We had several very ripe bananas, so decided to start with banana bread.
I made 3 batches using identical ingredients, except for the type of flour.
I heated the oven and gathered my tools and ingredients...
The Motivators |
3 flours, from left: All-purpose (unbleached), Hard white wheat (what I use for yeast bread), and Soft white wheat (pastry) |
3 identical, ugly, old pans. Sprayed with Pam, of course |
3 equally weighted amounts of mashed banana. I thought just going by number of bananas per batch could be too variable and affect results |
I used a fairly simple Banana Bread recipe from America's Test Kitchen's Family Baking Book. The batters were very similar. If anything, the batch using all-purpose flour seemed the least fluid, which is opposite of what I would have guessed.
I marked each, so I'd know which was which. Again, left to right, all-purpose, hard white, & soft white |
So far, so good... The whole wheat loaves are flatter, but maybe the toothpicks on top weren't a good idea? |