1/4 cup sour cream . About 1 tsp coco sugar. It may also brown more quickly. Next time, just beat the eggs as well as you can, get in as much air as possible and add them to the rest of the mixture right at the end, just before putting into your hot oven. Here are the ingredients: 2 small/medium bananas. Baking soda is a tenderizer and too much baking soda affects texture. Tunnels: Too much mixing. One recipe that I found calls for both 1 tsp baking soda and 1 tsp baking powder. ground coffee beans . I noticed the original pudding cakes had a very tender crumb, and they were spongy and soft. Dry: Too much flour, oven too hot or baked too long. Sticks to pan: Pan not greased correctly. Use baking soda at a rate of 1/4 teaspoon per 1 cup of flour in baked goods. chocolate chunks or chips Once I settled on making banana bread, I quickly searched for different recipes and stumbled upon the wide world of flour. Cream the sugar and butter in a large mixing bowl until light and fluffy. Another recipe calls for 1 tsp baking soda only. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. I actually decided on this recipe since it called for Once again, we can blame baking soda. Too much leavening can cause the bread to rise up too much and this will cause it to sink back as it cools. If you are having problems still then you could try making banana … 120 ml flour. About 2 tbsp oil. Also measure the leavening agents carefully (baking powder and/or bicarbonate of soda/baking soda) using proper measuring spoons. Use this chart to … 1 tsp baking soda . Thanks for taking the time to respond. 3 ripe bananas . Using too much … Tough and heavy: Too much flour or mixing. Makes the bread less dense and almost as good as with baking soda. 1 tsp kosher salt . On the other hand, the puddings made with one eighth of the baking soda were still spongy, but much firmer. Specialty Muffins Times and Temperatures. In a large bowl, combine all of the dry ingredients (flour, sugar, salt, baking powder, and ground cinnamon is … Alice, I just made your banana bread – thanks for your delicious recipe. When adding baking soda to a baked good, sift the baking soda into the flour before you add it to the wet ingredients. Peaked or smooth on top: Too much mixing. It hasn't risen much but I like the taste. From packing my flour to mistaking baking powder for baking soda, here’s what happened when I made 12 common baking errors all in the name of banana bread. The main ingredient, which seems so simple, showed me there is always more than meets the eye. By increasing the amount to 1 ½ cups, I achieved the sweet banana flavor that I was looking for … Added walnuts soaked in maple syrup. What will be the difference in my banana bread when it is baked? Instructions. I want it to taste more banana than flour. If you use more, the baked good may raise too much and later deflate. About 1/4 cup milk. Wonderful! 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