Anticipating a light, fluffy loaf, but ending up with banana bread that doesn't rise is a deflating experience.
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Anticipating a light, fluffy loaf, but ending up with banana bread that doesn't rise is a deflating experience. There are a couple common explanations: There's a problem with your leavening agent, or the bread isn't cooked properly. Solving these problems will lift your bread and your spirits.
Check the Leavening Agent
What many bakers don't realize is that leavening agents can expire and become inactive. If you've had your packages of baking soda and baking powder in the cupboard since you can't remember when, this could be the explanation for why your banana bread doesn't rise.
According to Quaker Oats, leavening agents should be discarded after six months. Most packaging has an expiration date, so be sure to check it before using. If the expiration date has passed, you can perform a simple test to see whether baking soda and baking powder are still OK to use.
Michigan State University Extension recommends testing baking powder by placing 1/2 teaspoon in a bowl and pouring 1/3 cup of warm water on top of it. The mixture should start noticeably bubbling.
To test baking soda, mix 1 1/2 teaspoons with 1 tablespoon of vinegar. You should see significant bubbling. If either mixture doesn't bubble, the leavening agent is inactive and should be tossed.
It might not be the age of your leavening agent but the amount you use. Using too much or too little baking powder or baking soda in proportion to the other ingredients in your recipe could be the reason your banana bread collapses when cooling.
To measure correctly, Quaker Oats recommends spooning the powder into the measuring spoon instead of scooping it. Then, take a knife and level the powder even with the rim of the measuring spoon.
Make Sure It's Cooked Properly
Leavening agents create air bubbles in the batter, which is what causes the bread to rise. Baking sets these air bubbles so they remain in the finished product. But if the banana bread is not done in the middle, the structure doesn't set properly. That's often why banana bread collapses when cooling.
To avoid banana bread that's not done in the middle, King Arthur Flour offers these tips:
- Calibrate your oven. Oven temperatures vary and may be off by 10, 20, 30 degrees or more. Always use a standalone oven thermometer set on a rack inside your oven. You can even use two so you can check them against each other.
- Preheat your oven properly. Your oven may be lying when it says it's reached the correct temperature. Use your portable oven thermometer to ensure the correct temperature before you put in your pan of batter.
- Position the pan correctly. Place the pan in the exact center of the rack to ensure even cooking. You may also need to raise your oven rack to get the bread closer to the heating element — about 6 inches from the heating element to the top of the pan is an optimal distance. To prevent the top from burning, tent a piece of tin foil over the pan for the last third of the baking time.
- Use a digital thermometer to test doneness. Inserting a toothpick into the center to see if it comes out clean may not get an accurate result with textured breads containing bits of fruit. For a more accurate reading, insert a digital thermometer into the exact center all the way down to the bottom of the pan, then withdraw it slowly. In the center of the bread, the temperature should read 200 to 205 degrees Fahrenheit. Anything below 200 degrees means your banana bread didn't cook in the middle.
FAQs
Using too much or too little baking powder or baking soda in proportion to the other ingredients in your recipe could be the reason your banana bread collapses when cooling. To measure correctly, Quaker Oats recommends spooning the powder into the measuring spoon instead of scooping it.
How to stop banana bread sinking? ›
For recipes like banana bread, lemon loaf, or pound cake, your best bet is to bake in a metal loaf pan. Metal is a quick and efficient conductor of heat. This helps to ensure your recipe will cook through the center and not collapse. Avoid using dark-colored pans as they brown way more quickly and aggressively.
How do you keep banana bread from getting soggy on top? ›
Cool Correctly Before Storing
Let it cool in the pan for about 10 minutes, then remove and cool completely. If it is not cooled properly, there will be trapped moisture, which can make your banana bread soggy and can also invite bacteria growth, she says.
Why is my banana bread wet on top? ›
When it comes to banana bread, moisture is key, and the ratio of flour to banana makes all the difference in getting the perfect banana bread consistency. If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet.
Why does my banana bread sink after cooling? ›
It might not be the age of your leavening agent but the amount you use. Using too much or too little baking powder or baking soda in proportion to the other ingredients in your recipe could be the reason your banana bread collapses when cooling.
Should I cover my banana bread? ›
Never store it in the refrigerator. A refrigerator circulates cool air, which removes moisture and can prematurely dry breads and cakes. Place your cooled loaf on a plate and cover it in plastic wrap, or store it in an airtight container.
Why is the top of my banana bread sticky? ›
Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.
How long should you let banana bread cool before cutting? ›
Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.
Can you put too much banana in banana bread? ›
Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.
How to keep banana bread moist after baking? ›
Place a paper towel at the bottom of an airtight container or in a zip-top bag. Place the cooled banana bread on top of it, then cover the loaf with another paper towel. Seal the container tightly and refrigerate for up to one week.
Always use relatively fresh baking soda/powder when making banana breads & quick breads (such as pumpkin bread). Using too much baking soda/powder can lead to banana bread sinking issues (as the banana bread might rise too high & collapse back on itself).
Why does my bread sink at the top? ›
1. a shaping issue, be it trapping a large bubble or introducing too much flour. 2. Not covering the dough while final proofing so the crust dries out causing the inside to pull away from the outer crust.
How do you keep bread from caving? ›
But my recommendations would be:
- reduce hydration - if you include the eggs and oil, your hydration is 92%, which is pretty high. Try reducing the water somewhat.
- bake longer - aim for 203F internal.
- leave the loaves in the tins for a few minutes when you take them out of the oven.
Have you ever had fresh or dried fruit sink to the bottom of a cake or loaf? Don't worry, it's a common problem and generally happens when the cake batter isn't heavy or thick enough to hold the weight of the fruit as it bakes.
How to stop cake sinking when cooling? ›
Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.
Why do my loaf cakes sink in the middle? ›
What Causes A Cake To Sink In The Middle? Using too-small tins, not mixing your wet batter right, or being too rough with the oven door often leads to a huge baking flop.
Why do my banana muffins sink? ›
When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink.
