Banana bread troubles!

[derialc]

Hi all,
I tried making banana bread for the first time last night and even though I left it in the oven for ages the centre just refused to cook! In the end, the top was burnt and the inside was still a bit suspect. It was edible but much softer than I'd expect. Any tips?! I followed a recipe I found online but can't find it now I'm afraid...

 

[monkeyboots]

Hi,
It sounds like there was just too much moisture. Maybe your bananas were bigger than the ones in the recipe.
Don't be discouraged.

 

[Tina Nord]

I have found that the best banana bread is the Betty Crocker original in the big red and white checkered cookbook. I make this recipe all the time and it turns out perfect. Just go to the Betty Crocker website and you should find the recipe quickly.

 

[derialc]

Thank you. I'll have a look at that recipe. Wish me luck with my next try! I'll keep you all posted as to how it turns out!

 

[hhh]

That has in fact happened to me several times. The biggest and main issue is the key ingredient, the bananas! Too much of those and the mixture just refuses to cook and you're left with a wet cake. Take a another look at the recipe, maybe you're adding in too much bananas.

Hope this has helped.

 

[evelynmcgregor]

When you mash your bananas, measure them so you know you have the correct amount the recipe calls for. I have had soupy, unbaked banana bread too, and it turned out that the bananas I had used were to big. The recipe called for 3 bananas, or 1 1/2 cup. It did not specify the size of the banana.

 

[Prettyinpink13]

The recipe I use all the time I found online also. I had the exact problem so I just cut the amount of bananas in half. It turned out perfectly and I then had enough bananas for two! Win-win

 

[Meknoclone]

Try putting aluminum foil on top of the banana bread for the first half of the baking time and take it off to bake the top. It should help.
Good Luck!