Banana bread is a simple recipe that only requires mixing some ingredients, adding mashed bananas, and baking. However, there are a few pitfalls that could ruin your baking experience.
For example, it’s not uncommon to find your banana bread not done in the middle, which is frustrating, especially if you have already cut into the bread. Luckily, there are a few ways to avoid this.
In this article, we’ll explain how to fix undercooked banana bread. We’ll cover everything from common baking mistakes to avoiding undercooking banana bread.
Banana bread should be moist, but if yours is too wet in the middle, it might be undercooked. In that case, rebaking should do the trick and fix the undercooked banana bread, but it’s crucial to understand why this happened.
Here are a few common reasons why your bread isn’t properly cooked in the middle.
If your banana bread is undercooked, your oven might not be heating evenly, or the baking temperature might be too high or too low.
Generally speaking, you should bake your banana bread at 350°F. So in case your banana bread didn’t cook properly, you should check your oven’s temperature to see if it’s 350°F.
If the temperature is suitable and your banana bread came out undercooked, your oven might not be registering the temperature correctly. This issue usually occurs in older models that need calibration.
It’s possible that your banana bread needs more time to cook. Banana bread usually needs 55 minutes at 350°F to bake.
However, you might have made the common mistake of just taking your banana bread out of the oven after 55 minutes. Why is this wrong?
This is because the required baking time varies depending on several factors, such as loaf size, humidity, the freshness of ingredients, and more.
That’s why we recommend checking your banana bread after 55 minutes for doneness. You can do this by inserting a toothpick into the center of the bread; if it comes out clean, then the bread is done.
In case you find traces of uncooked batter, leave the bread in the oven for a few more minutes and check again. Note that it shouldn’t take more than 1 hour and 15 minutes to bake banana bread.
The way you mix your dough is crucial to make good banana bread. Overmixing and undermixing can ruin the texture and the amount of gluten formation.
For instance, overmixing creates a dense texture that causes the bread to not cook properly. To avoid such mixing issues, we recommend you fold the dough by hand until there’s no visible flour.
If the flour isn’t all mixed, the gluten won’t form, resulting in undercooked banana bread.
Placing the pan in the middle of the oven is essential for proper baking. If you put the pan to the right or left, you might get different results.
The same concept applies to baking multiple banana bread pans at once. For instance, baking two or three pans simultaneously might not produce good outcomes, since you can’t place them all in the middle.
Furthermore, the material of your baking pan affects the baking time. Glass, aluminum, and stainless steel all take different baking times.
As such, you might adjust the baking time slightly depending on the material of your baking pan.
If you notice your banana bread is moist in the middle, you may have used too many bananas.
To prevent this, use fewer ripe bananas and ensure you mash them before adding them to your mix.
Similarly, adding too much butter or oil can make your banana bread too moist. That’s why it’s crucial to check the fat content you use.
You can use applesauce instead of oil or butter as a healthy substitute.
Not adding the right amount of flour can also lead to a too-wet banana bread dough. So be mindful while adding flour to allow your banana bread to bake properly and retain its shape.
Checking the internal temperature of banana bread is the most reliable way to check the doneness of the bread. Here’s how to do it:
- Remove your banana bread from the oven, and leave the oven on in case you need to continue baking.
- Insert a digital thermometer in the center of the bread and check the reading.
- The ideal temperature should be anywhere between 200-205°F (210°F for gluten-free bread).
- If the temperature is below the desired range, return your banana bread to the oven to continue baking.
If your banana bread is gummy in the middle, you don’t have to throw it away. There are a few methods to fix it.
Your banana bread is most likely wet because of improper baking temperature or duration. In that case, rebaking should do the trick.
All you need to do is to set the oven to 350°F and place the undercooked banana bread in the loaf pan. It would be best to tent the pan with foil to avoid having overcooked edges.
If your banana bread is slightly undercooked, you can cut the bread into slices and put them in the toaster oven.
Note that this method only works for slightly underbaked banana bread.
If you’re feeling creative, you can toast banana bread slices with some butter in a skillet or on a griddle to make them into French toast.
To spice up your experience, top the bread with fresh fruit, maple syrup, Nutella, or peanut butter.
A simple way to make use of your undercooked banana bread is to cut down the baked sections into cubes. You can use the cubes as a snack or even in a trifle.
You might want to take a bite from your undercooked banana bread to see if it’s edible. However, it’s not safe to eat undercooked dough or bread for several reasons.
Raw flour contains harmful bacteria such as E.coli, which causes food illnesses. Grinding grain and bleaching isn’t enough to kill germs, so unless your dough is completely cooked, you should never eat it.
If your banana bread recipe includes eggs, there’s a risk of Salmonella infection if you eat it raw or undercooked. Furthermore, many banana bread recipes feature yeast, which can be dangerous to ingest raw.
That’s because it rises and ferments in the stomach, causing bloating, discomfort, and potentially severe complications.
Generally speaking, you don’t have to cover banana bread while baking. That’s because baking in a greased pan allows the bread to bake evenly and develop a golden crust.
However, you can cover your banana bread loosely with aluminum foil during the last 10-15 minutes of baking. This is beneficial in case the top of your banana bread is browning too quickly while the center is still undercooked.
Don’t forget to check the doneness of your bread by inserting a skewer or a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is cooked.
Wondering how to fix undercooked banana bread? It’s simple; put your banana bread back into the oven for a few more minutes and tent the pan with foil to avoid burning the edges.
Note that many factors can affect the doneness of your banana bread, so it would be best to take note of the causes of undercooked banana bread to avoid future baking mistakes.
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.