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Message: [QUOTE="JohnnyP, post: 35038, member: 2656"] Thanks very much for the explanation. Does this sound more reasonable? 7 cups banana puree 3/4 pound butter 600g sugar 600g flour 4 eggs 1 table spoon baking powder 1 1/4 teas spoon baking soda 1 tea spoon salt 4 cups chopped walnuts [COLOR=#0080ff]"And you definitely do not want to develop the gluten. Make sure the flour you use has adequate protein." "If the flour does not have enough moisture, it won’t develop the structure to hold the bread together."[/COLOR] Not to be argumentative, but isn't gluten the protein that gives structure? I know we are not making pizza dough, but some of those recipes tell you hydrate the flour first, then add the oil. Otherwise, there is a race to see which the flour absorbs first. I think my procedure of adding the puree at the end is robbing the flour of the moisture it needs to provide structure. Instead, the flour absorbs the fat from the eggs and butter, leading to a very tender bread. So, in addition to the changes noted above, I will change the procedure by adding the puree to the creamed mixture, then add the flour. [/QUOTE]