Key Takeaway
A perfect banana bread comes down to seven simple steps: using very ripe bananas, balancing moisture, avoiding overmixing, choosing the right pan, baking at a steady temperature, testing for doneness properly, and letting the loaf cool fully. Follow these and you’ll get a soft, consistent loaf every time.
What Is Banana Bread?
Banana bread is a moist, lightly sweet loaf made with ripe bananas, flour, eggs, and a fat such as butter or oil. It sits between a cake and a quick bread, needing no yeast. The flavour depends on banana ripeness, mixing technique, and baking temperature, making it ideal for beginners.
How to Make Banana Bread: Step-by-Step Guide
Follow these simple steps to create a soft, evenly baked banana bread every time. This process works whether you prefer a classic loaf or want to add nuts, chocolate, or spices later.
1. Prepare Your Ingredients
- 3–4 overripe bananas (brown-spotted for maximum sweetness)
- Flour, baking soda, eggs, sugar, salt
- Butter or oil
- Optional: cinnamon, vanilla, nuts, or chocolate
Tip: Overripe bananas increase moisture and flavour.
2. Mash the Bananas
Use a fork and leave a few small lumps. This improves texture and prevents the loaf from becoming dense.
3. Combine Wet Ingredients
Whisk together bananas, eggs, melted butter/oil, and sugar until smooth.
Avoid overmixing — it keeps the crumb tender.
4. Mix Dry Ingredients Separately
Sift flour, baking soda, and salt.
Why? Sifting improves rise and prevents flour pockets.
5. Fold Wet and Dry Mixtures Together
Gently stir until just combined. A few streaks of flour are normal and safer than overmixing.
6. Pour Into a Lined Loaf Tin
Smooth the top lightly.
Leave room — banana bread rises more than most beginners expect.
7. Bake at 175°C (350°F)
Bake for 50–60 minutes.
Check doneness with a skewer — it should come out clean or with light crumbs.
8. Cool Before Slicing
Cooling improves structure and prevents crumbling.
Place on a wire rack for at least 20–30 minutes.
Quick Key Takeaways
- Use overripe bananas for maximum flavour
- Mix gently to avoid a dense loaf
- Sift dry ingredients
- Bake low and slow for even cooking
- Always cool before slicing
Read More:
Why These Steps Work: The Science Behind Perfect Banana Bread
Understanding why each step matters helps you create a consistently soft, moist banana bread. These explanations also support your baking decisions, especially when ingredients or temperatures vary.
Tip 1. Use Deeply Overripe Bananas (This Matters More Than Anything Else)
Use bananas that are fully brown or heavily speckled.
Why this works (science):
As bananas ripen, starch converts into simple sugars. These sugars:
- Increase perceived sweetness
- Bind moisture during baking
- Reduce dryness after cooling
➡️ Result: Softer crumb, stronger banana flavour, better moisture retention.
Avoid: Yellow bananas. They lack both sugar and moisture.
Tip 2. Add Sour Cream or Greek Yoghurt for “Never-Dry” Banana Bread
This is the single most reliable moisture upgrade.
How much to add:
- 60–120g full-fat sour cream or Greek yoghurt
Why this works (science):
- Fat coats flour proteins → less gluten formation
- Natural acidity tenderises the crumb
- Thick texture adds moisture without thinning batter, helping the loaf rise instead of sink
➡️ This directly solves dry and dense banana bread.
Tip 3. Weigh Your Flour (or You Risk a Brick)
Banana bread fails most often because of too much flour.
Key data point:
Scooping flour directly can add 20–30% more flour than intended.
Best practice:
- 190–200g plain flour for a standard loaf
- Or use the spoon-and-level method if no scale is available
➡️ Excess flour = dry, heavy, rock-hard loaf.
Tip 4. Mix Gently — Lumps Are a Good Sign
Stop mixing as soon as the flour disappears.
Why this matters:
Overmixing strengthens gluten, which causes:
- Dense texture
- Chewy crumb
- Poor rise
Correct visual cue:
- Thick batter
- Small banana pieces
- A few flour streaks are fine
➡️ Smooth batter = overmixed batter.
Tip 5. Bake Low, Steady — and Adjust for Pan Material
Standard oven setting:
175°C (350°F), middle rack
Pan material matters:
| Pan Type | Adjustment |
|---|---|
|
Light metal |
No change |
|
Dark metal |
Lower temp by 15°C |
|
Glass |
Lower temp by 15°C |
Why: Dark and glass pans conduct heat faster, burning edges before the centre sets.
