What can I do to keep my banana bread moist?!
Answers: I have a kick butt recipe for banana bread...it's dense, it's full of banana flavor and the secret ingredient makes it truly delicious. BUT....it turns out dry every time I make it so you need butter to moisten it up. What can I do to keep my banana bread moist once it's out of the oven? I bake it until it's barely done, but it's still dry....
Banana bread batter is the same batter used to make muffins. Both methods in mixing the dough are the same. Start with sifting the dry ingredients together, and in a separate bowl beat your eggs, bananas, and sugars. Fold in these ingreds to your dry ingreds. MELT your butter, and if you have done this already and it still comes out dry, try adding a small amount of canola or veg oil to the mix after the butter has been added. You could also increase the butter amount, just remember, butter has traces of milk solids as well as a lil bit of water. Both will create steam, which will rise and moisten the bread, but can backfire and end up making your bread dry. Try the oil, just a small amount, maybe only 1/4 cup to see if this helps you out. Also, do sift the dry ingreds, as this aerates the flour, allowing the moist ingredients to coat it properly, which will give you a lighter, fluffier, moister banana bread. Hope this helps you.
I add extra banana to mine. If the recipe calls for 2 cups, I'll put in 3 cups.
soak paper toweling in brandy or orange juice, cover the bread with it, then cover the whole thing tightly in foil...
This will work for you guaranteed. Take a banana peel and place it with the bread in a glad lock sealed bag. Change the peel every two days. This will help keep your bread moist, and still add to the flavor of your delicious little recipe!!! Good Luck!
Add some fresh orange juice (about half a cup) to the mix before baking. Once baked, keep in an airtight container in the fridge and consume within two days. You can also drizzle Marie Brizard Creme de banane liquer or Myers Rum on it. Enjoy! {:-)
try upping the amount of any of the liquids in ur recipe..
add extra of any of these and it should help
-egg (or egg white)
-oil
-butter
-milk(if in original recipe)
or u could try cutting the amount of flour down a little..
hope it works out! :)
<any chance ull share ur secret ingredient lol?>
butter could help what do you use as a leveling agent? baking soda will give a dry taste
This is a tried and true recipe and I always make it when I have bananas that are getting too brown to eat. I make this at least 3 times a month.
1 3/4 cup flour
1 1/4 tsp baking powder
1/2 tsp baking powder
3/4 tsp salt
1/3 cup oil
2/3 cup sugar
2 eggs
3 bananas
I take the flour baking powder, baking soda, salt and sugar and give it a gentle whisk to mix thoroughly. then I add the oil ,eggs and bananas and mix until well blended. I then put this into greased pan and bake at 350 for an hour.
I figured you could compare this recipe to the one you have to see where the discrepancy may be. I have tried this recipe about a thousand times in my lifetime with the same moist results.
Read recipe 1-2 more bananas... use veggie oil
Use more bananas than the recipe calls for and use butter instead of shortening - this should help.