Merry Berry suggests a wooden spoon or an electric mixer to mix the batter so I thought I may have under mixed it! The mixture filmed was the light enough but do you think I should try another batter with less mixing?
@GreenWhereItSuits Well, I would still keep this recipe. I think that any banana bread recipe, or even pancake batter, cake and cookie recipes, are supposed to be *only* mixed just until everything is incorporated. I would not mix everything all at once. It's easier to just assemble and mix the wet ingredients first, then add the dry ingredients mixing just until all is incorporated; about a minute or two by hand. I like 2 bowl recipes to seperate wet from dry. Use a large bowl for mixing wet ingredients first. Then add dry ingredients to fold in. You can look up differences between common hand mixing terms. I saved your recipe only because it's so straight forward and I know these things and would not overmix. Personally, I prefer light and fluffy banana bread. Also, I would use a spatula to scrape all of the batter out of the bowl into the loaf pan 🙂
I've made this a few times since your comment and have determined that as long as the banana is sufficiently squished up and the butter soft enough to mix through it will turn out just fine. If you don't you get clumps of banana which isn't an issue for me, but having people in the house who do not like bananas 'raw' does become an issue. If the butter isn't sufficiently mixed you can get a greasier outside as the lumps of butter on the outside just baste the bread! Adding the wet ingredients first followed by the dry really does help to avoid the issues mentioned above. Thanks again for your constructive comments :)
That's a straight forward, easy to follow recipe.
Did over mixing the batter make the texture of the bread tough and rubbery?
Merry Berry suggests a wooden spoon or an electric mixer to mix the batter so I thought I may have under mixed it!
The mixture filmed was the light enough but do you think I should try another batter with less mixing?
@GreenWhereItSuits Well, I would still keep this recipe. I think that any banana bread recipe, or even pancake batter, cake and cookie recipes, are supposed to be *only* mixed just until everything is incorporated. I would not mix everything all at once. It's easier to just assemble and mix the wet ingredients first, then add the dry ingredients mixing just until all is incorporated; about a minute or two by hand. I like 2 bowl recipes to seperate wet from dry. Use a large bowl for mixing wet ingredients first. Then add dry ingredients to fold in.
You can look up differences between common hand mixing terms.
I saved your recipe only because it's so straight forward and I know these things and would not overmix. Personally, I prefer light and fluffy banana bread. Also, I would use a spatula to scrape all of the batter out of the bowl into the loaf pan 🙂
I've made this a few times since your comment and have determined that as long as the banana is sufficiently squished up and the butter soft enough to mix through it will turn out just fine. If you don't you get clumps of banana which isn't an issue for me, but having people in the house who do not like bananas 'raw' does become an issue. If the butter isn't sufficiently mixed you can get a greasier outside as the lumps of butter on the outside just baste the bread!
Adding the wet ingredients first followed by the dry really does help to avoid the issues mentioned above.
Thanks again for your constructive comments :)