CrazyMomma
Assistant Cook
- Joined
- Jan 30, 2009
- Messages
- 3
Why does my banana bread always sink? I followed the recipe to a "t" and while it tastes good, it doesn't look great. How do you get that nice little peak on top like you see in the bakery?
Why does my banana bread sink?
- Thread starter CrazyMomma
- Start date
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mine also sinks a bits, is nice and moist and very banana-y. everyone loves it as do I. When I've gotten a rise that stays, it's been because I was short of mashed banana and the bread was drier and had less flavor.
but let's see what others say.
but let's see what others say.
Andy M.
Certified Pretend Chef
Check out this site: Baking 911
They are top notch with baking problems. The page I linked has a couple of suggestions for your problem.
They are top notch with baking problems. The page I linked has a couple of suggestions for your problem.
Throw out some of the ballast and trim your sails! Steer clear of the reef!
When it falls after taking it out of the oven, it means one of two things:
First, the batter could be too wet going into the oven - and just the state of the banana could be making the difference, even with you following the recipe exactly. A ripe banana (some dark spots) is mushier (more available free liquid) than a semi-ripe banana. And humidity can also throw things out of whack when combined with a ripe banana. A dash more flour helps in a case like that.
Second, I don't depend on the precise time the recipe calls for baking. I test the center with a skewer or long tooth pick, and when it pulls out clean, I sometimes give it an extra minute or two just to be certain it has set. An old time trick is to turn off the oven, open the oven door, slide out the wire rack with the bread at the front edge, and let it adjust to the room temperature while hanging out the front of the oven. It makes for a hotter kitchen, but in the winter time, it's welcomed, and prevents falling.
First, the batter could be too wet going into the oven - and just the state of the banana could be making the difference, even with you following the recipe exactly. A ripe banana (some dark spots) is mushier (more available free liquid) than a semi-ripe banana. And humidity can also throw things out of whack when combined with a ripe banana. A dash more flour helps in a case like that.
Second, I don't depend on the precise time the recipe calls for baking. I test the center with a skewer or long tooth pick, and when it pulls out clean, I sometimes give it an extra minute or two just to be certain it has set. An old time trick is to turn off the oven, open the oven door, slide out the wire rack with the bread at the front edge, and let it adjust to the room temperature while hanging out the front of the oven. It makes for a hotter kitchen, but in the winter time, it's welcomed, and prevents falling.
CrazyMomma
Assistant Cook
- Joined
- Jan 30, 2009
- Messages
- 3
LOL! Thanks for the tip!
CrazyMomma
Assistant Cook
- Joined
- Jan 30, 2009
- Messages
- 3
Thanks to everyone for your help! I will give it a go again soon making some adjustments based on these suggestions!
apple*tart
Senior Cook
If you continue to have bad luck with this, maybe try a different recipe? If your bread always sinks, it could be the recipe that's the problem. 
Baking 911 answered my issue. But I like my banana bread with lots of banana so I will continue to not follow the directions.
Bilby
Executive Chef
I have a banana, date and sultana "bread" in the oven just now. I will see if it sinks or not. I domed it though to counter that possibility and it is still in that shape with only another minute or two to go.
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