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Tue Dec 6, 2011, 08:59 PM

Experimental Banana Bread:

I've been working on this on and off for a couple years. See what you think.

Experimental Banana Bread:

1/4 Cup Butter
1/4 Cup Sugar
1/4 Cup Very well drained Apple Sauce
2 Med Eggs
1/4 Cup lowfat Buttermlk
1 1/2 tsp Vanilla
1 1/2 Cup lightly mashed Banana (divided)
1 Cup unbleached AP Flour
1 Cup whole grain Pastry Flour (can substitute rye or spelt)
1/2 tsp Baking Soda
1 1/2 tsp Baking Powder (scant)
3/4 tsp Sea Salt
1/2 Cup Pecans
additional pecan halves and candied or marachino cherries for decoration

In large bowl cream butter and sugar till light and fluffy. Add liquid ingredients and blend several more seconds. Scrape beaters and switch to a spoon to stir in the first cup of banana. In smaller bowl thoroughly combine dry ingredients. Add the dry to the wet and stir untill just moistened. Add the rest of the banana and the pecans, stir gently to distribute.
Makes one loaf.

(yes, this is other places on the web, yes I originated it)

21 replies, 7174 views

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Arrow 21 replies Author Time Post
Reply Experimental Banana Bread: (Original post)
Sentath Dec 2011 OP
Lucinda Dec 2011 #1
Sentath Dec 2011 #2
EFerrari Dec 2011 #3
Sentath Dec 2011 #4
freshwest Dec 2011 #5
Sentath Dec 2011 #6
freshwest Dec 2011 #7
Sentath Dec 2011 #8
freshwest Dec 2011 #10
pscot Dec 2011 #9
freshwest Dec 2011 #11
Sentath Dec 2011 #12
freshwest Dec 2011 #13
Sentath Dec 2011 #14
freshwest Dec 2011 #15
Sentath Dec 2011 #21
housewolf Dec 2011 #16
freshwest Dec 2011 #17
housewolf Dec 2011 #18
freshwest Dec 2011 #19
housewolf Dec 2011 #20

Response to Sentath (Original post)

Tue Dec 6, 2011, 09:56 PM

1. I can almost smell this.

I think a banana rye sounds really interesting too!

I don't think I have mixed flours in a quick bread. Does it give you a lighter, less dense loaf?

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Response to Lucinda (Reply #1)

Wed Dec 7, 2011, 06:39 PM

2. Lighter can be tricky

As nothing but wheat has gluten, but softer it can do.

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Response to Sentath (Original post)

Fri Dec 9, 2011, 06:48 AM

3. This sounds like a band name.

Experimental Banana Bread

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Response to EFerrari (Reply #3)

Fri Dec 9, 2011, 11:47 AM

4. Is there even the technology to do

a soft electronica jam band?

the only other option is electric bluegrass and I'm not sure I want to look down that path.

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Response to Sentath (Original post)

Sat Dec 10, 2011, 01:59 AM

5. Sounds great. Any way to eliminate the baking powder?

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Response to freshwest (Reply #5)

Sun Dec 11, 2011, 10:39 PM

6. I need more information

I'm sorry, I don't know you well enough to answer straight away. Why do you want to remove it?

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Response to Sentath (Reply #6)

Sun Dec 11, 2011, 11:35 PM

7. Because I have a bad reaction to anything with baking powder, but not with baking soda, so...

I seek out recipes without the powder. Usually can find some online without it.

I'm not sure if more eggs are required, of what, to take the place of the baking powder. Some of the very old recipes don't use it in baking, and replace them with more eggs.

But I don't know about your recipe. If you don't know, no problem.

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Response to freshwest (Reply #7)

Mon Dec 12, 2011, 03:35 PM

8. Ok, maybe

I'm not sure I'd add eggs, but maybe whip the whites to a low soft peak and fold in at the end? Like a chiffon?

