Easy Banana Bread Recipe (2024)

FAQs

Why is my banana bread not moist? ›

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet.

From looking at some of the oldest recipes, it seems that baking powder, rather than baking soda, is the most traditional ingredient used in banana bread. However, when you understand how both leavening agents function, you'll understand why you can use one or the other. They'll both work.

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.

1-1/2 bananas: 1 cup chopped | 3/4 cup mashed. 2 bananas: 1-1/3 cups chopped | 1 cup mashed. 3 bananas: 2 cups chopped | 1-1/2 cups mashed. 4 bananas: 2-2/3 cups chopped | 2 cups mashed.

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.

Bake for longer: If the center of your banana bread is still gooey, you may need to bake it for a longer time. Check the bread every 5-10 minutes by inserting a toothpick into the center. If it comes out with moist crumbs, continue baking until the toothpick comes out clean or with a few dry crumbs.

*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.

Using the wrong leavening agent

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid.

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

That little black nub, on the other hand, well that's always there. That's because it's not a seed, but the flower from which your giant banana berry grew.

Can dogs eat bananas? ›

Yes, dogs can eat bananas. In moderation, bananas are a great low-calorie treat for dogs. They're high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog's main diet.

Never store it in the refrigerator. A refrigerator circulates cool air, which removes moisture and can prematurely dry breads and cakes. Place your cooled loaf on a plate and cover it in plastic wrap, or store it in an airtight container. Store it for up to four days on your counter.

Use applesauce in a one-to-one ratio as a substitute for mashed bananas in baked goods. However, if the recipe calls for whole bananas, use ½ cup applesauce for every 1 banana.

How many bananas a day should you eat? While there's no strict rule, it's best not to eat more than one or two bananas a day. Eating more could lead to weight gain, as they contain both carbohydrates and sugar. Ensure you're eating a balanced diet by including a range of fresh fruits and vegetables.

Here are examples of what counts as 1 cup of fruit: Apple: 1/2 large (3.25"diameter), 1 small (2.5" diameter), 1 cup sliced, chopped or cooked. Applesauce: 1 cup. Banana: 1 large (8-9” long) or 1 cup sliced.

And we say "as it is," because chefs across the globe have devised ways to try and make old banana bread tasty again. For example, one method for resurrecting the dried-up room-temperature dessert involves covering the remains of the loaf in a moist towel before popping it in the microwave.

Place a paper towel at the bottom of an airtight container or in a zip-top bag. Place the cooled banana bread on top of it, then cover the loaf with another paper towel. Seal the container tightly and refrigerate for up to one week.

A too-thin batter can be remedied by sprinkling in a tablespoon of whole wheat flour (a great way to add some extra fiber!) and gently mixing it in.