What s the deal with dry cakes. As you re prepping your batter heed the advice of stir until just moistened and no more than 10 seconds. Crumbliness is a sure sign that the bread dough was too dry during kneading. Aerating the flour allows easy coating of the wet ingredients. Once the liquid ingredients are added to the dry mix the batter by hand just until the flour is moistened which should take not much longer than about 10 seconds.
This results in fluffier more moist banana bread. If you start mixing and it seems already too dry stop and add a few tablespoons of milk to loosen the mixture up. An overmixed banana bread batter will result in a dense rubbery loaf. With a spatula fold dry and wet ingredients together for a tender crumb. It s a mixture of flour baking soda salt cream butter and brown sugar.
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Avoid using too much banana. The best cakes and bread are served warm and a little moist and banana bread is no different. The key to good quick bread is not overmixing the batter. Or wrap individually in plastic wrap place all in a zip top bag and freeze up to one month. Always sift the dry mixture.
Don t over beat the mixture. It could be cooked unevenly have too little flour or too much fruit or merely be undercooked. If the banana bread is still dry add a little vegetable or canola oil in the end and see the difference. When adding water to the dough only add a few drops at a time. There are several possible causes for wet banana bread.
Too much mixing can cause the final product to be dry tough or misshapen. The problem with all cakes is that they go dry rather quickly. Too much mixing can cause the final product to be dry tough or misshapen. Don t over beat the mixture. Avoid using too much banana.
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