Tip 6. Check Doneness with an Internal Temperature (Most Important Upgrade)
The toothpick test alone is not reliable for banana bread.
Authoritative doneness metric:
✅ 206°F / 97°C internal temperature
How to test:
Insert a digital thermometer into the centre of the loaf.
For the most accurate results, banana bread is fully baked when the internal temperature reaches 206°F (97°C). This confirms the centre has set and prevents gumminess.
Why this works:
At ~97°C:
- Starches fully gelatinise
- Excess moisture evaporates
- The crumb sets permanently
➡️ This eliminates gummy or raw centres.
Tip 7. Cool Completely Before Slicing (Structure Sets After Baking)
Cooling isn’t optional.
Minimum cooling time:
- 10 minutes in the tin
- 20–30 minutes on a wire rack
Why this matters:
Cutting early releases steam, collapsing the crumb and causing gumminess.
Tip 8. Baking Soda Reacts with Banana Acidity
Bananas are naturally acidic, which activates baking soda.
This creates small bubbles that help the loaf rise higher and stay lighter.
Quick Key Takeaways
- Overripe bananas = sweeter, softer loaf
- Gentle mixing = prevents toughness
- Sifting = lighter crumb
- Lower temperature = even baking
- Cooling = improves structure
- Sugar + oil = long-lasting moisture
- Baking soda + banana acidity = natural lift
Common Mistakes to Avoid (and Exactly What to Do Instead)
Even the simplest banana bread can go wrong if a few basics are overlooked. Here are the mistakes most home bakers make — and how you can avoid them entirely.
1. Using Bananas That Aren’t Ripe Enough
Under-ripe bananas don’t have the natural sweetness or softness you need for a tender loaf. They also don’t mash easily, which can leave hard lumps throughout your batter.
Example: If your bananas are mostly yellow with only a few freckles, the flavour will be mild and the texture slightly dry.
What to do instead:
Use deeply spotted or completely brown bananas — they’re sweeter and give a soft, moist result.
2. Overmixing the Batter
This is the number one cause of dense, rubbery banana bread. When you stir too aggressively, you activate the gluten in the flour, giving your loaf a heavy, chewy texture.
Example: If your batter looks perfectly smooth, you’ve probably mixed too much.
What to do instead:
Fold gently and stop mixing as soon as the dry ingredients disappear.
3. Adding Too Many Extras
Chocolate chips, nuts, and spices are delicious — but too many can weigh your loaf down or cause uneven baking.
Example: If your loaf sinks in the middle, you may have overloaded it with add-ins.
What to do instead:
Keep add-ins to roughly ½–1 cup total.
4. Baking at Too High a Temperature
A hot oven browns the outside quickly while leaving the centre raw. This leads to cracked tops or gooey middles.
Example: If your loaf looks perfect outside but collapses when cut, the heat was too high.
What to do instead:
Bake at 175°C (350°F) and test with a skewer.
5. Skipping the Cooling Time
Banana bread continues to set as it cools. Cutting too early causes crumbling and a gummy crumb.
Example: If your slices fall apart when lifted, you’ve cut too soon.
What to do instead:
Let it cool in the tin for 10 minutes, then on a rack for 20–30 minutes.
6. Not Measuring Ingredients Properly
Banana bread relies on the balance between moisture and structure. Too much flour = dry. Too much banana = soggy.
Example: Scooping flour directly with your measuring cup can add 20–30% more than needed.
What to do instead:
Use the spoon-and-level method or weigh ingredients.
7. Using the Wrong Tin Size
A tin that’s too small causes overflowing; one that’s too large leads to a thin, dry loaf.
Example: If you see the batter creeping over the sides mid-bake, the tin is too small.
What to do instead:
Use a standard 2lb loaf tin for even baking.
8. Ignoring Your Oven’s Hot Spots
Every oven has them — the areas where food browns quicker on one side. This can lead to crooked, uneven tops.
Example: One side of your loaf is darker than the other.
What to do instead:
Rotate the tin halfway through baking for even colouring.
Key Takeaways
- Don’t rush your bananas — let them ripen properly
- Mix gently for a light, tender loaf
- Keep temperature steady and low
- Be patient with cooling
- Choose the right loaf tin
How to Customise Your Banana Bread (Flavours, Add-Ins & Easy Variations)
One of the best things about banana bread is how easily you can make it your own. Whether you love rich chocolate, warm spices, or lighter fruity twists, these variations will help you create a loaf that suits your taste perfectly.
