Barking Mad
Assistant Cook
Hi Everyone: Happy I found this forum! I need some expert baker feedback...
I've used this recipe previously with good results (see ingredients below; the steps are same as any). Yesterday it turned out horrible. (I have oven thermometers, the temp was ok.) I did two things: doubled the recipe (but I've done that before) and added 1c walnuts (new).
At 40min the thing was gorgeous, golden -- but the top crack inside still looked/felt/tasted gooey/raw! I put back in for 10min more covered with foil. (BUT I NEVER KNOW WHEN THESE ARE DONE!! FEELS LIKE A CRAP SHOT!)
The "loaf"???? Flat, very dark in color (inside and out), overbaked crust, weirdly dense. Moist and yummy but visually -- a trainwreck! So... here's what I'm thinking. I've reviewed other recipes and mine seems to have an uncommonly high amount of liquid (2 large eggs AND a WHOLE stick of butter) for the amount of flour: 1 1/2c. No? But then again, I've made it before and it was fine.
1) Did doubling the recipe cause the disaster?
2) Surely not the walnuts? (but I know they are oily)
3) Should I cut back on butter? Just in general?
4) Does it sound like a classic case of the dread over-mixing? (I did use the whisk instead of a spatula)
Any help gratefully received!
~Barking Mad (Literally.)
***********************************************
Ridiculously Easy Banana Bread
1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
3 medium bananas, heavily speckled or even black bananas are best
8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled.
3/4 cup (150 grams) packed light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup (50 grams) walnuts or pecans, toasted and chopped, optional
I've used this recipe previously with good results (see ingredients below; the steps are same as any). Yesterday it turned out horrible. (I have oven thermometers, the temp was ok.) I did two things: doubled the recipe (but I've done that before) and added 1c walnuts (new).
At 40min the thing was gorgeous, golden -- but the top crack inside still looked/felt/tasted gooey/raw! I put back in for 10min more covered with foil. (BUT I NEVER KNOW WHEN THESE ARE DONE!! FEELS LIKE A CRAP SHOT!)
The "loaf"???? Flat, very dark in color (inside and out), overbaked crust, weirdly dense. Moist and yummy but visually -- a trainwreck! So... here's what I'm thinking. I've reviewed other recipes and mine seems to have an uncommonly high amount of liquid (2 large eggs AND a WHOLE stick of butter) for the amount of flour: 1 1/2c. No? But then again, I've made it before and it was fine.
1) Did doubling the recipe cause the disaster?
2) Surely not the walnuts? (but I know they are oily)
3) Should I cut back on butter? Just in general?
4) Does it sound like a classic case of the dread over-mixing? (I did use the whisk instead of a spatula)
Any help gratefully received!
~Barking Mad (Literally.)
***********************************************
Ridiculously Easy Banana Bread
1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
3 medium bananas, heavily speckled or even black bananas are best
8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled.
3/4 cup (150 grams) packed light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup (50 grams) walnuts or pecans, toasted and chopped, optional
