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Thread: Banna Bread ??

  1. #1
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    I've made two banna breads Both times the sides were really crusty.First time I used my faveroite loaf pan, thicker metal. This time I used a thin cheapo loaf pan,paper lined. Still real crusty sides. Sure makes slicing difficult. It was still slightly warm. It says to rest in pan 10 minutes after removing fron oven. Do you think this is the problem. I reduced baking time by 5 minutes, didn't help.

  2. #2
    Super Member DebraK's Avatar
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    what kind of shortening are you using?

  3. #3
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    I used Canola oil. Is that a no no.

  4. #4
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by true4uca
    I used Canola oil. Is that a no no.
    Did the recipe call for oil? or shortening?

    And too, it could be the recipe is meant to be a harder bread, and not the soft banana loaf we oft think about.

    And there could be a whole bunch of other reasons why it is hard ... oven, cook time, wrong flour, inaccurate measuring, substitutions, error in original recipe, etc.

  5. #5
    Super Member DebraK's Avatar
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    I'm just trying to figure out why it is so crusty. Do you use a serrated knife to cut the bread? That might help.

  6. #6
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by DebraK
    I'm just trying to figure out why it is so crusty. Do you use a serrated knife to cut the bread? That might help.
    I agree with you that it could be a substitution ... also, see above, for several other possibilities.

  7. #7
    Super Member jrhboxers's Avatar
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    I had the same problem when I was baking banana bread - dark, hard crust. I started experimenting with lowering the temp a little and raising the time a little. I now know that I need to lower the temp 15* and add on ~7 minutes. I now have a nicely done loaf, baked all the way through with a nicely brown crust which is somewhat crisp on the top but soft and firm on the sides.

    HTH

    ETA - you really should be able to substitute liquid shortening for solid shortening without a problem. I have substitued cooking oil for stick margarine before and have never really had a problem.

    Your best bet would be to go back to the receipt as written and start over.

  8. #8
    Super Member magpie's Avatar
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    I always wrap my loaves in foil before they are completely cool, this helps keep the sides and top softer.

  9. #9
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    I use stoneware and add about 10 minutes more time. It cooks evenly with no crunch on the edges.

  10. #10
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    Many times crustiness indicates too much sugar in the recipe.

    As magpie suggested, try wrapping them while still hot until they are completely cool but I would use a tea towel instead of foil so that some of the steam escapes. I would also brush them with a little melted butter all over before wrapping. This is also a good hint for anyone who wants homemade bread to have a soft crust.

  11. #11
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    The recipe calls for 350 about 50-60 minutes. I'll try lowering temp. I do ar Carol says with my homemade bread. Never thought to do it with my banna loaf. Will try that for sure.
    Thanks everyone.

  12. #12
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    Maybe its the recipe, have you tried using another to see if the results are differant...if they are then I would start tinkering with the oven temp and baking time. How about a glass loaf pan, I use them and never had the sides of anything get hard.

  13. #13
    Member Bessie's Avatar
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    I line my loaf pans with parchment paper and that reduces the crustiness on the outside. I use parchment paper to line all my pans when baking - cakes, cookies - particularly brownies, breads, etc.

  14. #14
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    This is a recipe handed down generations in my family (Mississippi).
    We use self rising flour, so if you use plain flour, you'll need to 2 1/2 tsp baking powder & 1 tsp baking soda.

    Banana Bread.
    2 cup self rising flour
    1 cup of Crisco Shortening
    2 eggs (room temp)
    6 mashed bananas
    1 cup sugar
    1 tsp vanilla extract
    1 cup chopped nuts (optional)

    Cream shortening, eggs, bananas, vanilla & sugar.
    Slowly mix in flour.

    Lightly grease sides & bottom of pan.

    Bake at 325 degrees until tooth pick comes out clean.
    If you use a tube pan, bake 1 1/2 hrs.

    You can also use muffin pan, just lightly grease sides & bottom of each muffin pan. You can add the pecans in mixture & sprinkle some of top. Hope you enjoy.

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    I replace 2\3rds of the oil called for with applesauce and have always been able to slice it warm

  16. #16
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    An older friend once told me that the trick to slicing fresh, warm
    bread was to have the knife itself HOT. She said she laid hers on her electric coils to heat it, and could cut thin slices without smashing the bread. Don't know how it would work with banana bread but worth a try.

  17. #17
    Senior Member Ragann63's Avatar
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    Try McCall's Banana Bread recipe, add a fourth banana and use applesauce, not any oil or shortening (healthier and moister.)

  18. #18

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    Maybe it's your recipe. I have one that has never failed.

    1/2 C. butter-softened
    1 cup sugar
    2 large eggs
    1 1/2 c. flour
    1 t. baking soda
    1/2 t. salt
    4 medium to large really ripe bananas

    Cream together butter, sugar, and eggs. Add rest of ingredients. Bake in greased & floured pans at 350* for 40-45 minutes.
    Makes 4 small loaves.

  19. #19
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    I let my banana bread cool completely and then wrap in plastic wrap. Then in the refrigerator or freezer. Once it has set over night it should be easier to cut. The flavor goes though better, too.

  20. #20
    Senior Member fishnlady's Avatar
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    I know others have listed their recipes but this one is my mothers and it is so easy and tastes better than any banana bread I have ever tried. It is so moist and delicious. You must try this. Baking at a lower temperature is ideal. Also the stoneware bread pans make the sides perfect but I also bake it in regular pans. The lower temperature keeps the sides from getting so hard and crusty.


    Banana Bread

    5 large ripe bananas
    4 large eggs
    1 cup butter
    2 cups sugar
    4 cups flour
    1 Tablespoon baking powder
    2 teaspoons soda
    1 teaspoon salt
    1 cup nuts, optional

    In a blender beat bananas until liquid; add eggs and blend in. Set aside. Mix all dry ingredients together, including nuts and add to liquid ingredients only till moistened and incorporated. Bake at 325į for 1 hour. Best to test with a toothpick in center for a moist doneness in center. Donít bake too long. The center will be almost done but still moist then take out.

  21. #21
    Senior Member ncredbird's Avatar
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    Our handed down family recipe is the same as fishnlady above except that I also add 2 tsp vanilla. I have never made banana bread without using butter, but I have substituted apple sauce for half of the amount of butter that the recipe calls for and also used splenda for half of the sweetener. I like to use brown sugar but that is just a personal preference. Ann in TN

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