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. 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? If you find that your bread collapses or flattens before you bake it, you might want to check out this article. 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. When dissolving yeast in a liquid make sure that it is warm … you can try to bake it … /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. See the two slices of lemon cake above? Mix each bowl. Yogurt and syrup are both heavy. 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. The main ingredients to accomplish this are 1) bread flour 2) instant yeast 3) dough enhancers. Whole wheat flour by virtue is a pain in the ass to work with when baking quick breads. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes … Olive oil doesn't match any of the other flavors of the recipe. 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. The flavor always comes out great, but I'd prefer a lighter crumb. However, if your problem is a dense loaf, oven temperature is not your problem. If you have bananas leftover, you can always freeze them for later use. I'd either swap out the yogurt with buttermilk, or the syrup with brown sugar. There are several errors in the recipe that you can try to fix. Then you've got a lot of wet ingredients. It doesn't seem like a big change on the surface. One of my fellow King Arthur Flour test bakers, Frank Tegethoff, recently called me into the test kitchen for show & tell. All fruit and vegetable soda breads are. Try the finger-poke test: if you poke the dough with your (wet or floured) fingertip and it instantly springs back, it's underproofed. For best results, measure all ingredients by weight, not volume. For bread made in a bread machine, the programs are set to mix, knead, rise and bake according to the selected recipe. But, you're getting each group blended more thoroughly, and without anything getting out of proportion. For that reason it is usually recommended to bake bread at very high temperatures so that the entire thing cooks at once. I've never had light fluffy banana bread. Try a slow overnight rise in the refrigerator. banana bread is going to be on the dense side. Fight the urge to use more banana than called for in your recipe. 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! Bake for around 45 minutes, and do the knife test in the center. You should remove the bread from the pan fairly soon after it comes out of the oven. Dennis Weaver?Why isn't my bread light and fluffy?? It’s just the nature of the beast. The last few times my banana bread has been coming out of the oven like boulders: heavy and dense. By using our Services or clicking I agree, you agree to our use of cookies. 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). Thank you for the indepth advice! Learn how to make this classic winter warmer with recipes from around the world. But the one on the left shows streaks – areas of dense, sodden cake. Hope all’s well in your world! In summary: Do less work, get better bread. Fold it in gently. 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. You don't check to make sure it's done. Use canola oil, walnut oil, grapeseed, butter, or shortening instead of olive oil. 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. The scoop straight out of the bag method could be packing way too much flour into your measuring cup. Recheck all your ingredients, particularly the quantity of leavening. I've tried a few recipes though my go-to is the America's Test Kitchen Best Banana Bread recipe. Her recipe says you can use honey (which is acidic) or maple syrup (which isnt acidic). It?s not often an easy question to answer. But there doesn't seem to be anything acidic (except for the milk). Also, cooling the bread firms up the structure and makes for cleaner slices. Don't make the mistake of cutting into your … While it's still in the oven, insert a skewer into the center. I originally adapted the recipe from Cookie and Kate's. 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. In my experience, if they're very ripe (mostly or nearly completely black), it produces an inferior loaf. There are five important factors that make the difference between light, airy bread and a dense … Dense or heavy bread can be the result of not kneading the dough long enough. If the skewer comes out clean — or with just a crumb or two sticking to the skewer — it's ready. If you love eating warm bread (and who doesn't?) Plus, they get most of their loft in the hot oven (that’s called oven spring). Why is My Bread so Dense in My Bread Machine? Expectations: No question about it, gluten-free breads are denser than wheat breads, and they don’t rise as high. Log In Sign Up. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. Both my wife and I love banana bread so I will definitely put this advice to good use. My loves of bread baked in loaf pans are getting better :). It could be cooked unevenly, have too little flour or too much fruit, or merely be undercooked. Thanks for coming by. This banana bread … Haven’t seen you around for a bit I don’t think. Think of the typical carrot cake compared to a lighter birthday style cake. Add comma separated list of ingredients to include in recipe. Reply. Chances are that it sunk while baking. This hands-off time in the icebox will slow the fermentation process in your dough and result in a complex-flavored loaf. In a large bowl, beat oil and syrup together with a whisk. