Banana Pistachio Yogurt Bread Recipe, Whats Cooking America (2024)

FAQs

Banana Pistachio Yogurt Bread Recipe, Whats Cooking America? ›

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.

Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

Here's just a brief list: Its creaminess helps keep baked goods moist. Its tanginess imparts a crave-worthy, old-fashioned flavor. Its acidity helps activate baking soda, which can make baked goods fluffy and light.

It's used similarly to sour cream in cakes and other baked goods, but can also be used in glazes or folded into whipped cream. Many bakers love the way it helps keep baked goods moist while adding a tang, not unlike baking with buttermilk. Its acidity also helps activate the baking soda in batters for a nice rise.

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

Bake for longer: If the center of your banana bread is still gooey, you may need to bake it for a longer time. Check the bread every 5-10 minutes by inserting a toothpick into the center. If it comes out with moist crumbs, continue baking until the toothpick comes out clean or with a few dry crumbs.

When it comes to banana bread, moisture is key, and the ratio of flour to banana makes all the difference in getting the perfect banana bread consistency. If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet.

As a general rule, you can use either baking soda OR baking powder in banana bread – both ingredients will make your banana bread rise. While baking soda will react with acidic ingredients in the batter to raise your bread, baking powder can leaven banana bread without the addition of acidic ingredients.

Why did my banana bread turn green? ›

Learning 1 – Too much baking soda makes banana bread turn green or blue.

Bicarbonate of soda (baking soda) is the raising agent and this can sometimes taste bitter or soapy if the wrong quantity is used.

Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.

Our Favorite Alternative to Toothpicks

Look at your knife set and find the one with the thinnest blade. Then insert the blade into the center of the cake. If the knife comes out clean, the cake is done. If batter or crumbs stick to the blade, let your cake bake a few minutes more and retest with a clean knife.

If you're planning to eat your banana bread within three to four days, it can be left out at room temperature. To keep it fresh, place a paper towel in the bottom of an airtight container. Place the loaf of banana bread on top, add another paper towel, and put the lid on the container.

Instructions. In a large bowl, whisk together 1 1/2 cups of the flour with the yeast, sugar, salt and baking soda; mix well. Heat the yogurt, water and butter to 120-130°, but do not simmer. Add yogurt mixture to the flour mixture and blend well, then beat with an electric mixer at medium speed for 4 minutes.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

Greek yogurt adds flavor, creaminess, and moisture to breads, cakes, and other baked goods. The natural acidity of Greek yogurt also interacts with baking soda to help baked goods rise.

With just self-rising flour and plain Greek yogurt, you can make almost any bread-based creation you can think of. Thick, Greek-style yogurt gives the dough its moisture and tenderness, while the leavening agents in the flour allow the dough to rise without yeast.