To elaborate...incorporate the flour and banana to the creamed mixture
in a gentle manner....
chembake wrote:
> My suggestions are
> 1) to have the bananas mashed to smooth pulp with a half to quearter
> teaspoon of soda added into it (to neutrailize the acidity of the
> overrripe fruit.)
> Sift with flour a teaspoon of baking powder,then set aside
> ) thaw butter to room temperature, cut it into pieces ( still in
> pliable state-and not melted) then cream it with sugar until light (
> takes at least 5 minutes in medium speed mixer depending upon
> performance). or about 300 strokes by had with woodens spoon
> 3) then add eggs one by one( I prefer to use three medium eggs instead
> of two large) while beating at medium speed.( or additional 200 wooden
> spoon strokes )
> 4) alternately incorporate the banana pulp with the flou rmixture. Do
> not overmix.
> 5) Bake as usual.
>
> David wrote:
> > Hi,
> >
> > What variations to the following recipe would you suggest to produce a less
> > dense Banana Bread?
> >
> > Less flour, more Baking soda, less Bananas?
> >
> > Thank you for any suggestions.
> >
> > David.
> >
> >
> > 2 cups all-purpose flour
> > 1 1/2 teaspoons baking soda
> > 1/2 teaspoon salt
> > 4 overripe bananas
> > 1 cup sugar
> > 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
> > 2 large eggs
> > 1 teaspoon pure vanilla extract
> > 1/2 cup pecans, finely chopped
> > Confectioners' sugar, for dusting
> >
> >
> > Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
> > In a large bowl, combine the flour, baking soda, and salt; set aside.
> >
> > Mash 2 of the bananas with a fork in a small bowl so they still have a bit
> > of texture. With an electric mixer fitted with a wire whisk, whip the
> > remaining bananas and sugar together for a good 3 minutes; you want a light
> > and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well
> > and scrape down the sides of the bowl. Mix in the dry ingredients just until
> > incorporated; no need to overly blend. Fold in the nuts and the mashed
> > bananas with a rubber spatula. Pour the batter into the prepared loaf pan.
> > Give the pan a good rap on the counter to get any air bubbles out.
> >
> > Bake for about 1 hour and 15 minutes, until golden brown and a toothpick
> > inserted into the center of the loaf comes out clean. Don't get nervous if
> > the banana bread develops a crack down the center of the loaf; that's no
> > mistake, it's typical. Rotate the pan periodically to ensure even browning.
> >
> > Cool the bread in the pan for 10 minutes or so, and then turn out onto a
> > wire rack to cool completely before slicing. Toast the slices of banana
> > bread, dust with confectioners' sugar, and serve.