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