Home Cooking

Curdled-looking Banana Bread batter

Share:

Home Cooking 12

Curdled-looking Banana Bread batter

bmorecupcake | Jun 5, 2014 08:42 AM

Although not my favorite, I make this Banana Bread recipe often: http://goldmedalflour.com/Recipes/Ban...

I first beat air into my butter/sugar mixture, then incorporate the eggs. At the next step where I incorporate the bananas and buttermilk, the mixture looks very curdled and broken. I always feel like I've lost all the air from the first step. I've tried adding everything at once and adding a little at a time. Still, sometimes the crumb comes out fine, but other times very dense and rubbery. (I'm very careful not to over-mix anything.) Any ideas on what could be happening? Could the age of my buttermilk affect the crumb in this way? Is the first step not meant to introduce air into the batter?

Want to stay up to date with this post?

Feedback