Jacked-up Banana Bread

Page: smittenkitchen.com/2006/11/speckled-for-the-freckled/

(6 reviews)

Tags: cake banana fruit cakes and pies banana bread

Recipe Review

I'm not really sure what exactly it is that we did wrong. We used four (not really smallish) bananas, and the batter turned out quite liquid. We had to bake it a full 1 1/2 hours, and well, it's not really what I hoped it would be. What did we do wrong? Too many bananas?
(DB suggests not using any butter at all, but somehow I don't buy that...)

Edited 14 August 2013:
I finally dared to make this recipe again - I mean, two 5 star ratings can't be that wrong? This time I used only 3 rather smallish bananas, and lo and behold, the cake turned out perfectly! DH had been very happy with last week's Banana Nut Bread, but found this recipe even more convincing. It's very dense (which I like), very moist and has a distinct banana flavour.

I had a look at the proportions. Assuming that a mashed banana is about 80 ml, the Banana Nut Bread contains about 20% banana in relation to the rest of the cake (excluding nuts); with three bananas, this Smitten Kitchen recipe comes in at about 25% banana and if you use four bananas, you'll even get 30% banana in your cake. That's roughly a 1 in 5, 1 in 4 and 1 in 3 ratio, respectively. No wonder I failed miserably the first time around, there was just too little cake to make it work.

Edited 17 June 2017:
We used 3 small bananas and half a large one and ended up with 270 g banana (peeled). The banana bread ended up being light and fluffy; you could probably use more banana than that. I thought the spices were a bit too strong.

(2) useful  

Comments

Login or register to add your own comments.