Why Is My Banana Bread Gummy, Dense or Raw in the Middle?
Underbaking, too much banana, overmixing and slicing too soon: how to diagnose a disappointing loaf and fix it next time.
Banana bread is forgiving, but a few habits can leave it gummy in the middle or heavy as a brick. Here is what each problem usually means.
Gummy or raw in the middle
- Underbaked. The top browns long before the center sets. Test with a toothpick in the very center; the loaf should read about 200°F on an instant-read thermometer. Tent with foil after 40 minutes if the top is dark.
- Too much banana. Extra banana adds sugar and moisture. Measure: about 1 1/3 cups mashed for a standard loaf.
- Sliced too soon. The crumb keeps setting as it cools. Wait at least 30 minutes, ideally until completely cool.
Dense and heavy
- Overmixing after adding flour develops gluten. Fold only until no dry flour remains.
- Too much flour. Scooped flour can be 20 to 25 percent heavier than spooned flour. See how to measure flour.
- Old baking soda. It should fizz immediately in a splash of vinegar.
Dry and crumbly
Too much flour, not enough fat or banana, or overbaking. Start checking 10 minutes before the recipe says.
Sunk in the middle
Usually underbaking, or too much leavening. Opening the oven door very early can also cause it.
Pan size matters
| Pan | Typical bake time |
|---|---|
| 9x5-inch metal | 55 to 65 minutes |
| 8x4-inch | 60 to 75 minutes (taller loaf) |
| Glass or dark pan | Lower the oven 25°F and check early |
| Muffin tin | 18 to 22 minutes |
Can I save an underbaked loaf?
If you notice right away, return it to the oven at 350°F, tented with foil, for 10 to 15 minutes. If it has cooled, slice and toast the gummy slices in a skillet with a little butter.
Try our reliable one-bowl banana bread.
Questions, answered
How do I know when banana bread is done?
A toothpick in the center should come out clean or with a few moist crumbs, and the center should read about 200°F on an instant-read thermometer.
Why is my banana bread wet on the bottom?
Too much banana or oil, or the loaf was left to steam in the pan. Cool it in the pan for only 10 minutes before turning it out onto a rack.
