Banana Sweet Potato Bread (GF) - Robust Recipes (2024)

FAQs

Why did my gluten free banana bread not rise? ›

If your gluten free bread didn't rise, here are some things to check: Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.) What temperature was the water you proofed the yeast in?

If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour. The scoop out of the bag method could be packing way too much flour.

An overmixed banana bread batter will result in a dense, rubbery loaf. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds."

You Over-Mix the Batter

For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.

An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.

I use all purpose (plain) flour for quick breads. Bread flour would be too chewy. There's no reason why you couldn't use pastry flour, cake flour, or self-rising flour to make banana bread, though cake flour may change the texture a bit. I'm not sure it would hold up to the moisture from all the fruit.

Simply, batter is wet and your baked good is dry, so all of the moisture mixed into the batter will be driven off to rise. Its mind boggling, but rising agents like baking powder and baking soda do NOT make baked goods rise.

If they smell off, that's another good indicator that they are no longer okay to use. Rotten bananas will often have a fermented or alcohol-like smell. While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten.

Why does banana bread have black specks? ›

The reason? Baking soda. Banana bread recipes that have a larger amount of baking soda and less baking powder usually have a darker, more speckled crumb. This sour cream banana bread has a full teaspoon of baking soda and no baking powder…and it clearly results in darker speckles.

You can double a standard banana bread recipe, as long as you bake the batter in two same-size loaf pans, or one after the other.

You may be baking at too high a temperature. Home ovens are often not accurate. Try lowering the temperature by 25°F, and bake for a slightly longer time. If you are using a dark colored pan like many non-stick pans it will cause the outside to brown more quickly while the inside stays raw.

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

yes it can. as long as the flour blend contains one or more binding agents including eggs, ground flaxseed, chia seed, psyllium husk and xantham or guar gum to start with. it will also need a rising agent. for a quickbread type rise, you'll need baking powder and/or baking soda, usually with an added acid like vinegar.

When making our bread we suggest only letting it rise for 20 minutes. Even if it does not look doubled in size, put it in your preheated oven. It will finish rising as it cooks and when it comes out will not fall as easily.