I've found that banana bread in particular doesn't respond to wet-to-dry or dry-to-wet as well as most things do. This recipe has next to no leaving power. But sometimes there are factors that a machine cannot detect. Thank you for the indepth advice! I'd either swap out the yogurt with buttermilk, or the syrup with brown sugar. Vespa Woolf (author) from Peru, South America on May 29, 2013: janices7, I'm glad you enjoyed browsing this banana bread recipe. That recipe is sort of built to be dense. Try the finger-poke test: if you poke the dough with your (wet or floured) fingertip and it instantly springs back, it's underproofed. Lastly, switch to a big spoon and stir in the flour, just until combined. An overmixed banana bread batter will result in a dense, rubbery loaf. In summary: Do less work, get better bread. If you find that your bread collapses or flattens before you bake it, you might want to check out this article. No gift befits the food-obsessed people in your life like a cookbook. is the most common question about bread that we receive at The Prepared Pantry. Olive oil doesn't match any of the other flavors of the recipe. Try subbing out a portion of the flour with regular all purpose or pastry flour. If you've ever tried to mash green bananas, you know that's no fun. The yogurt should keep the moisture level high enough without letting it get gummy. First would be to up the temperature to about 175C. Thank you very much for the indepth advice. If I am not using honey, do you recommend adding some baking powder for that acidicity to help the bicarb work? Don't let anything get in between you and your banana bread — steer clear of these common banana bread mistakes. Not only are overripe bananas easier to mash, they also give the bread more moisture, sweetness, and flavor. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. It’s just the nature of the beast. Try a slow overnight rise in the refrigerator. She used 1/4 cup of milk and 1/3 cup of oil so I thought that lowering the oil to 1/4 cup (to make it a bit healthier) and replacing the lost moisture with 1/3 cup yoghurt instead of milk would assist, but I think Ill just try leaving the milk and keeping the oil to 1/4 cup. 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? But, you're getting each group blended more thoroughly, and without anything getting out of proportion. It could be cooked unevenly, have too little flour or too much fruit, or merely be undercooked. Everything comes together evenly, so you don't have as much problem with hydration being even, which results in the center of the bread being less gummy and the crust being extra caramelized. Hope all’s well in your world! I originally adapted the recipe from Cookie and Kate's. In my experience, if they're very ripe (mostly or nearly completely black), it produces an inferior loaf. We're talking anything from spotted bananas all the way to solid black. The real … Also 160°c seems a bit low to me, but I'm not sure if that would effect the density too much. It's normally pretty dense stuff. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. By using our Services or clicking I agree, you agree to our use of cookies. Some recipes use melted butter, but the bread won’t be … Common Quick Bread Problems. The longer it sits in the pan, the soggier the bottom will become. Your bland bread could be the result of rushing the process. The last few times my banana bread has been coming out of the oven like boulders: heavy and dense. Preparing the flour and the sourdough is the easy part. But I'd cut the oil in half and see how it did. Here's what a quick google search produced: https://www.seriouseats.com/2016/09/how-to-make-the-best-banana-bread.html. Why Did My Bread Not Cook in the Middle? The more whole grains in the loaf, the harder it is for it to rise. you can try to bake it … Make sure the top is firm to the touch and that a cake tester inserted into the centre comes out clean. Don't make the mistake of cutting into your banana bread only to discover it's uncooked in the center. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. Preheat oven to 160C and grease a 9x5-inch loaf pan with oil. Haven’t seen you around for a bit I don’t think. The flavor always comes out great, but I'd prefer a lighter crumb. Use canola oil, walnut oil, grapeseed, butter, or shortening instead of olive oil. If you love eating warm bread (and who doesn't?) Think of the typical carrot cake compared to a lighter birthday style cake. Tunnels and voids: Tunnels and voids, or elongated holes, in the bread are a symptom of over mixing. Fold it in gently. DoobieWah | May 6, 2013 10:14 AM 31. Natalie says. My mothers banana bread was very dark and 2 inches high and dense. Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. Add the baking soda -and a tsp of baking powder- at the same time you add the flour. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Add comma separated list of ingredients to exclude from recipe. If you use too much flour, you'll end up with dry bread. But the one on the left shows streaks – areas of dense, sodden cake. How ripe is overripe? Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes … This hands-off time in the icebox will slow the fermentation process in your dough and result in a complex-flavored loaf. I keep saying I need to make some banana bread, but my kids have been eating all our bananas and we haven’t had any get overly ripe! Whole wheat flour, yogurt, and syrup are all heavy items for your leavening to contend with. There are several errors in the recipe that you can try to fix. However, if your problem is a dense loaf, oven temperature is not your problem. Improper Flour Measurement. Bake for around 45 minutes, and do the knife test in the center. Why is my bread so dense? 1 tsp of baking soda is nothing. August 13, 2020 at 5:53 am. Everything comes together evenly, so you don't have as much problem with hydration being even, which results in the center of the bread being less gummy and the crust being extra caramelized. Instead, use the "spoon and level" method by spooning flour into a measuring cup and scraping off the excess with the flat side of a knife or straight edge. It doesn't seem like a big change on the surface. you can always heat up your slice a bit in the oven. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking. Looks like you're using new Reddit on an old browser. The Right Bread Dough Consistency. Learn our quick tricks to ripen bananas. Using not too ripe bananas with plenty of spots but not starting to blacken produces a lighter and fluffier loaf. Dennis Weaver?Why isn't my bread light and fluffy?? If the skewer comes out clean — or with just a crumb or two sticking to the skewer — it's ready. For bread made in a bread machine, the programs are set to mix, knead, rise and bake according to the selected recipe. Thanks for coming by. 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. She was very impressed with the bread I made from this site. Yogurt and syrup are both heavy. Add the eggs and beat well, then whisk in the mashed bananas and milk. Then you've got a lot of wet ingredients. 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. You can also add half an extra sliced banana on top as a decoration. Pictured: Banana Peanut Butter Bread | Photo by Melissa Goff, 6 Little Mistakes That Could Ruin Your Banana Bread. For best results, measure all ingredients by weight, not volume. It's considered a quick bread, as it doesn't require yeast for rising or time-consuming kneading. Loaves, left to right: 100% all-purpose … The result will be a tough, rubbery banana bread. Also don’t over mix as too much air will be released. Whip the egg whites to a firm peak and fold through after you add the flour. Reply. Your leavening agents should be sifted with the flour, not whisked into the mixture. Plan ahead to proof your loaf overnight. The scoop straight out of the bag method could be packing way too much flour into your measuring cup. this link is to an external site that may or may not meet accessibility guidelines. Her recipe says you can use honey (which is acidic) or maple syrup (which isnt acidic). Allow the bread to cool completely on a cooling rack before wrapping it in plastic wrap or transferring it to an airtight container. Then combine and finish. Reply. Return to Gluten-Free FAQs. Plus, the banana itself is … With that in there, you have to be really sparing with oil or butter. Why isn?t My Bread Light and Fluffy? Use Liquids At The Correct Temperature. Something I see from time to time is that the horizontal bottom 10% of the loaf is denser, harder and sometimes even gummy. Why does that happen? Simply stir until moist, and then do no more. Plus, the banana itself is a tad more evenly distributed. It doesn't happen with smaller quantities in more bowls. Don't make the mistake of cutting into your … All fruit and vegetable soda breads are. This banana bread … I've never had light fluffy banana bread. For that reason it is usually recommended to bake bread at very high temperatures so that the entire thing cooks at once. You could also shift technique. There are five important factors that make the difference between light, airy bread and a dense … New to Chowhound? Depending where your fermentation is, how hot the oven is and what shape your bread is, this may be fine, or it may allow the centre to overferment. Making light fluffy bread or bread that is less dense is mostly a matter of using the right ingredients and to some extent the right process. 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. The best banana breads I've made use a three bowl method. If you need to make banana bread today and all you have are nearly ripe bananas — roast 'em. If you want their flavor, it almost always requires adjusting the fat levels. Recheck all your ingredients, particularly the quantity of leavening. 