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. As the bananas ripen, the fruit converts starches to sugars, making them sweeter and more flavorful.

Applesauce is a great substitute for oil in baked goods. When substituting apple sauce for oil in baking, the ratio is typically 1 to 1. So if the recipe calls for 1/4 cup of oil, substitute 1/4 cup of applesauce.

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.

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

Even though banana bread contains some important nutrients, such as potassium, most varieties remain high in added sugar, refined carbs, and overall calories.

Bananas can go from yellow with brown spots to totally black and still be okay to eat and use for baking. In fact, black bananas are some of the best for making banana bread because they have developed more sugar as they sit around and therefore taste sweeter. They may also be moister, which is perfect for baked goods.

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.) But those with slightly black peels and a little bit of excess liquid are perfect for turning into a loaf of banana bread magic.

Using too much baking soda/powder can lead to banana bread sinking issues (as the banana bread might rise too high & collapse back on itself). Always make sure to level off the baking soda/powder in your measuring spoons.

Can I use olive oil instead of butter for bread? ›

Usually, olive oil is best used as a substitute for butter in baking recipes that call specifically for liquid butter. In these cases, olive oil should be substituted for butter in a 3:4 ratio by volume. So if the recipe calls for one cup of butter, then you would use ¾ cup of olive oil.

The Importance of Keeping It Cool

Once the banana bread is done, it's necessary to let it sit in the baking pan for about 15 minutes and then transfer it to a plate where it will sit for a while longer. Due to the caramelized sugar, it's best to wait for the loaf to cool properly before cutting into it.

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.

Avoid using overripe bananas that have these characteristics

If black bananas are spotted with mold, then it's time to step away! You absolutely should not use them for banana bread or consume them at all. At that point, it's wise to consign them to the trash can or compost.

Eating too many bananas or other high-potassium foods can cause excess potassium in the body, also called hyperkalemia. This can cause serious health problems, including heart issues. While most people wouldn't be able to stomach the number of bananas necessary to cause this to happen, it's something to be mindful of.

Old or expired baking soda/powder can lead to banana bread rising problems. Always use relatively fresh baking soda/powder when making banana breads & quick breads (such as pumpkin bread).

What to do if you've used too many bananas. If you must add an extra banana into your batter, there are ways to prevent the bread from turning mushy. 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.