One-banana Banana Bread (2024)

FAQs

What to add to banana bread when you don t have enough bananas? ›

If you're set on a specific recipe that calls for the standard two or three mashed bananas, you can replace one or two of them with applesauce (½ cup equals 1 banana).

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

The banana bread will not rise much during baking and may sink slightly in the centre on cooling, but should not collapse competely. If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time).

The tldr; is that she needed 6 very ripe bananas to work on this recipe, but as you know you can not just buy overly ripe bananas at the store, so she went to Twitter and called on her followers.

Pumpkin. Pumpkin puree can be a great alternative to mashed banana when baking breads and in other recipes. Pumpkin is high in beta carotene, which the body can use to make vitamin A. Pumpkin is also a good source of potassium and fiber.

Applesauce (store-bought or homemade) can substitute for a banana in baked goods. Replace one banana with 1/2 cup of applesauce, but don't use more than 1 cup of applesauce because the mixture will be too wet.

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.

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.

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.

Once a loaf of banana bread is fully baked and taken out of the oven, it's crucial to allow it to fully cool. Banana bread retains heat, especially in the center of the loaf. If the loaf is still warm once it's wrapped for storage, condensation can form, which can lead to mold.

Why is my banana bread so heavy? ›

An overmixed banana bread batter will result in a dense, rubbery loaf. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds."

One serving, or one medium ripe banana, provides about 110 calories, 0 gram fat, 1 gram protein, 28 grams carbohydrate, 15 grams sugar (naturally occurring), 3 grams fiber, and 450 mg potassium.

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.

A large banana (counts as 1 cup of fruit). A small orange (counts as ½ cup of fruit). Put different types of fruits on your shopping list.

Your oven may not have been set to the correct temperature. You may not have used the correct pan size. You may not have followed the recipe correctly. For example, you may have added too much liquid, or you may not have added enough of some dry ingredient, and therefore your dough may have had too much moisture.

It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.

Ripen Bananas in the Microwave

You can zap firm yellow bananas to soft ripeness in just a few minutes. Here's how: Poke unpeeled bananas all over with a fork or knife. Then put them on a paper towel or plate and microwave on high for 30 seconds at a time, repeating until they're as soft as you want.

Aside from its taste, banana bread's deliciousness can be attributed to three factors — its soft texture, moist mouthfeel, and flaky crust. And according to America's Test Kitchen, frying your old loaf with some butter in a skillet will make your banana bread return to its original "tender" and spongy state.