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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
03-15-2001, 11:06 AM
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 Baking with fresh bananas Momoreg...The fruited jam muffins I asked about previously, turned out great! My latest baking problem is banana-nut muffins and banana cakes using fresh banana. I follow the recipe and the baking times exactly, but they always seem heavy and a bit overbaked. The batter is always thicker than with other muffins or cakes. How can I lighten them up? Thanks in advance!      |
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#2
03-19-2001, 05:22 AM
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 jeni...are your bananas ripe enough? they should be turning brown and be quite soft. before they turn really ripe they are still rather firm and if you allow them to ripen well they will be liquidy when you mash them. who knows? give it a try.
__________________ the illustrious bakerchik of wlp |
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#3
03-19-2001, 05:22 AM
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| jeni...are your bananas ripe enough? they should be turning brown and be quite soft. before they turn really ripe they are still rather firm and if you allow them to ripen well they will be liquidy when you mash them. who knows? give it a try. |
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