G.G.'s Banana Bread
I SWEAR this is the best banana bread I'd ever eaten! She had less than the 3 cups of bananas called for, so she put in a little bit of crushed pineapple that she had left over from making a fruit salad - that may have added to the exceptional moistness of this bread! G.G. is what my Granddaughter calls her Great Grandmother!
I SWEAR this is the best banana bread I'd ever eaten! She had less than the 3 cups of bananas called for, so she put in a little bit of crushed pineapple that she had left over from making a fruit salad - that may have added to the exceptional moistness of this bread! G.G. is what my Granddaughter calls her Great Grandmother!
- Carbohydrate 1101.059075 g
- Cholesterol 2117.45 mg
- Fat 287.11042 g
- Fiber 21.7210002056758 g
- Protein 105.722828333333 g
- Saturated Fat 55.09163 g
- Serving Size 1 1 loave (2195g)
- Sodium 4145.1405020137 mg
- Sugar 1079.33807479432 g
- Trans Fat 17.2961045 g
- Calories 7256 calories
Step-by-step
- Cream margarine and sugar.
- Add eggs and bananas to sugar mixture.
- Combine vanilla, soda and buttermilk; add to creamed mixture.
- Mix flour and salt and then add to the above mixture.
- Fold in pecans.
- Pour into 3 greased loaf pans.
- Bake at 350? for 45 - 60 minutes.
A properly baked loaf yields a domed top with a micro-cracked crust that yields slightly to pressure without leaving a greasy residue on the finger. The interior crumb is dense yet tender, characterized by a uniform distribution of small air pockets rather than large tunnels.
The Mechanics of Moisture and Crumb
Fat coats flour proteins to inhibit gluten development, which keeps the loaf tender rather than chewy. Margarine contains less water than butter, contributing a higher fat ratio that concentrates flavor and alters final density. Mash the bananas until completely smooth to eliminate large pockets of trapped steam. Fold the chopped pecans in gently at the final stage to prevent dense streaks from forming at the bottom of the pan.Baking and Temperature Control
Set the oven strictly to 350 degrees Fahrenheit. Aluminum loaf pans conduct heat efficiently, promoting an even crust across the 45 to 60 minute bake window. Test doneness by inserting a wooden skewer into the center; it should emerge with a few moist crumbs attached rather than wet batter. Cool the loaves in their pans for 15 minutes before inversion to prevent structural collapse.
