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My mom told me I was overmixing my banana bread and she was right
I used to beat the batter until it was smooth like cake batter. Last Thanksgiving my mom pulled me aside and said stop, you're making it tough. I tried her way, just folding until the flour disappears, and my banana bread came out way softer. Has anyone else gotten that specific tip that actually fixed something? What was it?
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the_kim1mo ago
Wild how one small change makes that big a difference right? Same thing happened to me with pancakes actually. I used to mix them until there were zero lumps and they always came out rubbery. Once I started leaving it a bit lumpy and just letting it rest for 5 minutes they got so fluffy and tender. It really is just about not working the gluten too much.
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Beating it until smooth like cake batter" - I mean, that's literally what I do and my banana bread comes out just fine. Maybe it's just me but I actually prefer a denser texture. Everyone raves about the fluffy soft stuff but I want my banana bread to actually feel like I'm eating something, you know?
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