Help with baking banana bread
I don't know what should I do but this is the 2nd time that I came up with a burnt top of banana bread. I bake it the 1st time at 350F for 55 mins but at around 40mins, it was almost burnt out so I remove it form the oven. Some part of the bread were done except for the middle part which is still raw. I tried to make one again but this time, I lowered down the temp for about 220F but everything was still raw except for the top for about 40mins. I tried putting it again with an increase of temp at 350F for another 15mins, evrything from the inside was ok except that the top was already burnt out.
Any help would be much aprreciated. Thanks!
What kind of pan are you cooking it in? how thick is the loaf you are making? Initially I'd say cover the top with foil but something else seems amiss.
What rack is your pan on, should be in the middle? Have you checked your oven temperature recently? Does your recipe call for a sugary topping?
I agree, something sounds off. Here's my favorite tried and true (make it almost weekly) recipe for banana bread, maybe you can compare and figure out what's off.
2-3 very ripe bananas
5 T buttermilk, sour cream or plain yogurt
1 t baking soda
1/2 cup butter
1 cup brown sugar
1 t vanilla (up it to 1 1/2 t if you have the good stuff)
1 1/3 cup flour
1 t baking power
Mash together bananas, brown sugar and buttermilk. Blend butter, sugar, egg, and vanilla. Combine everything, sift in the flour and baking powder and mix, but do not overmix. Pour into 4x8 buttered loaf pan and bake 50-60 min at 350.
It is in the middle, the recipe doesn't call for buttermilk. I think the loaf pan im using is 4x9. I don't have to put some sugar on top of it, I just mix it all and thats it. I know that banana bread is quite moist but what I get on the 1st time I tried it is a raw center. Recalibrating the oven is a good idea but I just bought my oven last dec. What does it have to do with the foil by the way? Can I use a cookie sheet instead?
350 is a good temp for banana bread. Generally, the batter is quite moist, lending to a moist bread. Let the bread cook until the center is done (toothpick test) , but cover the top with foil once it gets browned.
Oh, and check your oven temp:)
Sounds like your oven is off. Get yourself an oven thermometer - it's good to have anyway. Or maybe you have a hot spot. If the oven therm says your oven's off, have it recalibrated. You shouldn't be having these problems at 350.
I have always had trouble with banana bread using a regular loaf pan. I bought a couple of silicone loaf pans with 8 mini loaves on them a few years ago and have never looked back. The loaf backs through and I don't have to worry about burnt edges or tops. You also end up with individual sized loaves that are perfect for freezing and using as needed.