Classic Banana Bread Recipe (2024)

FAQs

Can you put too much banana in banana bread? ›

Using too many bananas can make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have extra bananas leftover, feel free to freeze them and use them another time, but I repeat, do not put them in the batter just because they are there.

Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists.

1-1/2 bananas: 1 cup chopped | 3/4 cup mashed. 2 bananas: 1-1/3 cups chopped | 1 cup mashed. 3 bananas: 2 cups chopped | 1-1/2 cups mashed. 4 bananas: 2-2/3 cups chopped | 2 cups mashed.

As it sits at room temperature, starches convert to sugars, making the fruit sweeter and softer. These brown spots, often seen as a sign of spoilage, are actually a dead giveaway of peak banana bread potential. But, there is a limit. Black bananas or rotten bananas are a no-go.

You may find banana bread delicious, but conventional banana breads tend to be high in added sugar, refined carbs, and calories. Thus, it's best to enjoy banana bread occasionally as part of a balanced, nutrient-dense diet.

Using too much flour makes for an extra crumbly bread.

If you're tapping your measuring cup to level out flour as you measure, or you're pushing down the piled-up powder, you'll end up using too much of it. I packed my flour for this loaf, and what I got was a crumbly cake with a dry crust all around.

Bake for longer: If the center of your banana bread is still gooey, you may need to bake it for a longer time. Check the bread every 5-10 minutes by inserting a toothpick into the center. If it comes out with moist crumbs, continue baking until the toothpick comes out clean or with a few dry crumbs.

You Use Too Much Banana

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.

If your banana bread doesn't taste like bananas, it could be that you didn't use bananas that were ripe enough. The flavour of a ripe banana is quite different than a green banana. Choose the ripest bananas possible. Some bakers recommend using bananas that are on the verge of over-ripe with completely black peels.

Applesauce or mashed banana (and possibly other pureed fruits like pureed pears) can replace up to half of the fat in baked goods recipes. Substitute cup for cup.

Can you substitute applesauce for bananas in baking? ›

Use applesauce in a one-to-one ratio as a substitute for mashed bananas in baked goods. However, if the recipe calls for whole bananas, use ½ cup applesauce for every 1 banana.

Mashed ripe bananas can be used to replace oil in recipes, particularly in recipes for banana bread or muffins. Use mashed bananas in a 1:1 ratio, but be prepared for a subtle banana flavor in your baked goods.

As long as your bananas are not rotten or infested with fruit flies, they should be perfect for a delicious loaf of banana bread. So, don't hesitate to use those ripe or overripe bananas sitting on your counter – they could be the key ingredient for a tasty treat everyone will enjoy!

If you notice any mold on your bananas, it's time to throw them away or toss them in the compost bin. The black skin itself is not mold. Mold on bananas is fuzzy white, gray, or greenish—it looks a lot like mold on bread. If a banana smells rotten or fermented or is leaking fluid, it's time to say goodbye.

Fill the pan until it's two-thirds full, and if there is any remaining batter, fill up a muffin tin. This ensures you get a beautifully risen loaf instead of a potentially flat loaf in a 9×5. Now that you know the importance of pan sizes, it's time to make a loaf of the Best-Ever Banana Bread!

While there's no strict rule, it's best not to eat more than one or two bananas a day. Eating more could lead to weight gain, as they contain both carbohydrates and sugar. Ensure you're eating a balanced diet by including a range of fresh fruits and vegetables.

A banana that's way too squishy and soft for your cereal is just perfect for banana bread: the blacker the banana, the sweeter and more assertive its flavor. If you can't find overripe bananas, you'll need to create your own.