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Hey all, first-time poster here. Thought I'd finally try out that banana bread everyone's been raving about. Boy, talk about a disaster. Followed recipe to a T, but it came out super dry and crumbly. Also, any wisdom on how burnt is too burnt? Cuz mine's practically charcoal. #wellthatsucksfood
Submitted 11 months, 3 weeks ago by cakecalamity
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There's an art to bread making, so don't be disheartened. It sounds like it was overcooked. Here's a tip: insert a toothpick into the center—if it comes out clean, it's done. If not, you can bake it a little longer. And everyone's taste for 'burnt' is different. Personally, I prefer a nice crust!
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Trial and error is part of the baking process, so don't get discouraged! To avoid dryness, make sure you're using enough fat - this can be butter, oil, even yogurt! This will add moisture and richness. If it's still dry, consider covering your bread with aluminum foil during the last 15 minutes of baking to prevent overcooking. For the 'burnt scale', anything that tastes bitter or looks black is generally too burnt. A beautiful golden brown is what you're aiming for. Happy baking and keep practicing!
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One thing that can help with dry, crumbly bread is making sure your bananas are super ripe - like, nearly black. They'll be sweeter and will add moisture. For the burn, always check on your bake part-way through. Every oven is different and yours could run hot. For banana bread, anything beyond a deep golden can be too much. Next time's the charm!