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banana bread


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Home Cooking

banana bread

raj1 | | Dec 28, 2006 12:04 PM

A number of people on the board have praised Martha Stewart's Baking Handbook. Frankly, I'm a fan too of some of her other books, but I haven't used the baking book until today.

I'm making the banana bread. I just put it in the oven maybe 15 minutes ago. I looked though the oven window and noticed that the edges of the batter have curled up like paper. The center is still flat, but the corners have become pointed and are curling over and browning faster then the rest of the bread.

Has this happened to anyone else? Is this how this is supposed to look? Does the recipe work out eventually? I'm a pretty competent baker--I can make decent croissants when I have the energy, so I'm not pretty confident about my skills.

Just checked the oven again and the bread has risen over the rim of the loaf pan. The batter is pretty much set, so it's not in danger of overflowing and creating a mess in the oven. I'm used to rounded, humped banana bread and it looks like this one is more slab-like.

BTW, the recipe is oil-based with baking soda for leavening and no baking powder which I found unusual since the other recipes for quick breads in the book seem to call for some powder.

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