Although banana bread has a cakey and moist texture, at least compared to other bread loaves, it should still be fluffy in the middle and not wet.
If your loaf comes out gummy in the middle, chances are you’ve undercooked it. Luckily, several methods, like additional cooking or incorporating it into different recipes, can help you overcome that sticky issue.
In this post, we’ll discuss how to fix wet banana bread in five different ways. We’ll also guide you through three tips to help you avoid the whole wet-banana-bread situation in the future.
So, keep reading this article to find all the details!
Improper temperature and undercooking are the primary culprits behind wet banana bread. That’s why putting it back in the oven might help make the bread less wet in the middle.
All you need to do is set the oven at a moderate temperature between 300ºF and 350ºF and cook it for no longer than 15 to 20 minutes.
You can also cover the loaf with aluminum foil to prevent the crust from burning. That’s especially necessary if the outside portion of the bread is a bit dark.
However, rebaking soggy banana bread can only be helpful when you discover the problem right after taking it out of the oven.
If you let the bread cool for a while, additional cooking might only burn the edges while the center remains undercooked.
It’s best to check if you’ve cooked the banana bread perfectly before taking it out of the oven to avoid the entire cooked-undercooked dilemma.
Sure, a golden brown crust can give you a good idea of whether the bread is done cooking, but the color alone won’t cut it.
A good way to ensure the loaf’s center isn’t wet is to stick a skewer, a knife, or anything thin into the center. If the wooden stick comes out as clean as a pin, that means the bread is done.
Conversely, you’ll need to let the banana loaf cook for some time if you notice doughy substances sticking to the skewer.
You might end up with wet banana bread even when you’ve baked the loaf at the right temperature and double-checked that it’s cooked in the middle.
Letting the bread cool in the pan after taking it out of the oven is the reason behind that wetness. That’s especially true if the loaf is soggy at the bottom.
Usually, banana bread contains a fat ingredient like butter or oil. In baking, fats help lubricate the dough and form steam.
This causes the dough to retain gas and helps in leavening it. As a result, the banana bread is moist and fluffy rather than dense and dry.
While steam helps you get the perfect bread texture, it might result in a wet banana loaf when it cools and forms condensation.
You want to avoid condensation at all costs. Not only would the excess moisture ruin your bread, but it can also lead to mold.
Plus, banana bread can spoil fast thanks to its nutritious value and high moisture content—an environment that favors fungal growth.
Combine that with condensation that increases the bread’s wetness with proper humidity and temperature, and mold can show on your bread in less than 48 hours!
A quick solution to avoid the soggy bread bottom and mold hassle is to cool your banana bread after you take it out of the oven.
All you need to do is let the loaf sit in the pan for no longer than 15 minutes. Then, remove the bread from the pan and place it on a wire rack until it cools.
That said, don’t let the bread sit on the rack for a long time, as that will dry it. Around 10 to 20 minutes would be enough to let the steam out.
The above solutions might fix the wet banana bread problem only when it’s fresh out of the oven. Even when you notice your loaf is too moist after letting it sit at room temperature for a while, toasting the bread can still fix that problem.
Here’s what you need to do:
- Take the bread out of the pan and place it on a cutting board.
- Using a bread knife, cut the loaf into slices of the size you’d eat your banana bread.
- Spray the baking tray with oil. You can also grease it using coconut oil to get added health benefits.
- Alternatively, use parchment paper if you don’t want to add additional fat to your bread.
- Cover the bread slices with lashings of butter for a richer flavor (optional).
- Set the oven to 300ºF and toast banana bread for no longer than 15 minutes or until golden brown in the middle.
Instead of putting the buttered banana loaf slices in the oven, you can fry them in a skillet until crisp and brown.
You can never go wrong when turning banana bread into croutons, as you can use them to make many snacks. The best part is that turning wet banana bread into croutons is very simple.
Just cut the loaf into small cubes, around 4 inches, or to your preferred size. Then, toss the bread pieces into oil or butter and throw the baking tray into the oven.
Make sure to preheat the oven to 350ºF to 400ºF. Bake the croutons until they become crunchy and golden brown.
Depending on your oven, golden brown croutons can take between 15 and 20 minutes to cook.
After you make those toasty banana bread cubes, you can make crouton layers filled with Greek yogurt, fruits, and granola for a quick parfait dessert.
Making French toast banana bread is an excellent way to save leftovers that have been sitting for a few days.
Interestingly, the harder the banana loaf, the better it is for French toasting. That’s because stale bread soaks well in the egg batter without crumbling.
To make wet banana bread go stale fast, you can put it in the fridge for a day or so. Generally, refrigerators have cool, dry air circulating.
That environment causes the starch molecules in banana bread to recrystallize—instead of maintaining the gel-like structure, which happens when starch molecules mix with wet ingredients.
As a result, moisture leaves the banana bread, making it dry and in perfect condition for your French toast recipe.
Alternatively, combine the wet banana bread leftovers with other types of bread to make bread pudding.
Here are a few tips to help you avoid the hassle of trying to fix wet banana bread:
Your banana bread may come undercooked in the middle while having a dark brown crust.
Usually, that means the oven temperature is too high for the bread to cook from the inside. You can try lowering the oven by 15ºF.
The type of oven can also affect the loaf’s texture. Generally, you should set electric fan ovens at around 50ºF to 68ºF lower than the temperature used for gas ovens.
So, if the recipe you follow uses a gas oven and you own an electric one, make sure to adjust the temperature lower to avoid undercooked, burnt banana bread.
Some banana bread recipes use all-purpose flour, while others include cake flour in the recipe for a more moist loaf. Whichever recipe you choose to follow, you should stick to the flour type mentioned to get the best results.
That’s because all-purpose flour and cake flour differ in their protein content.
The former contains a higher protein content. As a result, it absorbs more wet ingredients and requires more liquid to reach the correct dough consistency.
Conversely, cake flour is lower in protein and absorbs fewer liquids. Switching between both flour types can alter the loaf’s texture.
Typically, banana bread’s texture should be slightly thicker than pancake batter. A great way to ensure you get the right batter texture is to add the liquid ingredients gradually.
That way, you can prevent adding too many liquids, which results in a sticky bread loaf.
So, how do you fix wet banana bread? The quickest solution is to put it back in the oven for around 15 minutes to cook fully. Then, cool the banana load on a wire rack to prevent condensation from wetting it.
However, if you notice your loaf is gummy after taking it out of the oven for a while, you can try revamping it. Toasting it, turning it into French toast, or using it in your bread pudding recipes are all great ways to make use of wet banana bread.
That said, it’s better to prevent having to deal with wet banana bread in the first place. You can achieve that by baking the batter at the right temperature, avoiding adding excess wet ingredients, and sticking to the flour used in the recipe.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.