What should I do if my banana bread is still gooey after baking for an hour? (2024)

FAQs

What should I do if my banana bread is still gooey after baking for an hour? ›

Alternatively, consider giving the bread an extra 10 or so minutes in the oven, which should be enough time for excess moisture to evaporate as steam. If it's too late to salvage the soggy loaf, fret not, as there are creative ways to put mushy banana bread to use.

Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

Banana bread is made with a very wet batter. It's important to use a tester to make sure it's fully baked. Cutting it before it is completely cooled can lead to the gummy texture. Cooling the bread to room temperature allow us the starch that gels during baking to set again.

It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.

Ensuring the whole loaf has fully cooled, which takes about one to two hours, will aid in better storage for longer-lasting banana bread. For best results, remove the bread from its pan after about 10 or so minutes and leave it to finish cooling on a rack.

Mushy banana breads also make for excellent puddings, since bread puddings are already soggy thanks to the heaps of custard, anyway. You could even turn wet banana bread into cubes of crisp croutons to add to granola and bowls of yogurt, or even to savory salads to give them a sweet and fruity edge.

If the dough doesn't fill out with gas, perhaps because it hasn't had time to rise properly, the inside of the loaf will remain soggy and dense as the dough won't bake properly. You should therefore leave plenty of time for your dough to rise.

In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Place the loaf back in a preheated oven at 350° F for 10-20 minutes.

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves.

Underbaking: The baking time is too short. This could be a recipe error or timer error. This is the most common cause. Too much wet or liquid ingredients: The recipe contains too much water, milk, eggs, or yogurt.

Can I rebake undercooked cake after it has cooled? ›

If the cake is still hot or warm, you can return it to the oven to bake it until it's done. Once an underbaked cake has cooled, you cannot salvage it as a proper cake. However, you can bake it and then use it for other purposes, such as cake crumbles to sprinkle over ice cream or smoothies.

Germs can find their way into raw flour during harvesting, processing, or shipping, and in your grocery cart or at home. Raw eggs may contain Salmonella bacteria, and should never be consumed raw or undercooked. Breads, cookies, cakes, biscuits, and any other baked good should always be fully cooked before it is eaten.

Not measuring the flour correctly

If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour.

Once it is completely cool, Roszkowski says to keep banana bread fresh by placing it in an airtight container, wrapping it in plastic wrap, or even slicing it and wrapping it in plastic wrap. "This will make sure the banana bread does not lose its moisture and become stale."

Let quick bread loaves cool a few minutes in the pan (follow recipe directions), then carefully remove from pan to a wire cooling rack. The steam that condenses during standing makes these quick breads easier to remove from the baking pan.

Cool Correctly Before Storing

Let it cool in the pan for about 10 minutes, then remove and cool completely. If it is not cooled properly, there will be trapped moisture, which can make your banana bread soggy and can also invite bacteria growth, she says.

Prepping your oven and your pan

Be patient and let the oven fully preheat; if it's too cool, the bread could end up undercooked or sunken in the middle. Conversely, if your oven is too hot, then the top of your bread will bake faster than the interior, forming a crust.