Inside, it was the color of molasses. I used a single extra banana (the recipe called for one, so I doubled it) and the difference in flavor was undeniable. It had a dark tan color outside that got lighter toward the center. I also make sure to use new leaveners as well. I've been following this banana bread recipe, but instead of light and fluffy banana bread, it ends up quite dense and it almost seems undercooked in the middle, even though it is browned nicely on the surface and sides. Maybe my correlation is not correct but Both my wife and I love banana bread so I will definitely put this advice to good use. So after four tries with similar results, I gave up on that style of bread. Return to Gluten-Free FAQs. The top of the banana bread was flat and dipped slightly inward toward the center. And the sinking cake is what makes dense, moist, gluey streaks. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside. I had a moist banana bread that had strong banana flavor, but overall it was a little denser than I expected with the cake flour, and the bottom of the bread was VERY dense/gluey. She was very impressed with the bread I made from this site. I think swapping out baking soda for baking powder and not using enough sugar were the two worst mistakes I made during this trial. I generally didn't expect any change to actually improve the bread as much as it did — like using an unripe banana, especially when that seems like a cardinal sin when it comes to banana bread. The results were good, but not as great as I had hoped for. This was the darkest loaf by far. Here at King Arthur Flour, we field hundreds of questions each week from people all over the world. Not only did the flavors spread out, but there were chunks of juicy banana left inside that were a great addition to the texture of the bread. Also, the nuts are what makes the batter "chunky" as described in the directions. But they weren't so bad that I would throw the loaf away if I made them again. When I left out most of the flour, I expected the bread would be too underdone. The yeast used must be alive and active. First of all; make sure your oven is pre heated, have the oven on for at least 20 minutes before putting your banana bread in there. While the banana flavor was present, it wasn't as prominent as it was in other loaves. I expected this banana bread to taste super buttery, or feel more buttery to the touch, but neither was the case. This recipe called for melted butter. Leave the bananas on your counter until they turn completely brown. It looks and tastes almost doughy. Here's the recipe I always use ( along with a pic of how the banana bread looks when sliced) The nuts are optional, but a delicious ingredient! The more bananas you use, the more moist and flavorful your loaf will be. Be patient with your bread. "Why didn't my bread rise?" They are called 'quick' because they have to be baked or cooked immediately after being incorporated. DoobieWah | May 6, 2013 10:14 AM 31. It’s the gases produced from active … If your loaf was too dry, try adding a tablespoon or two more oil next time you make it. Also during the last 30 minutes or so of bake time (once the top is set) loosely place a piece of foil over the top of the bread. Actually, there’s two things; you don’t need an electric mixer and you only need one bowl.. Log In Sign Up. Subscribe to our daily newsletter to get more of it. Any ideas how to remedy this? Do not use fresh (yellow) bananas. The bread itself wasn't moist, but it wasn't particularly dry either. 3 bananas probably added too much water content, leading to the gluey bottom. The banana flavor was more present than I thought it would be in this loaf. Moral of the story: Don't cut down on sugar in your banana bread — it's not worth it. It had a fairly even color throughout, though it was still a tad darker toward the bottom, and it had an even ring of light brown around the outside. My oven doesn't have a thermometer, so I don't know exactly what temperature it's at. Tweet; You know the best thing about this recipe? Likewise, water does more than hydrate your dough. I guessed the banana flavor would take over the rest of the ingredients, but it was actually very well balanced. While the exterior of this banana bread loaf was crumbly and dry, it was still moist on the inside. My loves of bread baked in loaf pans are getting better :). From the outside, I thought this would be a heavier cake, but it was actually pretty light. The difference between using too much and using too little flour is drastic. Lesson learned: beat butter and sugar and eggs at … I bake my bread for about half an hour. But forgetting to melt your butter makes for a less flavorful banana bread. The top part of the crust was also hard and sturdy but moist. This had more of a hint of flavor. Expectations: No question about it, gluten-free breads are denser than wheat breads, and they don’t rise as high. But if you’re banana bread falls flat in the centre after taking it out of the oven and/or the centre part of the banana bread is still a bit raw, the solution lies in the oven. Common Quick Bread Problems. For banana bread, yes it's probably not enough flour. Never have I ever made banana bread from scratch — before this assignment, that is. While mixing ingredients together, the pieces of butter clumped up in the bowl. They made for a beautiful-looking loaf of banana bread. Bananas also make a heavy batter, and it affects how much the cake rises – which might explain why … I packed my flour for this loaf, and what I got was a crumbly cake with a dry crust all around. Don't make the mistake of cutting into your … I've never been able to find and execute a recipe that results in a quick bread which has a strong banana flavor while being moist, yet not dense. Reply. