You could also shift technique. /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. With that in there, you have to be really sparing with oil or butter. It doesn't happen with smaller quantities in more bowls. 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 … Add the eggs and beat well, then whisk in the mashed bananas and milk. 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. you can always heat up your slice a bit in the oven. It's normally pretty dense stuff. Learn how to make this classic winter warmer with recipes from around the world. First would be to up the temperature to about 175C. There are several errors in the recipe that you can try to fix. 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. See the two slices of lemon cake above? Why Did My Bread Not Cook in the Middle? 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. Why is My Bread so Dense in My Bread Machine? It?s not often an easy question to answer. 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. In summary: Do less work, get better bread. joepastry says: 12/02/20 at 1:05 pm Great to hear it Krash. This is the recipe I use, and mine pretty much looks exactly the same *as the one in the photo. Vespa Woolf (author) from Peru, South America on May 29, 2013: janices7, I'm glad you enjoyed browsing this banana bread recipe. Then combine and finish. 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. Think of the typical carrot cake compared to a lighter birthday style cake. 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. Preparing the flour and the sourdough is the easy part. No gift befits the food-obsessed people in your life like a cookbook. Yogurt and syrup are both heavy. Your leavening agents should be sifted with the flour, not whisked into the mixture. Why isn?t My Bread Light and Fluffy? 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. https://cookieandkate.com/healthy-banana-bread-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… Improper Flour Measurement. Try subbing out a portion of the flour with regular all purpose or pastry flour. Make sure the top is firm to the touch and that a cake tester inserted into the centre comes out clean. Oil makes them fluffy and moist. This recipe has next to no leaving power. But sometimes there are factors that a machine cannot detect. Thank you for the indepth advice! Also 160°c seems a bit low to me, but I'm not sure if that would effect the density too much. Use canola oil, walnut oil, grapeseed, butter, or shortening instead of olive oil. There are several possible causes for wet banana bread. Plus, they get most of their loft in the hot oven (that’s called oven spring). Some general tips for making things lighter. 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 your quick bread has: A cracked top: A cracked top is desirable and not a fault. 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. The secret is actually in how you measure the flour. 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. 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. Whip the egg whites to a firm peak and fold through after you add the flour. By using our Services or clicking I agree, you agree to our use of cookies. Warm bread wrapped in plastic wrap leads to condensation which leads to mold. 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. Also, cooling the bread firms up the structure and makes for cleaner slices. I'd add at least a full Tbsp of baking powder with how heavy the other ingredients are. Dense or heavy bread can be the result of not kneading the dough long enough. All fruit and vegetable soda breads are. Reply. Butter – banana bread or almost any bread goes well with oil due to their naturally dense consistency. Why does that happen? Whether your quick bread is too crumbly, too dry, too dense, or otherwise; this troubleshooting guide should help. My loves of bread baked in loaf pans are getting better :). The flavor always comes out great, but I'd prefer a lighter crumb. Add the baking soda -and a tsp of baking powder- at the same time you add the flour. Allow the bread to cool completely on a cooling rack before wrapping it in plastic wrap or transferring it to an airtight container. But, you're getting each group blended more thoroughly, and without anything getting out of proportion. Add baking soda, vanilla, cinnamon and whisk to blend. 1 tsp of baking soda is nothing. Learn our quick tricks to ripen bananas. For that reason it is usually recommended to bake bread at very high temperatures so that the entire thing cooks at once. Maybe my correlation is not correct but For best results, measure all ingredients by weight, not volume. But there's a couple of things you could try. You treat the wet and the dry and the banana mash as separate groups. When bakers find that a loaf of bread is underbaked, the issue is usually due to one of the following factors: 1. If you've ever tried to mash green bananas, you know that's no fun. Using not too ripe bananas with plenty of spots but not starting to blacken produces a lighter and fluffier loaf. Tunnels and voids: Tunnels and voids, or elongated holes, in the bread are a symptom of over mixing. This both helps prevent overmixing and will distribute them better. Natalie says. Preheat oven to 160C and grease a 9x5-inch loaf pan with oil. you can try to bake it … Olive oil doesn't match any of the other flavors of the recipe. Plan ahead to proof your loaf overnight. This hands-off time in the icebox will slow the fermentation process in your dough and result in a complex-flavored loaf. Lastly, switch to a big spoon and stir in the flour, just until combined. 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. You should remove the bread from the pan fairly soon after it comes out of the oven. this link is to an external site that may or may not meet accessibility guidelines. I'd either swap out the yogurt with buttermilk, or the syrup with brown sugar. I also had just one more question if you could answer this - the recipe I have has baking soda. Mix each bowl. Simply mix all of the ingredients together and bake! But the one on the left shows streaks – areas of dense, sodden cake. Recheck all your ingredients, particularly the quantity of leavening. An overmixed banana bread batter will result in a dense, rubbery loaf. Thanks for coming by. However, if your problem is a dense loaf, oven temperature is not your problem. Fight the urge to use more banana than called for in your recipe. 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. If you love eating warm bread (and who doesn't?) It sounds a little *overproofed*. Your bland bread could be the result of rushing the process. Bake for around 45 minutes, and do the knife test in the center. It sounds a little *overproofed* -- the bottom of the loaf collapses due to the weakened structure and the weight of the dough above. 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! Here's what a quick google search produced: https://www.seriouseats.com/2016/09/how-to-make-the-best-banana-bread.html. Dennis Weaver?Why isn't my bread light and fluffy?? That recipe is sort of built to be dense. Whole wheat flour, yogurt, and syrup are all heavy items for your leavening to contend with. Whole wheat flour by virtue is a pain in the ass to work with when baking quick breads. Common Quick Bread Problems. Cookies help us deliver our Services. How ripe are the bananas you're using? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Return to Gluten-Free FAQs. New to Chowhound? Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. But it works for other quick breads like zucchini, applesauce, parsnip and the like. Plus, the banana itself is a tad more evenly distributed. One of my fellow King Arthur Flour test bakers, Frank Tegethoff, recently called me into the test kitchen for show & tell. The scoop straight out of the bag method could be packing way too much flour into your measuring cup. 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