Super Easy Banana Bread Coffee Cake - Simply Unbeetable (2024)

FAQs

Why is my banana cake not moist? ›

Why is my banana cake not moist? – Not Enough Bananas: Bananas not only add flavor but also moisture. Ensure you're using enough ripe bananas as they are moister and sweeter. – Over-mixing the Batter: Over-mixing can develop the gluten in the flour too much, leading to a denser, drier cake.

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

When it comes to banana bread, moisture is key, and the ratio of flour to banana makes all the difference in getting the perfect banana bread consistency. If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet.

Use an extra egg to add moisture. Use dairy, juice or soda instead of water. Give other liquids a shot such as pineapple juice or espresso. Use butter instead of oil.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

If the peels have gone completely black, you might be thinking it's time to dump them, but bananas are good for much longer than you may think. If you didn't get a chance to freeze the bananas before they ripened, start preheating the oven, because more likely than not, they are perfectly fine to bake with.

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes.

You may be baking at too high a temperature. Home ovens are often not accurate. Try lowering the temperature by 25°F, and bake for a slightly longer time. If you are using a dark colored pan like many non-stick pans it will cause the outside to brown more quickly while the inside stays raw.

Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time.

What happens if I put too much banana in banana bread? ›

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

Using too much butter makes for a heavier cake with less banana flavor. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside. The coloring was almost identical to that of the loaf made with too little butter.

If your bananas are mostly yellow, they are not ripe enough! The bananas should be very spotted or mostly brown and quite mushy — if your bananas are way past being good enough to eat fresh, they are likely perfect for baking!

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

Using too much flour makes for an extra crumbly bread.

If you're tapping your measuring cup to level out flour as you measure, or you're pushing down the piled-up powder, you'll end up using too much of it. I packed my flour for this loaf, and what I got was a crumbly cake with a dry crust all around.