We have a really hard time letting bananas go bad in our house. I will only eat bananas if they still have a little bit of green at the top of the stem, but regardless, it seems like no matter how many I buy they always get eaten. Why do I care? Well, because of this banana bread.
At first, I thought that this was too simple. Surely, everyone has a standard banana bread recipe that they go to whenever their store of rotten bananas reaches its peak? Then I remembered that just because I always make banana bread, doesn’t mean other people do. When I was in London, it was the only thing I baked on a regular basis. I always cut chunks and wrapped them in little tinfoil parcels and left it on my flat mates’ door handles so that I wouldn’t eat the whole loaf.
Whenever I manage to sneak four rotten bananas to the freezer it means that I get to make this banana bread. It is probably the only sweet recipe that I make over and over again and it never fails. It’s the easiest thing to throw together: you don’t have to be too worried about measurements, it’s quite forgiving; you only have to use one bowl; and it’s hard to over or under cook as long as you keep an eye on it. I am always so satisfied by the moist cake that tastes like true banana (and chocolate!) and the crispy outside (which invariably only lasts the first day, once you cover the loaf with aluminum foil and it sits for a day, the crispiness goes away).
Cinnamon Chip Banana Bread
Make sure that you use overripe bananas for this. It really gives the loaf a stronger banana flavour. Personally, I was a little afraid of the blackest banana that you can see in the picture. I've never used one that rotten before, but when I opened it up in just smelled so banana-y that I knew it would only add more flavour. This loaf was actually the best that I have ever made, maybe thanks to that little guy?
Also, I strongly suggest that you use semi-sweet chocolate, but if you choose to use milk, consider decreasing the amount of sugar to 1/2 cup to counteract the extra sweetness.
4 overripe medium, bananas 1/3 cup unsalted butter, melted 3/4 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon baking soda Pinch of salt 1 cup all purpose flour 1/2 cup whole wheat pastry flour 1 cup semi-sweet chocolate, chopped Preheat your oven to 350 degrees Fahrenheit. If your overripe are frozen rinse under warm water to defrost or let defrost on counter until soft enough to mash. In a large bowl, mash bananas. Add melted butter and stir with a wooden spoon until incorporated. Add sugar, egg, vanilla, baking soda and salt. Stir until incorporated. Add all purpose and whole wheat flours and stir until incorporated. Chop semi-sweet chocolate into different sized chunks and mix. Pour mixture into 9x5 loaf pan. Bake for 40-50 minutes, until a toothpick comes out clean. Cool on a cooling rack and eat warm or at room temperature.What makes banana bread so flavorful? Is it the touch of vanilla? A hint of cinnamon? Just the right balance of salt and sweet?
This Is Bananas: Banana Bread Recipe
All of the above. But the most critical flavor in banana bread, the one that’ll make or break your loaf, is (no surprise) — banana. So if you want to make out-of-this-world banana bread, it’s important that you use the “right” bananas.
You’re standing in the produce section at your grocery store, looking at the bananas. There’re big ones and little ones. Organic bananas, and cute little bunches of mini-bananas.
Look beyond the “perfect” bananas, and see if you can find a rolling cart with reduced-price produce: bruised apples, soft lemons, wilted lettuce — and “overripe” bananas. A banana that’s way too squishy and soft for your cereal is just perfect for banana bread: the blacker the banana, the sweeter and more assertive its flavor.
Easy Banana Bread
If you can’t find overripe bananas, you’ll need to create your own. Buy some bananas — which in most supermarkets are typically yellowish-green, or yellow tinged with green at the stem end.
These bananas may be a bit too ripe for your cereal, but they're just beginning to come into their own for banana bread.
Let the bananas ripen (and overripen) at room temperature. Depending on the weather, this could take a few days, or up to a week.
Delicious Streusel Topped Banana Nut Bread
The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem. And again, the darker the better: there’s no such thing as a too-ripe banana when you’re making banana bread.
Obviously, this is a pain if you don’t tend to plan your baking projects well ahead, and you want to make banana bread immediately. If you’re a spur-of-the-moment baker, it pays to keep a stash of ripe bananas on hand at all times — in your freezer.
How does that work? Very well! Every time you see a banana in the fruit bowl teetering between just right and Fruit Fly Central, stick it in the freezer. I have a zip-top plastic bag full-time in my freezer for just this purpose.
Banana Bread Recipe For 2 Bananas
Frozen bananas turn dark brown or black; that’s perfectly OK. When you’re ready to bake, take out the bananas you need and let them thaw at room temperature. Or thaw them in the microwave (skin and all); my microwave takes about 3 minutes to thaw four medium bananas.
Thawed bananas are very soft and watery; again, no worries. Simply slit their peels lengthwise and squeeze the squishy dark bananas into your mixing bowl (if you bake by weight) or measuring cup. They’ll be very soft and easy to mash. Do include any liquid.
You can also simply slice off the tip and squeeze the soft banana into your bowl or cup like you're squeezing a tube of toothpaste.
Recipe: Eggless Banana Bread
Caveat emptor: You may have seen tips online for roasting under-ripe bananas in their skin for 30 minutes in a 350°F oven. This is supposed to concentrate their flavor and make them sweet. I tried it; they were indeed deep black, but they tasted like green bananas, only mushy. Don't go there.
Finally, what if you just have to make banana bread right now — your best friend is dropping by and you promised her… but you don’t have any overripe bananas on hand?
Use whatever bananas you can get. Increase the sugar in the recipe by about 15% (generally 2 to 3 tablespoons) to help with the missing sweetness; and increase the salt by about 25% to help with flavor intensity.
Sunday Cooking Class: Ripe Bananas
Now this doesn't apply to the completely green bananas you'll sometimes see at the supermarket. So if that's all you can find, just make pumpkin bread and call it a day!
Have you made our Whole-Grain Banana Bread yet? It's our 2018 Recipe of the Year, for many reasons — not the least its shower of crunchy cinnamon-sugar on top. I think I must have made this bread 40 to 50 times in the last six months, and it's a runaway hit everywhere I share it. What are you waiting for? Go buy some bananas!
PJ Hamel grew up in New England, graduated from Brown University, and was an award-winning Maine journalist (favorite topics: sports and food) before joining King Arthur Flour in 1990. Hired to write the newly launched Baker’s Catalogue, PJ became the small but growing company’s sixth employee. ...
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How to make your best bagels (from someone who's made hundreds) From better shaping to nailing the boil, here are our test kitchen's top tips.“PLEASE bring me bananas!” read a text sent from me to my mother on Sept. 15, just days before she was set to drive up for Families Weekend. As a lifelong banana fiend, it was a natural request, one which she had likely been expecting for some time. Being the enabler that she is, my mom asked how many I would like. Before now, I had gotten my fix of bananas from the Deece, often smuggling five or six out at a time in my backpack. Despite the fact that this was very much within my rights, life as a small-time criminal did not suit me, and I wasn’t sure how much longer I could go on. I decided that 10 bananas, all equal in ripeness, was a perfectly reasonable amount for me to consume before they all browned. Because I personally believe that bananas are best consumed when brown spots first appear, I asked that they already be
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