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Wet batter under banana decoration in bread?

I have a tried and true banana bread recipe I've used many times without fault. However, this time I cut a banana in half and placed it on top before baking for two separate loaves. After my usual cooking time, the bread was cooked all around, but raw batter directly underneath where I placed the banana slices. I thought maybe it was a problem with the moisture of the bananas preventing the batter to cook, but other recipes with this decoration don't adjust at all and seem to have no trouble, what am I doing wrong??

asked by nicole.lee 7 months ago

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3 answers 304 views
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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 7 months ago

I personally haven't done the banana slices on top before, but I asked the rest of our team, and those who have just baked it slightly longer.

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PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 7 months ago

Tartan's banana-date tea cake has you put halved bananas on top before cooking and I've wound up with underdone batter underneath. I honestly think it just has to do with how much liquid your bananas give off during baking/how much liquid is in the recipe. Its just a balance. My problem is, if you just continue to bake the cake, the ends come out quite overbaked while you're waiting for the middle to be done. The best remedy I've seen for this comes from Cook's Illustrated. They slice the banana into coins and shingle it along the sides of the cake. That allows the batter to convect and bake fully in the center while protecting the sides. It's not quite as beautiful as the interlocking banana halves, but it works.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 7 months ago

That's Tartine, btw...thank you autocorrect.

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