why is my banana bread rubbery

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). I just made a loaf of banana bread and it looks like a loaf of white bread, it tastes good, not quite like banana bread but good. The more you mix, the more the gluten develops, and if there is too much of it in the batter the muffins will inevitably be tough and most likely rubbery and dry because the batter is dense and therefore doesn’t expand as it should. Years ago I came across a banana bread recipe that included a thin layer of brown sugar/cinnamon struesel in the middle of the loaf. 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. When it is rubbery, many times it is the flour ratio. While it was baking the top rose up like normal but it collapsed as it cooled and it's more like a banana brick. why is my dough so tough? Why is my banana bread dense at the bottom? discussion from the Chowhound Home Cooking, Bread food community. The first time I followed the recipe almost exactly. An overmixed banana bread batter will result in a dense, rubbery loaf. In the oven, it developed that hardened, caramelized coating that the loaf made with too little flour had as well. Mix gently until combined only. Can someone tell me what I did wrong so I don't do it again? An overmixed banana bread batter will result in a dense, rubbery … i think that is main reason rubbery. Lately when I make banana bread it's heavy and damp in the middle, no matter how long I bake it. 3g Salt. Oil makes them fluffy and moist. This loaf is everything I dream about. Problem three: My finished loaf is heavy and soggy. Add some walnuts into the batter and leave some for toppings. I'm not an inexperienced baker, and I've never had this happen before. Also to know is, why is my banana bread not fluffy? 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. I love how something magical happens when bananas are baked; the sugars caramelize and intensify, making the bananas taste even more banana-y. I would appreciate if someone would comment what might be a solution on this. Why is my gluten-free banana bread rubbery? We're talking ripe enough that they're starting to get brown spots on the peel. i just made my first rubbery loaf. So, all we can do is define what we think we prefer in our favorite recipes. It can also occur if the batter is overmixed. Think of it like a dusting of snow. Add some more walnuts and almond flakes on top. 2g Yeast. Luis’ solution: There are a few things that can cause this, but it’s mainly because of the way the bread has been baked. So anytime I see a new banana bread recipe, I have to try it. Sometimes my challah dough comes out very thick and hard to work with, as opposed to soft, fluffy and pliable. I like my banana bread to taste like bananas. Chances are that it sunk while baking. Grandjean recommends dusting your work surface with just enough flour that you can still see the surface underneath. I use a Kitchen Aid and that can really pack it in. 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. 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. 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 … Watch: 10 Breakfast Breads to Make This Weekend. modified recipe, lower sugar, apple sauce instead of egg and oil, baking powder and baking soda, whole milk and a little yogurt, mixed lightly. Let the bread cool on rack before slicing. Baking powder is a mixture of baking soda (sodium bicarbonate) plus an acid (usually cream of tartar). Recheck all your ingredients, particularly the quantity of leavening. Stir and mix with a rubber spatula until no traces of flour is left. My Mother-In-Law has been baking banana bread for decades, using the same tried and true recipe. It is a classic banana bread recipe made with all the good stuff. There are several possible causes for wet banana bread. The flavor is intensely banana-y and the inside is tender and moist. On one hand, bread baking is so simple. I never knew why it happened, thought maybe the yeast was bad. Transporting bananas by ship proved problematic for these early merchants. It really is very easy to bake a loaf of bread at home. Don’t add extra leavening, as that can cause the loaf to sink too as it rises the loaf too quickly and it then collapses. Overripe bananas, butter, and just the right amount of sugar. Let cool the banana bread in the pan for 5 minutes. This is my second time baking my honey oatmeal bread. Butter – banana bread or almost any bread goes well with oil due to their naturally dense consistency. Don't over mix! Banana bread usually has a texture closer to a cake than a bread. Full answer is here. It is a base recipe that would be great to customize. Then serve with strawberry jam and enjoy! As you knead the dough, it will turn smooth and elastic as the gluten develops. Scrape the batter into the loaf pan. Place in the pre-heated oven and bake for 55 minutes or until a tester inserted into the center comes out clean.. I've tried making bread many many times and I'm FINALLY starting to get it down. The reaction of baking soda starts straight away when it comes in contact with an acid moisture and it will release carbon dioxide … Banana bread requires super ripe bananas. They would ripen and rot quickly … What’s hard is to bake a consistently good loaf at home. When making banana bread, always use overripe bananas. This allows them to get exceptionally soft and moist and mashing them only takes a minute. One thing I have learned is that “best” for one person is not “best” for the next person. I had never baked her recipe before, but with everything going on at the moment it seemed like a great time to try it! Pour the batter into your prepared loaf pan and flatten with a spatula. From the outside, I thought this would be a heavier cake, but it was actually pretty light. 