2 tsp Baking Soda. the edges should be a deep golden-brown and pulling away from the sides, the edges of the cake should be pulling away from the sides, the cake should bounce back when pressed gently with your finger tips, a cake tester (metal skewer or wood skewer) inserted into the centre of the cake should come out clean, a thermometer inserted into the middle of the cake should read around 100 ºC (212 ºF), For banana bread baked in a 9″x5″ loaf pan, it takes about 60 minutes (or more) to bake at 350 ºF, For banana bread baked in a 8.5″x4.5″ loaf pan, it takes about 75 minutes to bake at 350 ºF, For banana muffins baked in a regular size muffin pan, it would take roughly 25 minutes to bake at 350 ºF, For banana cake baked in a square pan (like this, For banana cake baked in a round pan (like this, For mini banana breads baked in mini loaf cake pans (like this, Use the largest bananas you can find for this recipe: I used a pound of bananas and after peeling, I was left with roughly 330 grams of fruit, which works out to 330 mL (1. Most people probably don't plan their baking projects weeks in advance. Thankfully, there are a couple of tricks to ripen bananas faster. Add the mashed banana. Banana bread is essentially a banana cake, made just like any other cake with the same basic ingredients (butter, sugar, eggs, flour, chemical leaveners) and the addition of mashed bananas. There are five reasons why you might end up with sunken banana bread: If you’ve retrieved your banana bread from the oven and it begins to sink, there isn’t much you can do. The banana skins will turn black. Usually, cakes made with the muffin method call for either neutral vegetable oil (like canola), melted coconut oil, or melted butter, and these are incorporated with the liquid ingredients. Others will use the creaming method, which is the most common mixing method for cakes and helps you mechanically incorporate more air into the batter before the cake goes in the oven. To avoid this, either bake it in a lighter pan OR lower the temperature of your oven by 25 ºF (so I would bake a banana bread in a light metal pan at 350 ºF but in a dark metal pan at 325 ºF). I made a banana bread yesterday in an 8.5″x4.5″ OXO pan and it took 75 minutes to bake through, but if you bake it in a 9″x5″ light metal loaf pan, it might take only 60 minutes. After reading as many banana bread recipes as I possibly could, I realize now that most are leavened with baking soda exclusively, probably for historical reasons dating back to years when commercial baking powder didn’t exist or wasn’t as common in households. For layer cakes, which are only an inch or two high, your cake will probably be in the oven for 30 minutes. There are several possible causes for wet banana bread. 4 eggs. At higher pH, Maillard browning reactions occur, leading to a darker colour much faster. © 2020 Kitchen Heals Soul. Banana bread is a great snack or dessert and is a wonderful way to use bananas that have become too ripe. The deep brown color carried throughout the crust of the bread, and the inside was a consistent brown as well. Sure, bananas can be slightly acidic, but if you are working with very ripe bananas, as you should be, there simply isn’t enough acid to react with the baking soda. Refrigerating tightly wrapped banana bread can also extend the shelf life for up to a week (via Delishably). Preheat the oven to 350 ºF. Banana bread batter is particularly dense (as compared to a sponge cake or a flourless chocolate cake, where you incorporate a ton of air by whipping the eggs), especially when you think of the weight of the bananas added to the batter. Here are some clues you can use to check if your cake is done baking (or quick bread in this case): As I mentioned before, banana bread recipes can be baked in muffin pans, cake pans, etc. You can also try dropping the temperature of the oven by 25 ºF. The gummy layer that can form on the bottom of a banana bread is so frustrating and it’s a sign of a few possible problems: The good news is, your banana bread is still very much edible and you can enjoy it. On the outside, it can seem like your banana bread is perfectly baked, but then when you slice into it, you can see a line of under-baked batter that’s settled at the base of the loaf cake. The soda? Next time, if you are using a darker pan, preheat your oven to 25 ºF lower than the original temperature and from the beginning. Ideally, quick breads like banana bread will be soft and tender when eaten. My banana bread batter was very sticky, like gum, but I am pretty sure I didn’t overmix it ant it tasted like flour. Another method for ripening bananas is to enclose them in a paper bag with the top folded down. Putting bananas in the oven can get them to where they need to be to bake banana bread. If you don’t have enough, your banana bread won’t rise. Then maybe you could use a little less and swap in some baking powder. If you have any riper bananas or other ripe fruit, add that to the bag as well to speed the process. Sometimes you have the opposite problem and your bananas aren't quite ripe enough for banana bread. It can take a little experience, a few tricks, and also some trial and error. Baking whole bananas can’t mimic that process. Even banana breads made with sour cream still have too much baking soda and brown more easily in the oven. As an Amazon Associate I earn from qualifying purchases. Anything more than that and you will most definitely end up with a gummy layer and you will have difficulties getting the loaf to bake properly in a reasonable amount of time without burning on the edges.