The Clever Way to Make Banana Bread Look Like It Came From a Fancy Bakery

There’s homemade banana bread, and then there’s banana bread that looks like it was plucked straight from the display case of your favorite high-end bakery. The secret? A little bit of strategic scoring—or buttering—before it even hits the oven. Let us explain: thanks to baking geniuses Jessie Sheehan (@jessiesheehanbakes) and Erin Clarkson (@cloudykitchen), we now have not one but two foolproof ways to achieve that picture-perfect crack down the middle of a loaf to make you look like a pro in your very own kitchen.

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Why Do You Want a Crack in Your Loaf Cake?

Before we get to the tricks, you might wonder why you'd want a crack in your pound cake or banana bread in the first place. Bakers spend a lot of time, effort and energy trying to prevent their cheesecakes from cracking, but for most quick breads or cakes that you cook in a loaf pan a crack is a good thing.

These types of bakes are made with a thick batter, which sets on the outside before the inside is cooked. When the center is fully cooked, it will naturally bubble up through the batter, creating that crack. It's a sign of a well-baked treat, so you might as well embrace it. For some bakers, that means making the inevitable split more intentional.

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How to Make a Crack in Your Cake With a Knife

Jessie Sheehan—who once worked at the legendary Brooklyn bakery Baked and now shares all kinds of brilliant baking tips on Instagram and via her cookbooks, podcast and newsletter—knows a thing or two about making a loaf of banana bread look pro-level. Her method is simple: right before baking, use an oiled knife to score a straight line down the center of your batter. This little slice creates a controlled weak spot, allowing the loaf to rise with a perfectly defined, bakery-style crack. It’s a small step that makes a huge difference in presentation.

The best part? It works on all kinds of quick breads. Whether you’re making banana bread, pumpkin bread or zucchini bread, this trick ensures your loaf doesn’t just taste amazing but also looks like it was made by a professional pastry chef. Score (literally)!

Related: Willie Nelson's 'Famous' Chocolate Banana Bread Hits All the Right Notes

How to Make a Crack in Your Cake With Butter

If you want to experiment even further and take another route to your bakery-like banana bread beauty, baker and blogger Erin Clarkson of Cloudy Kitchen has you covered. She swears by the “butter trick,” which involves piping a thin line of butter down the center of the batter before baking. As Clarkson explains: “A line of butter down the middle of the cake before baking creates a weak spot so you can control your crack.”

This method is effective, and it comes with a bit of internet fame, too. Back in 2023, Clarkson was criticized for the color of the butter in her baked goods in what she now calls “Buttergate." But the verdict from fans is the true test, and according to them, this tip's a winner. One commenter confirmed: “I’ve been using this since the first time I saw you give this tip, game changer 🙌.”

While both of these tricks will give you that lovely coveted bakery look, it really comes down to preference. If you like a clean, controlled split, Sheehan’s knife-scoring method is for you. But if you’re all about an effortless approach (and a little extra buttery goodness!), Clarkson’s butter trick might be the way to go. Either way, your banana bread is about to go from homemade to high-end. So the next time you pull out those overripe bananas, give one of these methods a try—your loaf (and your Instagram feed) will thank you.

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