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ISO Lighter, less dense banana bread

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Home Cooking

ISO Lighter, less dense banana bread

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dippedberry | | Jul 23, 2006 02:11 PM

The last few times my banana bread has been coming out of the oven like boulders: heavy and dense. I've tried a few recipes though my go-to is the America's Test Kitchen Best Banana Bread recipe. The flavor always comes out great, but I'd prefer a lighter crumb. Any hints on how I should proceed? Should I switch to cake flour? Should I separate the eggs and whip the whites? Should I increase the baking powder? Do I need to mix the batter more, or less? Or do I need to go to a brand new recipe?

I'd prefer not to go to a 'cake' recipe and stick with a quick bread. I still want a 'bread' just slightly lighter in texture.

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