I’m sure you’d agree that if there’s one word to describe gummy banana bread, it would be “disgusting.”
The bread’s gooeyness isn’t so visually appetizing. More than that, it’s a surefire way to make your tastebuds frown.
“So, why is my banana bread gummy?” you might ask. “What can I do to prevent it from happening?”
This post will tell you the common reasons that make it gooey. On top of that, it’ll show you different tips for making well-baked banana bread.
So, go and peel those bananas, and let’s get going!
The following will walk you through various causes why your banana bread comes out gummy.
Inexperienced folks often fall into the trap of overmixing the batter. That’s because they believe that the more they stir it, the better the banana bread becomes.
Quite the opposite! Mixing the ingredients more than what’s necessary overstretches the gluten strands.
Gluten is what holds food ingredients together. Kitchen products like flour have this component.
In baking, combining flour and water causes gluten to develop to make the dough supple.
However, excessively mixing the batter could overdevelop the gluten. As a result, the banana bread will have a gummy consistency instead of a crumbly inside.
Unless you have microscopic eyes, it’s impossible to know if you’re overstretching the gluten strands.
Yet, there’s a way to do it, and it’s so simple. You just have to mix the ingredients until you combine them, especially if that’s what the recipe asks you to do.
You don’t have to make the batter perfectly smooth by trying to clear out the lumps. Sure, it’s tempting to do that; however, the goal is to prevent gluten from overdeveloping.
Adding eggs one at a time is another way of incorporating the ingredients well without overmixing the batter.
So, add one egg first and give the batter a quick stir before you drop the second one.
If you’re using a machine to mix the ingredients, I suggest you turn it off after adding the second egg. Instead, blend the batter by hand.
Flour lumps are another reason why you sometimes overmix. It forces you to keep on mixing until those lumps break.
So the solution is to use a hand sifter to filter the flour before combining it with other ingredients.
A batter with the wrong amount of bananas, flour, and the leavening agent could make banana bread gooey.
Let’s take a closer look!
I admit. I once thought I could use bananas to make this bread without thinking about the amount.
Little did I know that using too many bananas makes the bread gummy. Perhaps I didn’t pay attention when my grade school teacher said that this fruit consists mainly of water.
With that in mind, I suggest you treat bananas like water and that adding too much would make the bread dense and sticky.
Secondly, I suggest that you measure bananas by cups or weight.
Here’s a tip: if you wish to make banana bread for eight people, use 450 grams or 2 cups of mashed bananas.
Lastly, drain the excess liquid after you mash the bananas. It’ll help the bread to have a firmer texture.
The ratio between dry and wet ingredients plays a huge role in making well-baked banana bread. A mixture that doesn’t have enough flour contributes to the gumminess of the bread.
So, check the batter’s consistency. If it’s a little thick than the pancake, then it’s good to go.
If not, I suggest you add more flour to it but do it gradually. Adding three to four tablespoons at a time is a good start.
Continue doing it until you get the desired thickness.
The lack of a leavening agent could also make your banana bread gummy. This substance helps the batter to expand by releasing gas when heated and mixed with liquid.
In other words, the chemical reaction causes the banana bread to rise. Additionally, this ingredient gives the bread a light texture.
Baking soda, yeast, and baking powder are some of the commonly used leavening agents.
To ensure you have the right amount of this ingredient, use one cup of baking powder for every cup of flour.
If what you have is baking soda, use a quarter of a teaspoon and mix it with one cup of flour.
The temperature of the ingredients and the oven also determines if you’ll have nice and fluffy banana bread. That’s what the following sections will show you.
So, stick around to learn more.
Banana bread ingredients like eggs and butter require refrigeration. Otherwise, they’d lose their quality.
However, mixing them with the other ingredients straight from the fridge is a big no-no. So, let the butter and eggs sit on the kitchen counter for at least 20 to 30 minutes to take the chill off.
In fact, all ingredients should be at room temperature before you drop them into the mixing bowl. Also known as emulsion, combining the ingredients in that state helps them mix and blend together.
In turn, your batter will have a smooth and silky texture. On the other hand, mixing warm and cold ingredients often produces clumpy and gummy banana bread.
The oven’s temperature could also affect the quality of your banana bread. Most recipes will tell you to bake it at 325 °F to 350 °F.
I agree! However, many of them forgot to mention that some ovens don’t give accurate temperature readings.
That’s why I always recommend the use of an external oven thermometer.
This device will ensure you’re baking at the right temperature. Otherwise, your banana bread might come up gummy.
Moreover, you have to preheat the oven. You may only slide in the loaf pan once the temperature reaches 350 °F.
Likewise, try to avoid opening the oven door every so often. Doing that reduces the oven’s heat level.
Your excitement might cause you to do it. However, you only open the oven door if you need to check the banana bread’s doneness.
Before taking the banana bread off the oven, make sure it isn’t gummy but well-baked instead.
You may do that by inserting a toothpick into the loaf’s center. You’d know it’s cooked when the toothpick comes out clean.
You might also want to take a whiff of its aroma. You’d know the banana bread is ready for serving if its ingredients like nuts and vanilla begin to smell.
Likewise, looking at the loaf’s top helps determine the bread’s doneness. It should have a crack, and its color should be golden-brown.
Lastly, it should be firm; and a well-baked banana bread should taste sweet and buttery with a hint of banana flavor.
However, if the bread doesn’t have all these traits, perhaps it needs more oven time. So slide it back in and let it bake for a few minutes.
Just be sure to check its doneness from time to time.
So, why is my banana bread gummy?
Based on what we’ve seen, it happens when we don’t know or follow the correct procedure. Yet, we just learned that we shouldn’t overmix the batter to prevent overstretching the gluten.
Using the right amount of bananas, flour, and leavening agents is another key to making well-baked banana bread.
Besides that, we also discovered that all banana bread ingredients should be at room temperature to make them blend quickly and evenly.
On top of that, we should be mindful of the oven’s temperature. It ensures it has the needed heat to prevent the banana bread from becoming gummy.
I have a bachelor’s degree in Film/Video/Media Studies, as well as an associates degree in Communications. I began producing videos and musical recordings nearly 15 years ago. I am a guitarist and bassist in Southwest MI and have been in a few different bands since 2009, and in 2012 I began building custom guitars and basses in my home workshop as well. When I’m home, I love spending time with my three pets (a dog, cat, and snake) and gardening in my backyard.