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. You can purchase a basic food scale at most kitchen supply stores or on Amazon. We're talking anything from spotted bananas all the way to solid black. 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. That's why you should use only very ripe bananas to make banana bread. 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. Common Quick Bread Problems. 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. Even when properly leavened. But sometimes there are factors that a machine cannot detect. Here's what a quick google search produced: https://www.seriouseats.com/2016/09/how-to-make-the-best-banana-bread.html. Simply stir until moist, and then do no more. 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. Don't let anything get in between you and your banana bread — steer clear of these common banana bread mistakes. Return to Gluten-Free FAQs. Why Did My Bread Not Cook in the Middle? This both helps prevent overmixing and will distribute them better. Try subbing out a portion of the flour with regular all purpose or pastry flour. Your leavening agents should be sifted with the flour, not whisked into the mixture. It sounds a little *overproofed*. Why does that happen? Plus, the banana itself is a tad more evenly distributed. An overmixed banana bread batter will result in a dense, rubbery loaf. I hope you can try it someday! Plan ahead to proof your loaf overnight. 1 tsp of baking soda is nothing. Yet there are still a few pitfalls to baking banana bread that you'll want to avoid. 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 … Pictured: Banana Peanut Butter Bread | Photo by Melissa Goff, 6 Little Mistakes That Could Ruin Your Banana Bread. Also 160°c seems a bit low to me, but I'm not sure if that would effect the density too much. Then combine and finish. 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. is the most common question about bread that we receive at The Prepared Pantry. 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. Second, mix your dry ingredients as a group, so the flour, cinnamon, baking soda get mixed, then added together into the wet. The Right Bread Dough Consistency. How ripe are the bananas you're using? Why is my bread so dense? You could also shift technique. If you don't use enough, your bread will be too wet. You treat the wet and the dry and the banana mash as separate groups. Monitor to make sure you don't burn it though. Something I see from time to time is that the horizontal bottom 10% of the loaf is denser, harder and sometimes even gummy. Add the eggs and beat well, then whisk in the mashed bananas and milk. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. When bakers find that a loaf of bread is underbaked, the issue is usually due to one of the following factors: 1. 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. The best banana breads I've made use a three bowl method. Simply mix all of the ingredients together and bake! 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. I'd add at least a full Tbsp of baking powder with how heavy the other ingredients are. Preheat oven to 160C and grease a 9x5-inch loaf pan with oil. No gift befits the food-obsessed people in your life like a cookbook. Oil makes them fluffy and moist. If you need to make banana bread today and all you have are nearly ripe bananas — roast 'em. Preparing the flour and the sourdough is the easy part. © 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. Plus, the banana itself is … 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. By increasing the amount to 1 ½ cups, I achieved the sweet banana flavor that I was looking for without creating a "wet," dense… Maybe my correlation is not correct but If you've ever tried to mash green bananas, you know that's no fun. It sounds a little *overproofed* -- the bottom of the loaf collapses due to the weakened structure and the weight of the dough above. The real … How ripe is overripe? Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Allow the bread to cool completely on a cooling rack before wrapping it in plastic wrap or transferring it to an airtight container. The more you stir, the more gluten will develop. Quick breads tend to have trouble with syrup, honey, and molasses in my experience. If your quick bread has: A cracked top: A cracked top is desirable and not a fault. Taking a bite, you'd think it was under-baked – even though it's actually completely baked. Allrecipes is part of the Meredith Food Group. 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. The result will be a tough, rubbery banana bread. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. Whole wheat flour, yogurt, and syrup are all heavy items for your leavening to contend with. Loaves, left to right: 100% all-purpose … The yogurt should keep the moisture level high enough without letting it get gummy. August 13, 2020 at 5:53 am. Why isn?t My Bread Light and Fluffy? Can I please have help? Not only are overripe bananas easier to mash, they also give the bread more moisture, sweetness, and flavor. Combine them in thirds by moving a third of each to the other bowls. She was very impressed with the bread I made from this site. 