There are several possible explanations for gummy banana bread. The batter may have been overmixed, the ratios of ingredients, and the ingredients themselves, could be incorrect, the oven may be unevenly heated and the pan you have used could be contributing to the gumminess of the banana bread result.
If you’re asking yourself the question, “why is my banana bread gummy?” then chances are something has gone wrong along your banana bread baking journey. But do not worry, this issue is so common that we’ve written an article on it!
Read on for all the possible explanations as to why your banana bread may have turned out gummy and our suggested solutions for remedying the situation.
What does gummy banana bread look like?
Banana bread is deceiving in that its name leads one to believe that it resembles a loaf of bread. Though the shape this favorite baked good is often molded in does indeed look similar to that of bread, its batter is nothing like standard bread dough.
Banana bread is dense, sweet, and more of a cake than bread. Thus, it must be baked as such.
If your banana bread has turned out too wet and/or too chewy (or in other words, gummy) then something has probably gone wrong so let’s explore what this may be, so you know how to avoid the issue next time.
Overmixing
We tend to forget that baking is a science, specifically the science of chemistry. Therefore, to get the perfect banana bread, you’ll need to ensure the proper chemical reactions are taking place within your mixture.
Overmixing, which means that you have over-stirred the batter at one or more steps throughout the baking process, can lead to gummy banana bread.
As banana bread is naturally quite dense and heavy because of the bananas, they need just a light combination of ingredients to raise once heated.
To avoid overmixing and ultimately, a gummy banana bread, we recommend following the recipe’s consistency and stirring directions closely.
If the recipe calls for a slow fold, then ensure you aren’t throwing the batter in your stand mixer. Further, if the recipe describes the desired consistency as stiff or the like then it mustn’t be mixed until it is soupy.
Accuracy in mixing is key to the perfect banana bread.
Something has gone wrong with the ingredients
Another common occurrence that can lead to gummy banana bread is something being off within the added ingredients. This could be too many wet ingredients or not enough dry. The most common culprit comes with the required baking soda or baking powder as these are the secret ingredient to make the batter rise.
Ensure you have accurately measured each ingredient as we have mentioned, baking is chemistry so leave approximations for cooking!
Another common ingredient issue that can lead to gummy banana bread is too much banana. This can easily happen as bananas come in all sorts of shapes and sizes. Therefore, the three medium bananas the recipe calls for may mean that your three large bananas will overdo the banana element.
To rectify this issue, we recommend you weigh the ingredients that you cannot measure precisely otherwise. Then rather than trying to approximate what a medium banana looks like you can simply add the number of grams required and be sure that you have added the perfect proportion of bananas.
Because bananas are particularly dense, too little, or too much banana can cause gummy bread.
Uneven heat in your oven
Moving beyond the batter itself, there may be an issue with your oven. This could be that your oven is on the older side and therefore the heat isn’t as well-balanced as it once was, or it could be that you have set it to a setting that heats more from one direction than the others.
Baked goods require even heat distribution and therefore too much heat coming from one side will lead to strangely baked banana bread.
If you have a fan in your oven, we recommend turning it on as it will help to circulate the heat within the oven and keep the distribution more balanced.
Alternatively, you could poke small holes in your bread once it has begun rising to ensure the heat gets into the center of the loaf.
Gummy banana bread can also come about by not allowing the necessary time for the oven to preheat sufficiently. If you are in a rush and pop that bread in before the oven has reached its required baking temperature, then it will begin cooking while the oven is changing temperature and likely lead to an overcooked exterior and an undercooked middle.
Wait for the oven to properly heat to avoid a mushy middle.
Something isn’t right with the pan or baking dish you’ve used
The final possible explanation we will explore is that of the baking dish you have selected for your sweet treat. A loaf pan of the ancient vintage may not have the strength it needs to hold up in a hot oven anymore. Similarly, a disposable loaf mold may not do the trick.
Ensure you are using a good, solid baking dish that suits the recipe you’re using. For instance, most recipes will include a distinction in oven temperature for a clear baking dish as opposed to a metal or ceramic one. Be sure you follow these directions as they are there for a reason!
If different heating directions are not specified but the recipe calls for a different baking dish than you are using, we strongly recommend looking up possible temperature adjustments online to ensure you’re not going to end up with a soupy mess!
Final Thoughts
Now that you know where your banana bread may have gone wrong, we hope you can avoid the gummy loaf next time with our simple tips and tricks.
Remember not to overmix, to ensure you’ve measured your ingredients properly, heated the oven evenly, and are using the appropriate baking dish.