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!

[momoreg]

It makes sense that it would be heavier and moister, given the texture and sugar content of bananas. Depending on your recipe, you may be able to reduce the amount of banana, and still have a lot of banana flavor. To lighten it up even more, perhaps you can try a bit of whipped egg white. If you post the recipe, we may be able to tweak it a little bit more.

Momoreg,

This is the recipe for banana muffins I'm having problems with. The only thing i didn't have was double acting baking powder. Used the regular. Thanks again!

2 1/2 cups All Purpose Flour
3/4 cup sugar
1 tbs double acting baking powder
1/2 tsp salt
6 TBS butter or margerine
3 ripe bananas, mashed
2 eggs
1/3 cup milk
1 tsp vanilla

Preheat oven to 400. With a fork, mix flour, sugar, baking powder and salt in a bowl. Cut in butter until mix resembles coarse crumbs. Set aside. Blend bananas, milk, eggs, vanilla, and stir into the mixture. Pour into greased muffin cups, and bake 20-25 minutes.

[momoreg]

Jeni, I don't know if you have access to flavor pastes, but they are great for things like banana muffins. Looking at your recipe, I can't see anything major wrong with it, but whipping your eggs, or adding whipped whites will definitely lighten it. Please keep us posted.

Momoreg,

I added less milk, a little water in its place, and the egg whites as you suggested. The results were much improved!