Baking Issues - Why won't it rise?

OK, this may have come up and I just didn't check because I don't bake very often. But, when I bake banana nut bread (nearly the only thing I ever bake) why doesn't the loaf rise to normal size? I follow the recipe from the Joy of Cooking, I set the right temperature (I believe) at 165 C. The bread still tastes good, but it's a little dense and not as big and fluffy as it should be. It essentially only rises halfway, instead of rising to the top of the loaf pan. What am I doing wrong?

Some will say it's the baking powder being different, but the jury really is out on that one.  The baking powder here is different from that in the US - does things slightly different chemically, but many don't notice any substantial difference due to the baking powder alone.

The flour (plain flour) is also different from US-all-purpose flour...so I would say try using different flour.  Some have good results (for cookies anyway) using the strong white bread flour.  There is also a specialty flour called '00' flour that's much finer & made for pizza crusts.  I thought it was only available through like deli-style, gourmet specialty shops but I think someone here said something about maybe finding it at Sainsburys awhile back?  Could be wrong.

I'd try some different flours & see how you get on. 

There's a load of discussion in here already about it somewhere, but DH is calling me to tea so no time to look up now. 

Also, just check to make sure your baking powder or baking soda isn't past it's expiry date. It does go off.

OK, this may have come up and I just didn't check because I don't bake very often. But, when I bake banana nut bread (nearly the only thing I ever bake) why doesn't the loaf rise to normal size? I follow the recipe from the Joy of Cooking, I set the right temperature (I believe) at 165 C. The bread still tastes good, but it's a little dense and not as big and fluffy as it should be. It essentially only rises halfway, instead of rising to the top of the loaf pan. What am I doing wrong?

I'm not a fan of plain flour except for cookies.  Try self-raising and see how that works for you.

I find I usually have to add extra salt to the self rising flour here.  It's a lot more bland than the US stuff.

If you were to sub self-raising flour for all-purpose or plain flour, would you still add the baking soda and baking powder as the recipe calls for it?

I'm not a fan of plain flour except for cookies.  Try self-raising and see how that works for you.

See, I always found that everything I made with self-raising flour tasted funny in the UK. I hated the stuff.

That said, I only ever had problems using plain flour with cookies. Everything else worked fine for me.

If you were to sub self-raising flour for all-purpose or plain flour, would you still add the baking soda and baking powder as the recipe calls for it?

I made a German Chocolate Cake about a week ago, using the self-raising flour AND the baking powder/soda called for in my recipe.  It was the best cake I have baked since I have been here.

I made a German Chocolate Cake about a week ago, using the self-raising flour AND the baking powder/soda called for in my recipe.  It was the best cake I have baked since I have been here.

Oh man, that's my favourite... *drools* Can you hook me up with a recipe?

Maybe I will try subbing the self-raising flour instead. Or just try to bake more UK recipes. I wonder if having a fan-assisted oven has anything to do with it? The weird thing is, my zucchini bread came out just fine - a big fluffy loaf, plus I made 6 muffins and they were nice and fluffy, too. The banana bread tastes good, I wonder if I should just double the recipe next time so I get a bigger loaf?

I used the recipe from my Better Homes and Garden cookbook.  It is the red and white checkered cookbook one I grew up with.  I will type up the recipe and send it to you.  I use the dried coconut (instead of the moist and yummy coconut you can get in the States) and it still turns out really well.  I did it for a stall at the village fete and it was quite the hit!

I wonder if having a fan-assisted oven has anything to do with it?

I certainly blame our oven for a myriad of baking and roasting issues.  Sigh.  I've started using self-rising flour + baking powder I brought back from the US and have had improved results. 

I know Chary had a baking powder to flour ratio thread (in Expat life), but as Mrs R said the jury's out on that theory, but I must admit it works for me.

When I make banana bread I usually add an extra tablespoon of flour (using plain white) in with the British baking powder.

Now you're left with a whole list of theories to test and lots of banana bread to bake!  It'll be sooo hard to eat it all (I'll come help if you like).   

Helpful threads with more on baking powder & flour, etc:

http://talk.uk-yankee.com/index.php?topic=34101.msg447818#msg447818

http://talk.uk-yankee.com/index.php?topic=53269.0

Helpful threads with more on baking powder & flour, etc:

http://talk.uk-yankee.com/index.php?topic=34101.msg447818#msg447818

http://talk.uk-yankee.com/index.php?topic=53269.0

See you've probably got 'em all bookmarked, me I can't be arsed anymore!     Thanks for posting 'em though!

Oh man, that's my favourite... *drools* Can you hook me up with a recipe?

Maybe I will try subbing the self-raising flour instead. Or just try to bake more UK recipes. I wonder if having a fan-assisted oven has anything to do with it? The weird thing is, my zucchini bread came out just fine - a big fluffy loaf, plus I made 6 muffins and they were nice and fluffy, too. The banana bread tastes good, I wonder if I should just double the recipe next time so I get a bigger loaf?

YES to fan assisted ovens! I have one and I hate the thing. Reduce your cooking time by at least 1/3 and start peeking at doneness at that point.  Yes, to using baking powder/soda in addition to the self raising flour. I'm actually baking some tonight for a co-worker so i'll let you know if anything goes off kilter like yours.

You can't get the german chocolate unsweetened squares to make the authentic German Chocolate...but I never liked it anyway. I always make straight up chocolate cake and use the Better H&G recipe for the frosting. It is my fave frosting but not popular in the family so I make it on my birthday and indulge.