Banana Bread Tips
How do I quickly ripen bananas?
When baking with bananas, use ones that are ripe (or even overripe) to yield the best flavor. If you have a day or two to spare, place bananas and an apple, avocado, peach or tomato in a brown paper bag and keep on your counter. This will trap the ethylene gas of the fruits and quicken the ripening process. To ripen bananas even faster, place them in their peels on a baking sheet and warm in a 250° oven for 15-20 minutes. Check out this article for more
banana ripening tips.
Do you have to use baking soda in banana bread?
Both baking soda and baking powder are chemical leaveners that provide lift to your baked goods. If you want some rise in your banana bread and don’t have baking soda handy, try substituting baking powder. Baking powder is about 4 times weaker than baking soda. So for this recipe, use 4 teaspoons baking powder as a substitute for the 1 teaspoon baking soda. If the rise is not important to you, you can leave it out completely. Learn more on the
differences between baking soda and baking powder.
How do you keep banana bread moist after baking?
To keep banana bread moist, let it cool completely on a cooling rack. If you plan on eating the banana bread within 2-4 days, store on the counter in an airtight container lined with paper towels. For longer storage, freeze in an airtight container for up to 3 months. Learn more on
storing your favorite baked goods.
Can I make banana bread vegan or gluten-free?
Absolutely, we tested out different
types of banana bread for every diet and found delicious results by simply swapping out a few key ingredients.
Reviews
The title is not a lie! agree ?? this is the best banana bread. Very simple ingredients and easy to make. The only thing I changed is the buttermilk which I substituted to vanilla yogurt since I do not have buttermilk at home. It taste so delicious and moist. I cooked about 1 hr and 10 mins. Cooled it down and wrapped in a foil and placed in the refrigerator and it was perfect ?? yummy ?? banana ?? bread ?? ever...
I have made this bread, large and small loaves and muffins, many times and it has turned out perfect everytime. I always use whole wheat flour and brown sugar and/ or a little honey, and cut back on they sugar a little. I also add blueberries, dried cherries, apple and rhubarb, sometimes separately or in some combination. They also add some sweetness so i can reduce the sugar, and extra moisture to compensate for the whole wheat flour. The best banana bread anywhere and everyone that eats mine says the same thing! Thank you for sharing a great recipe!!
No comment left
My favorite - works every time
I have not tried this recipe yet, however, I would suggest using a scale and measure the ingredients before mixing. I was taught this by my Mom. I made a directory of all items...flour, sugar, oats, nuts...example. flour ...one cup is 4-1/4 oz. quick oats..one cup 2.82 oz...and so forth...might be worth checking it out??
No comment left
I have used this recipe for almost 30 years. It is the best. For those that have had problems, I have used wide pan loaf pans. It does cook dark. But if you cook for 1 hour 20 minutes at 325, rotating half way through, you will be successful. Try adding mini morsels. You’ll also want to store in a zip top bag and refrigerate. Enjoy!
Great taste on this bread but I've tried it a couple times and I'm having the same issue as a previous reviewer . The sides brown way to much, long before the loaf is done . I tried doubling the recipe and making 3 loaves to cut the cook time but still had the same problem ...maybe ill try muffins out of it next time .
Gin, I’m sorry your bread failed. I had that problem too. During Covid I was t able to get my usual flour aid I settled for an different brand. It failed every time. Now I have my Gold Medal All-Purpose Flour again and it’s terrific!! Try Gold Medal. This really is the best recipe I’ve ever tried.
No comment left