1. Chocolate Lovers’ Banana Bread
If you enjoy a richer, sweeter loaf, chocolate is the easiest way to personalise your banana bread.
How to customise it:
- Add ½–1 cup chocolate chips
- Swap 2 tbsp of flour for cocoa powder
- Drizzle melted chocolate on top after cooling
Best for: Kids, dessert lovers, or anyone craving a more indulgent loaf.
2. Nutty Banana Bread
Nuts add crunch, depth, and a lovely contrast to the soft crumb.
Great options:
- Walnuts (classic pairing)
- Pecans
- Pistachios
Tip: Toast the nuts first for extra flavour.
3. Cinnamon or Spiced Banana Bread
If you want something cosy and warming, spices make a huge difference.
Try adding:
- 1–2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- A pinch of clove
Why it works: Spices balance the natural sweetness of the bananas.
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4. Healthy Banana Bread Variations
You can make your loaf lighter without losing taste.
Simple swaps:
- Use olive oil instead of butter
- Replace half the flour with wholemeal flour
- Reduce sugar by 25–30% — ripe bananas add plenty of sweetness
- Add seeds like chia or flax for texture and fibre
Example: A half-wholemeal loaf still feels soft while keeping you fuller for longer.
5. Banana Bread with Berries
Adding fruit gives your loaf a fresh, juicy lift.
Best berries to use:
- Blueberries
- Raspberries
- Chopped strawberries
Tip: Toss berries in a teaspoon of flour before adding — this stops them sinking to the bottom.
6. Coconut Banana Bread
For a subtle tropical twist:
Add:
- ½ cup desiccated coconut
- 1 tsp vanilla
- Optional: swap butter for coconut oil
Why it’s lovely: Coconut adds natural sweetness and a softer crumb.
7. Banana Bread for Breakfast
If you want a more “morning-friendly” loaf:
Try:
- Adding oats into the batter
- Using honey instead of sugar
- Adding dried fruit like raisins or apricots
Pair with: Greek yoghurt and fresh fruit.
8. Banana Muffins (Same Batter, New Shape)
Turn your banana bread mixture into muffins for easier portion sizes.
How:
- Scoop into a muffin tray
- Bake for 18–22 minutes at 175°C (350°F)
Great for: Lunchboxes, meal prep, or busy mornings.
Key Takeaways
- Add chocolate for richness, nuts for crunch, or spices for warmth
- Fresh berries brighten the loaf
- Healthy swaps keep the flavour without the heaviness
- Muffins use the same batter and bake faster
How to Store, Freeze & Reheat Banana Bread (Best Methods + Exact Timings)
Banana bread keeps beautifully if you store it the right way. Whether you want it fresh for tomorrow’s breakfast or tucked away for next month, these simple methods help you keep the texture soft and the flavour rich.
1. How to Store Banana Bread at Room Temperature
If you plan to eat it within a few days, keep it at room temperature. It stays moist and tender without needing to be refrigerated.
Best method:
- Let the loaf cool completely.
- Wrap it tightly in baking paper or cling film.
- Place it in an airtight container.
How long it lasts:
- Up to 3–4 days at room temperature.
Tip: Slice only when needed — whole loaves stay moist longer.
2. How to Store Banana Bread in the Fridge
Refrigeration isn’t ideal because it dries the loaf out, but sometimes it’s your only option.
When to refrigerate:
- Hot climates
- Extra-moist loaves
- Cream cheese frosting
How long it lasts:
- Up to 1 week, wrapped and airtight.
Tip: Warm slices for a few seconds in the microwave to bring back softness.
3. How to Freeze Banana Bread (Best Way for Perfect Texture)
Banana bread freezes exceptionally well and tastes almost freshly baked once thawed.
How to freeze a whole loaf:
- Cool completely.
- Wrap tightly in baking paper.
- Then wrap in foil or place inside a freezer-safe bag.
- Label with the date.
How to freeze slices:
This is ideal for quick breakfasts.
- Slice the loaf evenly.
- Lay slices flat on a tray and freeze for 1 hour.
- Transfer frozen slices to a freezer bag.
How long it lasts:
- 2–3 months in the freezer.
Tip: Freezing slices separately stops them sticking together.
4. How to Thaw Banana Bread Properly
Thawing slowly helps keep the crumb soft.
Best method:
- Leave on the counter for 1–2 hours for slices.
- Leave out for 4–6 hours for a whole loaf.
