My banana bread-recipe doesn’t call for any extra liquid. Mix dry and wet ingredients separately and then combine them only until moistened. Trick #3 - try mixing the wet ingredients into the dry ingredients - by hand - using a Danish Dough Whisk (see link below), or a dinner fork. why is my banana blueberry butte quickbread so gummy inside even after baking it for 1 hr 30 mins? This is the recipe I followed 2/3 cup sugar 1/3 cup soft margarine 2 eggs, unbeaten 1 3/4 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts 1 cup mashed bananas Preheat your oven to 350ºF. We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Why Does My Bread Dough Spread or Rise Outward Instead of Up, and How to Fix it It can be pretty disheartening to witness the bread dough that you poured your heart and soul into spread out rather than rise up during proofing. I find that banana bread batter is usually very thick. Unfortunately I have about 20 lbs (probably more) of bananas going bad and I hate waste. Never again ! There are several possible causes for wet banana bread. •Use light-colored metal pans, preferably aluminum. While the ideal banana bread is moist, banana bread that is too wet is unappealing. Not even lemon juice. Bananas are gummy themselves, so you need a thicker batter to make it work. I baked it at 375 F for 20-25 minutes, just as the recipe said. Unfortunately, the recipe you are using might not be a good one. My Answer: 11 Tips For Lighter, Less Dense Sourdough Bread. It could be cooked unevenly, have too little flour or too much fruit, or merely be undercooked. But after seeing the problem, I let it bake again for about 20 minutes; however, the insides seem to be stubbornly gummy. Why did my banana bread not rise? More about gluten-free breads below. So I do think bread is a factor. Banana bread is a dense quick bread, so a small amount of sinking can be expected, but not so much that a divot develops in the middle. But hey, I found recipes for stuffing using all kinds of breads, even muffins, so I doubt if it is the only factor. Expectations: No question about it, gluten-free breads are denser than wheat breads, and they don’t rise as high. published Apr 2, 2020. I tried the WASC recipe.... 3 replies . Banana bread tends to form a firmish crust on the outside, so even if it looks baked it may not quite be done which means that it will sink as it cools. Banana bread usually has a texture closer to a cake than a bread. So my question now is, although I got some rise out of this loaf it turned out to be on the chewy/gummy side, what can be done to make it softer, more "normal'?From what I've read this could come I used a oven thermometer It rises well in the oven, forms a nice crust but it is gummy and not bread like at all after 50 minutes. Snooky doodle said hers was gummy the last time she made one - this one was just too soft for me - i like it firm-ish gummy. It’s just butter, sugar, eggs, bananas, flour, baking powder, vanilla and nutmeg. Too little flour compared to liquids can cause the bread to remain wet in the center. But then again, there were times when I used baking soda instead of baking powder. In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. I've been following this banana bread recipe, but instead of light and fluffy banana bread, it ends up quite dense and it almost seems undercooked in the middle, even though it is browned nicely on the surface and sides. Or raw looking might not be a good one that is too is. Can be made gluten-free back in a preheated oven at 350° F for 10-20.. 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