Have you ever cut open a loaf of banana bread only to find an uncooked, gooey center? But, the top crust is burnt? Well. This is what happened the first time I made this recipe (sad).
Here are just 5 tips to bake the perfect banana bread - baked all the way through (but not over-baked) and the top crust is a deep golden brown (but not burnt).
1. Use an external (portable) oven thermometer to make sure your oven is calibrated correctly.
If your recipe calls for baking bread at 350°F, and your oven’s actual temperature is 315°F (despite it being set to 350°F), your bread isn’t going to be done when you think it is. So, use at least one external (portable) oven thermometer, a thermometer you can hang from (or rest on) your oven’s center rack.
2. Preheat your oven thoroughly.
Oven temperatures actually can vary quite a lot, and it's not unusual for an oven to run 5 or 10 degrees hotter or colder than where it is set, particularly in the case of an older oven.
Set your oven temperature to 350°F, and turn it on. Start a timer. Use an external portable oven thermometer to accurately gauge the oven's temperature. When your oven reaches the desired temperature, stop the timer and see how long it took. Going forward, assume this amount of time is necessary for preheating. The time will vary depending on what temperature you're preheating to, but the amount of time needed to preheat your oven to 350°F is a good benchmark.
3. Tent the bread.
To prevent the top crust from burning, I tent the bread with aluminum foil for the final third of its baking time (typically 20 to 25 minutes).
4. Use light-colored metal pans.
Although glass pans are my go-to's when cooking, I stay clear from them when baking. Glass actually is not great at conducting heat (aka it's slow to heat up), and it will retain the heat for a significantly longer time than a metal pan (which is not ideal when you cool the bread after it is done baking). This results in a burnt bread most of the time.
Light-colored metal pans reflect heat, while dark-colored pans tend to absorb heat. In other words, dark-colored pans cook faster and are more likely to burn the bread than as compared to light-colored pans. However, if you don't have a light-color pan, there's no need to rush to Homegoods or Target - just reduce the heat and the baking time by 25 percent.
But, the best choice is an old-fashioned aluminum pan.
5. Check the dates on your baking powder and baking soda.
If they are outdated, toss them and buy fresh; otherwise you risk wasting more expensive ingredients for the sake of using old leavener, which is relatively inexpensive.
And lastly, if you make this chocolate chunk banana bread, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!
THE RECIPE
chocolate chunk banana bread
INGREDIENTS
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cup sugar
2 large eggs, room temperature
1 1/2 cups mashed overripe bananas (about 3 medium bananas)
2 tablespoons sour cream
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
INSTRUCTIONS
Preheat the oven to 350°F. Butter a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
Beat in the bananas, sour cream, and vanilla. On medium speed, gradually add in the flour mixture. Fold in the chocolate chips. Pour the batter into the pan. Top with some additional chocolate chips, if desired.
Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 to 60 minutes.
Let bread cool in the pan for at least 10 minutes. Remove the bread from the pan and let it cool completely on a wire rack.
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