Quick option:
Microwave a slice for 20–25 seconds.
5. How to Reheat Banana Bread Without Drying It Out
Reheating can make banana bread taste freshly baked again if done gently.
In the microwave:
- 10–20 seconds for a slice
- Cover with a damp paper towel to keep it moist
In the oven:
- Preheat to 150°C (300°F)
- Wrap the slice in foil
- Warm for 8–10 minutes
To refresh a whole loaf:
- Wrap in foil
- Warm at 150°C for 20–25 minutes
Tip: A tiny knob of butter melted on top brings back that warm, cosy flavour.
Key Takeaways
Reheating can make banana bread taste freshly baked again if done gently.
In the microwave:
- 10–20 seconds for a slice
- Cover with a damp paper towel to keep it moist
In the oven:
- Preheat to 150°C (300°F)
- Wrap the slice in foil
- Warm for 8–10 minutes
To refresh a whole loaf:
- Wrap in foil
- Warm at 150°C for 20–25 minutes
Tip: A tiny knob of butter melted on top brings back that warm, cosy flavour.
Troubleshooting Guide: Why Your Banana Bread Went Wrong (and How to Fix It Next Time)
If your banana bread didn’t turn out as soft, tall, or golden as you hoped, don’t worry — almost every issue has a simple cause and an even simpler fix. Here’s a friendly step-by-step guide to help you diagnose what happened and get perfect results next time.
1. Your Banana Bread Came Out Dry
Dry banana bread usually means one of three things:
- Too much flour
- Not enough banana
- Overbaking
Why it happens:
Flour absorbs moisture fast, so even a slightly heavy scoop can upset the balance. Overbaking also evaporates natural moisture.
Example:
If the loaf feels crumbly and firm, your batter lacked moisture or stayed in the oven too long.
How to fix it next time:
- Weigh the flour or use spoon-and-level
- Use at least 3 bananas
- Check doneness 10 minutes early
2. Your Banana Bread Is Dense or Heavy
This is one of the most common problems.
Why it happens:
- Overmixing creates tough gluten
- Too much banana
- Insufficient leavening (baking soda that’s too old)
Example:
If your loaf feels thick and slightly rubbery, it’s almost always from overmixing.
How to fix it next time:
- Fold batter gently and stop as soon as the flour disappears
- Use bananas equal to about 1–1.25 cups mashed
- Replace baking soda every 2–3 months
3. Your Loaf Sinks in the Middle
A sinking loaf can be frustrating, but it’s often caused by one simple issue.
Why it happens:
- Oven temperature too low
- Too much banana or wet ingredients
- The oven door was opened early
- Underbaking
Example:
If the edges set but the middle dips like a valley, the centre wasn’t hot enough to rise and firm up.
How to fix it next time:
- Bake at 175°C (350°F)
- Use an oven thermometer if yours fluctuates
- Don’t open the oven until the 40-minute mark
- Check with a skewer for doneness
4. Your Banana Bread Is Gummy or Wet Inside
Gummy texture usually means the batter didn’t cook fully.
Why it happens:
- Too much banana
- Not enough flour
- Underbaking
- Cutting the loaf before cooling
Example:
If the middle looks shiny or pudding-like, it wasn’t fully baked.
How to fix it next time:
- Add 1–2 tbsp extra flour
- Use 3–4 bananas max
- Bake longer at a steady temperature
- Let the loaf cool fully before slicing
5. Baking Banana Bread in a Toaster Oven or Box Oven
Problem: Burnt top, raw middle
Fix:
- Reduce temperature to 165°C (330°F)
- Use foil tent after 30 minutes
- Extend bake time by 10–15 minutes
- Always use internal temperature (97°C)
6. High-Altitude Banana Bread (1,000m / 3,300ft+)
Problem: Sinking centre, weak rise
Adjustments:
- Reduce sugar slightly (10–15%)
- Add 1–2 tbsp extra flour
- Bake fully to internal temperature
➡️ High altitude accelerates gas expansion and evaporation.
7. The Loaf Tastes Bland
Banana bread should taste naturally sweet and fragrant.
Why it happens:
- Bananas not ripe enough
- Too little sugar
- No vanilla, salt, or spices
Example:
If your loaf tastes flat, your bananas may have been more yellow than brown.
How to fix it next time:
- Use deeply-speckled bananas
- Add vanilla or cinnamon
- Don’t skip the pinch of salt — it boosts flavour
8. Why Banana Bread Turns Rock-Hard
This is not just overbaking.
