The Best Banana Bread

Introduction:
     Caramelization is a browning reaction that occurs when sugar caramelizes.  The molecules of sucrose melt into a thick syrup, and then slowly changes from a light yellow to a dark brown. Initially, the flavor is sweet and odorless, and with prolonged exposure to heat it develops an acidity, bitterness, and a rich aroma. Caramelization typically occurs between 320-400 degrees Fahrenheit.

      There are three types of heat transfer, conduction, convection, and radiation.  Convection is a type of heat transfer that will be practiced in this recipe and will be further explained.  Convection works by circulating a hot material against a cold one, which causes the two materials to undergo conduction to transfer heat. There are also two types of conduction, the dry heat method and the wet heat method.  This recipe calls for the dry heat method by using an oven in order to reach the minimum heat requirement for caramelization to occur. The oven is able to circulate the hot air and creates caramelization.

     This recipe will also demonstrate gluten's ability to provide leavening to the bread. Gluten is created when two proteins, glutenin and gliadin crosslink.  The two proteins bind to form an elastic and stretchy membrane that traps air bubbles.  Flour is the main source of gluten. Different types of flour have different levels of gluten. Cake flour is low in gluten while on the other hand bread flour is high in gluten. Fat inhibits in gluten formation as it will be shown in this recipe.  Cookies use flour and butter which enable the cookie to crumble. On the other hand, water aids gluten formation and causes breads to rise.  Finally, agitation also increases the collisions of glutenin and  gliadin proteins which encourages crosslinks to form. Time also allows for further gluten formation.

    Baking soda also is chemical leavener that reacts with acids. Baking soda has the molecular formula of NaHCO3  and needs an acid or a base to react to. It acts as a buffer and stabilizes the pH level of the solution. Once the baking soda reacts with the acid it generates gas and creates the bread to rise. 

     The purpose of this recipe is to demonstrate the caramelization reaction and the formation of gluten that occurs in bread.  This will be done through the heat transfer method of conduction.

Materials:
1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed banana
2 cups all-purpose flour
1 teaspoon baking soda

Methods:

1. 1. Preheat oven to 350 degrees F. Grease and flour one
2.  9x5 inch pan.

2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and baking soda, stirring until combined.

3. Pour into prepared pan and bake at 350 degrees F for about 1 hour (or until toothpick comes out clean). Remove from the pan and let cool, store in refrigerator or freeze. 

Results:

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour one 9 x 5 inch pan.

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2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and baking soda, stirring until combined.

3. Pour into prepared pan and bake at 350 degrees F for about 1 hour (or until toothpick comes out clean). Remove from the pan and let cool, store in refrigerator or freeze.