Name: Angela
My Blog: http://shakebakeandparty.com/
Original Inspiration: https://pinterest.com/pin/201606520790316891/
What I Did: It’s fall, and I want to bake all kinds of things with pumpkin. I also had some extra ripe bananas sitting around that I wanted to use before they went bad. So when I saw this recipe for pumpkin banana bread I headed straight for my KitchenAid mixer.
I followed the recipe exactly. The only thing I did different was bake it longer than called for, until my toothpick came out clean. Unfortunately, after I removed my pretty loaf of bread from the oven it dropped like a lead balloon and when I cut a slice off I discovered that it was like goo inside. : /
My Result:
Next Time I Will: I think next time I would try to use bananas that were slightly LESS ripe. They must have just been too smushy!
We always use the blackest bananas from the freezer. I think that’s the trick to our family recipe actually. The prep (ie leaving the bananas in the freezer for weeks lol) takes so long!
What kind of butter did you use? Real or Margarine? Also if you do it again, cream the butter first, then add sugar and egg. Mix the bananas and the puree separately and only add after you have added the dry. My mother has failed the same way with zucchini bread before, and the mistake is usually in the execution.
This happened to me, too, when I made banana blueberry bread (the recipes also said you could do it with pumpkin), so I suspect it’s a similar recipe. The blogger used some sort of special pastry flour or something and I did not, so I suspect that was the problem with mine. I just put it in the fridge and then toasted it when i wanted a piece. It was still very delicious! Just not fluffy.
This happens when you bake the loaf for too long or at too hot a temperature. Given the description, that’s probably your problem. Can also be caused by over or underworking the mixture (given the mention of the Kitchen Aid being used, overworking is also a distinct possibility), or adding too much flour, or a flour with too little gluten in it, such as wholemeal flour.