I love banana bread, but I had never dared to prepare it, however with your advice I already feel capable of trying it and I trust that it will come out perfect. I hope you keep sharing your recipes and culinary tips on the channel.
Baking a banana bread is always a no at home generally but after watching the tips and procedure in the video, i would definitely try to make it for sure.I just wanted to ask what is the shelf life and please give some information on it. thanks for sharing an excellent and much needed video on banana bread.
Yay! I have a great tasting banana bread recipe but it is always a bit flat looking. I suspect too much baking soda, but now I'm kinda inspired to try banana muffins, each with little adjustments until I test out all kinds of different adjustments, so I can finally learn more about how little changes affect the baking process!
Yes, indeed, when using too much or also too little baking soda in your recipe could be the reason your banana bread is a bit flat. Banana muffins are a great idea.
Thanks for sharing this banana bread troubleshooting steps, I always end up having these problems whenever I make them. Anyway do you have any tips to make the bread more sweeter?
Wow, the recipe I've been using has 1 1/2 cups flour & 1 teaspoon baking soda NO baking powder. The only issue I have is the outside always gets done & the middle still needs cooking. What would you suggest? Should I do 1/2 teaspoon soda & add any baking powder?
Ok, I see, possible reasons why the bread in the bread is cooked outside but not inside include over-rising, incorrect temperature or baking time, or inaccurate ingredient measurements. Adding baking powder or baking soda may not solve the problem. I suggest to try different baking settings first.
My banana bread split up and cracked very early on baking . It’s v good in taste and texture, just not good looking! What happened and how to prevent it next time? TIA
Hi, Banana bread cracking on top is common and usually happens if your oven is too hot, causing the bread to set on the outside before the inside is fully baked. It can also happen if you use too much baking soda or powder, the wrong pan size, overmix the batter, or open the oven door too often. To prevent this, ensure your oven is preheated to 350°F and check the temperature with an oven thermometer. Measure leavening agents accurately and use the right pan size, typically 9x5 inches. Mix the batter just until combined and avoid opening the oven door frequently. You can also try scoring the top of the batter before baking to control where the crack forms.
when you say the bread i not done in he middle with electric ovens and shouldr reduce the heat im not sure ow much if it says bake 350 should i do 325?
When I notice the middle is still not baked through, I try lowering the temperature to 325°F, and it really helped. It allows the bread to cook evenly without the outside getting too dark or overcooked. I usually give it an extra 10 minutes or so, but I always check it with a toothpick in the middle to make sure it is done. I know it is tempting to pull it out early, but that lower temperature gives it a better chance to fully bake through without messing up the texture
You mean Mdme, for 1 cup of flout, we need 1 tsp baking powder and 1/4 fsp baking soda? I tried a recipe for 1-1/2cups flour, it calls for 1 tsp baking powder and 1 tsp baking soda. My banana is somewhat dense, maybe i use 2 sml egg and 1 medium size egg. The recipe said 2 eggs. And you said the batter should be more thick than pancake, mine i think is thinner. That is ehy the result is somewhat dense. Can you hive me the equivalent for eggs and oil? I use vegetable oil not butter. And also for banana, what is the measurements in cup due to size of banana
Hello, how to solve the white lumps in my banana bread after baking. And also why is there a bitter taste in the side of the carrot loaf that I baked. Please advise.
The white lumps you see in your banana bread after baking are most likely pockets of unincorporated flour. To avoid this problem, here are a few tips to keep in mind: Mix the dry ingredients thoroughly. Make sure to sift the flour and other dry ingredients together before adding them to the batter. This will help to prevent clumps of flour from forming in the batter. Use room temperature ingredients. This will help the ingredients to mix together more easily and smoothly. Avoid overmixing the batter. Mix the batter until just combined, as overmixing can cause the batter to become dense and tough, resulting in clumps of flour in the finished bread.
Also, I'm sorry to hear that your carrot loaf had a bitter taste. This can be caused by a few factors such as using too much baking soda, using old or rancid ingredients, adding too much spice, burnt edges or using bitter carrots
You didn’t mention it but the reason I looked at this is because my banana bread always sticks to the bottom of the pan. I’m assuming parchment paper is the secret.
