My banana bread went from dense and gummy to fluffy perfection in 3 tries and it was all because of one thing I was doing wrong

I've been baking banana bread for years and it always came out kinda heavy and wet in the middle. Then I saw a post from a baker in Austin who said most people overmix because they're scared of lumps. So on my third loaf last Sunday I barely stirred the batter, like just folded it 10 times until the flour disappeared. It came out perfect, light and fluffy. I couldn't believe that was the only difference. Has anyone else had a simple fix like that totally change a recipe they thought they had down?

1 comments

1 Comment

cameron_chen6328d ago

Probably any baker who's honest has been there. Overmixing is a sneaky little gremlin that ruins more baked goods than people realize. Glad you cracked the code, that first perfect loaf must have felt amazing.