My 117th experiment: Banana bread

This banana bread is from KAF cookbook again. I scale down the sugar and oil.

Recipe: Banana bread (1 9x5 loaf)

Ingredients:
- 2 eggs
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 3 very ripe bananas, mashed
- 2 tp vanilla extract
- 1/4 tp baking soda
- 2 tp baking powder
- 1 tp salt
- 1 tp ground cinnamon
- 1/2 tp ground nutmeg
- 2+1/2 cup KAF unbleached all purpose flour
- 1/4 cup sour cream
- 3/4 cup evaporated skim milk

Procedure:
1. Sieve together salt, cinnamon, nutmeg, baking soda, baking powder, flour.
2. Beat 2 eggs with sugar and oil until foamy. Add vanilla extract.
3. Grease a 9x5 pan with crisco shortening. Preheat oven to 350F.
4. Transfer egg mixture into a large bowl. Add dry ingredients all at once. Mix well.
5. Stir in skim milk and sour cream.
6. Pour into greased pan. Bake at 350F for about 1 hour.

Results:
12:14pm, ingredients:

4:21pm, 3 bananas:

4:35pm, bananas mashed; 2 eggs, 1/4 cup sugar and 1/4 cup oil to be beaten; dry ingredients including 1/4 tp baking soda and only 1 tp baking powder, along with other spices, salt and flour:

4:36pm, eggs beaten with sugar and oil:

4:39pm, banana mixed into egg mixture:

4:41pm, flour mixture stirred in:

4:43pm, 1/4 cup sour cream with 3/4 cup evaporated skim milk:

4:46pm, final batter:

4:46pm, thickness of batter:

4:47pm, batter in pan:

4:47pm, batter height in pan:

4:49pm, 1/2 tp of baking powder stirred into batter just before baking:

4:49pm, to bake at 350F:

5:38pm, baked 50 minutes:

5:38pm, internal temperature only 180F:

5:39pm, thermometer coming out with just a little stickiness:

5:45pm, loaf covered with foil and resumed baking for 5 more minutes:

5:45pm, loaf's height when just done:

5:45pm, loaf's corner:

5:57pm, loaf's cooled height:

5:57pm, loaf turned out:

5:57pm, loaf's bottom:

5:58pm, top:

5:58pm, heel:

5:58pm, side:

5:58pm, corner:

Overnight, 8:51am, top:

Overnight, 8:52am, heel:

Overnight, 8:53am, interior:

Overnight, 8:53am, crust:

Observations:
1. The original recipe calls for 1 cup of sour cream and 1 tp of baking soda. However, since I only have 1/4 cup of sour cream, I use only 1/4 tp of baking soda. However, I forget to scale up the baking powder by 1 tp. At the end, I just stir in an extra 1/2 tp of baking powder. As it turns out, the result isn't too bad.

My 86th experiment: Banana bread

A banana bread adapted from KAF cookbook.

Recipe: Moist banana bread (1 medium loaf)

Ingredients:
- 1 egg
- 3 TB sugar
- 2 TB vegetable oil
- 2 very ripe banana
- 1 tp vanilla extract
- 1/2 tp baking soda
- 1/2 tp baking powder
- 1/4 tp salt
- 1/2 tp cinnamon
- 1/4 tp nutmeg
- 1 cup KAF all purpose flour
- 1/2 cup buttermilk
- 1/3 cup chopped walnuts

Procedure:
1. Sieve together flour, baking soda, baking powder, sugar, salt, cinnamon, nutmeg.
2. Mash two bananas.
3. Beat egg, vanilla, buttermilk. Add to dry ingredients. Mix. Then add banana and oil.
4. Generously grease a medium loaf pan with about 1 TB vegetable oil. Pour mixture into pan. Sprinkle walnuts on top.
5. Bake at 350F until the loaf passes the toothpick test.
6. Allow to cool for an hour before slicing.

Results:
10:23am, all ingredients:

10:39am, flour, baking soda, baking powder, sugar, salt, cinnamon, nutmeg, sieved together:

10:45am, two mashed bananas:

10:53am, egg, vanilla and buttermilk:

10:56am, wet ingredients mixed with dry ingredients:

11:05am, banana and oil stirred into the mixture, then poured into pan; walnuts sprinkled on top:

11:05am, height of batter in pan:

11:09am, to bake at 350F:

11:28am, loaf baked 19 minutes:

11:44am, loaf baked 35 minutes:

11:44am, internal temperature 160F:

11:44am, thermometer coming out almost clean:

12:08pm, loaf baked 1 hour:

12:09pm, loaf's height just out of oven:

12:11pm, loaf collapsed in just 3 minutes:

12:12pm, loaf's bottom:

12:13pm, loaf's very soft body bending gently:

12:13pm, pan's bottom:

12:14pm, loaf's heel:

12:14pm, loaf's corner:

12:14pm, loaf's top details:

1:16pm, loaf cooled and cut (sticky to knife):

1:16pm, interiors:

1:18pm, a bite:

Observation:
1. This loaf is so very moist and thick that I can hardly call it banana bread. It's more like banana pudding. But hubby recognizes it as banana bread.
2. I love the taste of this loaf, even though it's so moist and unlike bread.
3. If I do it again, I would either use just 1 banana or drop the buttermilk completely. The batter is just too thin this time.