I made a bannana raison bread (got recipe off back of flour bag) and for some reason didn't turn out at all. The bannanas weren't ripe, I used regular sugar since I didn't have brown sugar and it didn't rise at all. It also was a little hard and dry. Does this happen when you use white sugar instead of brown. Or when you use unripe bannanas? My friends made the same thing and it was delicious so I don't know what I did wrong.
thanks
2006-10-09 09:01:18 · 11 answers · asked by tina*21 2 in Food & Drink ➔ Cooking & Recipes
this recipe did not have any yeast, baking powder or soda. The ingredients were yogurt, oil, b. sugar, flour, bannanas, and raisons. That is it.
2006-10-09 09:52:30 · update #1
The unripe bananas and granulated sugar did not supply the moistness needed for the cake to rise. You probably needed more liquid ingredients to balance out the dryness. If, you did not use spoons or measuring cup it could have messed up. If, you eliminated or cut down the recipe it might not have been done mathematically correct. Let's say I want to use half of a recipe
1/2 cup flour= 1/2 x 1/2= 1/4
2006-10-09 09:27:44 · answer #1 · answered by RedeyeS 1 · 0⤊ 0⤋
Using white sugar instead of brown sugar and unripened rather than ripe bananas might affect the flavor, but it ought not to prevent the bread from rising properly.
We don't know--was the recipe a yeast bread or a quick bread?
If it was a yeast bread, then either the water was too hot and that killed the yeast action, or the yeast was past its effective date. Yeast bread won't rise if you OMIT the sugar, because yeast needs sugar to produce the air bubbles to make the dough rise, but in this case we do know that you did use some sugar.
Was the flour a self-rising flour? (Self-rising flour includes baking powder right in the flour so you don't have to add it)
Check to see if it specifies all purpose or self-rising flour in the recipe.
Did you add any baking soda or baking powder to the banana bread?
Was the pan the correct size for the banana raisin bread?
If it was hard and dry and not very high, perhaps the size of the pan was other than as specified in the recipe.
2006-10-09 09:25:25 · answer #2 · answered by Susan seaside 3 · 0⤊ 0⤋
I'm not sure exactly what went wrong, it could have been a combination of things. Try making the recipe again and following the directions exactly.
Wait until your bananas have over-ripened, meaning they are more black than yellow. This is the best time to use them for baking. (I have heard you can put bananas in the microwave to speed up the ripening process, but have never done this myself.)
If you do not have brown sugar, you can substitute 1 cup white sugar mixed with 2 T molasses.
Also when measuring flour, make sure you are spooning it into your measuring cup, and leveling it off. Scooping your cup directly into the flour will result in the flour being packed into the cup, and too much flour being added to your recipe.
Make sure to level off all other dry ingredients as well.
2006-10-09 09:09:20 · answer #3 · answered by amylynn25 3 · 0⤊ 0⤋
It sounds like your probably used too much flour. Did you check the expiration dates of your soda/or baking powders? Check the bottom of the box/can. That really can make a difference. When measuring flour, dip in the bag with the measuring cup and take your knife or finger and level the top. Bananas also are better when more black/spotted than green/yellow. Better flavor. The sugars don't make too much difference--just in taste--not quality.
Try it again, using the suggestions made. I'll bet you will discover where you went wrong. Happy cooking!
2006-10-09 09:22:11 · answer #4 · answered by Nisey 5 · 0⤊ 0⤋
Ok, first of all- if you are out of brown sugar, you should make your own, mixing molasses and white sugar together. The taste is stronger than normal brown sugar, but it is brown sugar. 2nd, either you didn't use any yeast, or your yeast was too old. Yes, it does get hard and dry, when over baked, and/or made with ordinary white sugar. Try making it with my tip, but if you make any for me, please leave out the bananas (regardless of ripeness.).
2006-10-09 17:01:44 · answer #5 · answered by Anonymous · 0⤊ 0⤋
YOU DO HAVE TO DO WHAT THE RECIPE SAYS.WHEN MAKING ANYTHING WITH BANNANAS YOU REALLY SHOULD USE OVER RIPE ONES,WHITE SUGAR WOULDNT CAUSE IT NOT TO RISE,DID YOU OPEN THE OVEN AT ALL, AS WE OFTEN DO THIS TO CHECK BUT CASUES PROBLEMS,AS IT MAKES OUR CAKES SINK
2006-10-09 11:51:59 · answer #6 · answered by staffie lover from Aussie 3 · 0⤊ 0⤋
Pub Buddy says: When your finshed can I have a slice??...I love bannana bread~!
2006-10-09 09:12:02 · answer #7 · answered by Pub Buddy 2 · 1⤊ 0⤋
ok!!!!!!!!!!!! first of all u need the bananas riped and second why didnt u ask ur friend for help gosh and third whhy do u need to rise it well thats all good luck
2006-10-09 09:05:56 · answer #8 · answered by michael w 1 · 1⤊ 0⤋
Did it include yeast? If so, was your yeast expired? Did you cover it when you cooked it, like with foil? Did your friend?
2006-10-09 09:03:47 · answer #9 · answered by Anonymous · 1⤊ 0⤋
~*~Sounds like you forgot to add baking powder or baking soda.
2006-10-09 09:09:52 · answer #10 · answered by dlcarnall 4 · 0⤊ 0⤋