"x-archive:no" > escribió en el mensaje
news
> x-archive:no
>
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
> The ends and bottom of the bread are perfect. I'm using 5.25" x 9"
> 2.75" Anchor cookware, the clear glass looking type.
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else? The latest recipe I tried was from "Beat This", Best
> Banana Bread. I'm just recalling from memory, but the ingredients were
>
> 2.5 cups of cake flour, 2 cups sugar, 1 tbls lemon juice, 2 sticks of
> butter, 2 tsp of baking soda, 1 tsp salt, 6 bananas, 4 eggs. It had
> orange rind, which I skipped. I usually add toasted nuts, but I didn't
> this time.
>
> I divided the dough equally into 2 loaf pans and they both had this
> gooey tunnel.


Hola!!
I have tried a lot of Banana cake recipes, and this is the best
for me. I make them (very often, about once every 15 days) in glas pans and
sometimes in that Albal´s disposable aluminium pans. You can duplicate,
triplicate....

Silvia

BANANA CAKE ANN VAN WINKLE II

2 cups flour
¼ tsp baking powder
1 tsp soda
½ cup shortening
1 ½ cups sugar
3 eggs
¼ cup sour milk
1 tsp vanilla
1 cup mashed ripe bananas (2 bananas) (the ripper the banana, the better
the
flavor)
1 tbsp lemon juice
1 cup nuts (optional)

Sift flour, baking powder, and soda together and set aside. Beat
shortening
and sugar together until fluffy. Add eggs and mix thoroughly. Add milk,
vanilla, banana, and lemon juice. Stir in flour mixture. Add nuts if
desired. Pour into greased and floured 9" x 13" pan.
Bake at 350° for 25 to 30 minutes.

(To sour the milk, add ¼ tsp of vinegar to the ¼ cup room-temperature milk.
Let stand for 15 minutes. Stir.)