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Home Cooking 2

when quick bread goes wrong...

Ellemar | Jan 13, 201108:56 PM

I love making quick breads and muffins, and have made so many different types successfully that I guess I got overconfident... I tried to adapt my favorite recipe for banana bread to use papaya instead, since I had a bunch leftover... and here I am in the aftermath, with a sunken mess of browned outer bread and uncooked gloop on the inside. I cooked it for longer than the usual time - it came to about 80 minutes, and the outside was deep brown. Just the inside did not set at all.

The banana bread recipe I used is pretty basic, though lighter on the oil and sugar than most I've seen (which is why I love it - not as sweet and greasy as most of them turn out). It uses 1-1/2 c. banana mash. I figured a 1:1 substitution of papaya would work, but clearly this was not the case. But I still want a full-sized loaf, and if I used less, it seems like the loaf would be too small.

Any idea what types of adjustments I need to make here to make it right? Is it simply a matter of cutting back on the puree? Or do I need to increase flour or something? (I still have some papaya puree so I'd like to try again.)

Thanks in advance!

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