Q: I would like to make some banana nut breads to give as gifts during the holidays. Do you have a tried and true recipe?

A: Here’s one that I’ve used from the Kansas Wheat Commission many times. Hope you’ll enjoy it, too.

Banana nut bread

5 ripe bananas, mashed

1 cup shortening

4 eggs

2 teaspoons vanilla

6 tablespoons buttermilk

3 cups flour

2 cups sugar

2 teaspoons soda

1 teaspoon salt

1 cup chopped nuts

Mix bananas, shortening and eggs together well. Add vanilla and buttermilk. Sift and add flour, sugar, soda and salt. Add nuts. Bake at 325 degrees for 75 minutes. Makes 2 loaves.

Q: Why do cracks form on banana bread, and how can I prevent them?

A: Cracks in the crust are typical of quick breads, and, from a food judge’s point of view, do not necessarily indicate an unsatisfactory product. However, some people prefer a quick bread without a center crack.

The reasons for a cracked crust:

¢ The large mass of batter in the loaf pan heats slowly. Therefore, it is desirable to allow time for the leavening agent to react, and an increase in volume to take place before the crust sets. When this procedure is followed, a baked product with a smooth rounded crust results. When baking is too rapid, a cracked top crust and a more solid crumb will result.

¢ Using long, narrow pans will result in a loaf with a crease or small crack on top. Consistency of batter will influence the depth of the crack. Batter touching the pan bakes first. As batter warms to baking temperature, it thins and allows a film of fat and sugar to run toward the center of the crust; thus a shiny line or a sticky crust forms down the center of the loaf.

¢ A crack forms because the unbaked batter under the crust “erupts” when the leavening agent reacts.

Here are some baking hints to prevent or decrease the size of a cracked crust:

¢ Preheat oven to 325-350 degrees and bake quick bread as soon as it is mixed.

¢ Preheat oven to 375 degrees. Cover quick bread and allow to stand at room temperature 20-30 minutes before baking.

¢ Tent a piece of heavy foil over the top of the loaf pan filled with batter. Allow foil to remain until batter rises and begins to brown, then remove foil carefully so that you do not touch the soft crust. This keeps the top moist and prevents a heavy crack from forming.

Q: How much can I alter a quick bread recipe to make it healthier?

A: Here are some basic recommendations to use when altering quick breads:

¢ Sugar in the recipe can often be reduced by one-third and still give a very good product. For example if a recipe calls for one cup of sugar, try using 2/3 cup of sugar.

¢ Fat also may be reduced by one-third in some recipes. Another way to reduce the fat in a recipe is to substitute fruit puree, such as applesauce or fat-free plain yogurt for one-half of the fat. For example if a recipe calls for one-half cup of fat, use one-fourth cup of fat and one-fourth cup of fruit puree or fat-free plain yogurt.