I made Martha Stewart;s banana bread I followed it to a T but found it too be a bit dry...any comments?!
Too much air is being introduced into the batter when combining the wet and dry goods.
This causes lots of pockets of air, little bubbles. The more air, the more the more the bread will dry out.
Stir mixture for a count of 10, let rest for about 1 minute, then mix for another 3 count. Its ok if there are lumps. (Alton Brown)
Banana bread is like making muffins.
Oh, and to fix a dry banana bread... honey butter... mmm...
Or rum glaze and let it soak into the cake!
And as I understand it, Martha doesn't make her own recipes. They are contributed by others. She just markets them. She can probably handle herself in a kitchen, but I wouldn't ask her to be the head chef for a party.
Answers: Sounds like it is overmixed.
Too much air is being introduced into the batter when combining the wet and dry goods.
This causes lots of pockets of air, little bubbles. The more air, the more the more the bread will dry out.
Stir mixture for a count of 10, let rest for about 1 minute, then mix for another 3 count. Its ok if there are lumps. (Alton Brown)
Banana bread is like making muffins.
Oh, and to fix a dry banana bread... honey butter... mmm...
Or rum glaze and let it soak into the cake!
And as I understand it, Martha doesn't make her own recipes. They are contributed by others. She just markets them. She can probably handle herself in a kitchen, but I wouldn't ask her to be the head chef for a party.
Next time add a little more banana. You'll have to experiment until it comes out just the way you want. The recipe is a good one.
Also, make sure that you don't over-bake it even a little.
Is it because Martha herself is a litte dry?
That's because Martha's recipes have been tested not to be a reliable recipe.
When ever that happens to me I just add some banana liqueur
to the bread and soak it. I never get any complaints
I don't know whats in it but can you sub something w/ applesauce?