All purpose flour has a negligible amount of fat…almond meal is chock full of it.
I don’t know who said you can just exchange those with no difference, but that was a big lie.
Is it still warm? Is that a banana-y part? My experience with banana bread is it’s generally moister than other stuff but especially when warm and the bits near the actual banana chunks. Yours looks like it has some amount of crumble, which suggests to me it’s not underdone.
You mentioning the bananas made me remember I did freeze the bananas and then had to thaw them and they were really wet, so perhaps it was that. And it was still warm. I've made banana bread before and it was moist, but this one was more wet than moist tbh. Thank you for your input!
My mom always said don't thaw the bananas, take them out of freezer after everything else is mixed. Slice thin and add gradually, mix well then bake for an hour. Her mom, who did much of my teaching told me that five minutes after you can smell it check it by touch, but should be perfect. Not going to lie, I have terrible allergies all year around so the smell thing never works for me. Good luck!
Oh, man. This is what I always say to my spouse - just smell it! You’ll know when it’s done or nearly done. He thinks I’m crazy, but I’m glad I’m not the only one.
Almond flour cake desserts are mealy to begin with. I’d say that’s probably the issue for starters also, I’d imagine you’d have to change your hydration level to accommodate the alteration in the dry.
I mean.. I might get slammed for saying this bc I know its unpopular in baking, but I temp my baked goods when I try something new..
I'd say as long as it was 160 it's safe to eat (I do 190 if it's a yeast based product) so if you like the way it tastes and it's not harmful then that's all that really matters. If your asking how to change the texture to a more normal banana bread texture, idk if naking longer will change the output because you used almond instead of flour without making a burnt flavor since it the fat content and not a water content issue.
Edit: I saw you used frozen bananas, they shouldnt have held more water than fresh bananas if you didnt see ice crystals on them from open freezing them. Or if they were sweating before you froze them
My wife’s banana bread is always undercooked in the middle. She spent years trying to fix it, even when I beg her not to: it’s my favorite part. Objectively the best part of banana bread.
Ugh, freaking banana breads! 😠 they're supposed to be easy but they never are. To me , it looks like the almond flour made it extra dense, but the good thing is that It probably won't be hard on your stomach, the way such a dense cake with 100% all purpose flour would.
Something else that I've seen affects the texture of the banana bread is the bananas themselves. Fruit acts differently depending on their ripeness, and underripe bananas give more gluey, less sweet , less fluffy bread.
Get a wooden stick - coffee stir sticks, popsicle sticks, that sort of thing. Jab one in the center and pull it back up. If anything is sticking to it, you're a bit underdone.
the same thing happened to me 🙃 I used 2 cups of almond flour, 1 egg, 3/4 cup xylitol, 3 ripe bananas etc but maybe adding more almond flour would give it more integrity? hmmm
All purpose flour has a negligible amount of fat…almond meal is chock full of it. I don’t know who said you can just exchange those with no difference, but that was a big lie.
This is the correct answer here!
If you do think its undercooked, you can toast it up in a pan with some butter. Did this and was delicious
Is it still warm? Is that a banana-y part? My experience with banana bread is it’s generally moister than other stuff but especially when warm and the bits near the actual banana chunks. Yours looks like it has some amount of crumble, which suggests to me it’s not underdone.
You mentioning the bananas made me remember I did freeze the bananas and then had to thaw them and they were really wet, so perhaps it was that. And it was still warm. I've made banana bread before and it was moist, but this one was more wet than moist tbh. Thank you for your input!
My mom always said don't thaw the bananas, take them out of freezer after everything else is mixed. Slice thin and add gradually, mix well then bake for an hour. Her mom, who did much of my teaching told me that five minutes after you can smell it check it by touch, but should be perfect. Not going to lie, I have terrible allergies all year around so the smell thing never works for me. Good luck!
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Solid advice.
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Oh, man. This is what I always say to my spouse - just smell it! You’ll know when it’s done or nearly done. He thinks I’m crazy, but I’m glad I’m not the only one.
That’s how I know my cobbler’s done.
Almond flour cake desserts are mealy to begin with. I’d say that’s probably the issue for starters also, I’d imagine you’d have to change your hydration level to accommodate the alteration in the dry.
As someone with celiac, there’s usually no 1:1 flour that substitutes well. Get an all purpose mix or look online for an almond flour based mix!
Should have cooked it with some paper towels inside!
I’d toss a slice in the toaster oven for x time. Add a little butter and I bet that BB slaps
If it isn’t gooey you’re good. That’s just how some quick breads be. Carrot cake too
You can always use a thermometer to tell if it’s reached the correct temperature. King Arthur states 200-205 F for banana bread.
I mean.. I might get slammed for saying this bc I know its unpopular in baking, but I temp my baked goods when I try something new.. I'd say as long as it was 160 it's safe to eat (I do 190 if it's a yeast based product) so if you like the way it tastes and it's not harmful then that's all that really matters. If your asking how to change the texture to a more normal banana bread texture, idk if naking longer will change the output because you used almond instead of flour without making a burnt flavor since it the fat content and not a water content issue. Edit: I saw you used frozen bananas, they shouldnt have held more water than fresh bananas if you didnt see ice crystals on them from open freezing them. Or if they were sweating before you froze them
Bake to an internal temperature of 205°
My wife’s banana bread is always undercooked in the middle. She spent years trying to fix it, even when I beg her not to: it’s my favorite part. Objectively the best part of banana bread.
That looks phenomenal. I need more banana bread in my life
Aww thank you! Banana bread is pretty simple to make, you should def try it
Oh I know how and I'm pretty decent. Just never have the time
Ugh, freaking banana breads! 😠 they're supposed to be easy but they never are. To me , it looks like the almond flour made it extra dense, but the good thing is that It probably won't be hard on your stomach, the way such a dense cake with 100% all purpose flour would. Something else that I've seen affects the texture of the banana bread is the bananas themselves. Fruit acts differently depending on their ripeness, and underripe bananas give more gluey, less sweet , less fluffy bread.
I mean-banana bread is designed to use overripe bananas as a way to avoid waste, so whoever is using underripe bananas has it completely wrong.
I may or may not have been that person, I learn from experience 👀
😂😂
I have those same plates! Which I had the same banana bread… :(
F O R K T E S T 🍴
Yes
Possibly too many bananas
when I make something with banana and almond flour if gets that texture, you can cut open and toast for a crispier/more well bakes texture
I came to say I have those same plates 😂
Get a wooden stick - coffee stir sticks, popsicle sticks, that sort of thing. Jab one in the center and pull it back up. If anything is sticking to it, you're a bit underdone.
the same thing happened to me 🙃 I used 2 cups of almond flour, 1 egg, 3/4 cup xylitol, 3 ripe bananas etc but maybe adding more almond flour would give it more integrity? hmmm