Baking banana bread
sheilajoyce_gw
9 years ago
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glenda_al
9 years agoLindsey_CA
9 years agoRelated Discussions
Electrolux slide-in induction range EW30IS6CJS 3 day review
Comments (88)We love this range.... & would buy it again! As with every new appliance, there are new things to become familiar with.... the induction cooktop is very straight-forward (and we had used an induction plate prior to buying this range, so induction wasn't a new concept to us), but the oven seems to maintain more humidity than my old one, but I have learned to use convection more since I last posted... so for things that i want a drier or crisper result, I use the convection option, or open the door a bit to let the extra moisture/steam out. I haven't found it takes noticeably longer to preheat than my old self-cleaning oven, but I see others have complained of this. The oven interior is slightly smaller than my old one, but I've gotten used to that, too, now. I recently used the bread-proof setting which worked like a charm. If I had a wish list, I would put a small hob at the front, since I use the small hobs a lot, and if you are stirring or tending the pot, it is nice not to have to reach back quite so far for an extended period of time. There weren't many choices available in my region when I bought this range. It was either this one or a GE cafe induction range. I'm sure there are more to choose from now, but I'm better with fewer choices, otherwise I'd never be able to make up my mind! Wait for the big sales if you can... stores sells these for $1000 - $1500 off the regular price, & I've seen these big appliance sales more than once each year....See MoreOver ripe bananas = banana bread
Comments (5)Try Glenda's banana bread - it's moist and delicious! Glenda's Sour Cream Banana Bread 1 cup sugar 1/2 cup oil 2 eggs 1 cup mashed bananas (2 medium) 1/2 cup sour cream 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped nuts, optional Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf....See MoreBaking Banana Bread
Comments (12)I agree with those who suggested the need to smooth the batter in the pan as a reason for the uneven shape. I bet it tasted great ;-). This is information I use as judging standards at fairs and some of the baking science involved. I would suggest getting an oven thermometer to make sure the oven is 350°F. It may need adjusting, which is a common problem. Did you use the same size pan as the recipe called for? The loaf looks a little thin and may have been designed for a regular loaf pan (8-1/2x4-1/2"). A 9x5" loaf pan is commonly used for a quick bread, but not always. Personally, I dislike 9x5" loaves and will use a Danish Loaf Pan (aka Tea Loaf Pan) that holds the same volume, but the loaf is long and narrow. Slices from a 9x5" pan are too large for cutting into thin slices and often fall apart in the middle - especially if the fissure on the crust is large (BTW - the fissure on the crust looks quite normal). Using a Danish Loaf Pan, the bread bakes faster and is a nicer size for serving. (http://www.kingarthurflour.com/shop/items/tea-loaf-pan) Cracks in the crust are typical of quick breads and do NOT necessarily indicate an unsatisfactory product. Here's what happens to cause them. --The large mass of batter in the loaf pan heats slowly. Therefore it is desirable to allow time for the leavening agent to react, and an increase in volume to take place, before the crust sets. When this procedure is followed a baked product with a smooth, rounded crust results. When baking is too rapid, a cracked top crust and more solid crumb will result. --Using long, narrow pans will result in a loaf with a crease or small crack on top. Consistency of batter will influence the depth of the crack. Batter touching the pan bakes first. As batter warms to baking temperature, it thins and allows a film of fat and sugar to run toward the center of the crust; thus a shiny line or a sticky crack forms down the center of the loaf. --A crack forms because the unbaked batter under the crust "erupts" when the leavening agent reacts [with the heat]. Baking hints and options to help prevent cracked crust: Preheat oven to 350°F and bake quick bread as soon as it is mixed. Preheat oven to 375-400°F. Cover quick bread and allow to stand at room temperature 20-30 minutes before baking. Tent a piece of heavy foil over the top of the loaf pan filled with batter. Allow foil to remain until batter rises and begins to brown, then remove foil carefully so that you do not touch the soft crust. This keeps the top moist and prevents a heavy crack from forming. -Grainlady...See MoreDidn't like it, but then...
Comments (14)That's really an interesting idea. I don't keep them around but the other day I tried a can of the sugar free frosting. Surprisingly tasty. I just had a hankering for sandwich cookies but have been good about avoiding sugar and want to keep it up. You've given me ideas for substituting in other ways. Thanks for the idea. Glad it worked well for you....See Moresleeperblues
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9 years agolast modified: 9 years agomarylmi
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