash! Check the Tea Breads section in the Bread menu! Thanks Joe! Why is my banana bread white instead of brown? Your email address will not be published. All the recipes I see for pumpkin bread say to use pumpkin and not “pumpkin pie fill”. Hence, I have deemed this the Best Ever One-Bowl Banana Bread. So if you are like me in search of a banana bread that is dark in color and moist too, here is my tried-tested-true recipe for you! , http://joepastry.com/category/bread/tea-breads/banana-bread-tea-breads/, Well, yes…there you have it. this is OK. Save my name, email, and website in this browser for the next time I comment. While the ideal banana bread is moist, banana bread that is too wet is unappealing. As per title, am looking for a recipe for banana bread that turns out dark, not light. I guess it's not a big problem, but it's just not as aesthetically pleasing. I don’t think I’ve ever made banana bread, so if anyone has the ultimate banana bread recipe, I love to have it. I recommend the pumpkin bread also! The oven temperature could be too high. Ingredients. Moistness. Also, many older recipes seem to call for the addition of cinnamon in various amounts, and that, upon baking, adds a shade to the bread. Banana Bread and Carrot Bread Recipes (quick breads - using baking powder), Breads, Muffins, Quick Breads. Although baking soda does have a long shelf life, it does eventually go bad. If it’s baked in a sheet pan, then that’s a pretty clear indication that it’s a cake (ditto if it’s a multi-tiered affair), but there’s still confusion about loaf-shaped banana bread. I found that using too much sugar or too little flour resulted in a delicious, caramelized loaf, and an unripe banana actually seemed to make it taste better. And yes, you’ll need to add a little more liquid since cocoa powder is so incredibly absorbent. They only appear on a very fresh bread. Underbaked? It could be cooked unevenly, have too little flour or too much fruit, or merely be undercooked. When it comes to banana bread, the blacker the peel, the better. It is always beautifully dark on the outside. It;s great for browning! Plus, the oil. The trouble with banana bread is that, sometimes, you might notice it sinks … One of the neutralization reactions that it can participate in happens to release carbon dioxide is all. Actually baking soda is amphoteric and can react as both an acid and a base. Banana bread is a quick bread - should be mixed like muffins. It’s just butter, sugar, eggs, bananas, flour, baking powder, vanilla and nutmeg. The bread tasted fine, but it was so pale! It can form both carbonic acid salts as well as alkaline carbonates. For a deep golden bread, I’ll use regular milk. Mishaps like improperly measuring out flour and sugar or mistaking baking powder for baking soda can change the way your bread comes out. Just guessing here... Bananas weren't as ripe as previous batches? So… dark-on-the-inside banana bread? I use 1/4 c. of agave nectar, or if using sugar in the recipe use 1/2 c. in my banana bread recipe to 2 cups of flour and it makes one 8x4-inch loaf. It’s the baking sodaand/or b… i’ve tried and tried and tried to get my banana bread to be a deep beautiful dark brown, but mine just comes out all pale and pasty stumbled upon your website while searching out solutions…thanks Joe! 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