Refrigerator Banana Cake / Many Splendored Quick Bread
Posted: 04 November 2013 06:44 PM   [ Ignore ]
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Hi,

1) I am wondering if I can use a loaf pan for the RHC Refrigerator banana cake instead of the round layer pans? The thickness of the pan may be an issue.
2) It seems to me that I like the recipe for the Many Splendored Quick Bread because it uses canola oil instead of butter compared to the banana cake; however, can I just substitute the zucchini and carrots for bananas instead? Moisture content of the vegetables vs. the bananas may be an issue; but is there a way to convert the recipe to an all banana bread instead?

Thanks.
Jack

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Posted: 05 November 2013 02:41 PM   [ Ignore ]   [ # 1 ]
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Jack Alix - 04 November 2013 06:44 PM

Hi,

1) I am wondering if I can use a loaf pan for the RHC Refrigerator banana cake instead of the round layer pans? The thickness of the pan may be an issue.
2) It seems to me that I like the recipe for the Many Splendored Quick Bread because it uses canola oil instead of butter compared to the banana cake; however, can I just substitute the zucchini and carrots for bananas instead? Moisture content of the vegetables vs. the bananas may be an issue; but is there a way to convert the recipe to an all banana bread instead?

Thanks.
Jack

Hi Jack,

I bake the Many Splendid Quick Bread all the time. I don’t see why you could not eliminate the veggies. The zucchini adds moisture. I would consider them add-ons. But, this bread is so perfect the way it is. I would *guess* you can replace the veggies with the same amount of walnuts if you so desire. I’m not a pro but I don’t see why that would not work.

There is the Refrigerator Banana Cake in RHC which uses canola oil and a banana butter cake in TCB.

 

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Posted: 06 November 2013 05:55 AM   [ Ignore ]   [ # 2 ]
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I’ve made both these cakes and loved them, but I haven’t tried the modifications you mention.  It’s probably easier to bake a layer cake in a loaf pan than to do a major ingredient substitution.  Bananas naturally add a little structure to the cake and should help give a gently rounded top.  If you want more rounding, reduce the leavening and/or increase the oven temp.

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