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Response to Sentath (Reply #8)

Mon Dec 12, 2011, 04:16 PM

10. Thanks, I'll add that to the Experiment!


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Response to freshwest (Reply #7)

Mon Dec 12, 2011, 04:06 PM

9. Wikipedia has an article on baking powder

There are various formulations, or you can make your own. If you know what's causing the reaction you can probably find a formulation that doesn't contain the offending ingredient.

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Response to pscot (Reply #9)

Mon Dec 12, 2011, 04:27 PM

11. Thanks, I'll go there to see what it is. IDK why, but I'm unable to digest most baked goods now.

Cakes, cornbread, cookies, whatever. So if I'm at a birthday party, I have to say no to cake.

It seems to immediately go up to my sinuses and make me sneeze if I eat a little, just a few bites; if I have more like with a serving of cornbread with baking powder, I end up with indigestion and a headache.

All I know is that goods raised with only baking soda or yeast don't affect me that way.


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Response to freshwest (Reply #11)

Mon Dec 12, 2011, 05:41 PM

12. Interesting!

P.S. Do you have a good recipe for yeast raised waffles? 'Cause I know where there is a killer one.

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Response to Sentath (Reply #12)

Mon Dec 12, 2011, 05:59 PM

13. Sorry, no waffle maker here. Although I'm guessing a recipe with sugar would work?

Something like cream puffs or donuts? Hadn't thought about waffles for a long time. Also been getting recipes with almond and rice flour and avoiding anything with peanuts. There are a lot of good almond meal and flour recipes popping up now.

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Response to freshwest (Reply #13)

Mon Dec 12, 2011, 07:22 PM

14. This ISN'T where I first found it,

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Response to Sentath (Reply #14)

Mon Dec 12, 2011, 09:00 PM

15. Great! It could be made into a pancake too, no?

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Response to freshwest (Reply #15)

Wed Dec 14, 2011, 12:01 AM

21. Well, sorta

They would be light crisp flat waffles. To make them pancakes remove most of the butter and stir in a little flour just before cooking I think.

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Response to freshwest (Reply #11)

Tue Dec 13, 2011, 10:09 PM

16. Have you been tested for a gluten allergy?

Or are you okay with items like bread and other non-sweet baked goods? Pie crust? Flakey pastry like puff pastry?

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Response to housewolf (Reply #16)

Tue Dec 13, 2011, 10:30 PM

17. No, but I'm reducing my amount of it. It just seems to happen with the powder. The wiki reference...

Explained a complex chemical reaction, more so than I imagined, so there may be something in that which is the problem. I don't eat soy and several other things.

I find after having removed certain items from my diet for while, I now have an acute reaction rather than a longer term systemic one. Very quick, sneezing to eliminate it, hiccuping or burping is a sign of food allergy or so I was instructed.

I guess that's a good thing and it's easier to tell what I should and shouldn't eat.

But wheat itself when simply prepared seems to be no problem, and I'm restricting myself to yeast and baking soda raised products, or doing without. But that banana recipe with yogurt sounded very good!

Thanks for answering, but it's not gluten as far as I know from what I was told to do which was eliminate a number of things to see what made the reaction.

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Response to freshwest (Reply #17)

Tue Dec 13, 2011, 10:36 PM

18. Hmmm... interesting. Baking Powder is baking soda with

2 or 3 other ingredients added. Then there BP with aluminum and BP without.




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Response to housewolf (Reply #18)

Tue Dec 13, 2011, 10:46 PM

19. The aluminum thing is kinda ugh, some people won't use deodorants with it, but...

I can't imagine having to sneeze from ingesting aluminum, though, you know?

And the burping and hiccuping might indicate an acid imbalance of my own that I haven't been able to change. After reading that wiki piece, I realized there is a lot of history in all these things. And I learned a lot about shelf life from the threads here.

If is was the aluminum I'm allergic to that would be weird, huh? I'm not worried, there's always a way around ity. And everyone's body is unique.

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Response to freshwest (Reply #19)

Tue Dec 13, 2011, 11:14 PM

20. everyone's body is unique.

Ain't that the truth! And you know best what's right for you and your body.


There are aluminum-free baking powders, too, if you ever want to explore that issue.

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