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 example, fats like butter or oil can help keep moisture in, while sugars will help to caramelize on the outside and create a golden crust. These ingredients can also play an essential role in keeping your bread moist when added in smaller quantities.
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.
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.
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.
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.
Fill the pan until it's two-thirds full, and if there is any remaining batter, fill up a muffin tin. This ensures you get a beautifully risen loaf instead of a potentially flat loaf in a 9×5. Now that you know the importance of pan sizes, it's time to make a loaf of the Best-Ever Banana Bread!
You may be baking at too high a temperature. Home ovens are often not accurate. Try lowering the temperature by 25°F, and bake for a slightly longer time. If you are using a dark colored pan like many non-stick pans it will cause the outside to brown more quickly while the inside stays raw.
Bake until golden brown and a toothpick inserted into the center comes out clean or a digital thermometer inserted into the center reads 200-205°F, about 55 to 65 minutes. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely.
Le recommends both plastic wrap and storing in a glass container or bread box. Wrapped tightly and stored at room temperature, banana bread will last three to four days, says Amidor.
Storing bread in either plastic, cloth, or foil helps retain the loaf's moisture. This moisture retention is a plus when it comes to the bread's crumb (interior) — but a minus if you're talking crunchy-crispy crust, since wrapping bread will inevitably soften its crust as well as its crumb.
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.
If the bananas have any visible signs of mold, throw them out. If they smell off, that's another good indicator that they are no longer okay to use. Rotten bananas will often have a fermented or alcohol-like smell.
However, it's essential to note that using milk as an egg substitute may result in a slightly different texture compared to using other substitutes like mashed bananas or applesauce. While the bread will still be delicious, it may not rise as much or have the same level of tenderness as when using traditional eggs.
Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh. Use cold water in a pan and put it on a rack beneath your bread to create steam.
A simple and cost-effective method of applying moisture to both the dough and the oven is to use a small handheld water sprayer, available from most supermarkets or online.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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