Banana Cake - I did not mean take out the flour, just take out 1 tblespn and replace that with a banana?

Answer 1

baking is a science. You cannot replace a dry ingredient with a liquid. Banana pulp is concidered a liquid. If you don't have the right ratio of flour to levening your cake will either be flat or rise too high and become unstable.

Answer 2

Flour is to hold the cake together, A banana does not have any gluten, mash it and blend it with the eggs before you add to mix. Cut back on some of the liquid. If you send me a copy of the recipe I can help you update it.

Answer 3

I am not sure what you mean by the question you posed. but if you mean what I think you mean.... then the cake would still turn out but it might not have the EXACT consistency as the recipe called for.. It would still be a cake and you could try it with a different consistency and if you did not like it as well, then do not substitute the banana for one TBS flour.

Answer 4

I think you could, yes.. There are some delicious recipes for banana cakes and bread on the web.. did you do a quick search..

below is a site for banana flour by the way.. and other good things

http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=B&tid=2196

Answer 5

Why? Leave the flour in and add extra banana. It should be ok.

Answer 6

not certain what you're asking....I made banana bread yesterday and you can replace the shortening or butter with an equal amount of applesauce to lower fat content. I also add walnuts and cranberries...delicious!