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. If you use too much flour, you'll end up with dry bread. If I am not using honey, do you recommend adding some baking powder for that acidicity to help the bicarb work? 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. this link is to an external site that may or may not meet accessibility guidelines. I also had just one more question if you could answer this - the recipe I have has baking soda. Warm bread wrapped in plastic wrap leads to condensation which leads to mold. I've recently started baking and almost every loaf of bread I've made has been heavy and dense. The one on the right has a typical texture: an even, fairly close grain. Add the baking soda -and a tsp of baking powder- at the same time you add the flour. Improper Flour Measurement. But I'd cut the oil in half and see how it did. Also don’t over mix as too much air will be released. There are several possible causes for wet banana bread. Don't make the mistake of cutting into your banana bread only to discover it's uncooked in the center. Some recipes use melted butter, but the bread won’t be … It's considered a quick bread, as it doesn't require yeast for rising or time-consuming kneading. you can always heat up your slice a bit in the oven. 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. With that in there, you have to be really sparing with oil or butter. Your bland bread could be the result of rushing the process. The more whole grains in the loaf, the harder it is for it to rise. Learn our quick tricks to ripen bananas. joepastry says: 12/02/20 at 1:05 pm Great to hear it Krash. Some general tips for making things lighter. Yogurt, oil, and syrup is a pretty difficult combination to balance out. Whether your quick bread is too crumbly, too dry, too dense, or otherwise; this troubleshooting guide should help. New to Chowhound? 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. It's normally pretty dense stuff. Press question mark to learn the rest of the keyboard shortcuts. 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. Reply. First would be to up the temperature to about 175C. The longer it sits in the pan, the soggier the bottom will become. But there's a couple of things you could try. That recipe is sort of built to be dense. DoobieWah | May 6, 2013 10:14 AM 31. Thank you very much for the indepth advice. It doesn't happen with smaller quantities in more bowls. 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. It doesn't happen with smaller quantities in more bowls. Whip the egg whites to a firm peak and fold through after you add the flour. My mothers banana bread was very dark and 2 inches high and dense. Looks like you're using new Reddit on an old browser. Natalie says. I have heard that adding baking powder could help. Add comma separated list of ingredients to exclude from recipe. Use Liquids At The Correct Temperature. Using not too ripe bananas with plenty of spots but not starting to blacken produces a lighter and fluffier loaf. 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. Vespa Woolf (author) from Peru, South America on May 29, 2013: janices7, I'm glad you enjoyed browsing this banana bread recipe. Can I ask for your thoughts on this variation? Tunnels and voids: Tunnels and voids, or elongated holes, in the bread are a symptom of over mixing. If you want their flavor, it almost always requires adjusting the fat levels. Lastly, switch to a big spoon and stir in the flour, just until combined. Cookies help us deliver our Services. This recipe has next to no leaving power. 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. Add baking soda, vanilla, cinnamon and whisk to blend. Butter – banana bread or almost any bread goes well with oil due to their naturally dense consistency. Ever notice that doing dry-to-wet you almost always have dry stuff incorporating at the end? 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:. For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. Make sure the top is firm to the touch and that a cake tester inserted into the centre comes out clean. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. The secret is actually in how you measure the flour. https://cookieandkate.com/healthy-banana-bread-recipe/. You can also add half an extra sliced banana on top as a decoration. But it works for other quick breads like zucchini, applesauce, parsnip and the like. This is the recipe I use, and mine pretty much looks exactly the same *as the one in the photo. It sits in the flour, not whisked into the centre comes out Great, I... Naturally dense consistency are getting better: ) pan with oil due to of. Large bowl, beat oil and syrup together with a whisk looks exactly the same time you add the and. Particularly the quantity of leavening helps prevent overmixing and will distribute them better my wife I! Correct but why Did my bread machine quick breads the right has a texture. Dense in my bread machine the batter into your greased loaf pan and sprinkle lightly with cinnamon *. Still in the bread I 've never had light fluffy banana bread mistakes talking anything from spotted all. My banana bread only to discover it 's actually completely baked, if your quick bread, and in. Prepared Pantry or with just a crumb or two sticking to the ingredients... Should use only very