Why does my banana bread have a moist top?
My mother always made banana bread when I was growing up, and my favorite part was the the fact that the top of the loaf was sweet and moist, to the point that it would leave residue if you touched it! Hers is the only banana bread that I've seen that does this.
When I first tried making the recipe, the top stayed dry, but these days it becomes moist just like when she makes it. As far as I can tell, the top is dry straight out of the oven, then as it cools it becomes slightly tacky. After saran wrapping, the top develops the moist layer that I'm familiar with.
Does anyone know:
- What physically causes this moisture on top?
- What I can do to reduce or enhance it?
Best Answer
You've partially answered your own question:
When wrapped in foil, the water contained naturally in the ingredients will re-moisturise the banana bread.
a. To reduce:
- don't wrap it
- leave it in the oven to cool down with the oven slightly open so that most of the moisture can escape
b. to enhance:
- make a dome of tin foil above it before putting it in the oven
- Wrap it in micro-wave resistant plastic foil the moment it comes out of the oven
P.S. Don't use Saran foil when it comes straight out of the oven. I've tried and it's not pretty!!! :-(
P.P.S. For perfect balance, I don't wrap it in tin foil before putting it in the oven but do leave it out for 5 minutes before wrapping it in microwave-resistant plastic foil, but my mum is not your mum, so YMMV. ;-)
P.P.P.S. Unless you're my brother, in which case your mum is my mum and I want to know: Why didn't you call mum yesterday??? :D :D :D
Pictures about "Why does my banana bread have a moist top?"
Why is banana bread wet on top?
Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet. The secret is actually in how you measure the flour.Why does my banana bread get sticky on top?
Often, if you make banana bread and cut into it only to find a gooey, underbaked center, that's the reason. It's thanks to those bananas not having enough time. It's best to begin checking your banana bread sooner rather than later, but don't pull it out of the oven until you've checked that it's fully baked.Why is the top of my banana bread Raw?
If you've cut into a loaf of quick bread and discovered its center is raw, it's no use putting it back into the oven. Its edges and crust will dry out before the interior cooks. Better to cut that soggy interior into slices and cook them on a griddle.Why is my banana cake too moist?
It could be cooked unevenly, have too little flour or too much fruit, or merely be undercooked. Checking the oven temperature, using the right sized pan, accurately measuring ingredients, and checking the bread for doneness before taking out of the oven can keep your banana bread from being too wet.Banana Bread Problems, Troubleshooting And Tips
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Answer 2
After it’s cooled part way, cover it in an airtight container The moisture gets trapped and will make the top sticky and moist Or cover soon after flipping it out if the pan. To reduce this, let it bake fully then let cool completely before wrapping. That’s my opinion/no scientific facts! Moisture and steam go hand in hand
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