Try this What to do recipe, or contribute your own.
- Carbohydrate 273.126870299965 g
- Cholesterol 387.270833532608 mg
- Fat 224.243265146458 g
- Fiber 18.9103339177437 g
- Protein 59.9254283761769 g
- Saturated Fat 97.5811833879666 g
- Serving Size 1 1 recipe (1307g)
- Sodium 75271.5578726085 mg
- Sugar 254.216536382222 g
- Trans Fat 14.5859786764197 g
- Calories 3305 calories
Step-by-step
- Heat oven to 350º. Grease bottom only of 1 loaf pan, 9 × 5 × 3 inches.
- Mix sugar and butter in large bowl. Stir in eggs. Add bananas, buttermilk and vanilla until smooth.
- Stir in flour, baking powder, salt and baking soda just until flour is moistened. Stir in pecans. Pour into pan.
- Bake about 1 hour 15 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes.
- Loosen sides of loaves from pans; remove from pan.
- Cool completely on wire rack before slicing.
- Store tightly wrapped in refrigerator up to 1 week.
Stirring the dry ingredients into the wet mixture just until the flour is moistened prevents the development of excess gluten networks that toughen quick breads. Overmixing activates the protein strands in all-purpose flour, transforming a tender crumb into a rubbery texture. Incorporating softened butter and sugar initially creates microscopic air pockets that chemical leavening agents expand during baking at 350 degrees Fahrenheit. Buttermilk introduces necessary acidity, reacting with the 1/4 teaspoon of baking soda to produce carbon dioxide gas for structural lift.
Thermal Transfer in Dense Batters
Because the loaf pan measures 9 by 5 by 3 inches, heat must travel from the exterior metal boundaries inward toward the dense center of mashed fruit and flour. A wooden toothpick inserted into the exact middle of the loaf serves as a reliable doneness indicator; it must emerge without wet batter clinging to it, signaling that the starches have fully gelatinized and the protein matrix has set. Allowing the baked loaf to rest in the pan for exactly five minutes lets residual heat finish firming the outer crust before structural contraction makes inversion difficult. Cooled completely on a wire rack, the loaf avoids internal condensation that softens the exterior crust.
- Opening the oven door too early allows cool air to collapse the rising carbon dioxide bubbles before the crumb sets permanently.
- Using insufficiently mashed bananas leaves pockets of high moisture that create gummy streaks throughout the sliced interior.
- Skipping the refrigeration storage step can lead to accelerated mold growth within days due to the high moisture content of the fresh fruit.