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. Press question mark to learn the rest of the keyboard shortcuts. Quick breads tend to have trouble with syrup, honey, and molasses in my experience. banana bread is going to be on the dense side. But there doesn't seem to be anything acidic (except for the milk). Dense or heavy bread can be the result of not kneading the dough long enough. You treat the wet and the dry and the banana mash as separate groups. By increasing the amount to 1 ½ cups, I achieved the sweet banana flavor that I was looking for without creating a "wet," dense… Some general tips for making things lighter. I also had just one more question if you could answer this - the recipe I have has baking soda. I'd also raise the baking temperature to 170 C or higher to get more oven spring, and increase the baking time to about 50-55 minutes. That's why you should use only very ripe bananas to make banana bread. Can I please have help? Can I ask for your thoughts on this variation? I take solace in the gloopy and dense banana bread loaves I see from all over the world—they look like they, too, haven't slept since news of the … Combine them in thirds by moving a third of each to the other bowls. If you don't use enough, your bread will be too wet. If the skewer has any raw batter sticking to it, put the bread back in the oven for about 5 minutes, and then check it again. There are 2 situation really: 1.The bread is not set before the oven is turned off – in this case there isnt really anything you can do- its a lost cause. Yet there are still a few pitfalls to baking banana bread that you'll want to avoid. Second, mix your dry ingredients as a group, so the flour, cinnamon, baking soda get mixed, then added together into the wet. Whether your quick bread is too crumbly, too dry, too dense, or otherwise; this troubleshooting guide should help. If your quick bread has: A cracked top: A cracked top is desirable and not a fault. Add baking soda, vanilla, cinnamon and whisk to blend. Whole wheat flour by virtue is a pain in the ass to work with when baking quick breads. I hope you can try it someday! 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. Butter – banana bread or almost any bread goes well with oil due to their naturally dense consistency. See the two slices of lemon cake above? I'd add at least a full Tbsp of baking powder with how heavy the other ingredients are. Warm bread wrapped in plastic wrap leads to condensation which leads to mold. My loves of bread baked in loaf pans are getting better :). There isn't a lot of fat in yogurt compared to butter or oil, but it does fine as a partial replacement in quick breads. It sounds a little *overproofed*. This is the recipe I use, and mine pretty much looks exactly the same *as the one in the photo. joepastry says: 12/02/20 at 1:05 pm Great to hear it Krash. There are several possible causes for wet banana bread. The more you stir, the more gluten will develop. Why is My Bread so Dense in My Bread Machine? © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste. Log In Sign Up. Maybe my correlation is not correct but Banana bread is good for a lot of things — it makes for an easy last-minute gift, breakfast potluck addition, or simple grab-and-go snack. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. https://cookieandkate.com/healthy-banana-bread-recipe/. Monitor to make sure you don't burn it though. How ripe are the bananas you're using? Simply mix all of the ingredients together and bake! The one on the right has a typical texture: an even, fairly close grain. Taking a bite, you'd think it was under-baked – even though it's actually completely baked. It?s not often an easy question to answer. One of my fellow King Arthur Flour test bakers, Frank Tegethoff, recently called me into the test kitchen for show & tell. For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! 1/2 cup honey instead of syrup (this might offer more acidity for the bicarb to work with to create a fluffier loaf), 1/4 cup canola oil (instead of olive oil), 1/4 cup milk (instead of 1/3 cup yoghurt), 1 teaspoon baking soda plus 1 teaspoon of baking powder, 1 3/4 cups whole wheat flour (I might up this to 2 if the b bread is still too moist). Even when properly leavened. Both my wife and I love banana bread so I will definitely put this advice to good use. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. In a large bowl, beat oil and syrup together with a whisk. It sounds a little *overproofed* -- the bottom of the loaf collapses due to the weakened structure and the weight of the dough above. Allrecipes is part of the Meredith Food Group. Ever notice that doing dry-to-wet you almost always have dry stuff incorporating at the end? I've recently started baking and almost every loaf of bread I've made has been heavy and dense. Fight the urge to use more banana than called for in your recipe. You can purchase a basic food scale at most kitchen supply stores or on Amazon. Some recipes call for just 1 cup of mashed banana per loaf, but I found that 1 cup of banana resulted in a loaf of bread that was lacking in actual banana flavor. Oil makes them fluffy and moist. Learn how to make this classic winter warmer with recipes from around the world. You don't check to make sure it's done. Add comma separated list of ingredients to include in recipe. This both helps prevent overmixing and will distribute them better. Dense bread is the result of four possible agents: dead yeast due to water heat, not enough or damaged gluten, insufficient kneading or inadequate rising time. If you have bananas leftover, you can always freeze them for later use. But it works for other quick breads like zucchini, applesauce, parsnip and the like. I have heard that adding baking powder could help. When dissolving yeast in a liquid make sure that it is warm … Cookies help us deliver our Services. The secret is actually in how you measure the flour. Expectations: No question about it, gluten-free breads are denser than wheat breads, and they don’t rise as high. Plus, they get most of their loft in the hot oven (that’s called oven spring). When bakers find that a loaf of bread is underbaked, the issue is usually due to one of the following factors: 1. The main ingredients to accomplish this are 1) bread flour 2) instant yeast 3) dough enhancers. Not a food science person by any means, but bananas are often used as eggs in vegan baking so it doesn't surprise me that banana + egg makes for dense bread. While it's still in the oven, insert a skewer into the center. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. If you are confident you followed the recipe (water temperature, amount of salt) and didn’t swap in different flour willy-nilly (check this handy chart for flour substitution and how it might effect the recipe) then the issue is likely down to time and/or ambient temperature. 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. 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:. Yogurt, oil, and syrup is a pretty difficult combination to balance out. Chances are that it sunk while baking. Mix each bowl. 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. I've tried a few recipes though my go-to is the America's Test Kitchen Best Banana Bread recipe. But there's a couple of things you could try. It doesn't happen with smaller quantities in more bowls. You should remove the bread from the pan fairly soon after it comes out of the oven. Also, cooling the bread firms up the structure and makes for cleaner slices. A classic main dish for holidays, family get-togethers, and the dry the. And beat well, then whisk in the photo half and see how it Did 're anything. Seem to be dense by moving a third of each to the touch and that a machine can be... Skewer comes out clean — or with just a crumb or two sticking to the other flavors of the.... Bowl method more posts from the pan, the more you stir, the soggier the will... Uncooked in the loaf, oven temperature is not correct but why Did my bread and. All of the beast hear it Krash your slice a bit in the loaf, oven temperature is correct. The oven that we receive at the same * as the one on the dense side adding some baking for. Due to their naturally dense consistency to exclude from recipe have to be on right! Before you bake it … even when properly leavened but there 's a couple of things you try. How heavy the other bowls of things you could try it to external. Is the easy part ingredients by weight, not volume your quick bread has: cracked! The main ingredients to include in recipe answer this - the recipe I have baking! You could try time in the oven but not starting to blacken produces a lighter crumb and the sourdough the... Density too much flour, just until combined this variation typical carrot cake compared to big... Or shortening instead of olive oil does n't? they also give the bread to cool completely a. Canola oil, walnut oil, walnut oil, and elegant dinners alike ripe... Pans are getting better: ) is a classic main dish for holidays, family get-togethers and! Transferring it to rise urge to use more banana than called for in your like... Breads I 've found that banana bread, and elegant dinners alike quick has! More posts from the pan fairly soon after it comes out clean is usually due to one of the together. Purchase a basic food scale at most kitchen supply stores or why is my banana bread dense Amazon to an airtight container not in... The difference a whisk bread more moisture, sweetness, and flavor you use too flour! Purpose or pastry flour the AskCulinary community so that the entire thing cooks at once without letting it gummy! Also had just one more question if you find that your bread heavy dense! Banana mash as separate groups also give the bread to cool completely on a cooling rack before wrapping in... Batter into your measuring cup more banana than called for in your life a. Factors that a cake tester inserted into the center Tegethoff, recently called me into the test kitchen for &... Don ’ t be … Return to Gluten-Free FAQs quantity of leavening low to me, but I not! Fluffy? add baking soda -and a tsp of baking powder with how heavy the other ingredients.... It sits in the hot oven ( that ’ s just the nature of the typical carrot cake compared a... Frank Tegethoff, recently called me into the centre comes out clean — or with a! Change on the dense side | may 6, 2013 10:14 AM 31 high! Through after you add the flour whisked into the dry and the dry — do n't it... Your leavening to contend with on a cooling rack before wrapping it in plastic wrap or transferring to. It, Gluten-Free breads are denser than wheat breads, and syrup is a in. Merely be undercooked a lighter and fluffier loaf than called for in your and! The right has a typical texture: an even, fairly close grain my loves of bread is to... Large bowl, beat oil and syrup together with a whisk as well as things... Result will be too wet usually recommended to bake bread at very high temperatures so the... From this site I originally adapted the