HOME > Chowhound > Home Cooking >

Discussion

Trouble with Banana bread/cake

  • 7

I was given a recipe of a Maple banana bread/cake by a friend, who wanted me to updated it for her a bit. She say it was too sweet whenever her mom made it. It was simple enough to do so, all I had to do was taking the strussel topping off, and it was a sweet, moist banana cake/bread. But I was curioud about how to original would turn out, so I gave it a try. Well, the strussel completly melted and created a puddle on top of the cake, and I was left with a wet center. It was cooked, mostly, but also very very very wet. Since its only the center that is not set, is there anyway I can still save this without burning the rest of the cake?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The only thing I would suggest is wrap it in foil & put it back in the oven on a low temperature...you may have textural differences. Visually, you can't do anything

    1. I've used banana bread as a stuffing for acorn squash, sounds mushy enough that you could use it as is.

      1. I think you should make French toast out of it. That, or cube it, dry it out in the oven over low heat, and make bread pudding. Same idea, either way.

        1. Toasting/baking slices of it at moderate heat can help.

          1. I combine Cherylptw, ChsirtianMason & sholli's suggestion. I cut them into big piece so they somewhat stay in shape, put them on a foil lines cookie sheet and set the oven to 225 degree. I cheked it every 10 mins or so. It took about an hour before the most gooey spots start to set. But the orgianl cake was moist enough that the previous done spot are still yummy. I now have a new creation, it was like a banana bread cake with cookie crust. Had it as bkfst this morning, great with a bold cup of coffee. :) Thank you all!

            1. For the current raw center-cut slice and pop it in the toaster.

              For future banana breads:

              I had this problem too. I found my banana breads would bake quicker on the edges so I took a cue from pie shields. I cut off 2 narrow pieces of tin foil and cover the edges, leaving the middle exposed. I put these on in the oven when the bread is risen but still pale.

              You might also try sprinkling on the streusel on later in the cooking.

              1. For future breads of this type, you can try baking in a bundt-type pan instead of a loaf pan. It will need less time in the oven and cook more evenly.
                Once sliced, the slices will look similar to the loaf pan-baked bread, but narrower.

                For this bread you oven idea sounds terrific.