Blossom Recipe

Changes Made: 

Our Blossom Recipe was inspired by Neurotic Mommy but with a couple touches. We liked this recipe more than the original because it definitely has more flavor with more bananas added. We also used less flour to make the bread turn out more moist. We also added maple syrup and vanilla extract for a popping flavor.

Science Behind the Recipe:

Banana Bread gets its rise from a chemical reaction. Gas bubbles are released when the acids in the recipe combine with base chemicals. Baking powder and baking soda supply some of these acids and bases. Baking soda is our leavening agent and it causes the bread to rise.  Baking soda when combined with acids (flour, salt) will produce carbon dioxide gas. The gas molecules will get stuck in the batter causing our bread to rise. Then, we have the part that makes it so filled with flavor, bananas. They are very rich in nutrients and contain a lot of potassium at approximately 422 mg per banana. Our recipe shows 2 1/3 mashed bananas, while most recommend only 1-1 ½. We are okay with this amount because we are looking to really bring out the flavor in them. One of banana bread’s key components is brown sugar. Disaccharide sucrose is what makes up brown sugar. It also consists of two monosaccharides, fructose, and glucose. Sucrose produces energy and that energy that is produced by the body is key to other cells around the body to help perform physical and mental functions. It also provides nutrients and other fibers to the body. Another crucial ingredient in this recipe is eggs. Eggs are made up of 5 things water, Lipids, Proteins, small amounts of carbs and minerals. The egg white holds about 50% of the proteins whiles the yolk holds about 44% of the proteins. These eggs are what is going to give the bread its richness and structure. The recipe we have chosen stated we should use 2 eggs, but we feel that if we use too many eggs then the bread will be too sloppy. We will only be using one egg in our recipe, so we do not have a sloppy outcome.