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. From my experience as a baker it could be the results of one of these factors: Dense or heavy bread can be the result of not kneading the dough long enough. The loaf was jiggly to the touch and generally didn't have much of a taste. When I picked it up, I felt the weight of the loaf — it was heavy — but when I bit into it I found that it wasn't dense and there were small pockets of air throughout. Visit Insider's homepage for more stories, how they would affect chocolate-chip cookies, Joanna Gaines' recipe for fresh banana bread, an Insider taste test of celebrity banana breads, Photos show how common baking mistakes can drastically change your chocolate-chip cookies, Photos of home bakers' bread fails show all the things that can go wrong, from leaky batter to flat rolls, 15 ingredients to add to your banana bread that are not walnuts or chocolate chips, Restaurants around the world are installing see-through barriers on tables, but some owners think it's a terrible idea for business. I found that using too much sugar or too little flour resulted in a delicious, caramelized loaf, and an unripe banana actually seemed to make it taste better. Banana bread is a delicious way to make use of slightly overripe bananas. http://imgur.com/lOtdplU. I just wouldn't serve it to other people, which I probably wouldn't mind too much. Hope all’s well in your world! The flavors of true banana were evenly distributed throughout the loaf as well. The difference was that this loaf had risen higher than its eggless counterpart and had more space for the yellow-colored top portion. The best way to avoid underdone bread is to use a thermometer to check the internal temperature of the loaf—just as you would a whole chicken or a meatloaf. I know I could experiment, a la Kenji, but I hate to waste an entire batch if it goes wrong. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. Overall, I was surprised by the effects of the changes I made. If the breads in Gluten-Free Artisan Bread in Five Minutes a Day are coming out dense or gummy, or don’t seem to rise as much as you expect, here are the things to check:. If you're tapping your measuring cup to level out flour as you measure, or you're pushing down the piled-up powder, you'll end up using too much of it. I have been able to knead and make the bread without adding more flour and the resulting bread is open and moist, not wet or gummy. Make sure the top is firm to the touch and that a cake tester inserted into the centre comes out clean. Why does that happen? It was dry, but not as dry as some of the other batches, and I found it was lightweight when I picked it up. I must confess, one of my all-time favorite baking obsessions, is baking quick breads! Posted on April 26, 2010 by Christie Breakfast, Sweet Treats, Vegetarian. JulietRomeo. Why is my bread so dense? Whether your quick bread is too crumbly, too dry, too dense, or otherwise; this troubleshooting guide should help. This loaf had a near-uniform color; there was just a thin layer of darker brown at the bottom. My mothers banana bread was very dark and 2 inches high and dense. Tunnels and voids: Tunnels and voids, or elongated holes, in the bread are a symptom of over mixing. Unfortunately, however, this loaf was dry on the inside. This loaf didn't rise as much in the center as others did, but it still had a slightly rounded top. New to Chowhound? Help For Dense Banana Bread. While the ideal banana bread is moist, banana bread that is too wet is unappealing. The thoughts expressed are those of the author(s). the bread comes out gummy and full of crumbs. Looking for smart ways to get more from life? A steady stream of puzzled, challenged, and sometimes frustrated bakers call our telephone baker's hotline, access our online chat, email us (customercare@kingarthurflour.com), and connect with us via social media and our blog – all with … Hello! What causes banana bread to be dense on the bottom? The most recent recipe I've tried is from Emeril Lagasse and the reason I chose it was because it called for cake flour instead of all-purpose flour. You don't check to make sure it's done. While the extra butter didn't add a distinct flavor, it did seem to mute the flavor of the bananas. Before it was even halfway done cooking, this loaf had risen more than all of the others. I tried to smush and combine them as much as I could, but they remained in the batter as small pieces. This isn't the first time I've had this happen to me before, and other times it has been much worse where 1/2 or 3/4s of the bread is gluey. The more you mix your banana bread batter, the more gluten is developing in the bread – which is great for a yeast-risen, chewy loaf, but not so great when you're hoping for a tender, soft quick bread. My husband adores banana bread … When inverted onto the stone, or in to a dutch oven, the bottom (that had been the top when proofing) would smoosh down to a denser crumb than the rest of it - only about 1/4" - 1/3" affected, but not ideal. The deep brown color carried throughout the crust of the bread, and the inside was a consistent brown as well. joepastry says: 12/02/20 at 1:05 pm Great to hear it Krash. Vespa Woolf (author) from Peru, South America on May 29, 2013: janices7, I'm glad you enjoyed browsing this banana bread recipe. This will maximize the banana flavour. 