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Photo by sparrow

Cooking Level: Intermediate

sparrow is looking for: (1 recommendation)
I made Chef John's banana bread recipe last night. I have made it before with no problems, but for some reason a strip (about 1 inch wide, 1.5 inches thick, and almost the whole length of the loaf) in the center of the top of the loaf didn't bake all the way... i left it in the oven the full amount of time and didn't alter the recipe other than adding a tsp. of cinnamon. it wasn't completely raw in that section but was super gooey, i ended up scooping it out and we ate the other parts of the bread that were cooked normally. would this have happened from not mashing the bananas well enough? or a different reason? this has never happened to me before. I made a second loaf right after the dud came out and had no problems with it.

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Last updated: Feb. 8, 2013 3:38 pm
Posted: Feb. 8, 2013 1:42 pm
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Photo of: Chef John's Banana Bread

Chef John's Banana Bread

Submitted by: Chef John 
Banana bread is one of those things people rarely make on purpose, only when those last three bananas are almost black. This scrumptious banana walnut loaf, spiked with dark chocolate chips, is so good you'll want to make it well before the bananas get to that condition. 
Recommended by: sparrow
Feb. 8, 2013 1:43 pm
Feb. 8, 2013 1:53 pm
Hello,maybe there was to much batter in the loaf pan?
Feb. 8, 2013 2:13 pm
maybe the bananas were not distributed well enough- they are heavy- easy to do:-)
Feb. 8, 2013 2:38 pm
ive made the same recipe in the pan, so i dont think it was too much batter... but maybe you're right nanny... at least DH still liked the remaining parts :)
Feb. 8, 2013 2:43 pm
i have had"gloppy" spots- sometimes i just don't get everything incorporated well enough- i like it kinda gloopy- but only a little-lol
Feb. 8, 2013 2:54 pm
That always happens to me when I try to make a full loaf. I always get that gloppy center.
Feb. 8, 2013 3:20 pm
huh. well glad to know im not the only one!! i will mix better next time :)
Feb. 8, 2013 3:38 pm
I would guess the bananas were bigger in that batch than the others. Without a precise measurment for the fruit each batch has the potential of being different. Trust the doneness by testing the loaf rather than by time.
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