The best pan for banana bread is a metal pan. You work your dough, kneading it, mold it to your preferred shape, put it into the oven. 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. Using too much yeast is a common cause. It could be your leavening agent, your mixing technique or a faulty oven. Lower oven temperature and extend baking time; swap out some of liquid for sour cream. You can turn this banana bread recipe into about two dozen banana bread muffins. You can peel and freeze them after they turn brown if you don't want to make banana bread right away. You can check it out right here. Trim off any extra cake around the top until you have a mostly even circle. link to Should You Clean Your Sourdough Starter Jar? In the end, reaching the texture of the bread you wanted will require a little trial and error until you can isolate the factor that makes your bread feel gummy and dense. What you don’t want to happen is to steam your bread for too long: In that scenario, you will end up cooking the bread rather than baking it in the dry oven heat. Fill the batter about 3/4 full into the cavities of two standard muffin tins. Join the discussion today. Pumpkin bread, like most quick breads, is dense and heavy. I wouldn’t have thought to put cinnamon chips in banana bread… Banana bread is one of my favourite things to make due to how easy it is. Hi, my name is Amit. 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. How to fix wet banana bread. At this time if you are adding nuts add them and mix them thoroughly. But it also presents a whole host of new potential hurdles in your baking game. The “Best Banana Bread” Ever! Add sour cream, bananas and vanilla; again blend well. Both these tricks help speed up the ripening process. I had taken them out about 10 minutes early because the tops were very brown. Slice a 1-layer cake in half with a large bread knife to make 2 thin sheets. on the other hand, if your finger leaves a permanent mark on the dough or the loaf feels extremely soft- it means its over proofed. Next time, I'd try nudging the heat up a little. Transfer to a baking sheet and cover with a tea towel. https://carnaldish.com/recipes/breads/sweet-breads/the-best-banana-bread-ever Legal Stuff. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds." Use only a light silver pan not dark metal nor glass. For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! Bake gluten-free banana bread in a metal pan. if the dough feels firm and your finger leaves zero impression it means that the dough needs more time to aerate. Gummy or chewy are not foul words. Some flours are lower in protein than others like French flour or all-purpose flours for example. letting your bread cool longer may sound simple but it can work magic. Allow the bread to cool thoroughly before wrapping it for storage. you can try to bake it further but dont put to much hope into it. Total Carbohydrate It is truly awesome!This is a dessert bread that really surprised me! 3 bananas probably added too much water content, leading to the gluey bottom. You should increase the heat by about 15 – 20% before loading the bread into the oven just to take into account the loss of heat when opening your oven door. You could also shift technique. Bread can be a fickle animal. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. 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