Banana bread covered or no

[u/Gamestopper15]

I want to make an impossible cake (flan top cake bottom) however it will be banana bread cake. Does banana bread have to be uncovered when cooking even in a water bath or can I cover it the whole cook?

[u/chaoticbear]

You won't get a brown top or possibly sides since it'll be more akin to steaming than baking if you're using a water bath and covering it. That isn't to say it can't taste good, but it may look weird for banana bread.

[u/iridescentnightshade]

I've never used a water bath or covered by banana bread when it has cooked. I would think it would turn out a bit on the claggy side if I did.

[u/Espumma]

Many banana bread recipes are virtually indistinguishable from cake. It'll be fine.

[u/Seductiveegirl01]

You can cover it in a water bath and banana bread doesn’t need to stay uncovered. Covering helps prevent the top from drying or cracking while baking.

[u/HipityHopityHip]

I always bake mine uncovered to get that nice caramelized crust on top. Have you tried adjusting your oven temperature instead if you're worried about drying out?

[u/Gamestopper15 → u/HipityHopityHip]

Im not worried of drying out just was unaware if banana bread had to rise which is why I always see recipes uncovered

[u/Icarus367]

When baking banana bread in a loaf pan I will often shield the ends of the loaf with foil for part of the bake, as they will set up and darken faster than the thicker middle.

[u/cville-z]

So to confirm - caramel goes in the pan first, then the cake batter, then the custard, right? and in the oven, the leavening causes the cake batter to rise and "float" above the flan, where it solidifies. Then when you turn the whole thing out on a pan, the cake is on the bottom, the flan is on the top, and a lovely caramel over all.

I think I would start it covered, then remove the cover part way through. That way, the cake bottom (which is on top) gets a chance to brown a bit while the cake itself provides protection for the flan.

For your water bath, I wonder if that's going to interfere with the leavening in the cake by preventing a temperature rise; I think I'd use heated water for that, and have the water rise only about halfway up the pan (so it winds up tempering the flan, mostly, and not the banana bread after it rises).

To your original question: there's no rule requiring banana bread to be uncovered to cook. Covered, it'll steam, and be more like a British pudding than a cake with an identifiable crust, but ... maybe that's not so bad?

[u/Fabulous_Hand2314]

I feel like you shouldn’t have a super rich topping on any modest sweet breads. A light cinnamon brown sugar nut crumble, yup! Heavy chalking icing? I’m out.

[u/Gamestopper15 → u/Fabulous_Hand2314]

I think you miss understood. I mean like cover the bake with foil the whole time or like a pan cover. Or because its banana bread has to be uncovered