Banana bread is a popular dessert that is made with bananas and other ingredients. It’s a soft, moist, and dense bread that is often served with coffee.
I’ve never been the type of person to bake breads or desserts; I’m more of a savory person. But one day I decided to make banana bread because my mom had bought some bananas and I didn’t want them to go bad. And it turned out great!
Banana bread is very easy to make, but it can also be time-consuming if you’re not careful. It’s best when it has lots of spices like cinnamon, nutmeg, cloves, and allspice – which give the loaf its signature taste.
This banana bread recipe is one of my favorite recipes. It is not only delicious but also has the perfect texture and moistness that I like in my banana bread.
Put the batter in muffin tins and make banana nut muffins instead, or add nuts, raisins, and chocolate chips if you want. Even make a chocolate banana bread if you’re feeling fancy.
Banana bread is one of those quick and easy recipes that you can make for your family on a busy day. It’s also a great way to use up overripe bananas.
*makes one standard 8×5 loaf pan or 2 mini loaf pans
- 1/2 cup butter, melted and cooled
- 1 cup sugar + more for sprinkling
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla
- 2 cups AP flour
- 1 tsp baking soda
- 1/2 tsp salt
- 4 bananas, very ripe
Oven 350F. Butter and flour pan.
In a large bowl, whisk together the butter and sugar. Add in the eggs and whisk to combine. Next, whisk in the milk and vanilla.
In a separate bowl, sift the flour, baking soda, and salt together. In another bowl, mash up 3 bananas.
Now stir in the flour mix to the base until just combined. Then fold in the mashed-up bananas until evenly distributed.
Pour into the prepared pan. Slice the remaining banana lengthwise and place it on top of the batter. Sprinkle just the banana with sugar so that it caramelizes while baking.
Bake for approximately 50 minutes until the center is set and the sides are pulling away from the pan. Remove from the pan and cool on a wire rack.
Recipe from @TheKitchn
Can Banana Bread Be Made With Overripe Bananas?
It is best to use black bananas for banana bread instead of yellow bananas. At least they’re streaked with dark brown or black, with a hint of green at the stems. If you’re making banana bread, you can never have too ripe bananas.
Is It Safe To Eat Black Bananas?
Overripe bananas are soft and pale brown inside as well, so they’re no longer good for eating straight. They can, however, be used in banana bread, smoothies, or baking. If a banana turns black, it’s garbage.
What Causes My Banana Bread To Fail?
Air bubbles are created in the batter by leavening agents, which makes the bread rise. When a product is baked, the air bubbles stay in the final product since baking sets them.
The structure of the banana bread won’t set properly if it’s not baked in the middle. When banana bread cools, it often collapses.
What Makes My Banana Bread Taste Like Alcohol?
Fermented yeast gives off an odor. As a result, sugars are converted into alcohol and carbon dioxide. It smells like stale beer if the dough is over fermented.
Some of the alcohol is left behind in the bread after baking, but most of it usually bakes off.
When You Put Too Much Banana In Banana Bread, What Happens?
Make sure you don’t overuse bananas in your recipe. The use of too much banana may cause your bread to become heavy and damp in the center, rendering it unappealing and undercooked. In case you have leftover bananas, you can freeze them for later use.
Notes On The Recipe:
Banana bread is one of those foods that are so easy to make but can be hard to get right.
This recipe uses ripe bananas instead of mashed bananas which gives the bread a nice texture and taste.
The brown sugar adds sweetness while the walnuts give it a nutty flavor that compliments the banana perfectly!