Moist and Rich Chocolate Banana Cake Recipe- Frosting and Fettuccine (2024)

FAQs

Why is my banana cake not moist? ›

If you use a yellow (or even worse a green) banana in your cake not only will it not have as much flavour it will be significantly drier. It's important to make sure your bananas are well mashed. If they aren't broken down well enough less moisture is released from the fruit, effecting the texture of your cake.

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. Add a tablespoon of extra flour at a time into the batter and give it a good whisk until its consistency starts to look right: thick but runny enough to fall off a spoon.

You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become. Allow the bread to cool completely on a cooling rack before wrapping it in plastic wrap or transferring it to an airtight container.

An overmixed banana bread batter will result in a dense, rubbery loaf. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds."

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.

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.

When your banana bread appears dry after baking, place a coat of simple syrup on top to prevent it from going dry. You can use a simple syrup with half water and half can moisten, and it will be a dry sponge if a thin coating is added to it.

Key takeaway: As long as your bananas aren't starting to get moldy, infested with fruit flies or beginning to rot they aren't too ripe for baking banana bread. And some techniques can slow down or speed up the ripening process.

There are a variety of reasons why yours may be sinking on cooling but it is most likely that it isn't quite fully baked. Banana bread tends to form a firmish crust on the outside, so even if it looks baked it may not quite be done which means that it will sink as it cools.

Is there a difference between baking soda and baking powder? ›

Baking soda and baking powder are not the same. Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder.

Banana bread retains heat, especially in the center of the loaf. If the loaf is still warm once it's wrapped for storage, condensation can form, which can lead to mold. Ensuring the whole loaf has fully cooled, one to two hours, will aid in better storage for longer-lasting banana bread.

The banana bread will not rise much during baking and may sink slightly in the centre on cooling, but should not collapse competely. If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time).

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.

Soak your cake in milk or cream.

Simply brush on a few tablespoons of milk or cream to the top of your dry cake or, for a truly indulgent finish, follow recipes like one-bowl tres leches poke cake, baked and soaked in a combination of whole milk, evaporated milk, and sweetened condensed milk.

There's too much liquid. Opening the oven or moving pans during baking. Oven temperature is too low, or cake isn't baked long enough.