Easy Banana Bread Recipe with Chocolate Chips & Flax Seeds (2024)

FAQs

Why is my banana bread dense and gummy? ›

Banana bread is made with a very wet batter. It's important to use a tester to make sure it's fully baked. Cutting it before it is completely cooled can lead to the gummy texture. Cooling the bread to room temperature allow us the starch that gels during baking to set again.

Banana bread is a very popular batter-based quick bread. As the name implies, quick breads are easy to make. They are leavened with baking powder and steam produced in the oven. Because there is no yeast, no fermentation time is necessary.

Livestrong suggests allowing your banana bread to cool in its loaf pan for 15 minutes, as the brief "cooling period allows steam to condense, which makes the bread easier to remove from the pan." Then, while the bread is still warm, Allrecipes recommends transferring it to a cooling rack to fully reach room temperature ...

Excess moisture (when compared to the recipe's dry ingredients) means a greater potential for banana bread to sink in the middle. Recipes that provide you with the exact amount of mashed bananas by measuring cup (i.e. 1 ½ cups of mashed bananas) or by weight (i.e. grams) tend to have fewer problems. Why?

The experts at Allrecipes list excessive bananas as a common banana bread-making blunder, claiming it could make the bread feel a bit more hefty and moist in the middle. So instead of nice, airy, light bread, you might end up with mushy, dense bread that seems undercooked.

Mix in a bowl 3 ripe bananas, well mashed, and 2 eggs, beaten until light. Sift together 2 cups flour, 3/4 cup sugar, 1 teaspoon salt, and 1 teaspoon baking soda. Add to the first mixture. Add 1/2 cup nut meats, chopped.

No, banana bread is a 'quick bread' that should be mixed and then baked quickly. In fact resting can affect the texture & color of the baked bread. Resting exhausts the leavening properties of the baking soda & allows for the formation of gluten, which can made the bread's texture tough.

Even though some banana breads are high in sugar, fat, and overall calories, most banana breads serve as a good source of key vitamins and minerals. For example, bananas are rich in potassium and vitamin B6. Banana bread made with these fruits contains a good amount of these nutrients.

In fact, using glass or even ceramic baking pans for certain recipes, such as brownies or banana bread, may create adverse results! This is because they take LONGER to conduct heat. Often times the edges become overcooked before the heat has transferred enough to cook through the center.

If you're planning to eat your banana bread within three to four days, it can be left out at room temperature. To keep it fresh, place a paper towel in the bottom of an airtight container. Place the loaf of banana bread on top, add another paper towel, and put the lid on the container.

What to do if I put too much flour in banana bread? ›

If so, I would dump out all the flour, remeasure and then add in the correct amount, subtracting a little bit (say a half teaspoon) for the flour you couldn't remove that stuck to the other ingredients. Was it before you baked it?

It's important to make sure your bananas are well mashed. If they aren't broken down well enough less moisture is released from the fruit, effecting the texture of your cake. That being said you don't want to blitz it to a banana puree either! A few chunks here and there adds some variety and texture.

Baking soda and baking powder are not the same. Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder.

As tempting as it may be to dump all those overripe bananas into your batter, four medium-sized bananas are typically the most that a single loaf of banana bread can accommodate — any more and you're likely looking at a loaf that's going to be dense and heavy rather than soft and moist in the middle.

Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer. Experiment until you find the sweet spot, and take notes along the way.

Place on a parchment lined cookie tray and bake again for 150-25 minutes in a 350 degree F oven. The goal is to dry out the bread. After the second baking, it will become more golden in color. The bread may not turn out fully baked, but most of the moisture will be dried out.

The crumb structure of an under proofed loaf will be tight and gummy. Because it was not given enough time to develop and trap CO2 gasses, the crumb structure will be very dense, with uneven air bubbles.