Why Does The Banana Bread Sink In Loaf Form But Not If Baked As Muffins?

Our answer

Nigella's Banana Bread (from HOW TO BE A DOMESTIC GODDESS) is studded with sultanas (golden raisins) that have been soaked in rum or bourbon. The loaf is baked at 170c/150c fan/350F. The loaf tends to sink slightly in the centre as it cools, as you can see from the photo, so this is not uncommon.

Banana muffins tend to rise to a peak more easily as they are smaller size. When any cake bakes, it cooks from the outside in. If something bakes quickly, such as muffins or cupcakes, then as the outside layer sets it pushes the centre of the cake upwards, creating a peak. For larger loaf cakes, this does not happen as drastically as the cake bakes through more slowly and so will be flatter overall. If the loaf cake is sinking a lot in the centre then it is possible that it has not quite baked fully when it is removed from the oven and underbaked cakes of any type will tend to sink. The banana bread should be firm to the touch and a cake tester inserted into the centre will come out completely clean.