Author Topic: Banana Bread Help  (Read 2392 times)

Offline Tasty

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Banana Bread Help
« on: November 12, 2012, 05:52:52 am »
I made some banana bread last week using a non-TMX recipe and it worked out fine.

Since then I converted the recipe to the TMX but it's not quite the same. I find the bread is more dense and doesn't cook through (mainly near the bottom of the tin) in the same amount of time. I was wondering if this is because the bicarb doesn't get mixed through enough.

Shall I post the actual recipe and my conversion for help?

Offline cookie1

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Re: Banana Bread Help
« Reply #1 on: November 12, 2012, 06:14:47 am »
Probably a good idea. I'm sure you haven't made any mistakes but you never know.
May all dairy items in your fridge be of questionable vintage.

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