Why in the world does my banana bread sink like quick sand? I follow the directions and have even tried to bake it for a little longer, but it still sinks.
What am I doing wrong? HELP!
Ingredients
1/2 cup solid vegetable shortening
1 cup sugar
2 eggs
3/4 cup mashed ripe bananas
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups flour
Pinch of cinnamon
1/2 cup solid vegetable shortening
1 cup sugar
2 eggs
3/4 cup mashed ripe bananas
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups flour
Pinch of cinnamon
Directions
Preheat the oven to 350 degrees. Oil and flour a 9x5x3-inch loaf pan. Using an electric mixer, cream the shortening and sugar. With the mixer running on medium speed, add the eggs one at a time. Add the bananas and mix well. Add the baking soda, salt, flour, and cinnamon and mix thoroughly. The dough will be sticky. Pour the dough into the prepared pan and bake about one hour or until the center is brown and set.
14 Additional Thoughts:
try adding a little baking powder? this was happening to my cupcakes. I added some and voila.
I have no idea why yours sinks, but I'll share my favourite recipe!
Kona Inn Banana Bread, from Fanny Farmer
2 1/2 c. flour
1 tsp. salt
2 tsp. baking soda
1 c. vegetable shortening
2 c. sugar
2 c. mashed ripe banana (about 6 med. sized bananas)
4 eggs, slightly beaten
1 c. chopped walnuts (optional)
Preheat oven to 350. Grease & flour loaf pans (9 x 5 x 3")
Stir & toss together flour, salt and baking soda. In a large bowl, mix shortening, sugar, mashed bananas, eggs, and walnuts. Add combined dry ingredients and stir just until the batter is thoroughly blended.
Pour into prepared pan and bake for about 65 to 70 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove from oven, and let cool in the pan for about 5 minutes, then turn out onto rack to cool completely.
I personally replace the shortening with an equal amount of unsweetened applesauce, which makes the loaves lower calorie AND moist and delicious! =)
I would still eat it :)
I have no idea. I use Joy of Cooking's recipe and the biggest difference I see is that I use butter where your recipe calls for shortening. Maybe the butter is lighter & fluffier? I have had very good success with JOC's. Good luck!
the recipe i use has baking powder in it, along with the baking soda...maybe you need the extra leavening?
I have always used oil in place of the shortening. Your version is probably denser -- maybe that is part of its charm?
I have a couple of recipes I love I'll find them and post them for you! One of them is a WW recipe that uses vanilla yogurt!
Ok here's my low-fat version. It IS good, though, or I wouldn't bother sharing it!
2 c flour
3/4 tsp baking soda
1/2 tsp salt
1 c sugar
1/4 c butter, softened
2 eggs
1 1/2 c mashed ripe bananas (2 large or 3 normal sized)
1/3 cup fat-free vanilla yogurt (or a little more)
1 tsp vanilla extract
combine flour, bs, and salt. in separate bowl, mix sugar and butter at med speed until well blended. add one egg at a time, mixing well after each. Add banana, yogurt, and vanilla, beat until blended. Add flour mixture and beat until well-combined. pour batter into a loaf pan coated with cooking spray. bake at 350 for an hour or until a toothpick comes out clean. Cool 10 minutes in pan, then cool completely on a wire rack before cutting.
ps obvs this one doesn't take oil so I rescind my earlier mention of vegetable oil!
try the Better Homes and Gardens recipe (you know the red and white checkered cookbook). I use that one, and its perfect. In fact, email me (princessfreckle@gmail.com) for it if you'd like.
Have you tried using metal baking pans instead of glass? Sometimes that really does make a difference, especially with respect to time/temp issues.
Try baking at 325* for a little longer.
Wish I need some pointers, but everytime I've ever baked bread (all three times, ha!) it did the same thing! :)
I'm not sure. I'll check out my banana bread recipe and compare it, but it may have to do with the heat of your oven. Have you ever checked it? Honestly though, all banana bread is good banana bread :)
came across your blog this morning, and I actually baked banana bread last night! My recipe is almost exact to yours, except I use 2 full cups of flour. I also use 3 bananas (not sure how much that equals, more or less than 3/4 cup.) And I have to bake it longer than an hour (usually about 70 minutes.)
Good luck!
So I just found your blog, and I know this is a long time ago, so maybe you fixed your problem or maybe you don't even care anymore. :) But I couldn't help piping up because none of the other commenters got it right!
It's because your loaf pans are overfilled! Of course you know that the batter "grows" as it's cooking. So if the batter reaches the top of the pan while it's still trying to "grow," it will stop growing and deflate in the middle. Try either three smaller loaves, or stick with the two and waste a little of the batter. The batter should reach no higher than 2/3 up the side of the pan, and probably more like 1/2 is better.
Try that out and it should fix the problem!
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