Protein cinnamon roll banana bread recipe (2024)

FAQs

What happens if you put too much baking powder in a banana loaf? ›

Too much leavening can cause the bread to rise up too much and this will cause it to sink back as it cools. If you are having problems still then you could try making banana muffins instead. It is easier to make sure these are baked through properly (again use a cake tester to check).

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet.

Using too much flour makes for an extra crumbly bread.

If you're tapping your measuring cup to level out flour as you measure, or you're pushing down the piled-up powder, you'll end up using too much of it. I packed my flour for this loaf, and what I got was a crumbly cake with a dry crust all around.

If a recipe calls for 1 teaspoon of baking powder and you use the tablespoon by mistake, you've added three times the baking powder to your dish. That might not sound like a big difference, but too much baking powder will make your baked goods bitter and can cause a cake to collapse.

Its mind boggling, but rising agents like baking powder and baking soda do NOT make baked goods rise. They simple create the bubbles for steam to expand and grow in the baked good. Therefore, adding more rising agents like baking powder and baking soda will NOT enable greater rise.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.

If you add too much salt, Curtis recommends using a splash of vinegar. This provides a counterbalancing punch of acid that will lessen the salty taste.

Actually the variance is a few ounces and could make a difference in your baking. This banana bread recipe calls for 2 cups sifted, all-purpose flour. Sifting flour lightens it and removes any lumps. This means you should sift the flour into a bowl, then measure it.

Why did my banana bread come out rubbery? ›

Over mixing the batter

The reason is as you mix, the gluten begins to develop, and when too much development happens, you can end up with a dense, chewy loaf rather than the soft and delicious banana bread you were hoping for.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

In the oven, the outside begins to cook much faster than the inside; the crack is from the inner batter rising and releasing steam through the semi-cooked outer batter.

The banana bread will not rise much during baking and may sink slightly in the centre on cooling, but should not collapse competely. If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time).

If you have no idea how much you threw into the mixing bowl, and you can't scoop it all out, tossing your ingredients out and starting again is probably your safest and best bet.

The symptoms of a baking powder overdose include: Thirst. Abdominal pain. Nausea.