There are several possible causes for wet banana bread. If you have any riper bananas or other ripe fruit, add that to the bag as well to speed the process. Let the bananas ripen at room temperature for a few days to a week (or eight weeks if you forget about them or want black bananas). Here’s a post to explore what can go wrong with banana bread and how to improve your recipe next time! The acid from eating, too, many bananas can eat away your tooth enamel, further damaging your dental health. Ideally, quick breads like banana bread will be soft and tender when eaten. It could be cooked unevenly, have too little flour or too much fruit, or merely be undercooked. 1 tsp salt. 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!). 1 c oil. 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). 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. It is easier to make sure these are baked through properly (again use a cake tester to check). Most banana bread recipes have the same formula, roughly: 115 grams (1/2 cup) butter (or oil) + 200 grams (1 cup) sugar (white or brown) + 2 large eggs + 2 or 3 mashed bananas + (190 grams) 1-1/2 cups flour + 1 tsp baking soda + 1/2 tsp salt. If you are in doubt, though, throw the banana away. Answer. Apples release ethylene gas as they begin to decay, which promotes ripening of other fruit. Pour the batter into the prepared loaf cake pan. 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… 13 14 15. It can take a little experience, a few tricks, and also some trial and error. Loaf cakes in general (and banana cakes) can be tricky to check if they are baked through and done. After 35 minutes check the banana bread, if it is becoming too brown on the crust, lightly tent with aluminum foil. If you don’t have enough, your banana bread won’t rise. Be sure to scrape down the sides of the bowl often to make sure the mixture is evenly whipped. Store the banana bread in freezer wrap or a freezer bag and it will keep for up to three months. But that doesn’t mean all is lost. the edges should be a deep golden-brown and pulling away from the sides, the edges of the cake should be pulling away from the sides, the cake should bounce back when pressed gently with your finger tips, a cake tester (metal skewer or wood skewer) inserted into the centre of the cake should come out clean, a thermometer inserted into the middle of the cake should read around 100 ºC (212 ºF), For banana bread baked in a 9″x5″ loaf pan, it takes about 60 minutes (or more) to bake at 350 ºF, For banana bread baked in a 8.5″x4.5″ loaf pan, it takes about 75 minutes to bake at 350 ºF, For banana muffins baked in a regular size muffin pan, it would take roughly 25 minutes to bake at 350 ºF, For banana cake baked in a square pan (like this, For banana cake baked in a round pan (like this, For mini banana breads baked in mini loaf cake pans (like this, Use the largest bananas you can find for this recipe: I used a pound of bananas and after peeling, I was left with roughly 330 grams of fruit, which works out to 330 mL (1. 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. The trouble with banana bread is that, sometimes, you might notice it sinks … the recipe wasn’t properly balanced with enough dry ingredients to compensate for all the moisture. Read through this post. When you are ready to eat it, thaw it by simply leaving it out on the counter for approximately two to four hours before you plan to eat it for a loaf, or at least 30 minutes for a slice. It was a scene, so I can definitely relate to this problem. 6. You’ll just have to be patient. The problem might not be your oven or the temperature you set it to.