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Old 11-25-2012, 09:23 PM   #11
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My banana bread recipe uses butter. I think the butter adds to the yum factor.
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Old 11-26-2012, 12:26 AM   #12
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My banana bread recipe uses butter. I think the butter adds to the yum factor.
I couldn't agree more.
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Old 11-26-2012, 10:19 AM   #13
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Canola oil user

My recipe for "Banana Nut Bread" calls for canola oil. I love this bread.
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Old 11-26-2012, 09:29 PM   #14
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My banana walnut bread turned out okay but not great. It didn't rise as much as usual and I recall this recipe being much better. Part of the blame is this flaky oven I have. I don't trust the thermostat one bit, and I'm starting to mistrust my oven thermometer too. (I think I'll get a new one, they're only a couple bucks.) Just for the ducks of it I stuck my new radio remote oven thermometer in the oven and it went totally nuts, finally started telling me it was HHH degrees! (I think that means cursing in oven thermometer language.) I used new baking powder and new baking soda, the flour is sort of old but it hasn't started moving on its own yet.

Maybe my bananas weren't ripe enough but when you want banana bread for Thanksgiving it's not going to wait until Sunday. Or maybe it was the coconut oil. I might try butter just for the heck of it, I've still got more bananas and they're getting better every day.

While we're on the subject of coconut oil, does $26/gallon sound good or bad? That's like 7.7 pounds, about $3.50 a pound. My oilmonger supplies the cosmetic industry so it's the purest grade you can buy, and also I haven't found much coconut oil at the consumer level. WFM has it for ridiculous prices.
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Old 11-26-2012, 09:54 PM   #15
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I have two grades of coconut oil, the Lou-Ana that can be purchased at Wally World has no coconut flavor, I think it was $6.97 for 31.5 fluid oz. I use it for general cooking, greasing a pan, etc. The Virgin, Cold Pressed, Unrefined, I use by the tablespoonful in my morning hot cereal, has a light coconut taste that I am enjoying and is not "greasy." It was $9.95 for 20 fluid oz, from NOW Healthy Foods. I got it at Natural Grocer's, which just opened here in Missoula, they are owned by Vitamin Cottage out of Colorado.
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Old 11-26-2012, 11:55 PM   #16
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If you have a Vitamin Shoppe near you, they carry a good selection of virgin coconut oils. I've also seen it at Trader Joe's.

I'm willing to bet that it is your oven. If your leavening was new it should have worked fine, and the coconut oil shouldn't make any difference with the rise. A good, hot oven to start gives things a good "jump", if they don't get that initial jump, they won't be as tall as they should be.
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Old 11-26-2012, 11:56 PM   #17
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I have two grades of coconut oil, the Lou-Ana that can be purchased at Wally World has no coconut flavor, I think it was $6.97 for 31.5 fluid oz. I use it for general cooking, greasing a pan, etc. The Virgin, Cold Pressed, Unrefined, I use by the tablespoonful in my morning hot cereal, has a light coconut taste that I am enjoying and is not "greasy." It was $9.95 for 20 fluid oz, from NOW Healthy Foods. I got it at Natural Grocer's, which just opened here in Missoula, they are owned by Vitamin Cottage out of Colorado.
I really like how "light" and non-greasy coconut oil tastes. I really need to get some more and try it in my oatmeal.
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Old 11-27-2012, 07:10 AM   #18
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My banana bread recipe uses butter. I think the butter adds to the yum factor.
Sure does. None of that fake processed stuff.
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Old 11-27-2012, 10:28 AM   #19
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Here's another tip for great banana bread, from Cooks Illustrated: Microwave peeled bananas for a couple minutes, to release their liquid (thawed frozen bananas release liquid on their own, so this step isn't necessary). Put the liquid in a small saucepan and reduce to 1/4 cup. Add the liquid to your batter. This banana essence adds great flavor to the bread.
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Old 11-27-2012, 02:16 PM   #20
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Quote:
Originally Posted by GotGarlic View Post
Here's another tip for great banana bread, from Cooks Illustrated: Microwave peeled bananas for a couple minutes, to release their liquid (thawed frozen bananas release liquid on their own, so this step isn't necessary). Put the liquid in a small saucepan and reduce to 1/4 cup. Add the liquid to your batter. This banana essence adds great flavor to the bread.
Thanks for the reminder. I've heard of that and couldn't remember the details. I almost always have black bananas in my freezer.

Another reason for less rise could be waiting too long to put the batter in the oven after the liquid was added. Baking soda starts giving off gas (the leavening) as soon as it gets wet. Double action baking powder does too, but some of its leavening is initiated by heat, hence the name "double action".
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