Hey there! Yes, good [po9iont, I should have mention that in the video. So, to keep your banana bread from sticking to the pan, try greasing the pan really well with butter or oil, and then dusting it lightly with flour or as you said, using parchment paper works great. Another trick is to let the bread cool in the pan for about 10-15 minutes before trying to remove it; this helps it firm up a bit and makes it easier to slide out. Lastly, using a non-stick pan can be a game changer. Happy baking!
I had a recipe that called for allowing the mixed batter to sit on the counter for one hour before pouring into the pan. Best I've ever made AND eaten. For the life of me, I can't find my recipe that I know is somewhere printed in this house! I'm on a mission to tear my house apart to locate!!!
@lindalester9151 That sounds like a great plan! I hope you find it on your old computer. It’s always a bonus when technology helps us out. If you do find it, I’d love to hear about the recipe and any tips you have. Good luck with the search!
There are a few culprits to look out for: make sure you're using the right amount of fats, like butter or oil, as they keep the bread moist. Overmixing can toughen the bread, so just mix until combined. Overbaking is a biggie; always check a bit early with a toothpick-it should come out with just a few crumbs. Oven temps can be tricky, so consider using an oven thermometer. Dark baking pans might cook the edges too fast, so maybe reduce the oven temp slightly if you're using one. Lastly, let the bread cool in the pan before transferring, and store it in an airtight container. If all else fails, perhaps try a different, well-reviewed recipe. Good luck on your next one.
If your banana bread is cooked through but hasn't turned that lovely golden brown, it's not a big deal. It might be because of the type of sugar you're using, or maybe your baking pan. Dark metal pans usually give a better browning than light-colored or glass ones. Also, where you put the pan in the oven can make a difference. The middle or top rack often works best for browning. But hey, as long as it tastes good on the inside, you're all set. Maybe a little tweak here and there next time, and you'll get that perfect golden color!
Oh no! :( To keep the top of your banana bread from burning in a convection oven, turn down the temperature by about 25 degrees Fahrenheit. Convection ovens cook faster, so lowering the temp helps. Try placing the bread on a lower rack too, so it’s not too close to the top element. If the top starts to darken too much, you can cover it with aluminum foil. Also, using the right-sized pan makes a difference-if it’s too small, it can cook unevenly.
@@FoodHow Yes... in all tropical places where bananas are grown and banana CAKES have been baked for generations and generations banana CAKES have Always been called Banana CAKES... It's only in europe and usa that they are trying to call it banana bread...
Seems like Europe and the USA are stirring the pastry pot, renaming cakes as breads. What's next in this culinary confusion-apple pies as "apple tarts"? The fruit dessert identity crisis deepens!
Thanks for sharing this banana bread troubleshooting steps, I always end up having these problems whenever I make them. Anyway do you have any tips to make the bread more sweeter?
I love banana bread, but I had never dared to prepare it, however with your advice I already feel capable of trying it and I trust that it will come out perfect. I hope you keep sharing your recipes and culinary tips on the channel.
Thank you, I certainly will.
I was just looking for this! You helped me a lot with this video, great explained! Keep posting.
Glad it helped!
Thank you so much. I was using a stand mixer. Now I understand it was to over mixed.
Thank you for sharing the common problems in baking banana bread. It is okay to add preservatives?
Baking a banana bread is always a no at home generally but after watching the tips and procedure in the video, i would definitely try to make it for sure.I just wanted to ask what is the shelf life and please give some information on it. thanks for sharing an excellent and much needed video on banana bread.
I just love to eat it when it is fresh out of the oven, but I suppose it would be ok for 3-4 days. I never managed to make it last that long tho :)
Yay! I have a great tasting banana bread recipe but it is always a bit flat looking. I suspect too much baking soda, but now I'm kinda inspired to try banana muffins, each with little adjustments until I test out all kinds of different adjustments, so I can finally learn more about how little changes affect the baking process!
Yes, indeed, when using too much or also too little baking soda in your recipe could be the reason your banana bread is a bit flat. Banana muffins are a great idea.
excellent video, Do you have any tips for making the bread sweeter and smoother??
WOW...How delicious this is one of my favorite food banana bread ... how easy these tips! thanks for sharing!
Isn't it amazing how you have just equipped us with the best if skills to make bread! Thanks for this video, and let me bake straight away!
It seems that the video was really inspiring indeed :)
I've tried many times but didn't get a good result. What is the correct way to make banana bread? Thanks
Thanks for sharing this banana bread troubleshooting steps, I always end up having these problems whenever I make them. Anyway do you have any tips to make the bread more sweeter?
