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Jun 30, 2012 11:01 PM

Banana bread recipe baking time??

I made this recipe tonight and it calls for the bread to be baked for 1 while hour. i thought that was quite long for the amount of batter which wasn't much. the only variation i made to the recipe was reduce the sugar by a 1/8 of a cup or so.

i checked it at 30 minutes and the bamboo stick came out clean. however, bc i had a bad incident with an under baked vegan banana bread last time i trusted the recipe and let it bake for an additional 15 min. of course, when i checked after 15, it was over baked. i looked at the comments in the recipe and no one seems to have had trouble with the recipe in the way i did. my oven runs cold as well so it can't be my oven.

any ideas why this recipe calls for such long baking time?

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  1. The banana bread recipe that I've been using also cooks for one hour. But it has a few more wet ingredients than yours does (three tablespoons of milk, two eggs instead of one, 1/2 cup of oil instead of 1/3 cup of butter, etc.), and ends up being like cake batter before it's baked. I've always assumed that a bread pan full of something so wet needed the longer time to cook at that moderate temperature. Without having tried it, yours seems drier and might be done faster, yet it's funny that the other comments didn't mention it. I don't know. I'm curious to hear what others here have to say.

    1. Comparing cooking times on four different banana bread recipes on to the one on, I'd say no, one hour is not too much, it is typical. The timings I read ranged from 55 minutes to 1 hour 10 minutes. When I've made banana bread in the past (most recently a few months ago), about an hour is what it took.

      What size pan did you use? What type of pan did you use? Either size or material may affect timing. I suspect most likely the oven temperature, but you said your oven runs cold, which rules that out. What type of oven are you using - gas, electric, convection?

      1 Reply
      1. re: janniecooks

        i agree. 1 hr is standard. in fact, the vegan banana bread i made could have baked for 1.5 hrs. i took it out after an hour since the skewer came out clean however, it was like bread pudding in the middle. bc of the consistency of the batter the skewer came out clean.

        the pan i use is a standard calphalon loaf pan. my oven is an electric oven which is about a yr old.

      2. looking at the recipe --- 3-4 bananas is a lot of moisture. how many bananas did you use? how big were they? i can only imagine that yours were smaller than what the recipe author used, and thus needed a longer bake time due to greater moisture... just a stab in the dark.

        2 Replies
        1. re: Emme

          thanks for the stab. perhaps it was the bananas. i used 3 big ones. maybe i needed 4. whatever the case is i'm moving on from this. i decided to make banana trifle with the dry bread. vanilla bean pudding, whipped cream, berries and sliced bananas. maybe even a drizzle of dark chocolate.

          i'll try again with another recipe one day. i need sometime to recover from this one. i didn't start baking yesterday either. i even went to a mini culinary school and took a series of classes for a certificate and banana bread always gets me.

          1. re: trolley

            It's the variables in banana bread that get you. It's not you!

            My go to recipe is the gold medal flour recipe and it's great in that it tells you how many bananas - but also says how much that would be mashed, in cups. When I have not measured, I have run into trouble. When I do measure the goo - glory.

            And yes, if you bake in a loaf pan, an hour is normal. I tend to bake in a 9 x 9 pan - it bakes faster (35 mins usually) and I can then cut it in squares or slices...

            Good luck in the future!

        2. It's been said before, and it's true.

          Use recipes as guidelines, but always trust your intuition.