If your banana bread is sinking in the middle, it can be due to a variety of reasons (usually related to temperature issues or too much moisture being added to the recipe). Of course, this information also applies to other moist “quick breads” such as pumpkin bread, cranberry bread, etc.
Below I have listed some of the major reasons for & solutions to a sinking middle. Even Bread Dad makes the occasional error when experimenting with new banana bread recipes (see picture below)!!
For easy banana bread recipes (such as chocolate chip banana bread & no butter banana bread), please visit Bread Dad’s main Banana Bread Recipes section.
It is very hard to save an already sunken banana bread. You need to prevent the problem before it happens! So please read the list above and try to avoid these issues when making your banana bread.
If you have any suggestions, tips or information on sinking middles, please post your thoughts in the comment section below.
Usually banana bread rises well as the bananas in the mixture tend to give the batter some extra “lift”. There are a variety of reasons why yours may be sinking on cooling but it is most likely that it isnt quite fully baked. Banana bread tends to form a firmish crust on the outside, so even if it looks baked it may not quite be done which means that it will sink as it cools. Make sure the top is firm to the touch and that a cake tester inserted into the centre comes out clean. If the banana bread is browning too quickly you may need to reduce the oven temperature slightly and bake the bread for slightly longer, or cover the top of the bread with a piece of foil for the last few minutes of cooking to reduce the risk of the bread scorching.
Make sure that you are using the correct amount of banana as too much will increase the moisture and make it difficult for the bread to cook through properly. Also measure the leavening agents carefully (baking powder and/or bicarbonate of soda/baking soda) using proper measuring spoons. Too much leavening can cause the bread to rise up too much and this will cause it to sink back as it cools.
Ive made banana bread several times and I cant seem to understand why it rises nicely, and even when Ive taken it out the oven the rise stays but then once it starts to cool it falls flat. What is the reason for this? Am I over mixing at the end or is there too much moisture? Any help would be appreciated. Thank you
It is very hard to save an already sunken banana bread. You need to prevent the problem before it happens! So please read the list above and try to avoid these issues when making your banana bread.
For easy banana bread recipes (such as chocolate chip banana bread & no butter banana bread), please visit Bread Dad’s main Banana Bread Recipes section.
If your banana bread is sinking in the middle, it can be due to a variety of reasons (usually related to temperature issues or too much moisture being added to the recipe). Of course, this information also applies to other moist “quick breads” such as pumpkin bread, cranberry bread, etc.
If you have any suggestions, tips or information on sinking middles, please post your thoughts in the comment section below.
Below I have listed some of the major reasons for & solutions to a sinking middle. Even Bread Dad makes the occasional error when experimenting with new banana bread recipes (see picture below)!!
Banana Bread Problems, Troubleshooting And Tips
Why does banana bread fall apart?
There are various reasons your banana bread may fall apart. If you use too much flour, leavening, or wet ingredients, it’s likely that your banana bread will come out crumbly. So, always ensure that you follow an exact recipe and measure out each ingredient precisely.
What happens to a banana when you put it in the refrigerator?
When putting a banana in the fridge, the skin will become a dark brown color. This happens because the cold of the refrigerator inhibits the hormone that helps bananas to ripen, called ethylene, so the yellow skin turns brown.
Why is my banana bread crumbly?
If you use too much flour, leavening, or wet ingredients, it’s likely that your banana bread will come out crumbly. So, always ensure that you follow an exact recipe and measure out each ingredient precisely. Furthermore, you should grease the tin prior to baking, as this will allow you to lift your bread out whole.
Why is my banana bread so thin?
The number one culprit is a batter that is too thin from overripe bananas. Using bananas that are overly spotted and soft results in a thinner batter due to the extra moisture. To make sure your banana bread bakes evenly from edge to center, getting the right batter consistency is important. A thin batter, however, is not the only culprit.