There was too much moisture in your batter. I’ve had this happen more than once since I like to add 5 bananas per loaf. I use frozen/thawed bananas, or I place fresh ripe bananas in the microwave for about 5min to release liquid. The liquid is then cooked down into a syrup and added back to the batter when cooled.
Never have I ever made banana bread from scratch — before this assignment, that is.
After intentionally making several baking mistakes to show how they would affect chocolate-chip cookies, I set out do the same while attempting banana bread for the first time.
As I set out to conquer one of my all-time favorite breads, I was faced with a big decision: Which recipe should I use? I landed on the lifestyle guru Joanna Gaines recipe for fresh banana bread to make 12 loaves of what is essentially breakfast cake; in an Insider taste test of celebrity banana breads, Gaines recipe was deemed the most traditional, which made it a convenient choice.
The recipe calls for “very ripe bananas” and suggests baking in a square pan for easy cutting, but, because I had a lot of batches to make, I used miniature loaf tins to minimize waste.
From packing my flour to mistaking baking powder for baking soda, heres what happened when I made 12 common baking errors all in the name of banana bread. Advertisement
Leaving out most of the butter didn’t drastically change the flavor of this banana bread.
Using half the called-for amount of butter affected the color and texture more than it affected the taste of this banana bread; I could taste the banana flavor in both the crust and middle of the cake.
This loaf had a beautiful, even, dark color all around with a gradient interior much like the loaf with no eggs. The difference was that this loaf had risen higher than its eggless counterpart and had more space for the yellow-colored top portion.
It developed an even, rounded puff on top and felt more cake-like than crusty on the bottom. Advertisement
Banana Bread Problems, Troubleshooting And Tips
FAQ
Why did my banana bread come out too moist?
How do you fix gummy banana bread?
Why is my banana bread gooey in the middle?
Why is my banana bread uncooked in the middle?
Using the wrong temperature settings can easily cause the banana bread to be uncooked in the middle. You might have set the oven wrong and that’s why the bread didn’t bake right. Most standard recipes tell you to set the oven to 350 degrees Fahrenheit. You’re supposed to preheat the oven before putting the bread in the oven.
Do bananas have any side effects?
Bananas are likely safe to consume in normal amounts. Side effects to banana are rare but may include bloating, gas, cramping, softer stools, nausea, and vomiting. In very high doses, bananas might cause high blood levels of potassium.
Why is my banana bread gummy?
Gummy banana bread is almost always caused by an issue with the ingredients. For example, you may have used bananas that weren’t ripe enough. Unripe bananas will be difficult to mash and mix, leading to unincorporated ingredients. That’s not the only ingredient in your banana recipe to be concerned about, though.
Why is banana bread so heavy?
The reason is that the sugar’s weight is much heavier than flour. When the ratio is off, the heavy sugar can cause the banana bread to sink and become heavy. The flour is intended to hold the mixture together. An important note is that sugar will melt, making it more like a liquid rather than a dry ingredient.