Here are some clues you can use to check if your cake is done baking or quick bread in this case :. As I mentioned before, banana bread recipes can be baked in muffin pans, cake pans, etc. But how do you adapt the baking time from one pan to another? It's a little tricky to give you an exact baking time for anything, even a banana bread baked in a metal 9x5-inch loaf pan.
I made a banana bread yesterday in an 8. If you bake your banana bread in a glass Pyrex loaf pan, it could take longer actually because glass isn't a good conductor, though it will retain the heat of the oven for a long time when you take it out.
Here are some baking times to help guide you if you want to bake your banana bread in a different pan than usual. Remember the type of pan metal vs glass, dark metal vs light metal , the height of the pan, how much you fill the pan, the ratio of wet ingredients to dry ingredients, etc. Make sure to use the clues above to help you judge doneness, along with the times below:. We can blame the perceived dryness of loaf cakes and specifically banana breads on a number of ingredients and steps:.
Read through this post. Appreciate this so much. My banana bread batter was very sticky, like gum, but I am pretty sure I didn't overmix it ant it tasted like flour. But once baked, it was delicious. Also my banana breads have a crusty top, which I like. I do wonder what makes them get that top though?
The thick batter? The soda? Thank you for your comment! I'm glad you found this post useful. To answer your question: what type of sugar do you use to make your banana bread? If it has a crunchy crust to it, I suspect the culprit might be the granulated sugar white sugar —this tends to give cakes a more crunchy crust than brown sugar.
Replacing all the white sugar with brown sugar could fix that, but that will also give your banana bread a different flavour. I bet the crust gets softer after you wrap the cake and store it for 24 hours, right?
This is the only banana bread recipe I make right now. It always comes out delicious! Thank you! Excellent and informative post. I've made banana bread for years, using various recipes. Most of them turned out all right, a couple of times they turned out great but when I later used the same recipe, the results weren't as good.
Now I know why my breads turned out the way they did. I made your basic recipe tonight - it was delicious! I will try to restrain myself to save some for breakfast tomorrow. I have been reading all day about why my banana bread is so wet on the outside, while being done on the inside.
Going from your notes, right before this recipe , it gave me lots of ideas, one bring not enough flour, and maybe too many bananas. I wonder if those two substitutions have made a difference. My only question is how big are your mini loaf pans?
There are many different sizes, as I have found out! I have tried reducing the size of my loaf pan, with some better results. So I switched to the smaller size. Yes, I think the applesauce could definitely be the problem. I also find a lot of recipes tend to indicate that banana bread is fully baked in 60 minutes or even less! At this point, I only add mashed banana and little to no other "liquids" to my banana breads like yogurt or sour cream or buttermilk.
I find whenever I add too much of another liquid ingredient to banana bread, it ends up with a gummy layer on the bottom. Sometimes I wonder if it's the all-purpose flour I use. Maybe it has a lower starch content than others and therefore can't absorb as much liquid. Not sure I hope this recipe works better for you! I've tested it a few times and it seems to work for me. I will have to measure my mini loaf pans for you I'll answer back when I do!
Tried a new recipe for chocolate banana bread. Asian cuisines like Indonesian and Chinese cuisines make a special type of steamed banana cake. When compared to banana bread, cake is sweeter, softer and less dense. Banana bread is a type of bread that uses bananas as a primary ingredient while banana cake is a type of cake made with banana as the main ingredient and typical cake ingredients.
Moreover, banana breads are usually less sweet than banana cakes. Banana bread can use heavier flours, like all-purpose flour and whole wheat flour, whereas banana cake recipes sometimes require lighter flours like pastry flour or cake flour. She is currently reading for a Masters degree in English. Her areas of interests include literature, language, linguistics and also food. Otherwise I wonder if you may have beaten the batter too much, thereby activating the gluten and making the crumb tighter and denser than it would be otherwise.
A higher protein flour would cause the same thing. A tight, dense crumb. Though I know the situation all too well. Exposed all over the oven. Then I made it again, measure the pan and everything, and it exploded again. I have no idea what I could have done wrong twice in a row. So I wrote the magazine. Waiting to hear. This sounds wonderful, I love banana bread but for some reason never thought of a cake.
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Cook and Eat Better. Skip to content. Home About this blog…and me. Loaves of banana cake waiting to be frosted. Very ripe bananas. This is because chemical leaveners are used in the dough or batter to fluff it up quickly. Usually, standard bread uses yeast instead which is a natural product however the process can be notably slower.
Considering this, banana and similar bread have been given the name quick bread because of this ingredient. When making this type of bread it is recommended that you use the darkest color of bananas possible.
The riper the fruit is the better your bread will taste. You can even preserve bananas in your fridge by putting them in plastic bags.
When comparing the taste and texture of this bread directly to banana cake. You will notice that the sweetness level is quite lower. Additionally, banana bread is heavier, denser, and even firmer than cakes. It is also better to use heavier flour when making banana bread. This includes whole wheat flour as well as all-purpose flour.
On the other hand, you should use lighter flours when making cakes because they need to be extremely fluffy and soft. Finally, it is required that you mash your bananas before mixing them with other ingredients when making a loaf of bread. This is quite different when you compare it with banana cakes.
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