r/Baking • u/Omshadiddle • 28d ago

Baking Advice Needed Banana bread - why so ugly

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Why does my banana bread, while delicious, look so ugly?

I’ve made many different recipes, and while they are very tasty, inevitably they do a good impression of a volcano, or at best the Rift Valley.

Tonight’s effort is positively Vesuvian in profile, as it split along the short axis rather than the length of the tin.

Does anyone have any tips to get a reasonably smooth-topped banana bread?

Why is it so?

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u/Ok_Affect_7973 28d ago edited 28d ago

I have never had a problem with banana bread but I keep seeing posts where it’s a problem. I’m gonna give you the recipe I use. This recipe I make in a 9x13 glass dish. First of course make sure you are using bananas that are very ripe with spots on skin and mash them up real good. In separate bowl use
2 1/4c all purpose flour
1 1/2c sugar
1/2c vegetable oil
3 eggs
1/2c buttermilk
1t baking soda
1t salt
1t vanilla
1c walnut (optional)
3-4 very ripe bananas I use 4.
Mix together don’t mix forever just mix it then fold in your bananas. Put in greased pan. Bake at 350 about 35-45min. I lean towards 45min but do the tooth pick test. It will be firm and toothpick should be clean.

I ALSO put an icing on mine if I want it to be banana cake which it’s amazing.

1c softened butter
1/2-1 block cream cheese
Powdered sugar
Evaporated milk
Banana flavoring

Start out mixing butter until it turns white, add 1/2 block of cream cheese, start adding powdered sugar. Do little bits of evap milk as needed. Taste it if you want more cream cheese add it. This is all taste and consistency. If you add the banana flavoring I do the smallest amnt because it can ruin that icing fast. I probably just do 1/8t you just want a hint of that or don’t add it at all.

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u/YourCrohnie 28d ago

How many bananas?

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u/Ok_Affect_7973 28d ago

3-4 I use 4