Baking SOS distress call!!

posted 3 years ago in Food
Post # 3
Member
2209 posts
Buzzing bee
  • Wedding: May 2014

@MrsPanda99:  Sounds like your oven is too hot, if the outside is properly cooked but the inside is gooey.  Buy an oven thermometer (around $5 at any grocery store) to make sure your oven is actually cooking to the temperature you set it to. My gas oven cooks 25-75 degrees hotter than it’s set, so I always have to use my thermometer to be sure that the temp is correct.

If it turns out your oven is correct, try turning the temperature down 25 degrees and cooking for a bit longer.

Post # 4
Member
1867 posts
Buzzing bee
  • Wedding: March 2013

How long are you baking and at what temperature? Do you let it sit for a good while after you take it out before you remove it from the pan?

Post # 5
Member
8418 posts
Bumble Beekeeper
  • Wedding: April 2013

@DomesticDiva:  +1, mine runs hot too. 

@MrsPanda99:  I usually bake mine at 325F, you could also consider using mini loaf pans.

Post # 6
Member
2838 posts
Sugar bee
  • Wedding: June 2013

Are you using the pan size that the recipe calls for? I baked a pumpkin bread recipe last night in a slightly smaller pan and had to bake it for 80 minutes instead of the 55 called for. Just test it with a skewer and make sure it’s done before you take it out!

Post # 7
Member
1157 posts
Bumble bee
  • Wedding: June 2014

@DomesticDiva:  Agreed!

Also, if you find the top is browning too much before the inside is done, loosely cover it with aluminum foil, shiny side out.

I often reduce the temp and bake a little longer, it gets better results with some things (like cupcakes, see here).

Post # 8
Member
657 posts
Busy bee
  • Wedding: May 2013

ya sounds like you are cooking too hot, whats the temp you put it on? and what size loaf pan

Post # 10
Member
11668 posts
Sugar Beekeeper
  • Wedding: November 1999

I baked one the other day at 325 in a 9×5 pan for a little over an hour. 

Post # 11
Member
968 posts
Busy bee
  • Wedding: June 2013

I keep a pizza stone on the bottom rack of my oven to maintain a consistent temperature. You might try that. I’ve never had a problem with banana bread like that.

Post # 13
Member
1470 posts
Bumble bee

Hey there! Hope I’m not too late but I wanted to chime in that my oven temp was off once but it wasn’t as hot as it was reading-that was a pain in the ass.

If that’s not it, try using a more shallow pan and just have shorter slices orrr adjust the racks so the pan sits more in the middle of the oven and not nearer to the top.

If those suggestions don’t work and it’s still gooey in the center, put foil over the pan to keep the top from singeing and let it bake a little more.

Hope that helps-I love me some banana bread lol I can’t wait to start baking mine for the season!

Post # 14
Member
866 posts
Busy bee
  • Wedding: September 2013

@MrsPanda99:  +1 for

@DomesticDiva:  

Also, if you have a crappy pan, it doesn’t always lend itself to even cooking.

Post # 16
Member
657 posts
Busy bee
  • Wedding: May 2013

is your rack too high in the oven?

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