Anticipating the sweet, fruity-filled joy that comes from every indulgent bite, it’s rather disappointing to pull out a loaf of banana bread after an hour in the oven to discover it’s sunken in the middle. While we know there are several common banana bread mistakes to avoid, Chowhound sought exclusive advice from Yami Mercado, the pastry chef at Cindy’s Rooftop, a hip eatery inside the Chicago Athletic Association Hotel on Michigan Avenue.
Every baking fail is a learning opportunity, so instead of throwing in the towel, discovering why your creation sunk in the middle and avoiding those mistakes in the future will only lead to one thing: stellar banana bread! According to Mercado, there are two culprits that will cause a depression in the center of your quick breads: improper or fluctuating oven temperatures and over mixing the batter. “Make sure to preheat the oven fully before baking and avoid opening the door too often,” advises Mercado. “Also, be cautious not to over mix [as] this can cause the bread to rise too quickly and collapse.”
Ingredients and mixing tips
In the exacting, scientific world of baking, making quick breads is generally more forgiving. Adding extra ingredients such as chopped walnuts, chocolate chips, or even orange to boost the flavor of your banana bread is not only allowed, it’s encouraged. But you need to keep an eye on the moisture content, such as adding too much mashed banana or using too much egg, as it’s bound to cause the dreaded sinkhole. While overripe bananas taste better in banana bread, it’s a mistake to try and use an entire brown-spotted bunch in one loaf.
For the ideal banana bread texture, soft with a moist crumb, keep a rein on those wet ingredients and remember mixing is key. “The secret is to mix just until the ingredients are combined,” says Yami Mercado. “Over mixing can develop too much gluten, leading to a dense or gummy texture. Fold in the dry ingredients gently to maintain that soft, even crumb.”
