Think thick, but not stiff. You want a batter that plops—not pours. Imagine a lazy mudslide.
It should plop off your spoon in a soft, heavy blob. If it spreads like melted ice cream, you’ve gone too far.
Why does this matter? Because texture is destiny. A runny batter makes a gummy, sad loaf.
The Mega-Banana Test
Here’s a weird trick: overmix on purpose? Nope. Stop immediately. A few lumps are your friends.
Overmixing makes gluten get bossy. Gluten gives you tough bread, not the soft cloud you crave.
So when your batter looks shaggy and a bit lumpy? That’s a high-five from the baking gods.
