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My banana bread count hit 11 loaves this fall and I think I finally cracked the sinking middle thing
So I started keeping a tally on my fridge after loaf number 3 came out with that gooey sunken trench in the center. From September to now I have baked 11 loaves, and the first 7 all sank. Loaf 8 was the turning point because I stopped opening the oven door to peek, which I guess was dropping the temp every time. I also started weighing my flour at 120 grams per cup instead of scooping, and that alone stopped the wet middle. The weird part is my oven runs about 25 degrees hot according to a cheap thermometer I got at a garage sale, so I bake at 325 now. Has anyone else fought the sinking banana bread thing, and did yours turn out to be the flour measurement or the oven temp?
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milesbailey1mo ago
Did you check if your bananas were maybe too ripe and wet? In my experience the mushier they get the more liquid you're sneaking into the batter, so I started mashing mine and then letting them sit in a strainer for a few minutes. Weighing the flour is huge though, scooping can add like 20 extra grams per cup depending on how packed it is. For what it's worth, my oven also runs hot and I dropped to 325 too, and that combo of less liquid plus lower heat fixed my sunken middle for good.
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