You have the banana bread in the oven for the allotted time only to take it out and find the middle sinking because it’s under-baked. It could be your leavening agent, your mixing technique or a faulty oven. I just pull my bananas out of the freezer an hour or two before I plan on using them and set them in a colander in the sink! In a pinch, running them under warm water will thaw them pretty quickly as well:) Once they are thawed, I peel em and dump em into a big mixing bowl! Made with mainly ripe bananas and flour, banana bread turns out in a variety of ways, depending on recipes that have been handed down for generations in some families. It could be your leavening agent, your mixing technique or a faulty oven. Whisk flour, baking soda and salt together in large bowl. Preparation. We did it with nuts and with out the nuts. The more bananas you use, the more moist and flavorful your loaf will be. Adjust oven rack to middle position and heat oven to 350. I guessed the banana flavor would take over the rest of the ingredients, but it was actually very well balanced. All you do is peel the bananas, place them on a sheet pan, and put them in a 300-degree oven for 15 to 20 minutes. It makes for the most moist banana bread I’ve ever had! How To Keep Bananas From Over Ripening. The baking time was cut to 45 min and I agree 200 is overdone. 1. We made 10 loaves at a time, never had any that didn't sell. If your banana bread won't cook in the middle, there are a few explanations. In our house there are always bananas on hand for banana pancakes, fruit bowls, smoothies or a topping on cereal and granola. If your banana bread won't cook in the middle, there are a few explanations. It's a smart, easy way to make banana bread without keeping your eye on the banana for perfect doneness. I used a single extra banana (the recipe called for one, so I doubled it) and the difference in flavor was undeniable. There are a variety of reasons why yours may be sinking on cooling but it is most likely that it isn't quite fully baked. Spray 8.5 X 4.5 loaf pan with nonstick spray. There's no surprise there, folks. so I use 190 -195 range I add extra banana. You can avoid the problem by taking preventative steps. Because of the moistness in the banana bread, it tends to stick to the pan, resulting in a mess when you try to remove it. Usually banana bread rises well as the bananas in the mixture tend to give the batter some extra "lift". BANANA BREAD Best Recipe Cook's Illustrated Recipe Introduction Here's the recipe I used for years at the deli. It's best to use very, very ripe bananas. Most likely by the end of the week there are a couple of over ripe, brown bananas no one wants to eat so they just sit there. Even after making thousands of loaves, I still love banana bread. "The slow roasting brings the sweetness of the bananas forward, which is what you want," Aita told me. 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