Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 Okay so, I need some help here. I decided to make banana bread tonight because I had some pretty ripe bananas and I didn't want to toss them. So, I found what looked to be a good recipe in the files and tried it. I checked it half way through (1/2 hour) and it was already starting to get pretty brown, but I was afraid to cover it because it was over the edge of the pan. I used quite a large bread pan, so I thought it would be fine. Anyway, I checked it again at about 45 minutes and it was dark brown and it had collapsed in the middle. So, now I have a loaf of bread that looks like a swimming pool. If someone has any suggestions for what to do different or what I might have done wrong, I would greatly appreciate the help. I have not had banana bread in well over a year and was looking forward to it. It might still taste okay, but it looks horrible. Thanks- Rhiannon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 I'm sorry to hear about the bread disaster. You might cool it on the counter and then cut it in half horizontally so that you have one bar of somewhat attractive " bread " , and you could also make a cream cheese (or other frosting) and after leveling it, frost it. I think professional bakers often cut their cake tops off to make an even top. You could make sweet bread cubes with the ugly leftover scraps and then use them in a bread pudding recipe or for a sweet crumb base. Sometimes recipes turn out better in smaller pans, but it was probably a case of too much liquid or too high of a heat... What recipe did you use? If you tell us the name or post the recipe maybe others who have tried it can offer advice for next time. > > Okay so, I need some help here. I decided to make banana bread > tonight because I had some pretty ripe bananas and I didn't want to > toss them. So, I found what looked to be a good recipe in the files > and tried it. I checked it half way through (1/2 hour) and it was > already starting to get pretty brown, but I was afraid to cover it > because it was over the edge of the pan. I used quite a large bread > pan, so I thought it would be fine. Anyway, I checked it again at > about 45 minutes and it was dark brown and it had collapsed in the > middle. So, now I have a loaf of bread that looks like a swimming > pool. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 Two people actually posted the same recipe and it came from " Great Gluten Free Goodies " by Reilly. There is no possible way to salvage it and make it attractive, but thanks for the thoughts. It has that deep of a crater in it that there is no hope. I can't see that I did everything wrong as I am very meticulous about following a recipe, but I that was my first thought too. I just can't see what went wrong!! Rhiannon > > > > Okay so, I need some help here. I decided to make banana bread > > tonight because I had some pretty ripe bananas and I didn't want > to > > toss them. So, I found what looked to be a good recipe in the > files > > and tried it. I checked it half way through (1/2 hour) and it was > > already starting to get pretty brown, but I was afraid to cover it > > because it was over the edge of the pan. I used quite a large > bread > > pan, so I thought it would be fine. Anyway, I checked it again at > > about 45 minutes and it was dark brown and it had collapsed in the > > middle. So, now I have a loaf of bread that looks like a swimming > > pool. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 I meant " anything wrong " HE HE HE Obviously not so meticulous about writing. -- In SillyYaks , " Rhiannon " wrote: > > Two people actually posted the same recipe and it came from " Great > Gluten Free Goodies " by Reilly. There is no possible way to > salvage it and make it attractive, but thanks for the thoughts. It > has that deep of a crater in it that there is no hope. I can't see > that I did everything wrong as I am very meticulous about following > a recipe, but I that was my first thought too. I just can't see > what went wrong!! > > Rhiannon > > > > > > > > > Okay so, I need some help here. I decided to make banana bread > > > tonight because I had some pretty ripe bananas and I didn't want > > to > > > toss them. So, I found what looked to be a good recipe in the > > files > > > and tried it. I checked it half way through (1/2 hour) and it > was > > > already starting to get pretty brown, but I was afraid to cover > it > > > because it was over the edge of the pan. I used quite a large > > bread > > > pan, so I thought it would be fine. Anyway, I checked it again > at > > > about 45 minutes and it was dark brown and it had collapsed in > the > > > middle. So, now I have a loaf of bread that looks like a > swimming > > > pool. