With 2 bunches of ripe bananas, there wasn't anything better to make than banana bread, but I hope you aren't sick another banana bread post (this is my 5th one!). I love the Silver Palate Banana Bread recipe, but I don't like repeating a recipe without doing something a little different. This seemed like the perfect opportunity to do a little recipe comparison, which I love! Since many banana bread recipes use melted butter, I thought it would be fun to compare melted vs creamed. It seemed kind of pointless, since it was no surprise that melted butter would produce a denser bread, but I was curious how big of a difference it would make. This usually drives my family crazy because sometimes the differences are very tiny yet I'm still forcing them to choose between 'A or B' 'left or right'?
Melted is on the left with the more open crumb and creamed is on the right. In case you were wondering, they went into and out of the oven at the same time, baked in the same pan and each banana was cut in half so there was no difference in banana ripeness. Both versions were really good, but I prefer the creaming method because I liked its lighter yet still dense texture. The rest of my family was divided so it was a tie between creamed and melted. The differences were noticeable so if you're finding that your banana bread is too dense, I would try creaming the butter to see if it improves. Next time I make this, I'll have to use whole wheat flour. I'll probably do another comparison even though I know it will probably be denser, may as well, right?
Silver Palate Cookbook Banana Bread: (makes 1 loaf)
8 T unsalted butter, room temp
3/4 c granulated sugar
2 eggs
1 c unbleached all-purpose flour
1 t baking soda
1/2 t salt
1 c whole wheat flour (I used all purpose)
3 large ripe bananas, mashed (1 1/4 cups - 1 1/2 cups)
1 t vanilla extract
1/2 c walnuts, coarsely chopped (I used chocolate chips)
1. Preheat oven to 350. Grease 9 x 5 x 3 inch loaf pan. (I used a bundt pan)
2. Cream butter and sugar together until fluffy. Add eggs, one at a time and beat.
3. Sift AP flour, soda, salt together, stir in whole wheat flour
Alternate dry mixture with bananas + vanilla, ending with dry until flour disappears. Fold in chocolate chips
5. Pour into pan. Bake 50-60 min, (it took 40 minutes in my bundt) or until cake tester comes out clean (I look for a few mini moist crumbs). Cool in pan 10 min, then flip it out onto a rack.
Delicious indeed!
ReplyDeleteI am totally excited I've inspired you to give whole wheat flour a try!! I think it can add so much to a recipe and add in the health benefits :) Awesome!! Cant' wait to see what you do! And I love this comparison, it really lets you see the science behind baking in an easy way, thanks! :)
ReplyDeleteChocolate chip in banana bread?! I have got to try it!!
ReplyDeleteCool that you made banana bread in a Bundt pan.
I always have bananas to use up. This is going on my baking list!
ReplyDeleteYum they both look delicious! I'd say a definite advantage to the melted recipe is that you don't have to plan ahead and take butter out to soften! ;)
ReplyDeleteFor a couple more recipes (one for mini loaves) check out Kitchen Scoop!
ReplyDeletean interesting idea for a test. they sure do look similar though. yummy too.
ReplyDeleteI love chocolate chip banana bread, and yours looks great. It's great that you tried comparing melted vs. creamed butter....very interesting. The recipe I use, uses half unbleached white flour and half protein powder...another good way to up the nutrition!!
ReplyDeletePeace,
Stephanie
I love your test. I prefer the creaming method myself!
ReplyDeleteTell your family you have to do this for the sake of the food blogging community! I like your comparisons and I always learn something new. The bread sounds fantastic!
ReplyDeleteI love such bake-off. And for things like banana bread, I always prefer the creaming method!
ReplyDeleteI love comparison posts! Thanks for a fun one :) I definitely learned something new!
ReplyDeletethese look the same to me. I love banana bread so more recipes are welcome. this looks delicious.
ReplyDeleteI love the way you do these comparisons...I don't pay as much attention to technique as I should. And since I eat cold cereal more in the summer, I have more bananas, and more OLD bananas, so I'm looking forward to trying this.
ReplyDeleteThe only truly scientific way is to send me a slice of each so that I can give you MY opinion. Because I'm totally impartial! Should I just email you my addy? :)
ReplyDelete~ingrid
This reminds me I should pay more attention to technique so I think it is cool you did this. They look so yummy as well!
ReplyDeleteI never tire of banana recipes. I enjoyed both methods, melting for convenience and creaming for fluffy.
ReplyDeleteHmmm, interesting. I would have never thought to try a creamed versus melted butter experiment. And now I don't have to, thanks to you!
ReplyDeleteI'd be happy with either, they both look delicious.
I love the various comparisons you do - the results are always so interesting! And hey, you get to eat double the amout of banana bread, all in the name of science :D
ReplyDeleteThat's kinda freaky... I was just thinking about the melting vs. creaming method for muffins, and actually visited your blog to try and find a muffin recipe!
ReplyDeleteI usually use the creaming method too, but now I know what to expect if I use the melting method.
Good to hear about your experiences about melting vs. creaming. Wonderful pixs and your blog is great I had a good visit about it, thanks for your nice comments on my blog.
ReplyDeleteWhat a cool experiment! I would be happy with either version, looks so good!
ReplyDeleteI actually think this experiment is quite interesting! I think I'd like the creamed better, but now I want to try them both!
ReplyDeleteThose chocolate chunk banana breads look good! I tend to go back and forth between creamed and melted. I will have to try the head to head comparison as well.
ReplyDeleteI'm learning new things here. I guess I knew that creamed vs. melted would have different effects (hence recipes specifying one or the other), but never knew what the effect actually was. I'm not sure I can tell the difference between the two photos though. I'd have to eat a loaf or two to be sure.
ReplyDeleteGreat post! I was just wondering why so many recipes had melted butter. Definitely trying creamed next time!
ReplyDelete