Baking a loaf of perfect banana bread is an art and science, and also it frequently needs some trial and also error to get that perfect look and texture. If you have retrieved her banana bread indigenous the oven and also it is also gummy, tense, mushy or sunken in the middle, over there is not lot you deserve to do now. Unfortunately, the damage is done, and also there is small you can do to deal with it. 


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TAP ON picture TO watch PRICEJust position the thermometer in the middle of your oven, alongside your bread pan, wherein it have the right to be quickly viewed without opened the stove door.

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4. Cover v foil to prevent browning prematurely 

If you notification that your loaf is browning prior to it is cooked effectively in the middle, loosely extending it v foil, or even much better if you obtain a bread pan v the lid, i m sorry is perfect for many baking projects. Covering her loaf protects the surface ar from the direct heat and allows more even baking throughout.

5. Readjust the food preparation time

Do not simply take the out when the timer go off. Test her bread through inserting a wood toothpick or knife into the middle. If it comes the end clean and totally free of batter, the is done. If not, leaving it in the oven, checking it every 5-10 min.

6. Adjust your loaf pan

If you have actually old pans, that time to upgrade! A sturdy actors iron or stone loaf pan is far better because the promotes even heating and also cooking throughout. Also, ceramics is another great heat conductor. Check out my latest article about the ideal bakeware materials and also oven-safe temperatures.

Your Banana Bread Is Chewy and Gummy

The bottom that the bread simply doesn’t have that light, fluffy texture; rather, that is thick, chewy, and also sticky. This is wherein the scientific research of baking is going to need some investigating.



1. Not baked long enough

In many cases, it might be that your bread was just not baked long enough and could have actually used an extra 10 minute in the oven. However, if the was not the case, then right here are few other points you might consider:

2. Not sufficient flour

The ratio of fluid is too much for the flour friend used. The equipment is to add much more flour. Shot adding ¼ cup at a time. The batter texture should be a small thicker than the pancake batter. Us may have created one more problem through leavening agents needing to it is in increased. That will certainly be addressed in a moment and is a various reason it could be as well gummy.

3. Needs much more leavening

The recipe might need you to add much more baking soda and also baking powder. The job of these leavening agents is to produce a chemistry reaction through the liquid. As soon as this occurs, it offers the baked bread a irradiate texture and also causes it to rise and also puff up.A good rule is:

1 teaspoon baking powder to 1 cup the flour¼ tespoon baking soda come 1 cup of flour

Of course, friend don’t desire to use too much of castle either, i beg your pardon could cause some various other problems, i beg your pardon I will certainly cover a bit additional down.

5. Too lot banana

It is tempting to desire to mash much more in the recipe yet don’t perform it! The recipe might tell girlfriend to include a certain variety of bananas. This is a problem because saying a large or medium banana isn’t going to provide you exact measurements each time.Look because that a recipe that tells friend volume or weight. An interesting point is the the banana is a fluid in baking. As with the fluid to flour ratio, we require the proportions to be right when it pertains to bananas.

6. Frozen or also ripe bananas

Using frozen or too many ripe bananas have the right to make her loaf as well moist and also gooey. Make sure to drainpipe the excess fluid from the mashed banana. Too much liquid will provide it the wet, gooey texture in the middle.To drain the liquid, take it a strainer and push the overfill liquid out of the mashed bananas.

If you space not certain whether or no your bananas room still edible, check out my latest post here: Is it OK to Eat Bananas That are Black?

Your bread Is Dense and also Rubbery



This is constantly disappointing as soon as your bread doesn’t climb properly and also seems to be thick and also heavy. It might still taste ok however let’s look at what go wrong.

1. Examine the leavening agents

Looking again at the baking soda and powder, inspect if they are expired. Usage fresh ingredients so they will certainly chemically reaction the way baking intended. You might need to examine your ratio again too.

2. Bananas may have been also ripe


Your bananas may have been also ripe. It seems silly because usually, the point of banana bread is utilizing the overabundance of ripe bananas. You want to use bananas that space covered v dark brown speckles; however, if castle are entirely black, they could be a little too ripe and watery because that the recipe.Luckily, there is simple fix; (as lengthy as they have not started to ferment already), just drain the excess liquid of the mashed bananas.

3. Don’t reduce sugar also much

A lot of recipes need that you use the creaming method, wherein fat and also sugar room creamed well together. The factor is the it add to air into the batter, producing that desired fluffy texture.Also, if you have removed some sugar from the recipe or put too little, it could be a problem. Without sufficient sugar, it will certainly not be able to fluff sufficient to can give it that slightly crumbly texture.

4. Nothing overmix the cake batter

It is more important 보다 you think. If girlfriend over-mix the batter, this can create a really dense bread. You desire gently fold in the dry ingredients. Shot NOT to use an electric mixer or a food processor. When end mixed, it reasons the gluten to begin developing. Over-developed gluten will reason the bread to have a chewy and rubbery consistency.

Your loaf Is level Or Sunken In The Middle

It might still taste ok, yet the bread dropped a little flat or completely sinks in the middle. If it didn’t get that raise and puffed look to it, this can be due to the fact that it’s also dense, yet several other determinants may have actually caused that if it fully sunk in the middle.


