Modified: by Stefanie Fauquet · This post may contain affiliate links · 32 Comments
Is there anything more comforting than a warm slice of Banana Bread? The answer is no! This homemade banana bread recipe is easy to prepare & tastes amazing. It makes a great snack if you are having people over!
Moist Banana Bread
Is there anything more comforting than a thick, warm slice of banana bread? Just the thought of it brings back memories of my childhood. I have always been a fan of bananas, but it took many years before I tried my hand at baking banana bread.
Once I realized out how easy it was, I have found that I let my bananas get ripe on purpose, just to make this delicious moist banana bread recipe.
You probably have all of the ingredients already in your pantry (just add some ripe bananas!). Oh, and this bread freezes fantastically well. I like to make a double batch, so I will always have an extra loaf on hand!
Yes, banana bread can be frozen. Once cooled, wrap banana bread tightly with aluminum foil, plastic wrap, or place in a freezer bag. To defrost, leave unwrapped on the counter for a few hours. Individual slices can also be frozen using the same method that was stated before. Store the remaining banana bread in an airtight container.
Can You Make Banana Bread into Muffins?
This simple banana bread recipe can be made into muffins by pouring the batter into a muffin tin, ¾ of the way full. Baking time will be significantly less and will vary-- Check on banana bread muffins at 15 minutes and test for doneness with a toothpick in the center until it comes out completely clean.
Does Banana Bread Need to be Refrigerated?
Banana bread can be left unrefrigerated on a counter for a few days if it is wrapped tightly with plastic wrap, foil, or stored in an airtight container. This will keep the banana bread moist and flavorful.
You can refrigerate banana bread for up to a week; any more than that will make the bread too dry. Consider freezing leftovers if it won't be consumed within a few days of baking.
What Goes with Banana Bread?
Banana bread is delicious on its own, warm, or at room temperature. You can also serve banana bread with butter, cream cheese frosting, or honey. It makes a great snack if you are having people over!
For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.
Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.
Fortunately, one of the most glaring baking problems has an easy solution: ensuring your bread stays moist. The key is twofold: use quality ingredients and let the dough stand overnight. If you're using storebought flour, opt for “bread flour,” which will hold better in heat and help create a more tender crumb.
There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.
The reason is as you mix, the gluten begins to develop, and when too much development happens, you can end up with a dense, chewy loaf rather than the soft and delicious banana bread you were hoping for.
When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.
Banana bread is simple to make, but proper cooling is important, because the bananas caramelize and become sticky during the cooking process. As a result, the bread can be difficult to remove from the pan. Bread that is cooled too long or not long enough may emerge in pieces instead of smooth, lovely loaves.
There was too much moisture in your batter. I've had this happen more than once since I like to add 5 bananas per loaf. I use frozen/thawed bananas, or I place fresh ripe bananas in the microwave for about 5min to release liquid. The liquid is then cooked down into a syrup and added back to the batter when cooled.
Skimping on the sugar can dry out a loaf of banana bread and leave it flavorless. It turns out, sugar does more than just make things sweeter. When it comes to banana bread, cutting back on sugar will leave you with a dry loaf totally devoid of any distinguishable 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. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.
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. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.
Honey adds both sweetness and moisture to breads such as challah. Be sure to use a pasteurized honey, as wild honeys contain antibacterial properties that can kill yeast. Store honey at room temperature, out of direct sunlight. Honey would makes everything better, but especially sourdough.
Fats keep your bread moist. If your loaf was too dry, try adding a tablespoon or two more oil next time you make it. Likewise, water does more than hydrate your dough. It helps yeast do its thing, activates gluten and determines the volume of your loaf—all crucial for the right results.
Leaving the bread in the oven too long will dry out bread. If the bread has finished baking before the minimum time stated in the recipe, the oven temperature may not be correct. To insure the correct temperature each time you bake, always use an oven thermometer. Place it in the center of the oven.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
