But most banana bread recipes actually follow the same formula. Read through this post. Baking soda will increase the pH of your banana bread batter, making it more basic or alkaline. To do this, heat the oven to 300 degrees, then put the bananas, with the peels still on, on a baking sheet lined with foil. Choose the ripest bananas possible. You use too much banana. Add the eggs, one at a time, mixing in between each addition. But that doesn’t mean all is lost. You can try placing the bananas in a paper bag with an apple. Some may add cinnamon, nutmeg, or even cardamom for flavour, and vanilla extract too. Here are some clues you can use to check if your cake is done baking (or quick bread in this case): As I mentioned before, banana bread recipes can be baked in muffin pans, cake pans, etc. The acid from eating, too, many bananas can eat away your tooth enamel, further damaging your dental health. The darker the banana is, the better it is for baking (via King Arthur Flour). Only when I put it in the oven did I think to Google, only to find out that too much baking … Pour the batter into the prepared loaf cake pan. Thankfully, there are a couple of tricks to ripen bananas faster. Accidentally dumped maybe 3.5 tsp of baking powder into a banana bread recipe where it originally called for 1 tsp, and didn't bother to triple the other ingredients. If you are in doubt, though, throw the banana away. Dental health problems Banana is a sugary fruit; even if it contains natural sugars, it does bring some harm to your dental health. But other than that, there’s not much you can do. So adding an acidic ingredient to your cake batter won’t solve the problem and will inevitably have an impact on the delicate balance of ingredients. I’m glad you found this post useful. Then maybe you could use a little less and swap in some baking powder. After reading as many banana bread recipes as I possibly could, I realize now that most are leavened with baking soda exclusively, probably for historical reasons dating back to years when commercial baking powder didn’t exist or wasn’t as common in households. I bet this has happened to you while baking banana bread: you realize after about 30 minutes in the oven that your banana bread is already “golden brown delicious” but it’s still got a full 30 minutes of baking left on the timer (or more!). Banana bread batter is particularly dense (as compared to a sponge cake or a flourless chocolate cake, where you incorporate a ton of air by whipping the eggs), especially when you think of the weight of the bananas added to the batter. There are some bakers that claim you can ripen the bananas by baking them in the oven but that doesn’t make sense. Dump in the flour and fold it in with your spatula. Regardless of how you choose to store it, make sure the banana bread is completely cooled before wrapping it to prevent condensation. Make sure the bananas are very ripe (black even). When leaving bananas to ripen, they should be stored wrapped in wax paper to prevent them from sticking to each other as they get softer. Answer. It is easier to make sure these are baked through properly (again use a cake tester to check). Next time, if you are using a darker pan, preheat your oven to 25 ºF lower than the original temperature and from the beginning. 4 eggs. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. After they cool, peel the bananas and mash them to have bananas that are banana bread ready. Usually, cakes made with the muffin method call for either neutral vegetable oil (like canola), melted coconut oil, or melted butter, and these are incorporated with the liquid ingredients. However, if your bananas have sat around this long, smell them before you bake to make sure they have not started to rot. The flavour of a ripe banana is quite different than a green banana. Best if placed in refrigerator several hours prior to cutting. The banana bread recipes and methods are straightforward, and yet a lot can go wrong. Replacing all the white sugar with brown sugar could fix that, but that will also give your banana bread a different flavour. Thank you for your comment! The damage is done and you can’t stop it. Some bakers recommend using bananas that are on the verge of over-ripe with completely black peels. On the outside, it can seem like your banana bread is perfectly baked, but then when you slice into it, you can see a line of under-baked batter that’s settled at the base of the loaf cake. Too much sugar in the recipe will lead to bread that browns much faster than it should and could lead to a burnt surface. I usually wait several weeks for bananas to ripen, especially during the colder winter months and there isn’t much you can do to reduce the time it takes. Baking whole bananas can’t mimic that process. And you can’t remove it from the oven or stop baking the bread until you know it’s baked in the middle, so the bread will darken further if there’s still a lot of time left on your timer. The top of the banana bread was flat and dipped slightly inward toward the center. There are several possible causes for wet banana bread. Consider what methods you used to judge if the bread was baked through. However, it unfortunately doesn't last long before losing its freshness. Yet sometimes, banana bread recipes can go wrong. Learn how your comment data is processed. Make sure to use the clues above to help you judge doneness, along with the times below: We can blame the perceived dryness of loaf cakes (and specifically banana breads) on a number of ingredients and steps: Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. If they have, they are officially too ripe and need to be discarded. For loaf cakes, you have no choice but to bake for longer, but if your batter is also more alkaline than it could be, this means an excess of browning will occur, all the way to the centre of the cake. Then analyze the recipe you used: are you sure there is enough leavening agent in the recipe for the quantity of batter? Remove from oven, let cool on a rack for at least 5 – 10 minutes; then turn out onto rack and cool completely. There’s more going on when a cake browns too quickly. Checking the oven temperature, using the right sized pan, accurately measuring ingredients, and checking the bread for doneness before taking out of the oven can keep your banana bread from being too wet. ⅓ cups) but this recipe can accommodate up to, Excess of baking soda will cause browning, A darker pan will lead to faster browning, What to do if your banana bread doesn’t rise, Problem #4: there’s a gummy layer towards the bottom of the loaf, What to do if you notice a gummy layer at the bottom of your loaf cake, Problem #5: it doesn’t taste like bananas, How to improve the flavour of banana bread, Problem #6: it’s hard to tell when banana bread is baked through and done, Problem #6: baking banana bread in different pans, Suggested baking times for different pans, clues you can use to check if your cake is done baking, use a thermometer to check if your cake is done baking, Eggless banana bread (dairy-free, vegan, less sugar), Super moist cardamom banana bread with sour cream, Eggless banana bread | Kitchen Heals Soul, How to check if your cake is done baking | Kitchen Heals Soul, 1/4 tsp (1.25 mL) of baking soda for every 125 grams (1 cup) of flour, 1 tsp (5 mL) of baking powder for every 125 grams (1 cup) of flour, if you are using baking powder: make sure to test if your baking powder is still good. I bet the crust gets softer after you wrap the cake and store it for 24 hours, right? Hi! There are five reasons why you might end up with sunken banana bread: If you’ve retrieved your banana bread from the oven and it begins to sink, there isn’t much you can do. Here's how to tell if a banana is too ripe for banana bread. But how do you adapt the baking time from one pan to another? To avoid this, either bake it in a lighter pan OR lower the temperature of your oven by 25 ºF (so I would bake a banana bread in a light metal pan at 350 ºF but in a dark metal pan at 325 ºF). 2 tsp Baking Soda. The more ethylene in the bag, the quicker the bananas will ripen. Wrap leftover loaf with aluminum foil. If you want to keep it longer than that, your best bet is to freeze it. Also my banana breads have a crusty top, which I like. In the muffin method, the wet ingredients are added to the dry, and slowly mixed in, just enough to make a cohesive batter without overworking it. Table of Contents (use this list to click through to the section you need!). This is the classic banana bread recipe that is made with basic ingredients only, and calls for baking powder instead of soda so that the cake browns less! Top Answer. To get black bananas, they need to be left to their own devices for at least eight weeks. Visit janicelawandi.com to see my portfolio. The deep brown color carried throughout the crust of the bread, and the inside was a consistent brown as well.