Banana bread is a delightful treat. I typically make it for breakfast, then store the leftovers and use it for breakfasts and snacks throughout the week. But if it turns out gummy, there’s really no need to save it. After all, who wants to sink their teeth into a gummy loaf of bread? Not me!
What happened, though? Why did the banana bread turn out gummy? Well, it’s most likely an issue with the ingredients and overmixing. Unripe bananas may have been used, or there wasn’t enough baking powder. The oven’s temperature may also be too high.
Hey! I’m Michelle, and needless to say, I do a whole lot of baking. In fact, I just whipped up a batch of banana bread this past weekend. While I’ve certainly “nailed” banana bread-making, that doesn’t mean I’ve always been immune to gummy outcomes.
Today, I’m sharing why your banana bread might be coming out gummy and how to fix it!
- Why is My Banana Bread Gummy? Top 3 Reasons
- How to Prevent Gummy Banana Bread (8 Tips)
- Final Words
Why is My Banana Bread Gummy? Top 3 Reasons
The great thing about banana bread is that it’s not too finicky (unlike other treats, like cheesecake). However, that doesn’t mean things can’t go wrong. If you end up with gummy banana bread, there are three key reasons that may have contributed.
1. Issue with the Ingredients
Gummy banana bread is almost always caused by an issue with the ingredients. For example, you may have used bananas that weren’t ripe enough. Unripe bananas will be difficult to mash and mix, leading to unincorporated ingredients.
That’s not the only ingredient in your banana recipe to be concerned about, though. You must also ensure you’re using the right amount of baking powder. Without baking powder, your banana bread won’t rise properly – leading to gumminess.
Lastly, your ingredients should be the correct measurement at room temperature. Using too much or too little of an ingredient can be devastating, as is using cold items that are challenging to mix and blend.
2. Too Much Mixing
Overmixing is another primary reason why banana bread turns out gummy. That’s because overmixing causes the gluten strands to become longer, which is good for certain kinds of bread – but not banana bread.
Look back at your banana bread recipe. It will state to “mix until combined,” which means your ingredients should be mixed, but some lumpiness is still okay.
3. The Oven is Too Hot
Typically, banana bread is baked at around 350F with excellent results. But are you sure your oven is displaying the right temperature? Some ovens aren’t calibrated correctly, which means they may display the incorrect temp, resulting in gummy banana bread.
Are you using an actual banana bread loaf pan? If your pan is broader and shallower, your banana bread won’t come out correctly if you don’t adjust the temperature.
How to Prevent Gummy Banana Bread (8 Tips)
Now you know the top three reasons why banana bread can turn out gummy. That’s great, and all, but I’m sure you’re wondering how to prevent this mishap. Here are the top ways to say sayonara to gummy nightmares for good.
1. Use Ripe Bananas
It is essential to use ripe bananas for your banana bread. Underripe bananas are too hard and will be challenging to mash and incorporate with the rest of your ingredients. That said, always use ripe bananas with plenty of spotting (but not entirely blackened).
2. Use Room Temperature Ingredients
Trying to mix cold ingredients – especially ingredients such as rock-hard sticks of butter – is nothing short of harrowing. That said, always make sure your ingredients are at room temperature before using. (Note: they shouldn’t be too warm, hot, or melting either!).
3. Weigh Your Ingredients
If you want to go above and beyond for your banana bread, I recommend weighing your ingredients using a kitchen scale. Baking is frequently referred to as a “science,” so accuracy is vital!
4. Avoid Overmixing
Overmixing is a big no-no in the banana bread world. Whether mixing by hand or in a stand mixer, the goal is to incorporate ingredients without going overboard. This means that your batter does not need to be silky smooth. Some lumps are okay!
5. Sift Baking Powder and Flour
Although it might look like your baking powder and flour are perfectly “fine,” it doesn’t mean they truly are. Sifting your baking powder and flour before mixing with your other ingredients will ensure they incorporate properly without overmixing.
6. Use Enough Baking Powder
Baking powder is critical for bread-baking, regardless of the type you’re making. Keep in mind that if you add ingredients beyond your recipe – such as nuts, raisins, chocolate chips, etc. – you will need to up the baking powder by a teaspoon or so.
7. Use the Right Oven Temp
First and foremost, check that your oven is displaying the correct temp by using an oven thermometer. If it’s accurate and you’re still having problems, try lowering the temperature by about 25F and try again.
8. Refrain From Opening the Oven Door
You need to open the oven door to check if your banana bread is done, yes. But doing it every five minutes? Not so great. Opening the door will lower the temp inside of the oven, which can delay or cause problems with the baking process. Refrain from opening until you need to!
Your next banana bread baking journey should be a winner! Want to keep learning about this topic? I’ve found a couple of frequently asked questions that might pique your interest!
How do you fix gooey banana bread?
Gooey banana bread simply means that it’s undercooked. Plop the banana bread back into the oven at 350F for about ten minutes. It should be thoroughly cooked at this point. If not, add another ten minutes.
Why is my banana bread dense and chewy?
The biggest culprit of dense banana bread is overmixing. So, make sure you don’t overdo it. To help with the mixing process, always sift your dry ingredients (baking powder and flour). Weigh your ingredients and ensure they’re at room temperature before trying to blend.
Is the gumminess located solely at the bottom of your banana bread? Then there are two leading causes. One, you didn’t bake it long enough. Or, two, your batter was far too wet.
Always make sure your banana bread batter is not runny. If it is, add another tablespoon or two of flour.
Gummy banana bread is no good, and it’s almost always caused by issues with the ingredients or overmixing. The best thing to do is to pay extra close attention to your components.
For example, ensure they’re at room temp, sifted, and weighed before mixing. Avoid overmixing and double-check the temp of your oven.
Have you ever ended up with gummy banana bread? How did you fix it? Share your tips and tricks so we can try them, too!About Michelle