1. Mistakenly measured ingredients

Your batter might have not sufficient of the dried ingredients and also too numerous wet ingredients. When the batter has an ext moisture content than it need to have and also lacks structural ingredients choose flour, for instance, i m sorry traps the air top that deserve to be the main reason for the cake to rise and also then collapse.

2. Ingredients not combined in order 

The stimulate in i beg your pardon you add your ingredients have the right to make a difference. It seems much easier to save on time and just usage one bowl, but the outcomes will no be what you want. Friend could try to mix every the dry ingredients separately. Girlfriend can select to mix all the wet ingredients together then add the dry. I find it crucial to cream the street in v the butter (if using).

3. Checking too early

One the the hardest things is to leaving the range shut. You might want to open the door and peak throughout baking or also take it out of the oven to check, however don’t!The reason is the the temperature demands to remain consistent. As soon as you let the cooler air into the oven, it deserve to mess through the bread’s even cooking, making the sink. To fix this, save the door closed till it seems nearly done, then it’s time come check.

4. Too lot baking soda or baking powder

Leavening agents assist the bread rise, and also you require to add them in proportion come the various other ingredients in her recipe. Too tiny or too much baking powder or baking soda will lead to too tiny or too much gas creating in your baked goods, which will make it no rise sufficient or increase too quickly, causing cakes come sink. 

The loaf totally collapsing in the center is as result of the wait escaping native the still-raw batter, and the middle component of the bread sinks earlier down. Too much baking soda can likewise cause her loaf cake to brown too quickly and could leave a weird taste. The Maillard reaction (browning) might be increased too fast due to the fact that of the alkaline problems caused by overfill baking soda.

5. Too lot sugar

The sugar included should not be much more than flour. Personally, i don’t think the sugar must be equal to the flour either.The factor is that the sugar’s load is lot heavier 보다 flour. Once the ratio is off, the heavy sugar can reason the banana bread come sink and become heavy. The flour is plan to hold the mixture together. An essential note is that sugar will certainly melt, make it much more like a liquid fairly than a dry ingredient.You may have played around with your recipe and made some transforms to her ingredients, and it’s still no right. Perhaps you overcompensated and created a brand-new problem. Let’s proceed with some other problems and also troubleshooting.

Your Banana Bread Is as well Dry

The banana bread no holding with each other well. It seems to be also dry and crumbly.

1. Shot using oil instead

Your recipe may call for butter or oil. Which execute you use? Butter is generally an excellent for baking, but when the is cooled, it becomes solid. So together your banana bread cools, that can end up being thicker and also have a contempt dryer texture than you like. Because oil is quiet liquid, when cooled, it will certainly lend a moisture structure to the bread.If the recipe your using calls because that butter, try replacing fifty percent of it v oil. You have the right to replace it completely with same ratios too.

2. Over baked 

In an effort to save it from being undercooked in the center, you could leave that in the cooktop for simply a little bit too long. Nothing forget to examine your bread through a knife or toothpick. Insert it right into the center of your cake, and when the comes the end clean, her loaf is ready and also can be eliminated from the oven.

3. Too lot flour

You might have included too much of the dried ingredients. There is no the fluid to hold it together, the is falling apart and also makes that crumbly. So, reconsider just how much flour friend have included and adjust. You can need to add a little much more banana or fat come the recipe.

Your bread Don’t Have enough Banana Flavor


Some recipes finish up tasting more like cinnamon bread or continuous loaf cake 보다 that fruity sweet flavor traditional banana bread you were looking to make.

1. Not enough sugar

In an attempt of trying to do it feel healthier, you may have actually taken the end a the majority of sugar. Doing so can cause a dryer baked good. Taking out too lot sugar can also create a lack of flavor. Street helps boost the banana flavor and also the seasonings you have actually added.

2. Too numerous spices

Many recipes speak to for including cinnamon, cloves, nutmeg, cardamom, and vanilla extract. Adding too numerous or too lot of this spices can be overpowering and diminish the flavor of the bananas.

3. Too lot egg 

The cooking recipes might speak to for a many eggs, and this can give it an eggy flavor. Eggs space in a cooking recipes to provide stabilization and also give it a light texture.Taking away or adding 1 egg won’t carry out too much due to the fact that the volume isn’t a lot. So, try to to compare recipes to discover a balance that egg come flour ratio. Over there is no dominion for this; unfortunately, that is about preference. So, check it out.

4. Not enough, too green or too ripe bananas  

This might seem obvious, yet you want to make certain you have added enough bananas. This to be mentioned previously but uses here together well. Find a recipe that calls for a volume amount or load of bananas rather than a number. Once a recipe states several bananas are to it is in used, it can be tricky to understand the size or amount castle used.Also, the greener the bananas, the weaker the flavor.

See more: What Does Voulez-Vous Coucher Avec Moi Ce Soir Mean In English

If the bananas room too ripe, they may have lost their herbal flavor and taken ~ above a bit of alcoholic flavor.And lastly, the banana bread must not really have actually a super intense banana smell anyway; baking mutes the flavor, i m sorry is why her loaf hardly ever tastes as fierce together eating the fruit itself.In Conclusion Now, I understand it all might seem bot overwhelming. Just compare various recipes and make only 1 change to yours. It will be trial and error, sadly. Just think, though, one or 2 of not-so-perfect recipes will cause a lifetime of the most incredible banana bread ever!So, obtain to baking and also enjoy the scientific research and process of producing your favorite banana bread recipe!