My first attempt was at my parent's house. I baked the banana bread in a glass loaf pan using a convection oven. I baked it at 325 for 50 minutes. I inserted a toothpick at 50 minutes and it came out clean, BUT after cooling and turning out the banana bread, I noticed it started to sag in the middle. When I cut into it, it was totally raw in the center! But how did the toothpick come out clean if I poked it in the raw middle?! Who knows. To try and salvage it, my mom sliced it up and put it back in the oven on a pie plate to cook a little longer. It ended up cooking through and tasting pretty good, but was not pretty to look at.
|The beginning stages of the sagging banana bread.|
|Sad and saggy but still tasted good.|
If I haven't totally discouraged you with my failed attempts, below are the ingredients and directions for Joy's banana bread. Hope you have better luck!
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about 3)
1 teaspoon lemon juice
3 tablespoons bourbon
1 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts (I left these out)
Preheat oven to 350. Grease and flour a 9 x 5 inch loaf pan.
Sift together flour, baking powder and salt.
In a stand mixer beat butter and sugar together until light and fluffy, 3 to 5 minutes.
Add eggs one at a time, beating for one minute between each addition. Stop mixer, scrape down the sides, and add bananas, lemon juice and bourbon. Beat until well incorporated.
Add flour mixture all at once and beat on low until almost incorporated. Add chocolate chips (and walnuts) and mix by hand the rest of the way with a spatula. Spoon mixture into the loaf pan and bake for 45 minutes to an hour, until an inserted toothpick comes out clean.
Cool in the pan for 20 minutes and turn out onto cooling rack.
Good luck and let me know if/how you get better results!