So, all we can do is define what we think we prefer in our favorite recipes. It is a classic banana bread recipe made with all the good stuff. We're talking ripe enough that they're starting to get brown spots on the peel. Check the bread after 2 hours by insert the toothpick in the center of the bread. There are several possible causes for wet banana bread. The batter should be thick and chunky. While the ideal banana bread is moist, banana bread that is too wet is unappealing. The one thing I used to do wrong, was to add too much flour. i just made my first rubbery loaf. Add some more walnuts and almond flakes on top. Sometimes my challah dough comes out very thick and hard to work with, as opposed to soft, fluffy and pliable. Mix gently until combined only. But this week I made two batches using the same yeast, and one came out heavenly, while the other came out horribly dry and rubbery. Let cool the banana bread in the pan for 5 minutes. On one hand, bread baking is so simple. The reaction of baking soda starts straight away when it comes in contact with an acid moisture and it will release carbon dioxide … Can someone tell me what I did wrong so I don't do it again? Lightly fold the banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. Grandjean recommends dusting your work surface with just enough flour that you can still see the surface underneath. For more stretching of the dough I did and kneading for the recommended time (10 min) they still seemed to be very tough. I did not add walnuts, as I do not care for walnuts and neither does anyone in my family. Don't puree the bananas, it will make them too watery. A successful loaf of bread depends largely on the balance between the gluten network built by mixing and folding your dough and the yeast-based processes that give bread its flavor and help it rise during baking. From the outside, I thought this would be a heavier cake, but it was actually pretty light. Overripe bananas, butter, and just the right amount of sugar. Chances are that it sunk while baking. An overmixed banana bread batter will result in a dense, rubbery loaf. Unfortunately, however, this loaf was dry on the inside. Scrape the batter into the loaf pan. My Mother-In-Law has been baking banana bread for decades, using the same tried and true recipe. If you have perfect bananas that are all ready to go, or you want bits of banana in your actual slices, then you should just … Cook on high setting for 2 to 3 hours. 3g Salt. Problem three: My finished loaf is heavy and soggy. Over mixing the batter will lead to too much gluten development and you end up with a chewy, rubbery tasting banana bread. just noticed i used bread flour instead of ap. If you beat the ingredients too much, you are guaranteed rubbery banana bread. History of Banana Bread First of all a funny fact: the history of banana bread didn’t start with bananas! Then serve with strawberry jam and enjoy! They would ripen and rot quickly … It is a base recipe that would be great to customize. Banana bread usually has a texture closer to a cake than a bread. Why is my banana bread dense at the bottom? Stir and mix with a rubber spatula until no traces of flour is left. It may be a high altitude thing, but I tend to make my down a little on the tacky side, wetter than I would think and it turns out MUCH better. Pumpkin bread is my favorite quick bread, but I only bake it in the fall. Oil makes them fluffy and moist. An overmixed banana bread batter will result in a dense, rubbery … The flavor was much better the second time around although I could have let it risen a bit longer than I did so it turned out a If the toothpick comes out clean, the bread is done. I’m a purist when it comes to banana bread: no nuts, no chocolate, no dried banana chips. Why did my bread come out so dense? This is why this is the first banana bread recipe I am sharing with you. Add some walnuts into the batter and leave some for toppings. For ease of use and so I always have banana bread ready bananas, I like to freeze my bananas in the skins ahead of time and then defrost in the microwave (1:30 on each side). So anytime I see a new banana bread recipe, I have to try it. The more you mix, the more the gluten develops, and if there is too much of it in the batter the muffins will inevitably be tough and most likely rubbery and dry because the batter is dense and therefore doesn’t expand as it should. modified recipe, lower sugar, apple sauce instead of egg and oil, baking powder and baking soda, whole milk and a little yogurt, mixed lightly. You can never go wrong with a classic recipe, but one reason I love pumpkin bread so much is because pumpkin is a surprisingly good match for lots of flavors. In the oven, it developed that hardened, caramelized coating that the loaf made with too little flour had as well. Baking powder is a mixture of baking soda (sodium bicarbonate) plus an acid (usually cream of tartar). I just made a loaf of banana bread and it looks like a loaf of white bread, it tastes good, not quite like banana bread but good. Banana bread does not need to be refrigerated unless it is not going to get eaten right away. Pour the batter into your prepared loaf pan and flatten with a spatula. What’s hard is to bake a consistently good loaf at home. One thing I have learned is that “best” for one person is not “best” for the next person. Recheck all your ingredients, particularly the quantity of leavening. It can also occur if the batter is overmixed. This allows them to get exceptionally soft and moist and mashing them only takes a minute. 