Our Family Banana Bread Recipe (2024)

FAQs

Can you put too much banana in banana bread? ›

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 you have bananas leftover, you can always freeze them for later use.

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.

Cool Correctly Before Storing

If it is not cooled properly, there will be trapped moisture, which can make your banana bread soggy and can also invite bacteria growth, she says.

Using too many eggs

The result could be a banana bread that is dense, spongy, and rubbery. Given that this baked treat is already a hefty product, you will want to avoid these unappetizing textures. According to The Cake Blog, over doing it on the egg addition can also affect flavor.

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

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. (Note that green bananas are also not a good choice for baking.)

Oven-ripened fresh bananas will be a bit less sweet than ones ripened on the counter but overall still work wonderful for baking recipes since there are other ingredients that can help add sweetness such as sweeteners, protein powder, add-ins, etc.

Once bananas are at their peak ripeness, you can store them in the fridge or freezer for later.

If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour. The scoop out of the bag method could be packing way too much flour.

Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.

Should you refrigerate banana bread batter before baking? ›

Timing: It is generally recommended to refrigerate the batter for no more than 24 hours [1]. Beyond that, the leavening agents in the batter may lose their effectiveness, resulting in a denser final product.

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time. Add a tablespoon of extra flour at a time into the batter and give it a good whisk until its consistency starts to look right: thick but runny enough to fall off a spoon.

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!

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.

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.