Adding A Tinned Vegetable To My Banana Bread Made It Fudgier And Longer-Lasting

The useful part

The only reliable solution I've found is adding canned pumpkin to the mix, which leaves it velvety-smooth and fudgy. Which begs the question: can the addition make my "regular" bakes tastier, too? After all, the addition is known to add "extraordinary moisture and softness" to cakes, muffins, and other delights.

How it works

• I've written before about how much I hate dry, mealy protein puddings.
• Plus, I found myself with a load of leftover puree, along with some very old bananas, recently.
• Canned pumpkin with banana bread Why does pumpkin make baked goods so soft?
• When pumpkin cooks, its starches fill with water, swell, and eventually burst.
• This is all part of a normal process called<a href="https://www.sciencedirect.com/topics/food-science/starch-gela...

Details worth keeping

Have necessity and curiosity ever been so perfectly aligned? As with all things baking, it's chemistry, baby. These carbohydrates then release molecules that create a gel.