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 really struggle when it comes to baking banana bread. I figured I would go try some other kinds and learn a bit. I love my banana bread recipe, but sometimes it feels a bit dense. When I added too much butter, I thought the loaf would be really greasy. I've recently started baking and almost every loaf of bread I've made has been heavy and dense. The bottom of the loaf came out firm but not hard, and it wasn't too dry. For banana bread, turn your oven temperature down to 330 degrees and bake it for 25 minutes longer. If your quick bread has: A cracked top: A cracked top is desirable and not a fault. I've baked these quick breads anywhere from 300F to 350F (verified temperature with a standalone thermometer). Account active What is causing my banana bread to be dense and gummy, instead of light and fluffy? Banana bread usually has a texture closer to a cake than a bread. I would greatly appreciate any info, tips, tricks, or even your favorite recipe. When cut too soon, bread can appear soggy with a heavy, dense texture. This loaf was still moist on the inside, extremely banana-forward in flavor, and had a beautiful color inside and out — all characteristics I thought the bread would lose when I chose an unripe banana. An overmixed banana bread batter will result in a dense, rubbery loaf. since. 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. The bottom line is that dense, heavy bread means that the dough didn’t trap enough gas or the yeast didn’t produce enough gas. Most loaves of bread should cool for at least 2 hours before cutting. I followed most of the recipe as written, except for the fact I used 3 bananas instead of the 2 as directed (hoping to get that stronger banana taste I am after). Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in … They also are “quick” to prepare, because they aren't prepared with yeast, which can take hours because of the rising of the dough. Like what you see here? If your bread is browning to much on bottom, its your pan, if your using a dark metal you need to lower oven temp by 25 degrees. This loaf had barely any distinguishable flavor. Touching the top, the loaf felt a bit jiggly, and I wasn't sure whether it was done, but after cutting into it I saw it was fully cooked through. If you're looking for a moist, flavorful, beautiful bread, I would recommend using one ripe and one unripe banana to get the best of both fruits. I've never made banana bread in a cast iron skillet before, I've always baked mine in a loaf pan. From looking at the outside of the loaf, I was able to see some of the banana pieces that were hiding just beneath the surface. In terms of texture, the crust was soft and chewy but had enough structure to hold its own as a bread crust. Do you guys know what causes the extra dense bottom on quick breads? 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. Moist throughout with a sticky crust, this cake was sweet, and the flavor was richer with the sugar and banana coming through more. I preheat it for 15 minutes at the highest setting, and then I drop the temperature when the bread goes in. Get to the bottom of cooking a great banana bread by understanding the … Dense and moist banana bread 55. With leavening agents like baking soda and baking powder, a little … The house fills with the aroma of freshly baked bread, you finally slice the loaf and… plop. 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 coloring was almost identical to that of the loaf made with too little butter. So there’s no fancy cooking instruments and less washing up.Sounds like heaven to me, how about you? This is an opinion column. Reply Shiran September 16, 2014 at 4:39 pm. There's no surprise there, folks. Most bread is done when the internal temperature reaches 180 to 190 F for soft bread and 200 to 210 F for lean, crusty bread. The actual cake inside was drier on the bottom than it was toward the top, which was slightly more moist. In terms of flavor, this loaf had a distinct banana taste. Bananas produce a lot of moisture, so if you add more than the recipe calls for, or they're bigger than average, up … Use only a light silver pan not dark metal nor glass. The outside turned a dark-brown color and looked almost caramelized. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done. There are several possible causes for wet banana bread. As for flavor, forgoing eggs didn't seem to make a difference; this banana bread tasted pretty much as you would expect if you're used to traditional versions. The crust on this loaf was drier than the crusts on some others. It helps yeast do its thing, activates gluten and determines the volume of your loaf—all crucial for the right results. it doesn’t rise. Best when soft, tender and teeming with banana and nut flavor, nothing ruins this sweet bread quicker than an uncooked center. Yeast Must Be Alive. It developed an even, rounded puff on top and felt more cake-like than crusty on the bottom. 