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 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?
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.
I am having a similar banana-bread baking issue, only in my case, its the bottom that is excessively burnt and dry! I have been covering the top with foil to prevent banana bread burntness, however, the middle usually isn't done by the time the 50 minutes of cooking time stipulated by the recipe is up. Could this be an issue of too-thin, light-coloured pans? Oven rack is centered, and the temps. are calibrated just fine. I've decided to place my loaf pans IN two very beloved cast-iron pans, with about 1 cm of space between loaf and pan bottoms, in attempts to evenly distribute the heat.....any other suggestions as to how I might avoid burnt banana bread bottoms?
To lessen burning the bottom of your Banana Bread, try putting the loaf of Banana Bread in a hot water bath (halfway up the side of the loaf pan) in a roasting pan. And you may want to put a dish towel on the bottom of the roasting pan with water --America's Test Kitchen used this trick when baking flan to minimize the "bubbles" in a flan caused by the higher heat on the bottom.