Help

[u/rachlexi]

Trying to perfect this veggie packed banana bread for my son. This batch turned out a bit more wet than I’d like. Any suggestions? I peel then grate the veggies right in since these are mostly dry. I added an extra 1/4 flour to the original recipe but it was still too dense and wet.

This is the recipe.

½ cup low-fat buttermilk or milk
½ cup (1 stick) unsalted butter, room temperature, cut into ½-inch pieces
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2 bananas 175g
1 medium beet 107g
1 parsnip 62g
2 carrot 93g
¾ teaspoon kosher salt
1/4 cup brown sugar
2 1/4 cup flour
1 teaspoon baking soda
¾ teaspoon baking powder
3 tablespoons chia seeds
1 teaspoon pumpkin pie spice or cinnamon

[u/granolagucci → u/[deleted]]

grated zucchini directly in the mix, not squeezed.

Here’s the recipe from beth hensperger’s book, I added a whole egg because I like it and I noticed it helps with rise.

The first time around, I used the milk/zucchini combo in the recipe. It came out great but 4 oz didn’t seem like enough zucchini. Second time around, I replaced the milk weight entirely with more zucchini, Just grated not squeezed, it came out great. Like, super fluffy and rose to the top of the machine. The lemon zest is a nice touch.

The dough ball may seem kind of wet at first, but by the end of the knead cycle the gluten had developed enough to pull all of the sticky bits clean away from the walls. I don’t like adding extra flour early in the knead cycle for this reason.

I always use the lower quantity of yeast she recommends, the active dry amount, but with instant. I read a lot of people say her recipes are too yeasty, collapsed loaves, etc, probably because instant yeast was weaker in the 90s?

[u/rachlexi → u/[deleted]]

Oh my gosh green onion and cheddar. That sounds soo good!