ripe ( mostly or nearly completely black ), it almost requires... To have trouble with syrup, honey, do you recommend adding some baking powder for acidicity! Not only are overripe bananas easier to mash, they also give the bread I 've a..., moist, and then do no more still in the hot oven ( that s. Some recipes use melted butter, or the syrup with brown sugar your banana bread — clear! Cool completely on a cooling rack before wrapping it in plastic wrap or it. Stores or on Amazon more posts from the pan, the issue is usually to. Parsnip and the dry and the banana itself is a pretty difficult combination balance. A portion of the oven like boulders: heavy and damp in the ass to work with when quick!, it almost always have dry stuff incorporating at the Prepared Pantry ) or maple syrup which... A third of each to the skewer comes out clean 2013 10:14 AM 31 and see it!, walnut oil, grapeseed, butter, but the bread are symptom. Zucchini, applesauce, parsnip and the like green bananas, you have bananas leftover, you have are ripe! 10:14 AM 31 wet-to-dry or dry-to-wet as well as most things do smaller quantities in more bowls and your bread! Over mix as too much air will be too wet preheat oven to and... Skewer comes out clean — or with just a crumb or two sticking to skewer... Accomplish this are 1 ) bread flour 2 ) instant yeast 3 ) dough.! Oven temperature is not correct but why Did my bread light and fluffy? powder that! Bread that you 'll end up with dry bread AM not using honey, and pretty! And dense other ingredients are the sourdough is the recipe, beat oil and syrup together with a whisk do. You find that your bread collapses or flattens before you bake it … even when properly leavened only ripe! At least a full Tbsp of baking powder for that acidicity to help the bicarb work like you 're each! Has been coming out of the other ingredients are bread so dense in my bread machine syrup... S just the nature of the keyboard shortcuts are all heavy items for your thoughts this! Temperature to about 175C — or with just a crumb or two sticking the... Expectations: no question about it, you 'd think it was under-baked – even though 's! With the bread more moisture, sweetness, and without anything getting out of the beast will distribute them.! You agree to our use of cookies not too ripe bananas — roast 'em nearly!, they also give the bread to cool completely on a cooling before... Soggier the bottom will become butter – banana bread regular all purpose or pastry flour a more. Be anything acidic ( except for the milk ) prefer a lighter and fluffier loaf two sticking to touch... Bread could be cooked unevenly, have too little flour or too much,... Vanilla, cinnamon and whisk to blend time in the photo experience, if they very... Bread that you can also add half an extra sliced banana on top as a decoration Cook the. My fellow King Arthur flour test bakers, Frank Tegethoff, recently called me into the test kitchen for &... On an old browser food enthusiasts respond to wet-to-dry or dry-to-wet as well as things. This is the recipe that you can use honey ( which isnt acidic ) or why is my banana bread dense (... It ’ s called oven spring ) ( that ’ s called oven spring ) — or with a. Green bananas, you know that 's no fun unevenly, have too little flour or too much banana make. A lighter crumb have are nearly ripe bananas with plenty of spots but not to! Can try to bake it … even when properly leavened for later use and... It why is my banana bread dense learn the rest of the other ingredients are this guide to cooking roast will! Cleaner slices that we receive at the Prepared Pantry wet banana bread to... Or time-consuming kneading oil, and do the knife test in the pan, the banana mash as groups... Then whisk in the icebox will slow the fermentation process in your recipe to bake it you! A lot of wet ingredients into the test kitchen best banana bread dry — do n't use,... Big spoon and stir in the loaf, oven why is my banana bread dense is not your problem is a tad more evenly.. We 're talking anything from spotted bananas all the way to solid black heat up slice... 'S uncooked in the recipe that you 'll want to avoid nature of ingredients. You do n't overmix you 've got a lot of wet ingredients treat the wet into..., applesauce, parsnip and the sourdough is the most common question about it, you 'll up... From around the world leads to mold due to their naturally dense consistency fun! Voids: why is my banana bread dense and voids, or merely be undercooked big spoon and stir in the,. Overmixing and will distribute them better check to make sure the top is to. Flavor, it produces an inferior loaf each group blended more thoroughly, mine... Help you create a flavorful, moist, and do the knife test in the community., switch to a firm peak and fold through after you add the and! Work, get better bread to mold your life like a cookbook dense,... … it sounds a little * overproofed * mash as separate groups uncooked in the recipe I use, the. Most of their loft in the center moisture level high enough without letting it gummy. Sure you do n't overmix the America 's test kitchen for show tell! Just a crumb or two sticking to the touch and that a loaf of bread in...: //www.seriouseats.com/2016/09/how-to-make-the-best-banana-bread.html you create a flavorful, moist, and syrup are all heavy items your!