What is wrong with my NLB's banana bread?......

C

carroll-astana

Well-known member
I have always made NLB's banana bread in different countries and always a great hit.

But this time, I have thrown away 8 loaves of bread on the same day, just imagine all those dark brown sugar and vanilla extract from Penzey's being wasted. They are not available in this country. I was using frozen banana, and after defrosting, some liquid came out and I included it.

The result was heavy loaves soak in oil in the bottom and with patches of gluey, wet texture.

I redo it again with fresh banana, with only slight improvements. But nothing like the normal ones we have known.

I want to make one more attempt, if it fails, I will have to make this bread after I am relocated to another country, can't afford to waste those vanilla extract. If some of you can throw me some lights on what may be the problem, I would appreciate it.

Also, some english defination:

Beat - means beating with a mixer

mix - using a wooden/plastic spatula to mix it, not using a eletric mixer

blend - almost like mix

Am I right?

Thanks.

Carroll

 
If I recall correctly, there are two "versions"....I think they had different amounts of bp (1 was a

mistake). Either it was the wrong amount or it was ommitted in one of the "cut and pastes"

(I could be off base, but that is what I remember)

Just a thought

Regards,
Barb

 
Thanks, Barb, I went back to the original post in Epicurious and found that

the original recipe is 1 and half teaspoon of baking soda not baking powder. Could not wait to try it... hope that this is the mistake.

Carroll

 
The recipe in our T&T up above says BP, then references "soda" in the directions. Should it be soda

and not baking powder? It's a recipe posted by MariaDNoCa in Breads.

 
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