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 What size eggs did you use? Most GF recipes seem to be written for large eggs, but I buy jumbo or extra-large, so I usually need to add extra flour, and some bananas seem to give off more liquid than others, so that could be anther reason the bread fell. Also, banana bread has a very high sugar content (some of it coming naturally from the bananas) which cause it to brown very rapidly, so I always cover it with foil start to finish. Maureen > > > > > > Okay so, I need some help here. I decided to make banana bread > > > tonight because I had some pretty ripe bananas and I didn't want > > to > > > toss them. So, I found what looked to be a good recipe in the > > files > > > and tried it. I checked it half way through (1/2 hour) and it > was > > > already starting to get pretty brown, but I was afraid to cover > it > > > because it was over the edge of the pan. I used quite a large > > bread > > > pan, so I thought it would be fine. Anyway, I checked it again > at > > > about 45 minutes and it was dark brown and it had collapsed in > the > > > middle. So, now I have a loaf of bread that looks like a > swimming > > > pool. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 Thank you for all of your suggestions. It has been bothering me all night. When I went to pick it up to put it away, it broke in half. So, then I noticed that it was almost crispy on the outside, which I don't mind and then still very doughy on the bottom. BC(before celiac) I used to make perfect BB. Someone else suggested the eggs might be a problem, but I do use large eggs. I believe it calls for i tsp. of baking soda and that's it. So, I can't really take it out. For the mix I used Arrowhead Mills, which I have used for many other things, but maybe it just won't work for this recipe. But, here's the other problem. I used the same mix again to try a different recipe for BB. It's on the back of the box. I thought that it might be a little too wet, since there it seemed pretty runny when finished. The color was perfect and everything looked great until I took it out of the pan. If I even touch it, it falls apart. It just crumbles everywhere. So, I think I am done trying BB. I am not one that likes to do trial and error with stuff. I just want things to work. I know that can be a problem with this diet, so I am learning...even with meals. But, when I have to waste things because something doesn't turn out, I get angry. The last loaf isn't even edible because it's such a mess, and so dry, so it is just going to get tossed. So, I guess my patience isn't there anymore for the bread. Thanks for all of your help though. Rhiannon > > Banana bread can be tricky, even if it contains gluten. Getting it > to cook evenly can be a challenge. The reason that GF baked goods > sometimes collapse is that there is too much baking soda or baking > powder in your recipe. During the heating proces, the baking > soda/powder gives off gas, and if there isn't enough elasticity (as > would be the case with gluten) to hold the gas in, it escapes through > the surface. A crater is the result. I would suggest several > things, but I am no means an expert on banana bread: > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 I use the Joy of Cooking cookbook recipe (my boys were diagnosed just last year) and I pulled out the recipe and substituted Sylvan Borders GF flour and added 2 teaspoon Xanthum Gum to it and it turned out beautiful! To make the bread different, sometimes I add 3/4 cup of chocolate chips since the boys don't like nuts in their bread. Isabel zueban41 wrote: I have been making Bette Hagmans Best Banana bread, I had the same problem with the other recipes. And, yes I have been covering it when it goes in the oven, then take of the foil half way through, it helps. Be well, suzi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 I doubt if this is the problem but I can’t stand mixes or flours from Arrowhead Mills. They are so coarse and grainy. I usually order from allergygrocer.com when they have a no shipping fee offer. The flours are so much finer. Not as fine as asian flours – but finer than Arrowhead mills and bob’s. Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of Rhiannon Sent: Tuesday, February 21, 2006 10:45 AM To: SillyYaks Subject: Re: banana bread Thank you for all of your suggestions. It has been bothering me all night. When I went to pick it up to put it away, it broke in half. So, then I noticed that it was almost crispy on the outside, which I don't mind and then still very doughy on the bottom. BC(before celiac) I used to make perfect BB. Someone else suggested the eggs might be a problem, but I do use large eggs. I believe it calls for i tsp. of baking soda and that's it. So, I can't really take it out. For the mix I used Arrowhead Mills, which I have used for many other things, but maybe it just won't work for this recipe. But, here's the other problem. I used the same mix again to try a different recipe for BB. It's on the back of the box. I thought that it might be a little