Use riper banana or add in more sugar
Add some maple syrup.
Thanks for sharing this very useful information. I think knowledge is essential for everyone.
I am using convection oven... please teach me the right heat i will use.
I would go for 350°F (177°C) medium size loaf pan.
@@FoodHowup and down heat? Or wiith fan?
Wow, the recipe I've been using has 1 1/2 cups flour & 1 teaspoon baking soda NO baking powder. The only issue I have is the outside always gets done & the middle still needs cooking. What would you suggest? Should I do 1/2 teaspoon soda & add any baking powder?
Ok, I see, possible reasons why the bread in the bread is cooked outside but not inside include over-rising, incorrect temperature or baking time, or inaccurate ingredient measurements. Adding baking powder or baking soda may not solve the problem. I suggest to try different baking settings first.
Wow awesome trick for soft banana bread.loved it.thanks for sharing.
My pleasure 😊
Outstanding video! Merry Christmas.
Thanks! You too! Merry Christmas. :)
well explained, thank you for helpful info and tips on how to get delicious banana bread👍👍
My pleasure 😊
Excellent video, the information provided will help me a lot, there are things
I did not know, thank you, continue like this, I congratulate you ..
Thanks, will do!
My banana bread split up and cracked very early on baking . It’s v good in taste and texture, just not good looking! What happened and how to prevent it next time? TIA
Hi, Banana bread cracking on top is common and usually happens if your oven is too hot, causing the bread to set on the outside before the inside is fully baked. It can also happen if you use too much baking soda or powder, the wrong pan size, overmix the batter, or open the oven door too often. To prevent this, ensure your oven is preheated to 350°F and check the temperature with an oven thermometer. Measure leavening agents accurately and use the right pan size, typically 9x5 inches. Mix the batter just until combined and avoid opening the oven door frequently. You can also try scoring the top of the batter before baking to control where the crack forms.
when you say the bread i not done in he middle with electric ovens and shouldr reduce the heat im not sure ow much if it says bake 350 should i do 325?
When I notice the middle is still not baked through, I try lowering the temperature to 325°F, and it really helped. It allows the bread to cook evenly without the outside getting too dark or overcooked. I usually give it an extra 10 minutes or so, but I always check it with a toothpick in the middle to make sure it is done. I know it is tempting to pull it out early, but that lower temperature gives it a better chance to fully bake through without messing up the texture
You mean Mdme, for 1 cup of flout, we need 1 tsp baking powder and 1/4 fsp baking soda?
I tried a recipe for 1-1/2cups flour, it calls for 1 tsp baking powder and 1 tsp baking soda.
My banana is somewhat dense, maybe i use 2 sml egg and 1 medium size egg. The recipe said 2 eggs.
And you said the batter should be more thick than pancake, mine i think is thinner. That is ehy the result is somewhat dense.
Can you hive me the equivalent for eggs and oil? I use vegetable oil not butter. And also for banana, what is the measurements in cup due to size of banana
Hello, how to solve the white lumps in my banana bread after baking. And also why is there a bitter taste in the side of the carrot loaf that I baked. Please advise.
The white lumps you see in your banana bread after baking are most likely pockets of unincorporated flour. To avoid this problem, here are a few tips to keep in mind:
Mix the dry ingredients thoroughly. Make sure to sift the flour and other dry ingredients together before adding them to the batter. This will help to prevent clumps of flour from forming in the batter.
Use room temperature ingredients. This will help the ingredients to mix together more easily and smoothly.
Avoid overmixing the batter. Mix the batter until just combined, as overmixing can cause the batter to become dense and tough, resulting in clumps of flour in the finished bread.
Also, I'm sorry to hear that your carrot loaf had a bitter taste. This can be caused by a few factors such as using too much baking soda, using old or rancid ingredients, adding too much spice, burnt edges or using bitter carrots
@@FoodHow thank you so much for the advice
@@FoodHow what can I do to prevent having a bitter taste on my carrot loaf?
This was a good video, thank you for sharing. 🙂🍌🍞
Glad you enjoyed it
I never knew a channel like this was out there. 👏👏👏👏
Welcome to RUclips; you can find anything here.
How to bread smoother and sweater?
I think am going to try this banana bread someday
is this bread is benefits for health ?
Unfortunately not, banana bread is still technically a cake.