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? An over-mixed batter will result in dense, rubbery banana bread, so go easy and stir until just combined. Baking Powder & Baking Soda. If you beat the ingredients too much, you are guaranteed rubbery banana bread. Should you refrigerate banana bread? For more stretching of the dough I did and kneading for the recommended time (10 min) they still seemed to be very tough. Cook on high setting for 2 to 3 hours. Here's the recipe (4 ingredients): 300g Bread Flour (I have tried KA, and Costco's harvest) 210g Water. I did not add walnuts, as I do not care for walnuts and neither does anyone in my family. The top of the banana bread was flat and dipped slightly inward toward the center. Check the bread after 2 hours by insert the toothpick in the center of the bread. The perfect amount of banana flavor in this bread. It's like the whole loaf settled out of the oven or something - or sometime during baking. Can anyone explain why it happens? 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. 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). A successful loaf of bread depends largely on the balance between the gluten network built by mixing and folding your dough and the yeast-based processes that give bread its flavor and help it rise during baking. It could be cooked unevenly, have too little flour or too much fruit, or merely be undercooked. 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. History of Banana Bread First of all a funny fact: the history of banana bread didn’t start with bananas! Fold in the ingredients. Bananas came to America from Central America throughout the 1800’s. I made banana bread tonight, and the top part was light, fluffy, and delicious - the best tasting recipe I've ever made. The batter should be thick and chunky. Join the discussion today. I thought maybe my oven wasn't hot enough, so I baked it a bit extra and almost burned it. I also let it rise the second time in the fridge over night. The second time I substituted 1 and 1/2 cups of whole wheat flour to the recipe. 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 Bake the banana bread until the surface appears golden brown and a cake tester inserted in the center comes out clean, about 55 minutes. When people start to learn to make bread that is often the most common question. just noticed i used bread flour instead of ap. Not dense or rubbery like some banana breads. Over mixing the batter will lead to too much gluten development and you end up with a chewy, rubbery tasting banana bread. This is why this is the first banana bread recipe I am sharing with you. Don't puree the bananas, it will make them too watery. STORING YOUR BANANA BREAD. If the toothpick comes out clean, the bread is done. I’m a purist when it comes to banana bread: no nuts, no chocolate, no dried banana chips. Unfortunately, it is also one of the hardest ones to answer. in the latest 5 bakes, my crumb in sourdough bread (tartine recipe) is quite rubbery. The one thing I used to do wrong, was to add too much flour. Gluten-free flours vary. Lightly fold the banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. Unfortunately, however, this loaf was dry on the inside. Why did my bread come out so dense? Read page 3 of the Why was my bnana bread rubbery? Pumpkin bread is my favorite quick bread, but I only bake it in the fall. However, the bottom 1/4-1/2 inch turned out rubbery. Recipe Notes. Flour, water, salt, yeast. Banana bread does not need to be refrigerated unless it is not going to get eaten right away. 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. And yet it's heavy and damp. 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). While the ideal banana bread is moist, banana bread that is too wet is unappealing. Too much flour will give the bread a tough and crumbly texture. 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. Almost exactly my second time in the pan for 5 minutes bread after 2 hours by insert toothpick! Naturally dense consistency mashing them only takes a minute with a rubber spatula no! Tartar ) banana brick made with all the good stuff hardened, caramelized coating the! Mixture into the dry ingredients with a rubber spatula, mixing just until combined to their dense., fluffy and pliable 1/2 cups of whole wheat flour to the.. It collapsed as it cooled and it 's heavy and soggy flavor is intensely banana-y and the inside tender... 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