Root causes:
- Excess flour
- No acidic fat (yoghurt/sour cream missing)
- Butter-only fat base
Fix:
- Weigh flour
- Add yoghurt or sour cream
- Switch half the butter to oil
Key Takeaways
- Dry = too much flour or overbaking
- Dense = overmixing or old baking soda
- Sinking = temperature or moisture imbalance
- Gummy = underbaked or too much banana
- Burnt = oven too hot
- Bland = bananas not ripe enough
Best Tools & Equipment for Fool-Proof Banana Bread
You don’t need anything fancy to make perfect banana bread — but the right tools can dramatically improve consistency, texture, and baking speed. Below is a simple guide to the exact equipment that makes baking easier and more reliable, especially for beginners.
1. A Standard 2lb (9×5 inch) Loaf Tin
Why it matters:
Most banana bread recipes are tested using this size. Using a tin that’s too small causes overflow, while a wider tin makes the loaf shallow and dry faster.
What to look for:
- Non-stick coating
- Straight sides for even browning
- Heavy-gauge metal to prevent burning
Pro tip:
Line it with baking paper even if it’s non-stick — it guarantees a clean release.
2. Digital Kitchen Scales (Essential for Accuracy)
Baking is chemistry, and scales eliminate guesswork.
Why it matters:
- Spoon measurements vary wildly
- Over-measuring flour is the #1 cause of dry banana bread
- Gives consistent results every single time
Look for:
- Gram measurements
- Tare (reset) button
Fast response time
3. Mixing Bowls (Two Sizes)
You always need one bowl for wet ingredients and one for dry.
Why it matters:
Mixing wet and dry separately prevents overmixing, which stops your banana bread becoming dense.
Best options:
- Glass (easy to clean)
- Stainless steel (lightweight, durable)
4. Balloon Whisk
Used for stirring wet ingredients and lightly incorporating air.
Why it matters:
Helps mix sugar, eggs, and bananas smoothly without needing an electric mixer (which can sometimes overbeat the batter).
5. Rubber or Silicone Spatula
A must-have for folding the batter gently.
Why it matters:
- Prevents overmixing
- Scrapes the bowl clean so nothing is wasted
Ideal for lining and smoothing the top of the loaf
6. Oven Thermometer (Most Home Ovens Run Hot)
Even new ovens can be 10–25°C off.
Why it matters:
- Too-hot ovens burn the crust
- Too-cool ovens cause sinking centres
- Banana bread relies heavily on stable heat
A £5 thermometer can prevent 90% of baking issues.
7. Cooling Rack
Cooling is a critical step — skip it and your loaf becomes soggy.
Why it matters:
- Allows air to circulate underneath
- Prevents condensation from making the bottom wet
Helps the crumb set for clean slicing
8. Electric Hand Mixer (Optional, but Handy)
Not essential, but very useful if you want to cream butter and sugar (for butter-based banana bread recipes).
Be cautious:
Only use it for the wet ingredients. Never mix the full batter with electric beaters — it makes the loaf tough.
9. Potato Masher or Fork
For perfectly mashed bananas.
Why it matters:
- Creates an even texture
- Mashes quickly without turning bananas into liquid
- Keeps some small banana lumps for flavour
10. Baking Paper / Parchment Paper
This solves so many problems.
Why it matters:
- Prevents sticking
- Makes lifting the loaf out easy
- Keeps the sides soft
Reduces risk of over-browning
Summary: Your Fool-Proof Banana Bread Toolkit
At minimum, you need:
✔ 2lb loaf tin
✔ Mixing bowls
✔ Whisk
✔ Spatula
✔ Cooling rack
Highly recommended for perfect results:
⭐ Digital scale
⭐ Oven thermometer
⭐ Parchment paper
Optional extras:
• Hand mixer
• Silicone baking mat
• Glass loaf tin (for softer edges)
Storage, Freezing & Reheating (How to Keep Banana Bread Fresh for Days)
Banana bread stays soft and moist when it’s stored properly — but it can dry out quickly if left exposed. Here’s the exact method I use at home to keep each loaf tasting as fresh as the day it was baked.
How to Store Banana Bread at Room Temperature
Room temperature storage is ideal if you plan to eat the loaf within 3–4 days.
Step-by-step:
- Let the loaf cool fully on a rack.
- Wrap it tightly in baking paper, then foil.
• Baking paper stops sticking
• Foil locks in moisture - Place it in an airtight container.
