I've made banana bread a few different times in the past month. Each time the loaf comes out dense/flat. I've used the same recipe before and have never had problems. I'm thinking it could be one of my ingredience but everything I'm using is pretty fresh. Any suggestions?
2007-05-15 12:42:44 · 11 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
double check your baking soda, and baking powder.
either that or its the pan you made the bread in
were the bananas frozen previously or fresh ripe?
let the batter rest a few minutes after mixing
2007-05-15 12:48:21 · answer #1 · answered by Jay Lew 3 · 2⤊ 0⤋
I am wondering also if change of altitude is a factor here. You
mention that your dry ingredients are fairly currant in dating.
Or did you assume so only. Many times there is a number to
call from the company that makes it and you can call and give
them a packaging number.
I have one of the better banana bread recipes and it's no
fail. I have lived at low atmospheric conditions and sea level, and also higher, and never had any banana bread fall or not raise as it should. Maybe you forgot something?
My recipe calls for 1 & 3/4 C. sifted all purpose flour, and 2 Tbspns Baking powder, 1/4 teas. baking soda, and 1/4 teas. salt. Also 2/3 C shortening, 1 C. Sugar, 2 eggs, 1 C. mashed bananas (it never made a difference if they were fresh or frozen in the past), 1 Teas. vanilla. And 3/4 chopped walnuts if desired. Bake at 350* in a standard loaf pan from 50 to 60 min. You're sure to have a great banana bread with this recipe.
Enjoy!
2007-05-15 20:05:44 · answer #2 · answered by Lynn 7 · 0⤊ 0⤋
This is the Banana Bread recipe that I use and it comes out great every time.
1/4 cup butter/margarine
1 cup white sugar
1 egg
3 lrg ripe bananas
1 1/2 cups flour
1 tsp baking soda
Mash Bananas until soft. Mix all ingredients together in bowl. Pour into greased loaf pan
Bake in 350 degree oven until top springs back when touched, about 45 mins.
2007-05-15 20:51:23 · answer #3 · answered by Beverly B 6 · 0⤊ 0⤋
Make sure your baking powder is not expired or old. Also when making banana bread do not overmix the batter. After adding the bananas & nuts(if using), mix just until combined, pour into the mold & bake off.
To test your baking powder add 1 teaspoon baking powder to 1/2 cup hot water. If bubbles alot then it is still good.
2007-05-15 19:56:07 · answer #4 · answered by vegaschef68 2 · 2⤊ 0⤋
Another possibility that hasn't been mentioned, is, are you using too many bananas? If you think "well, more is better', than that could be the problem. Measure the mashed bananas before you add them. I would check the soda and baking powder first though! Good luck.
2007-05-15 20:09:14 · answer #5 · answered by Nisey 5 · 0⤊ 0⤋
it could be the wong levener or a dead levener ,but it sounds like over mixing .
like with muffins you should take care not to mix quick breads to long ,or gasses created by baking soda/powder can be released. causing your end product to be rather flat and dense
2007-05-15 21:00:23 · answer #6 · answered by giantdwarfbat 4 · 0⤊ 0⤋
Have you moved to a higher altitude? Also check the baking power expiration date.
2007-05-15 19:46:12 · answer #7 · answered by kelleyann_p 2 · 1⤊ 0⤋
Cake flour
2007-05-19 19:07:37 · answer #8 · answered by john n 2 · 0⤊ 0⤋
Are you using wheat flour? That could make it more dense.
2007-05-15 19:45:34 · answer #9 · answered by chocoextra 3 · 1⤊ 0⤋
get new baking powder
2007-05-15 20:06:39 · answer #10 · answered by josie 1 · 0⤊ 0⤋