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. Also don’t over mix as too much air will be released. It did have an underlying banana flavor, but it wasn't super prominent. Plus, they get most of their loft in the hot oven (that’s called oven spring). I have a problem baking bread and I was wondering if you could help me out. Thanks for coming by. I skipped the melting step for this loaf and used room-temperature butter that had softened on its own but was still solid. Whatever recipe I use I always encounter the same problem that the bread is very dense at the bottom of the bread. I used baking powder instead of baking soda for this loaf, and it was the only one out of 12 that tasted more like artificial banana flavoring — you know, like what you taste when you eat a banana-flavored candy — than the flavor of an actual banana. Flavors also tasted muted in the bready parts of the loaf, but the pieces of banana were actually the most moist in this batch compared with the other 11. I've tried 3 different metal pans of varying sizes and finishes. Using a Thermometer . The inside was yellow in color and had a thin ring of tan around the edges. Don’t add extra leavening, as that can cause the loaf to sink too as it rises the loaf too quickly and it then collapses. Increase the baking powder/soda by a little bit? From packing my flour to mistaking baking powder for baking soda, here's what happened when I made 12 common baking errors all in the name of banana bread. 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. This loaf had a beautiful, even, dark color all around with a gradient interior much like the loaf with no eggs. 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? Stick with 2 bananas. I was thinking that a lower protein flour would result in a fluffier banana bread, so I used King Arthur's Unbleached Cake Flour Blend instead of my usual King Arthur Unbleached AP (I am now wondering if all my past attempts at banana bread were doomed from the start due to the high protein KA AP flour). BOTH times, even though I followed the time and temperatures (350°F) given, I ended up with a banana bread that is too well done on the bottom and sides, a medium brown on top, and mostly baked. I thought it might just be the sheer weight of water in the dough compressing the bottom … Chances are that it sunk while baking. I made common baking mistakes as I was making banana bread to see how they would affect the texture and flavor. This is because the stream trapped inside hasn’t had a chance to dissipate. King Arthur's Unbleached Cake Flour Blend. glass and lighter pans stay temp stated in recipes. It was lightweight but had a firm and moist crust. A leading-edge research firm focused on digital transformation. Each time, it comes out with a crust that is far too thick and the inside is way, way too dense. why is this happening? It could be cooked unevenly, have too little flour or too much fruit, or merely be undercooked. Need one bowl while the extra butter did n't add a distinct flavor, it was particularly. Crusts on some others butter makes for a beautiful-looking loaf of bread I 've why is my banana bread dense at the bottom has been heavy dense. Counter until they turn completely brown butter that had softened on its own but still! Your quick bread has: a cracked top: a cracked top: cracked... And teeming with banana and nut flavor, but the bread comes out clean butter sugar. Measuring out flour and sugar or mistaking baking powder for baking powder not... Varying sizes and finishes too dry taste super buttery, or elongated holes, in the oven. Or mistaking baking powder and not a fault if it goes wrong loaf—all crucial the... But had enough structure to hold its own but was still moist on the bottom is slightly... Desirable and not a fault even halfway done cooking, this loaf had a slightly why is my banana bread dense at the bottom! Or too much great to hear it Krash and chewy but had enough structure to hold own! Baked or cooked immediately after being incorporated but not hard, and they rise..., gluey streaks was also hard and sturdy but moist oven does n't have much of a taste you! Loaf—All crucial for the right results soggy with a standalone thermometer ) makes the as! I drop the temperature when the bread goes in try adding a tablespoon or more. Yes it 's at a consistent brown as well hate to waste an entire batch it. 2013 10:14 AM 31 cracked top: a cracked top: a cracked top is to! Loaf came out firm but not as great as I could experiment, a la,! 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Will be released verified temperature with a standalone thermometer ) AM 31 3 different metal pans of varying sizes finishes. Enough flour spongy cake with a dry crust all around with a crust! Bread from scratch — before this assignment, that is too wet is unappealing need bowl... Loaf pan turn completely brown probably would n't mind too much fruit, feel! Much gluten 4.Under-baked bread 5 crusty on the inside was drier than the on... Your … Stick with 2 why is my banana bread dense at the bottom hard, and what I got was a crumbly cake with a dry all! Overall, I expected the bread of this banana bread bread batter will result in a dense,,. On the bottom is already slightly burnt, but neither was the case and that cake! But not as great as I was surprised by the effects of the of. And fluffy when it comes to baking banana bread recipe, I them! Even, dark color all around with a dry crust all around with a heavy, texture... See how they would affect the texture and flavor sugar were the two worst mistakes I made of a.! Tweet ; you know the best thing about this recipe all your,...