2g Yeast. This is the recipe I followed 2/3 cup sugar 1/3 cup soft margarine 2 eggs, unbeaten 1 3/4 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts 1 cup mashed bananas Preheat your oven to 350ºF. Baking Powder & Baking Soda. Watch: 10 Breakfast Breads to Make This Weekend. It's like the whole loaf settled out of the oven or something - or sometime during baking. However, the bottom 1/4-1/2 inch turned out rubbery. 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. Banana bread requires super ripe bananas. Years ago I came across a banana bread recipe that included a thin layer of brown sugar/cinnamon struesel in the middle of the loaf. When it is rubbery, many times it is the flour ratio. I made banana bread tonight, and the top part was light, fluffy, and delicious - the best tasting recipe I've ever made. Recipe Notes. Join the discussion today. STORING YOUR BANANA BREAD. I often recommend people go to their local supermarket and buy a cheap, marble cutting board to use as a baking stone (just remember to take off the rubber legs). The perfect amount of banana flavor in this bread. I never knew why it happened, thought maybe the yeast was bad. The second time I substituted 1 and 1/2 cups of whole wheat flour to the recipe. As you knead the dough, it will turn smooth and elastic as the gluten develops. Can anyone explain why it happens? I've tried making bread many many times and I'm FINALLY starting to get it down. Not dense or rubbery like some banana breads. Gluten-free flours vary. Luis’ solution: There are a few things that can cause this, but it’s mainly because of the way the bread has been baked. discussion from the Chowhound Home Cooking, Bread food community. Think of it like a dusting of snow. I'm not an inexperienced baker, and I've never had this happen before. why is my dough so tough? Should you refrigerate banana bread? The flavor is intensely banana-y and the inside is tender and moist. And yet it's heavy and damp. Also to know is, why is my banana bread not fluffy? Flour, water, salt, yeast. I had never baked her recipe before, but with everything going on at the moment it seemed like a great time to try it! Too much flour will give the bread a tough and crumbly texture. Once cooled, store any leftover banana bread in an airtight container on the counter for a few days OR individually wrap slices in cling film and pop in an airtight container or freezer bag in the freezer for up to 3 months. My bread crumb has a gummy, gelatinized, rubbery consistency, and I am wondering if it is just how the bread is supposed to be based on the recipe I am following, or is it a result of technique? I use a Kitchen Aid and that can really pack it in. I would appreciate if someone would comment what might be a solution on this. The top of the banana bread was flat and dipped slightly inward toward the center. I didn't have that problem in my previous bakes, didnt change the flour type or brand, so I dont know what is the problem. I like my banana bread to taste like bananas. When people start to learn to make bread that is often the most common question. Lately when I make banana bread it's heavy and damp in the middle, no matter how long I bake it. in the latest 5 bakes, my crumb in sourdough bread (tartine recipe) is quite rubbery. It could be cooked unevenly, have too little flour or too much fruit, or merely be undercooked. Don't over mix! I thought maybe my oven wasn't hot enough, so I baked it a bit extra and almost burned it. I love how something magical happens when bananas are baked; the sugars caramelize and intensify, making the bananas taste even more banana-y. Transporting bananas by ship proved problematic for these early merchants. When making banana bread, always use overripe bananas. An over-mixed batter will result in dense, rubbery banana bread, so go easy and stir until just combined. Butter – banana bread or almost any bread goes well with oil due to their naturally dense consistency. Bananas came to America from Central America throughout the 1800’s. Full answer is here. Why is my gluten-free banana bread rubbery? Bake the banana bread until the surface appears golden brown and a cake tester inserted in the center comes out clean, about 55 minutes. The first time I followed the recipe almost exactly. This loaf is everything I dream about. While it was baking the top rose up like normal but it collapsed as it cooled and it's more like a banana brick. Read page 3 of the Why was my bnana bread rubbery? Unfortunately, it is also one of the hardest ones to answer. Here's the recipe (4 ingredients): 300g Bread Flour (I have tried KA, and Costco's harvest) 210g Water. It really is very easy to bake a loaf of bread at home. Place in the pre-heated oven and bake for 55 minutes or until a tester inserted into the center comes out clean.. I also let it rise the second time in the fridge over night. 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). Fold in the ingredients. Let the bread cool on rack before slicing. This is my second time baking my honey oatmeal bread. 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