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Banana bread dessert

post #1 of 15
Thread Starter 

Hi, did any of you try Banana bread? I'd like to ask you about the baking time.

I did it today, but it came burnt :(

I did it like in the recipe: oven 180, 45 minutes..


Put the oats in a bowl, pour milk over them and leave to soak for up to 30 minutes.
Preheat over to 180C Lightly grease and line a 1 kg loaf tin with baking paper
Sift flour and baking powder into a bowl and stir in rolled oats, banana, sugar, cinnamon, honey, egg and almonds.
Mix together well. spoon the mixture into the tin, level the top and sprinkle with extra almonds. Bake the loaf for 45 minutes or until it is cooked through and golden brown.
Leave to cool in tin before turning out onto wire tray.

Here is whole recipe. It's called Non fat banana bread.

Thank for any help in advance. Maybe the recipe is wrong? I'm sure my oven and its thermometer works fine:)

post #2 of 15

I didnt try this exact recipe, but Ive tried others and I am a huge fan of banana bread. Starbucks offers it now, and I love it!! :) YUM.



post #3 of 15
Originally Posted by simba111 View Post

 Starbucks offers it now, and I love it!! :) YUM.



WOW!  Thanks!!  I avoided Starbucks due to high coffee prices (maybe something about coffee addiction drool.gif ), but Starbucks might have a new banana bred customer!

post #4 of 15

I never eat banana bread. But your food item is very attractive... So I will definitely try to make it. Thanks!

post #5 of 15

Hi Sophie,


Strange that it didn't work, the recipe looks fine.

I only can think of three possible causes for problem:

  • Was the banana bread just burned on one side? Then you probably have to adjust the baking tray's position in the oven.
  • Did you by accident switch on air circulation in the oven? That would make the bread burn easily.
  • Did you use a flat cake mould? It makes whatever you bake drier as the surface allows the liquid parts to evaporate faster.


I hope that on of the above mentioned was the problem.

Don't let that one banana bread discourage you!

And success with the next try.

A good banana bread surely is worth the trouble!



post #6 of 15

I am not exacy sure the amount of time that my recipe book says to bake my banana bread, but I usually just do it by looking at it. I will usually stick a toothpick in the middle and see if it is still gooey on there. Since I like my baked goods slightly undercooked (so they stay soft after they have cooled off) I stick with this method. But this can work if you want it fully cooked as well, just make sure nothing comes off onto the toothpick.

post #7 of 15

What kind of burnt was it? Totally overcooked inside too, or just too dark on the top?  If it's overcooked inside too, I'd say to reduce the baking time. If the top is just too brown, maybe put a cover over it for the last fifteen minutes or so. I also like the toothpick method because it's basically an inner temperature gauge. The moment a toothpick comes out clean, I take it out. :)


I actually made banana bread yesterday, so this is very timely. Though, mine was quite a different recipe! ;)

post #8 of 15

From a chef point of view the older the banana's the better the bread will turn out.


post #9 of 15

I agree, Joe, assuming that the sugars in the bananas haven't turned to alcohol yet. :)

post #10 of 15
Originally Posted by Lyra View Post

I agree, Joe, assuming that the sugars in the bananas haven't turned to alcohol yet. :)

All tho it would not matter since alcohol would burn off, and you would be left with the amazing flavor.


post #11 of 15

Ah!  One of my top favorite foods!  Love the non-fat version, I'll definitely try it next time I have bananas.  :)

post #12 of 15

Starbucks does indeed have banana bread, but theirs doesn't have as many walnuts as I expected.  Although their banana bread is great - that price took me by surprise.  I remember when... (I am always shocked when I expect 1970 prices!).

post #13 of 15

sorry i have no experience in this way but thanks you have share it in a new way which i like so much and thanks for it

post #14 of 15

Banana bread is delicious.  Never made it from scratch myself, but I have family members who make it every holiday season.  I didn't realize that bread could be non-fattening, not sure how that works!  Anyway, to defeat your burnt baking I'd suggest turning the pan halfway through cook time and continue to watch it.  If it looks like its cooking too fast then lower the oven temp or cook for less time.  Hope this helps.  Good luck.

post #15 of 15

Uhmm banana bread, I've just thought to make some.

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