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This one is consistently coming out for me! Give it a try. And the salt makes all of the difference. For some reason, it keeps the bread from being rubbery.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 egg
3 bananas
1/3 cup applesauce
1/2 tsp salt
Bake at 350 for 45 minutes. Do not overmix the batter as it will affect the outcome.
I've done the applesauce thing with a lot of baked goods - pancakes, gingerbread, banana bread, brownies. It works quite well if you ask me.
I see applesauce quite a lot in American recipes. Is that the same thing as the applesauce that is served with roast meat? I'd like to try this as I love banana bread.
I like to get individual serving cups, mainly because I don't really bake that much and a whole jar of applesauce generally gets wasted....
I get no sugar added sauce, nothing but apples and a little C to keep it from getting brown. If you feel you need sugar or can't find it without, at very least do not get a kind with any corn syrup. Whether or not you care about the process that makes it or what it may or may not do to you, it will make your baked goods a bit rubbery/chewy if you use applesauce that has corn syrup.
Thanks Eden. I can't claim to eat healthily but I know about corn syrup and to avoid it. Didn't know it made cake rubbery though. I think I'm going to have to get some apple puree for this instead. Oh, and I forgot to say thanks itself, for sharing
Costco has the Treetop applesauce with no sugar, and it works well.
Interesting about corn syrup, as Whole Foods is stopping carrying certain beers as they have corn syrup in them.
I found out what it does from a recipe that actually wants the attribute....Quote:
Originally Posted by Sardine
I've made dorayaki a couple of times - it's a Japanese sweet that's kind of like little pancakes with sweet bean paste in between. The recipe I used has whipped egg whites and corn syrup. The egg whites give the cakes a bit of spongy lightness and the corn syrup gives them a bit of bounce and a little stickyness (which is useful because they stick to one another nicely after you put the bean paste in the middle)
(btw Kayro syrup is not HFC - HFC is corn syrup, but it has been chemically modified... kind of like the difference between regular oil and hydrogenated oil)
Ok, since we are off topic....what are those beautiful white buns with the pudding like stuff in them that you can get at Dim Sum?
I think you may talking about 'pau' or 'bau' which is a steamed bun that can have a sweet or savoury filling. The sweet variety can be filled with a lotus bean paste or sometimes red bean paste (I think it's also called aduki beans). A common savoury filling is made with chinese roast pork, but there are other fillings too. Looks like this: http://www.smokywok.com/2011/02/stea...ns-recipe.html ? It's common to get both sweet and savoury versions as part of a dim sum selection, at least over here and in the Far East.