Bread

My banana bread keeps collapsing a little bit in the middle? How do you prevent that from happening?

It does not cave in all the way, but it sinks down in the middle about 1/2 to 1 inch. I know that with cheese cakes you are supposed to let them stay in the oven with out opening it for around 1 - 2 hours after you turn the oven off. Are you supposed to do something similar with banana bread? Or could it be my recipe? The recipe I use calls for sour cream, and it makes very moist banana bread.

Public Comments

1. You need more yeast.
2. Maybe try cooking for an extra few mins
3. perhaps you baking powder has expired buy a new box
4. Either you don't have the oven set at 350 degrees or you are not baking it long enough. You only bake banana bread for 1 hour. stick a toothpick in the middle of the top at the end of one hour to see if it's done. If the toothpick comes out clean it is done if not put it back in for a few more minutes.
5. who cares, if its good just eat it.
6. Cut back on the sour cream. I also use with great success the baking strips that you put around the pan. The centers always bake and the edges are not burnt. Wilton makes these in different sizes.
7. No, do not leave in oven. Before baking tap the loaf pan on the counter to get air that is trapped out.
8. try this recipe my bread doesnt callapse but i dont open the oven door AT ALL Best Banana Bread 2 cups sugar 1 cup (2 sticks) unsalted butter, at room temperature 6 very ripe medium bananas or 4 large, mashed 4 large eggs, well beaten 1 tbsp. lemon juice 2 tsp. grated orange rind 1 1/2 cups cake flour, sifted 2 tsp. baking soda 1 tsp. salt Preheat oven to 350 degrees F. Butter two 9-x-5 inch loaf pans. Cream the sugar and butter until light and whipped-creamy. Add the bananas, eggs, lemon juice and orange rind until blended. Sift together the dry ingredients and fold into banana mixture until mixed together. Pour batter into the prepared pans. Bake for 45 - 55 minutes, until a toothpick comes out clean in middle and edges pull away from pans. Cool loaves on racks for 30 minutes before removing them from pans. Makes 2 loaves of banana bread. This banana bread freezes well.
9. cook it in coffee cans. it cooks more thoroughly. you also might want to try cooking it a few minutes longer if it is staying soft in the middle. i love banana bread! email me some please! *smile*
10. So what? Slicing it after baking becomes easy!
11. Your baking powder maybe too old. Buy a new can and try again.
12. You should bake it a bit longer. Also the recipe you're using may not have enough flour in it for the amount of "wet" ingredients. OR, if your recipe calls for cake flour, be sure to use regular All-Purpose flour to give it a bit more structure.
13. The recipe itself is probably fine. It may be the way you're making it. Are you overmixing the batter? You should mix lightly until the ingredients are moistened. Also, are you putting it straight into the oven or are you letting it sit? Quick breads have to be made quickly - mix, pour in pan, bake. You can't wait in between these steps or the baking soda/powder causes too many bubbles before it gets a chance to bake. Letting the batter sit can cause breads to collapse. If you're using baking powder, I would check that too - put a little in some water. It should start to fizz right away. If you're using sour cream, I suspect the recipe calls for baking soda, which isn't an issue.