[thebigcookie]

So I made banana bread due to an abundance of bananas in the house (2 large bunches.)  So I multiplied the recipe by 5 and got to work.  Mashed bananas, combined it with butter.  Then I separately combined flour, baking soda, cinnamon, nutmeg, salt and sugar.  I don't know why I put the sugar in with the dry ingredients, but I did and I wasn't sure how it'd come out.  It was too many ingredients so I went ahead with it.  But it was late and after I hand mixed everything (mixer blew out on me last night too), I covered it and left it on the counter over night near a cool window (no room in the fridge.)  I baked it as normal first thing in the morning and it turned out amazing.  It was super moist, and it tasted as if the individual flavors were separate in the bread.  It's hard to explain, I could taste each individual flavor in each bite, but it was easy to discern the different flavors.  Anybody have an idea of why this worked?  Or is not adding the sugar to the wet ingredients not that big of a deal?  I didn't know what to expect after that mix up, I'm just curious.  I'm going to try to replicate this again when my bananas go brown again.  I'll repost about it then.  

 

[chris.lawrence]

The only reason you would have to not add the sugar to the dry ingredients would be to beat the butter with the sugar to add some airiness to it. If that's not what you're doing then it really doesn't matter.

In my opinion, your banana bread may have been infected with a lactobacillus culture (ie. sour dough) by leaving it out all night, therefore enhancing the flavor. The enhancement of moisture could be explained by a couple of things, one possible explanation is that you enjoyed the flavor, or found it a little less light (overactive soda), more chewy, therefore salivated more, giving it the impression of moistness. Otherwise, it was simply an abundance of fat (butter) in the multiplied recipe.