Why Does My Banana Bread Sink In The Middle? – Time To Reveal The Answer
Baking is an art. Therefore, the baking process needs very strict requirements. However, complete failure can happen to everyone, even to the masters of baking. So, this is the time to reveal the answer to the question “why does my banana bread sink in the middle?.
Why Does My Banana Bread Sink In The Middle?
There are many reasons why banana bread didn’t rise. We will show you a few common errors you should check out.
1. You Use Too Much Or Too Little Banana
The cake filling needs to be used with the right amount according to the recipe: for every 400 grams of cake flour and baking soda, you need 400 grams of mashed bananas.
Using too much or too little cake will affect the quality of fresh bought bread. The filling can make banana bread too dense and unable to hatch, causing the middle’s concave.
It is important to note that you need to use the oil as an emulsifier to bind the loaf of banana together. It will moisten banana bread and prevent it from experiencing conditions like cracking or sinking.
Usually, this oil naturally comes in fruits (in this case, bananas) and egg yolks. Also, don’t forget to use ripe bananas.
2. Leavening Agent Out Of Date
Foods often come with an expiry date. Even when it is stored in the refrigerator or airtight container, you still need to follow that recommended date by the manufacturer.
Using out-of-date ingredients, such as sour buttermilk, will destroy your bread eventually. Especially for baking ingredients like baking soda, baking powder, milk, and eggs, as soon as the expiration date ends, they will ferment and taste sour.
When you put them in the banana bread batter mixture, air bubbles will appear, causing the cake to bloom quickly in the first few minutes but deflate and sink.
More seriously, if you eat food that has expired, you will be at risk of intestinal diseases, digestive disorders, even food poisoning. Over a long period of time, illness can accumulate, which is the main cause of cancer.
You need to pay attention to distinguish the words “use by date” and “best before date” written on the package.
While “use by date” is the last day that manufacturers recommend for wet and dry ingredients use, “best before date” is the last day to keep the taste, meaning you can continue to use the food, but it will not be as delicious as before.
3. You Measure The Wrong Amount Of Ingredients
Manually changing the amount of ingredients is a very serious mistake for both home bakers and professionals. Failure to follow the banana bread recipe’s fixed ingredient ratios will lead to the failure of your baking.
In the banana bread recipe, there are many chemicals that play an important role in deciding the dish’s appearance. Formulations will often be calibrated to perfect the chemical reactions between baking powder, flour, sugar, and banana.
If you deviate only 10g of baking soda (which is a very small amount), the bread will be very prone to dents or not able to hatch.
Even factors like the amount of water need to be accurately measured. If too little water is added, your banana bread will be too dry or blooming poorly.
On the contrary, when there is too much water, the over-evaporation process will happen, causing the crust to expand rapidly but not hard enough to hold the steam, resulting in the crust flattening.
At the same time, the crumb will become moist. As a result, the cake will become thick and dented when taking the crust out of the oven.
The water also appears in wet ingredients like melted butter and whisking the eggs to dissolve together with the ingredients. Therefore, if the butter is not boiled or beaten into insoluble eggs, the inevitable consequence will be that the cake sinks in the middle.
Moreover, there are contradictory materials that can cause severe health effects and could be dangerous. You should only substitute certain ingredients allowed to ensure the flavor of the cakes.
4. The Banana Bread Is Not Cooked Thoroughly
When baking, it’s important to make sure it’s fully cooked.
Ingredients like baking soda and yeast will work best at the right oven temperature and time. If the baking time is not enough or the temperature is too low, it will make the surface of the cake light, dry, and thick, not golden, soft spongy.
The outside of the cake may be cooked, but the inside of the cake will still be sticky, runny, and soft. Especially when eaten, there will still be a dough and egg smell, and due to incomplete cooking.
Another possible scenario is that the cake will swell too quickly and quickly deflate like a balloon. Trust us when we say you don’t want to serve your family or guests such bread!
How to Fix Banana Bread That Sinks?
1. Follow The Ingredients Recipe
Proper measuring is one of the key factors determining the success of baking. Each ingredient has a different texture, composition, and flavor, which leads to a different way of acting.
Following the banana bread recipe helps the baker know step by step to take, how to do it, and what results should be achieved?
Every home baker should have basic tools such as scales and measuring cups. You also need to equip yourself with knowledge of commonly used measurement units in baking, such as tablespoons and teaspoons, to avoid banana breads’ bad appearance.
However, if you want to shake things up a bit and alter the flavor of cakes by adding chocolate chips, vanilla extract, or using peanut butter and zucchini bread, then you need to adjust the recipe yourself. This might be difficult for amateurs, and errors will be inevitable.
2. Measure Temperature Carefully
It is common to have a banana bread baking temperature of 170 degrees C for 15 – 20 minutes on the oven rack. If you have special requirements like adding chocolate chips, you need to make your adjustment.
So, how to tell if banana bread is done?
Bakers need visual observation when baking or using a toothpick to skew the middle of the cake to check the cake’s maturity. However, these methods are often not highly accurate. It is best to use a thermometer to measure the core temperature.
But please be careful because, unlike reheat risotto, the temperature inside the baking oven is so high that you may get hand burns when you insert the oven thermometer.
Before baking, you must preheat the oven to the specified temperature for at least 10 – 15 minutes. This will help stabilize the temperature and spread it evenly throughout the oven.
Not only that, turning on the oven first will help you easily check the difference of the actual temperature in the oven compared to the displayed number for more accurate adjustment.
Banana bread is one of the easiest cakes to make. It is loved by many people because of its delicious taste and the nutrition that it brings. Although the method is quite easy, not everyone is successful at first, especially with home chefs.
It is important that you always follow the banana bread recipe and bake it as directed for delicious, golden-brown cakes.
We hope this article gives you the proper answer to the question, “why does my banana bread sink in the middle?.” Thank you for reading.