My banana bread was missing that high bump in the middle. Why?

M

marilynfl

Moderator
I can propose two thoughts:

1. I used paper bread pans and they noticably spread OUT near the middle of the bread. Perhaps if I had used metal, the bread would have risen and stayed UP?

2. I used aluminum-free baking powder. Does that affect the amount of rising?

Bummer, because that bump is my Sweet Spot of the entire loaf.

Oh, but I did have a cheap thrill. According to the recipe, 3 bananas were supposed to make 1.5 C. No way. They barely made 1 cup of mashed. I was doubling the recipe so I really needed 3 cups of mashed bananas. I used all 7 organic ones and STILL didn't have 3 cups. So I took a large frozen banana out of the breezer, broke it up into pieces and put it in the Kitchen Aid mixer to smash it up since it was already used to mash the organics. Turned that sucker on and frozen banana projectiles immediately began pinging around my kitchen (insert favorite ricochet sound-effects here).

I corralled them off the countertop, held a kitchen cloth over the mixer and let it beat until it stopped sounding like echos at GITMO. I ended up with perfectly smooth frozen banana cream! And I didn't have to scrap it out from under a blender or Vitamix blade.

 
Bananas you used for bread were PO'd because. . .

Bananas are not meant to be turned into projectiles that may hurt a body. Remember "Is that a banana in your pocket, or are you just happy to see me?"! Happy, peaceful, lovin' bananas (if you get my drift).

As for the no bump, well, I am sorry to be the bearer of bad news, but your banana bread was not pregnant.

No, really: too cold bananas? Old baking powder? Mixed too much (most likely); I tend to mix mine too much too. Too flexible pans--I say a good possibility here or at least part of the problem.

Of course maybe your bread was pregnant. With loose pans some breads NEVER look pregnant. . .

Good luck next time!

 
I'm of the paper pans - and maybe extra water from frozen 'nanna?

I'd expect the metal pans would get the bread hotter when baking, but also that a frozen 'nanna might have more liquid? making your bread less happy to see you. Or you know, old baking powder/soda. Does the humidity down there make that stuff go bad fast?

 
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