banana bread emerency! :)

[aztraea]

Yikes, it's 1 am and I am EXHAUSTED! Tried a new banana bread recipe to take to inlaws as gifts and THEY WON'T COOK THROUGH!! Supposed to be one hour and they've been in for almost two. Am ready to throw them in the trash at this point.... Can I throw the pans in the refrigerator, covered with foil, and try to finish it in the morning? They're not completely raw, but they definitely still need some baking time! Thanks for any thoughts!! And Merry Christmas!

[cheery]

hmmm .... I logged in thinking you needed a recipe! Guess it is is little late for that, eh?
What happened? Very curious! I just bought a dozen very ripe bananas so we are going to be baking half and freezing half. But never thought of baking and THEN freezing the same batch.

[Violet2]

My banana bread always takes forever to cook too. I just keep cooking it until it's done.

For future reference, maybe try a square brownie pan so the dough is shallower and will cook faster. The bread loaf banana bread takes forever. As you've noticed.

V

[sewchris2642]

How long is your recipe supposed to take and what's the oven temp? Mine bakes for 55-65 minutes at 350 degrees. I use a basic quick bread recipe and decrease the milke from 1 1/4 cups to 3/4 cups and add 1 cup mashed bananas (2-3 very ripe bananas). I do find that a hot oven that has been preheated for a long time takes a shorter baking time and a cold oven start takes longer to bake. If the mashed bananas are more than exactly 1 cup (I don't measure the bananas; I just mash 2-3 of them), it will take longer. The type of pan you're using makes a difference. My old, very dark/black bread pans cook differently than my glass pyrex ones. But it's never taken more than 65-70 minutes. Another thought, have you checked the oven temperature to make sure your oven is heating to the correct temperature?

I just finished baking 7 loaves of bread: 2 banana, 2 pumpkin, zucchini, apple, and date. All of them baked about an hour at 350 degrees.