My banana bread turn out always to be too dry. Do you have any tips for that?
Half cup of sour cream
Awesome video 🙂
Thank You 😁
You didn’t mention it but the reason I looked at this is because my banana bread always sticks to the bottom of the pan. I’m assuming parchment paper is the secret.
Hey there! Yes, good [po9iont, I should have mention that in the video. So, to keep your banana bread from sticking to the pan, try greasing the pan really well with butter or oil, and then dusting it lightly with flour or as you said, using parchment paper works great. Another trick is to let the bread cool in the pan for about 10-15 minutes before trying to remove it; this helps it firm up a bit and makes it easier to slide out. Lastly, using a non-stick pan can be a game changer. Happy baking!
How to make soft and fluffy banana bread? Because all time I made so hard and under cooked.
I have a full list of more banana bread troubleshooting tips on the website; just follow the link in the description below the video.
I have used too much banana in the batter...it's has an intimating smell , what should I do. Please help
How many bananas did you use? Where they almost black?
@@FoodHow 3, yes they were almost black
I had a recipe that called for allowing the mixed batter to sit on the counter for one hour before pouring into the pan. Best I've ever made AND eaten. For the life of me, I can't find my recipe that I know is somewhere printed in this house! I'm on a mission to tear my house apart to locate!!!
Sounds great! I hope you will find the recipe. Would you mind sharing it if you find it?
@FoodHow I sure will. No luck yet. Going to try an old computer to see if it's saved there. Lol
@lindalester9151 That sounds like a great plan! I hope you find it on your old computer. It’s always a bonus when technology helps us out. If you do find it, I’d love to hear about the recipe and any tips you have. Good luck with the search!
Can I eat it while I'm on Dwight?
It's look delicious 😋
What about real dry very good taste but very dry
There are a few culprits to look out for: make sure you're using the right amount of fats, like butter or oil, as they keep the bread moist. Overmixing can toughen the bread, so just mix until combined. Overbaking is a biggie; always check a bit early with a toothpick-it should come out with just a few crumbs. Oven temps can be tricky, so consider using an oven thermometer. Dark baking pans might cook the edges too fast, so maybe reduce the oven temp slightly if you're using one. Lastly, let the bread cool in the pan before transferring, and store it in an airtight container. If all else fails, perhaps try a different, well-reviewed recipe. Good luck on your next one.
What If the banana bread is done but didn't turn golden brown.
If your banana bread is cooked through but hasn't turned that lovely golden brown, it's not a big deal. It might be because of the type of sugar you're using, or maybe your baking pan. Dark metal pans usually give a better browning than light-colored or glass ones. Also, where you put the pan in the oven can make a difference. The middle or top rack often works best for browning. But hey, as long as it tastes good on the inside, you're all set. Maybe a little tweak here and there next time, and you'll get that perfect golden color!
Damn it I messed up with the mixer
Ohh, I am sorry to hear that :(
Ok I cooked my banana bread in convection oven and it burnt at the top
Oh no! :( To keep the top of your banana bread from burning in a convection oven, turn down the temperature by about 25 degrees Fahrenheit. Convection ovens cook faster, so lowering the temp helps. Try placing the bread on a lower rack too, so it’s not too close to the top element. If the top starts to darken too much, you can cover it with aluminum foil. Also, using the right-sized pan makes a difference-if it’s too small, it can cook unevenly.
Used double sour cream
Ok, yes, that should work well.
I just baked my first loaf and boy did I do all the wrong things... 😅
What have you been up to? I hope it wasn't anything troublesome. :)
Guys... it's banana "CAKE"... and NOT banana bread...
Yes, not sure why it is called banana bread?
@@FoodHow Yes... in all tropical places where bananas are grown and banana CAKES have been baked for generations and generations banana CAKES have Always been called Banana CAKES...
It's only in europe and usa that they are trying to call it banana bread...
Seems like Europe and the USA are stirring the pastry pot, renaming cakes as breads. What's next in this culinary confusion-apple pies as "apple tarts"? The fruit dessert identity crisis deepens!
Thanks for sharing this banana bread troubleshooting steps, I always end up having these problems whenever I make them. Anyway do you have any tips to make the bread more sweeter?
If you want it to be sweeter I believe you just add the banana more ripe and add more sweetener like sugar.
Maple syrup, Honey.
My banana bread turn out always to be too dry. Do you have any tips for that?