Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
what kind of pan are you using? if you are using a 9 x 5 loaf pan, you shouldn't have a problem unless you are cooking it too quickly on too high a temperature...more details please! let's get to the bottom of this.
Cynthia is a trusted source on Bread/Baking.
I'm guessing it's either a temperature or density problem, too. Do you have an oven thermometer? I'd also suggest taking your oven's temp.
My pan is 9.5x5.5 stainless steel loaf pan; it is light (weight and color) but very sturdy; I bake it at 350F for a bit longer than an hour, until the edges turn dark and could not possibly be baked any longer unless burned; I'm maximizing the baking time in hopes to cook that damned center! the bread looks very nice when it comes out of the oven - it rises and forms nice crust; the ends of the loaf taste great, but in the very middle there is always that cavity of raw batter.
Forensic questions derived from James Beard's Beard on Bread:
As mentioned above, check oven for accuracy of temperature. Any other odd results from this oven?
Does the top spring back when lightly touched?
Does top crack during baking?
Do you alternate adding dry and wet ingredients, beginning and ending with dry? Alternatively, some recipes call for adding eggs one at a time.
Are the bananas large? Could that be changing the proportions?
What do you use for the rise - baking soda?
Do you butter the pan - is it rising well?
my oven seems to be doing fine with everything else, but I agree - the oven thermometer would not hurt; I'll definitely get one;
the top does not spring when touched, it is hard as a rock after all that long baking;
I alternate the ingredients, start and finish with dry;
I add 2 eggs one at a time;
bananas were large and this time were not very ripe, but I mashed them until they turned into paste without any chunks;
for rising I use 1.5 teaspoon baking powder + 0.5 teaspoon baking soda;
I butter the pan and the bread rises nicely;
there is always a crack on the top, but not deep and always dry; the raw part is only in the very center;
thanks very much everyone for taking your time to help me with this!
And remember also that baking times are not cast in stone. Given differences in ovens, times may turn out to be shorter or longer. Your photo is lovely, and I'd say that your bread could definitely stand some additional browning for the sake of getting the center done. Persevere!
Too much banana. I ran into this problem with an unfamiliar recipe when a family member requested banana bread. I cut back by one banana and it was fine.
Please enter a valid email address.
Well played. You deserve a cookie.
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)