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.

Don't cut the amount of flour! That is what is (in part) making it
less heavy! Cutting the amount of flour will surely make the bread
heavier and even gummy. I suggest you look up similar recipes in
standard recipe books for guidance.

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.

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.
What if you separate the eggs, then fold in the beaten whites?

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.

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.

Thank you all, for your suggestions.

I've been melting the butter previously but will try the creaming method as
per chembake suggestions, thanks.

Folding in the beaten whites is an interesting idea, I'm going to give that
a try for my next batch, thanks Jude.

I'll let you know how it goes.

David.



"David" <cosmosatnointerbaunspamdotcom> wrote in message
...
> 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.
>
>
>

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.

its all about the amount of moisture in the original ingredients, and
how u bake it i find really ripe bananas pretty good flavor so keeping
in mind the balance of your recipe .easiest way would be to use less
bananas.
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.