Why did my bread come out so dense? 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? Recheck all your ingredients, particularly the quantity of leavening. Gluten-free flours vary. The one thing I used to do wrong, was to add too much flour. So, all we can do is define what we think we prefer in our favorite recipes. While the ideal banana bread is moist, banana bread that is too wet is unappealing. I love how something magical happens when bananas are baked; the sugars caramelize and intensify, making the bananas taste even more banana-y. 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. Check the bread after 2 hours by insert the toothpick in the center of the bread. modified recipe, lower sugar, apple sauce instead of egg and oil, baking powder and baking soda, whole milk and a little yogurt, mixed lightly. 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. Not dense or rubbery like some banana breads. I baked white bread and WW bread last week, and both doughs lacked elasticity, one I kneaded in the same bowl I mixed the ingredients in, and the second on the counter. STORING YOUR BANANA BREAD. The batter should be thick and chunky. This is why this is the first banana bread recipe I am sharing with you. Place in the pre-heated oven and bake for 55 minutes or until a tester inserted into the center comes out clean.. The flavor is intensely banana-y and the inside is tender and moist. 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 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. Oil makes them fluffy and moist. Think of it like a dusting of snow. 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. Unfortunately, however, this loaf was dry on the inside. Can anyone explain why it happens? Stir and mix with a rubber spatula until no traces of flour is left. When making banana bread, always use overripe bananas. 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 … 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. discussion from the Chowhound Home Cooking, Bread food community. Unfortunately, it is also one of the hardest ones to answer. I'm not an inexperienced baker, and I've never had this happen before. Baking Powder & Baking Soda. Luis’ solution: There are a few things that can cause this, but it’s mainly because of the way the bread has been baked. And yet it's heavy and damp. Let cool the banana bread in the pan for 5 minutes. 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). Lately when I make banana bread it's heavy and damp in the middle, no matter how long I bake it. 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). Baking powder is a mixture of baking soda (sodium bicarbonate) plus an acid (usually cream of tartar). I've tried making bread many many times and I'm FINALLY starting to get it down. We're talking ripe enough that they're starting to get brown spots on the peel. Also to know is, why is my banana bread not fluffy? I also let it rise the second time in the fridge over night. Banana bread requires super ripe bananas. Full answer is here. In the oven, it developed that hardened, caramelized coating that the loaf made with too little flour had as well. Grandjean recommends dusting your work surface with just enough flour that you can still see the surface underneath. I would appreciate if someone would comment what might be a solution on this. Pumpkin bread is my favorite quick bread, but I only bake it in the fall. Fold in the ingredients. 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). On one hand, bread baking is so simple. Lightly fold the banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. I never knew why it happened, thought maybe the yeast was bad. I thought maybe my oven wasn't hot enough, so I baked it a bit extra and almost burned it. An overmixed banana bread batter will result in a dense, rubbery … This loaf is everything I dream about. Scrape the batter into the loaf pan. This allows them to get exceptionally soft and moist and mashing them only takes a minute. The reaction of baking soda starts straight away when it comes in contact with an acid moisture and it will release carbon dioxide … I did not add walnuts, as I do not care for walnuts and neither does anyone in my family. Banana bread usually has a texture closer to a cake than a bread. Problem three: My finished loaf is heavy and soggy. It is a base recipe that would be great to customize. History of Banana Bread First of all a funny fact: the history of banana bread didn’t start with bananas! For more stretching of the dough I did and kneading for the recommended time (10 min) they still seemed to be very tough. just noticed i used bread flour instead of ap. There are several possible causes for wet banana bread. Too much flour will give the bread a tough and crumbly texture. If the toothpick comes out clean, the bread is done. From the outside, I thought this would be a heavier cake, but it was actually pretty light. Recipe Notes. Flour, water, salt, yeast. Banana bread does not need to be refrigerated unless it is not going to get eaten right away. 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. Here's the recipe (4 ingredients): 300g Bread Flour (I have tried KA, and Costco's harvest) 210g Water. Bake the banana bread until the surface appears golden brown and a cake tester inserted in the center comes out clean, about 55 minutes. Then serve with strawberry jam and enjoy! I had never baked her recipe before, but with everything going on at the moment it seemed like a great time to try it! in the latest 5 bakes, my crumb in sourdough bread (tartine recipe) is quite rubbery. i think that is main reason rubbery. Add some walnuts into the batter and leave some for toppings. Why is my banana bread dense at the bottom? One thing I have learned is that “best” for one person is not “best” for the next person. Don't over mix! As you knead the dough, it will turn smooth and elastic as the gluten develops. The second time I substituted 1 and 1/2 cups of whole wheat flour to the recipe. The top of the banana bread was flat and dipped slightly inward toward the center. 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. Can someone tell me what I did wrong so I don't do it again? Watch: 10 Breakfast Breads to Make This Weekend. Chances are that it sunk while baking. Butter – banana bread or almost any bread goes well with oil due to their naturally dense consistency. 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