Deflating banana loaf

[Keepyourginup]

Hi, I make a gorgeous BBC banana loaf recipe. It's really easy and tastes delicious. It looks fab when it comes out of the oven, all beautifully raised and loaf shaped, but it deflates/sags really quickly when cooling. I don't want a new recipe as this is really tasty, but any tips of how I can make it keep the loaf shape?? Or do all cake loaf bakes deflate??! Thanks!

My sister (a far better baker than I), says it deflates because the mixture is too wet, as my attempts do the same

What is the inside like?
Is it solid and undercooked?
Is it cooked and fluffy, or at least crumbly and fairly dry?
I'd try to leave it for a bit longer in the oven to get more of a crust and finish cooking.

I used to get this, now I just use the mixture to make 12 muffins instead. All perfect and cook in about 15 minutes, so no having to wait

Thanks for replies. The mixture seems ok - I follow the recipe ratios exactly...maybe I could add a bit more flour so it's less wet? The I side is lovely and fluffy, perfect consistency I would say...top is a lovely golden brown. The bottom feels slightly wet/a bit sticky - but it is cooked. I already leave it in 3-4 mins longer than recipe says but could try a couple more minutes....

I'll try the muffins, thanks

Same - I made one yesterday. Always does this.........

My best banana cake happened when I hadn’t got quite enough bananas to make 2 loaf tins, but went ahead anyway. Didn’t collapse and we’re light and fluffy. So perhaps smaller bananas or leave one out?

*Were

I was very disappointed with the BBC banana loaf recipe. Much prefer Nigella's version

I've had a chance of looking at the recipe I use and it has a bit less butter and about 50% more flour! 225g

It also instructs to leave in oven at 180oC for 40 min and then 30 min at 150oC.

Thanks everyone