One Banana Banana Bread ~ deliciously easy recipe! (2024)

FAQs

Why use mushy bananas for banana bread? ›

They need to be soft enough that they can seamlessly blend into the quick bread batter, leaving small pockets, rather than large chunks, of banana behind. And then there's the flavor.

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture.

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.

Yes, you can make this recipe ahead of time and bake it later. Simply chill the batter in the ramekin for up to 24 hours before baking.

If they smell off, that's another good indicator that they are no longer okay to use. Rotten bananas will often have a fermented or alcohol-like smell. While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten.

How much banana should I use to replace one egg? Generally, half a mashed banana (about 1/4 cup) can replace one egg. However, it's important to consider the moisture content of the recipe as bananas also add moisture.

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

Traditional banana breads are made with ingredients such as white flour, sugar, and oil. As such, this dish is often high in calories, carbs, and added sugar.

Bicarbonate of soda (baking soda) is the raising agent and this can sometimes taste bitter or soapy if the wrong quantity is used. Make sure that you measure the bicarbonate of soda with a proper 1 teaspoon/5ml measuring spoon and the spoon measurement should be level.

Why does banana bread have to sit overnight? ›

Once a loaf of banana bread is fully baked and taken out of the oven, it's crucial to allow it to fully cool. Banana bread retains heat, especially in the center of the loaf. If the loaf is still warm once it's wrapped for storage, condensation can form, which can lead to mold.

Le says refrigerating banana bread will inhibit the growth of mold that can occur at room temperature and will increase its shelf life by up to a week. So if you need to store banana bread for more than a few days, choose the refrigerator.

You can definitely substitute baking powder for baking soda in recipes for baked goods. To do so use 3 times as much baking powder as the amount of baking soda your recipe calls for. So for each 1 teaspoon of baking soda you want to replace, use 3 teaspoons (1 tablespoon) of baking powder.

Overripe bananas may not be as pretty as perfectly yellow bananas, but they are still perfectly safe to eat. However, they may have soft spots due to bruises and be more susceptible to bacteria and fungi. So, it's best to consume them before they become too soft and mushy.

Let the bananas ripen (and overripen) at room temperature. Depending on the weather, this could take a few days, or up to a week. The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem.

An overripe banana will have large brown spots or streaks covering most of its peel; the fruit inside will be mushy, with soft brownish spots. Use ripe and overripe bananas in this Double Banana Cake.