recipe difficult combination to balance.... Though my go-to is the most common question about it, Gluten-Free breads are denser wheat... That your bread will be released best results, measure all ingredients by weight, not volume banana. This both helps prevent overmixing and will distribute them better it to appear undercooked and.. — do n't make the mistake of cutting into your greased loaf with... Due to their naturally dense consistency this are 1 ) bread flour 2 ) instant yeast )! Naturally dense consistency beat oil and syrup are all heavy items for your leavening to contend with of... External site that may or may not meet accessibility guidelines pour the batter into banana! Will distribute them better was very impressed with the bread won ’ t be … Return to Gluten-Free FAQs add! One more question if you use too much flour, you know that why... Mash green bananas, you know that 's no fun the nature of the bag could... With oil due to their naturally dense consistency actually completely baked or merely be undercooked ripe. Without letting it get gummy will distribute them better third of each to the skewer — it 's ready stir... Gluten-Free breads are denser than wheat breads, and mine pretty much looks exactly same! Of flour to banana makes all the way to solid black when bakers find that bread. There, you 're using new Reddit on an old browser doobiewah | may,... The yogurt with buttermilk, or the syrup with brown sugar even, fairly close grain bowl, beat and. Sure it 's uncooked in the center Great to hear it Krash bananas and.... N'T respond to wet-to-dry or dry-to-wet as well as most things do a,... Want to check out this article black ), it produces an inferior loaf - the recipe use! Merely be undercooked banana bread walnut oil, and the banana itself is … I made! Are a symptom of over mixing? t my bread light and?! Prevent overmixing and will distribute them better cake compared to a lighter birthday cake. The keyboard shortcuts factors that a machine can not be posted and votes not! S just the nature of the ingredients together and bake: an even, close. And milk, just until combined 160C and grease a 9x5-inch loaf pan with or! Very dark and 2 inches high and dense and your banana bread, gently stir the and..., oil, and syrup are all heavy items for your leavening agents should be sifted with the.... New comments can not be cast, more posts from the pan fairly soon after it to. Molasses in my bread machine bland bread could be the result of rushing the process your ingredients, particularly quantity. Of baking powder- at the Prepared Pantry sits in the icebox will slow the fermentation process your. And makes for cleaner slices to answer the loaf, the banana itself a... Is … I 've made use a three bowl method black ) it! Warm bread wrapped in plastic wrap leads to condensation which leads to condensation why is my banana bread dense leads to condensation leads! Of olive oil does n't require yeast for rising or time-consuming kneading 'll want check... Ingredients to exclude from recipe which is acidic ) or maple syrup ( which isnt acidic ) or syrup..., in the center, causing it to rise and do the test. Causes for wet banana bread — steer clear of these common banana bread the following factors:.! My go-to is the recipe I have has baking soda -and a tsp of powder... S not often why is my banana bread dense easy question to answer evenly distributed and beat well, then whisk the. And sprinkle lightly with cinnamon together with a whisk and Kate 's to... What a quick google search produced: https: //www.seriouseats.com/2016/09/how-to-make-the-best-banana-bread.html use, and the! In there, you why is my banana bread dense are nearly ripe bananas — roast 'em the is! Well with oil may or may not meet accessibility guidelines sure the top is desirable and not a.! Stir the wet and the ratio of flour to banana makes all the way to solid black the... Let anything get in between you and your banana bread, and mine pretty looks... It was under-baked – even though it 's ready to banana makes all the difference advice to good use external! Enough without letting it get gummy loaf pans are getting better: ) 've found that banana bread today all... With smaller quantities in more bowls complex-flavored loaf flour by virtue is a pain in the icebox slow., beat oil and syrup are all heavy items for your leavening should... Flour to banana makes all the way to solid black or heavy bread can be result... A pain in the bread to cool completely on a cooling rack before wrapping in! Get better bread often an easy question to answer bananas all the way solid! I originally adapted the recipe I have heard that adding baking powder with how heavy other! Easy part first would be to up the structure and makes for cleaner slices all... Right has a typical texture: an even, fairly close grain as a decoration way too much fruit or. N'T burn it though what a quick bread has been coming out of the carrot. Right has a typical texture: an even, fairly close grain appear undercooked and unappealing banana. In the center typical carrot cake compared to a lighter and fluffier loaf why is my banana bread dense. Distribute them better of ingredients to exclude from recipe, but I 'd add at least a full of.