Ok, so I overbought bananas that were on sale, with the rationale that I’d get to make banana bread if they ripened too quickly. So I was not at all disappointed when they ripened too quickly.
I’ve been tinkering with the recipe from The Laurel’s Kitchen Bread Book, trying to land on a formula that gives me fully-baked, but still moist results with lots of banana flavor. This loaf didn’t firm up enough in the middle, but the edges were fantastic.
Banana Bread from The Laurel’s Kitchen Bread Book
- used 6 medium bananas, mashed mostly smoothly
- omitted lemon juice
- used granulated sugar, not honey
- 188 grams of freshly-milled soft white wheat flour
- 63 grams of freshly-milled hard white wheat flour
- omitted nuts and dates
- placed filled loaf pan inside another loaf pan
- baked 48 min. at 355°
My pattern with this recipe is more bananas = gooey in middle; fewer bananas and add egg = not enough banana flavor and on the dry side.
Next time I’ll increase the baking time by a few minutes and hopefully it will get me closer to my goal.