Banana Bread
I love banana bread. You probably do to or you wouldn't be reading this. There are lots of great recipes for banana bread that you can find on-line. Here's one: LinkHere. But one thing that the recipes don't directly address is how to cook it. And maybe I'm unique in this perspective, but I like my banana bread evenly moist, not to well done, not raw in the middle but not crunchy either. And I could never get it to come out the exact way I wanted it to. I tried different recipes, different temperatures etc. etc.
Finally I found a technique. The recipe I referred to above says to cook it for 1 hour at 350 degrees. What I do instead is heat my oven to 400 degrees and then turn it down to 350 when I but the batter in. Then I cook it for 40 minutes and leave it in the oven overnight. It cooks nice and evenly, not over done, not gushy in the middle and a little crust on the outside. Ahhh… My mouth waters just thinking of it. I have a baking stone in my oven and that might make a little difference. If you don't have a baking stone it might need another few minutes before turning the oven off.
Thanks for reading this! And comments are greatly appreciated!
Steve
I love banana bread. You probably do to or you wouldn't be reading this. There are lots of great recipes for banana bread that you can find on-line. Here's one: LinkHere. But one thing that the recipes don't directly address is how to cook it. And maybe I'm unique in this perspective, but I like my banana bread evenly moist, not to well done, not raw in the middle but not crunchy either. And I could never get it to come out the exact way I wanted it to. I tried different recipes, different temperatures etc. etc.
Finally I found a technique. The recipe I referred to above says to cook it for 1 hour at 350 degrees. What I do instead is heat my oven to 400 degrees and then turn it down to 350 when I but the batter in. Then I cook it for 40 minutes and leave it in the oven overnight. It cooks nice and evenly, not over done, not gushy in the middle and a little crust on the outside. Ahhh… My mouth waters just thinking of it. I have a baking stone in my oven and that might make a little difference. If you don't have a baking stone it might need another few minutes before turning the oven off.
Thanks for reading this! And comments are greatly appreciated!
Steve
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