Why is my banana bread so rubbery?

Why is my banana bread so rubbery?

Why is my banana bread so rubbery?

The more you mix your banana bread batter, the more gluten is developing in the bread – which is great for a yeast-risen, chewy loaf, but not so great when you’re hoping for a tender, soft quick bread. An overmixed banana bread batter will result in a dense, rubbery loaf.

Why is it called banana bread and not cake?

One source explains that the difference between bread and cake is that cake is light and bread is dense—and this is why banana bread (dense) is bread while zucchini and carrot cakes (light) are cakes.

How long should you let banana bread cool before cutting?

Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.

Can I bake banana bread with no loaf pan?

However, you can still bake banana bread without a loaf pan . In fact, you do not need the best loaf pan for baking bread for any banana bread recipe. If you are not after the familiar horizontal shape, you can use pretty much any baking pan.

Is banana bread considered a sweet?

Banana bread is a type of bread made from mashed bananas. It is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are traditional-style raised breads.

How do you make banana bread with chocolate chips?

Instructions Preheat oven to 350°F. In a medium bowl mash 2 of the bananas with a fork, leaving them slightly lumpy. In a large bowl stir together the butter and sugar. Fold in the chocolate chips, walnuts, and sliced banana. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

How do you make cherry bread?

DIRECTIONS Cream butter, then add sugar. Add eggs. Combine flour and baking powder. Use some of your flour to coat cherries. Alternate the dry ingredients with the milk into the butter mixture. Add the cherries. Pour into greased loaf pan. Bake at 350° for 45 minutes to an hour until brown on top.