too wet, since there it seemed pretty runny when finished. The color was perfect and everything looked great until I took it out of the pan. If I even touch it, it falls apart. It just crumbles everywhere. So, I think I am done trying BB. I am not one that likes to do trial and error with stuff. I just want things to work. I know that can be a problem with this diet, so I am learning...even with meals. But, when I have to waste things because something doesn't turn out, I get angry. The last loaf isn't even edible because it's such a mess, and so dry, so it is just going to get tossed. So, I guess my patience isn't there anymore for the bread. Thanks for all of your help though. Rhiannon > > Banana bread can be tricky, even if it contains gluten. Getting it > to cook evenly can be a challenge. The reason that GF baked goods > sometimes collapse is that there is too much baking soda or baking > powder in your recipe. During the heating proces, the baking > soda/powder gives off gas, and if there isn't enough elasticity (as > would be the case with gluten) to hold the gas in, it escapes through > the surface. A crater is the result. I would suggest several > things, but I am no means an expert on banana bread: > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 I would tend to blame the arrowhead mills flour- i've heard a lot of negative reviews of that flour. I've had very good luck with ordinary banana bread recipes, like from Better Home and Gardens, only using rice flour or Bette Hagman's GF blend. I don't even add xanthan gum, and it has turned out well. Actually, speaking of banana bread, one of the ways my DH won my heart when we were first dating was that he surprised me by baking me a (GF) rice flour banana bread. He had been camping with his father in Montana for a week and he came back early (fires in the mountains) bringing this GF banana bread on a bread board, with a red rose next to it. I already knew he was somebody special, but that cinched it. The bread was perfect- i think he just used a random Food network recipe and subbed rice flour. My hero! PS I've tried Bette Hagman's recipe and it was fine, but regular recipes substituting GF flour can result in equally good products, IMO. (for fruit and sweet non-yeast breads) > > I use the Joy of Cooking cookbook recipe (my boys were diagnosed just last year) and I pulled out the recipe and substituted Sylvan Borders GF flour and added 2 teaspoon Xanthum Gum to it and it turned out beautiful! To make the bread different, sometimes I add 3/4 cup of chocolate chips since the boys don't like nuts in their bread. > > Isabel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 Hi I have found with quick breads that they turn out best as muffins or in those mini loaf pans. Someone gave me some and now I only make mini loaves because they never fall and are always cooked through without burning. Sabreena of the pan. I used quite a large >bread > > pan, so I thought it would be fine. Anyway, I checked it again at > > about 45 minutes and it was dark brown and it had collapsed in the > > middle. So, now I have a loaf of bread that looks like a swimming > > pool. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 This is exactly what recipe I used. I still am not sure as to what occurred, but I will try one more time to see if it turns out and will cover it this time with foil. Thanks for all of the thoughts from everyone on what happened. I appreciate this group so much everyday! Rhiannon > > I don't know what recipe you used, but this one has never failed for > me. It's simple and very good...people don't even know that it's a > GF recipe > > ******** > > 1 cup sugar > 1/2 cup butter, softened > 2 eggs (I use large eggs) > 3 ripe bananas (I usually mash these about 20 minutes ahead of time > so that the sugars can develop and turn brown) > pinch salt > 1 teaspoon baking soda > 2 cups gluten free mix (I use the Bob's Red Mill All-Purpose Flour > for this) > 1 1/2 teaspoon xanthan gum (sometimes I only use 1 tsp) > > Cream the butter. Add sugar and continue creaming for several > minutes Then add the eggs, one at a time. Mash the bananas with a > fork, then stir into mixture. Add salt. Mix flour, soda, xanthan > together. Gently stir into batter. Spoon into greased pan. Bake at > 350 for 1 hour. After about 20-25 minutes you will likely want to > cover this loosely with tinfoil to keep it from overbrowning on > top. It works well in little muffin tins and in those mini-loaf > pans, too. > ******************* > > C > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 Try it with a different flour mix than you used the first time. I've given out the recipe many times and have never had a bad report back. It's worth trying something else, I think, because it really is a keeper! C Quote Link to comment Share on other sites More sharing options...
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