Why this matters:
Banana bread dries out when air gets in. This double-layer method keeps it soft without making the crust soggy.
How to Store Sliced Banana Bread
Slicing ahead makes it dry faster, so wrap slices individually.
Best method:
- Wrap each slice in baking paper
- Place them in a zip-seal bag or container
- Add a small piece of kitchen roll to absorb moisture
This prevents sogginess and keeps slices fresher for longer.
How to Store Banana Bread in the Fridge
It’s not ideal — fridges pull moisture out.
Only refrigerate if your kitchen is very warm.
If you must refrigerate:
- Wrap tightly (paper + foil)
- Eat within 48 hours
Always reheat before serving to restore softness
How to Freeze Banana Bread (For Up to 3 Months)
Freezing works brilliantly and doesn’t affect taste at all.
Freeze the whole loaf:
- Cool completely
- Wrap in baking paper
- Wrap again in foil
- Place in a freezer-safe bag
- Label with the date
Freeze slices (best for grab-and-go):
- Wrap each slice in baking paper
- Stack in a freezer container
- Freeze for up to 12 weeks
Why freezing works so well:
Banana bread has a naturally high moisture content, so it thaws beautifully without losing texture.
How to Thaw Banana Bread (Without Making It Wet)
You can thaw the loaf or slices at room temperature.
Whole loaf thawing:
- Leave it wrapped for the first hour
- Then remove the paper and foil
- Let it finish thawing uncovered to keep the crust firm
Slices thawing:
- Remove wrapping
- Leave on a plate for 20–30 mins
- Or heat from frozen (details below)
How to Reheat Banana Bread
Reheating brings back that just-baked softness and lifts the flavour.
Reheat in the Oven (Best Method)
- Preheat to 150°C
- Wrap the slice or loaf lightly in foil
- Heat for 10–15 minutes
Perfect for reviving older banana bread.
Reheat in the Microwave (Quick Method)
- Heat a slice for 10–12 seconds
- Add a cup of water next to it to stop drying
- Don’t overheat — it can turn rubbery
Toasted Banana Bread (My favourite trick)
Lightly toast slices in a pan with a tiny smear of butter.
Why it works:
It caramelises the edges and makes the banana flavour stronger — perfect with coffee.
Quick Storage Cheat Sheet
Room temp: 3–4 days
Fridge: 2 days
Freezer: 3 months
Best reheating method: Low oven, wrapped in foil
GoodLife – Why This Matters
Storing food well prevents waste, supports mindful eating routines, and helps you enjoy home baking without rushing through it. GoodLife encourages simple habits that make everyday cooking easier and more enjoyable — including how you look after the things you bake.
Banana Bread Troubleshooting Guide (Simple Fixes for Common Problems)
If your banana bread sometimes comes out too wet, too dense, or a bit dry, you’re not alone. Here’s a simple guide to the most common issues and how to fix them next time.
“Why is my banana bread too wet?”
Likely reasons
- Too many bananas
- Undermixing the dry ingredients
- Not baking long enough
How to fix it
- Use 3 medium bananas instead of 4
- Check your oven temperature with a thermometer
- Bake for 5–10 minutes longer if the centre looks glossy
Quick tip
Leave your banana bread in the tin for 10 minutes, not longer — this stops steam making it soggy.
“Why is my banana bread dry?”
Likely reasons
- Not enough banana
- Too much flour
- Overbaking
How to fix it
- Use ripe bananas with brown spots (they have higher moisture)
- Weigh flour instead of scooping
Bake until a skewer comes out with a few crumbs, not dry
Quick tip
Add 2 tablespoons of milk to the batter if your bananas are small.
“Why is my banana bread dense?”
Likely reasons
- Overmixing
- Too much banana
- Old baking soda
How to fix it
- Mix until just combined
- Check that your baking soda is less than 6 months old
Mash bananas lightly rather than blending (blending makes them gluey)
Quick tip
Stop mixing as soon as the flour disappears — no smooth batter needed.
“Why didn’t my banana bread rise?”
Likely reasons
- Expired baking soda
- Oven too hot
- Batter resting too long
How to fix it
- Replace baking soda if it doesn’t fizz in vinegar
- Preheat your oven fully before baking
Pour the batter straight into the tin and bake immediately
“Why is my banana bread burnt on the outside?”
Likely reasons
- Oven running too hot
- Placing the tin too close to the top heating element
How to fix it
- Lower the oven shelf
- Reduce the oven temperature by 10–15°C
- Cover the top with foil halfway if it browns too fast
