I wanted to provide one additional example of the ratio I work with when developing a variety of quick breads. This Banana Bread recipe is almost identical to the pumpkin bread from my last post.
Melted Butter – 4 oz. (3.2 oz. butterfat) Egg – 1 whole egg + 1 yolk (about 3 oz – I used extra large eggs)
Notes – Any garnish used in a quick bread recipe should be tossed in flour first to prevent it from sinking to the bottom during baking. I folded the walnuts into my batter after mixing the batter. The only changes here from the pumpkin bread are: (1) using less sugar, (2) using different garnish in the quick bread (mixed in the same way), (3) using primarily banana for the liquid component & (4) different spices.
Banana Oat Bread
Again, when using things like pumpkin or bananas for a quick bread, I count them as liquid at 1/2 their total weight
– in this case, I used four bananas for a total of 14+ ounces so I counted it as a little more than 7 ounces of liquid and added the juice from my zested lemon and a little buttermilk (I’m running low on sour cream) to bring the total liquid component up to about the same as the weight of the flour in the recipe. Lemon and bananas are best friends – lemon tends to brighten the taste of the bananas and make the final bread taste banana-y (as opposed to lemony). I used a tiny amount of nutmeg here – enough, perhaps, for a subtle fragrance? Many people would omit the nutmeg in favor of some vanilla. This recipe made enough batter for a 9″ x 5″ loaf pan – I sprayed my pan with baking spray before filling it with batter. I also sprinkled the top of the batter generously with sugar before baking – for what it’s worth, I used organic sugar this time because it has more of a golden hue and the slight taste of molasses which I thought would go well with the banana flavor – I sprinkled the top VERY generously. I baked this banana bread at 350°F until the internal temperature registered 200°F on an instant read digital thermometer (about 65 minutes this time).
Comments – The amount of sugar you use is a judgement call. Using less than 4 ounces probably would not have been sweet enough – some recipes would call for a lot more. I try to use just enough sugar to complement the underlying flavor; I don’t want the sugar to be the dominant flavor. This banana bread is freakishly good if you garnish it with chocolate chips instead of walnuts – sinful, really.
Easy Banana Bread (super Moist!)
Using Bananas – A lot of recipes differ on how many bananas to use for banana bread. The number of bananas isn’t as important as the weight the bananas contribute to the batter and how ripe the bananas are. The bananas I used here were small-ish. If I had used larger bananas, I probably would have needed only three of them. Just be sure to count your banana weight for half of your liquid weight and add enough other liquid for a total liquid weight that is a little less than your flour weight.
Many sources insist that you use only overripe bananas: bananas that have turned fully black. Personally, I don’t like to eat bananas that are that wine-y/liquor-y and I don’t like that taste in my banana bread either. If you happen to like that flavor for your banana bread, I would recommend using a little less banana and more of some other liquid (like buttermilk or sour cream) in your banana bread to keep that flavor from being too pronounced in the bread. I also prefer to use bananas with some firmness because they do not disintegrate when mashed and mixed with liquid – I find that small chunks of banana in banana bread help to give it a more pronounced and recognizably banana taste.
In my opinion: maybe too ripe. I probably should have made my banana bread two or three days ago when they were just beginning to spot.
Easy Vegan Banana Bread
After mashing the bananas coarsely into the liquid and zest, I added the egg, the egg yolk, and the melted butter – my liquid and fat. I folded the wet ingredients into the dry ingredients as before – then folded-in the walnuts. Etc.When you see bananas slowly becoming less yellow in your kitchen, your first impulse may be to google “best banana bread recipe, ” and I’m here to
You the guess work! We tested 14 of the highest rated banana bread recipes armed with 22 lucky taste testers discovered EVERYTHING you need to know to make the perfect banana bread tailored to your specific tastes.
Is can’t be just me. Other’s must start googling “easy banana bread recipe” every time there’s a bunch of ripe bananas on the counter–only to revert back to the tried and true recipe that you always use, right?
Banana Bread (with No Baking Soda)
Me. However, here’s a deep dive to see where our ideal banana bread truly lies!Read on to find your new favorite banana bread recipe.
All banana breads were made fresh the day of tasting. 22 friends participated in tasting and rankingfor the below scores. Each taster ranked each bread on a scale of 1-10 for both taste and texture, and then answered whether they would like to eat the bread again.
And fresh (NOT frozen) bananas. Note: if you do use frozen bananas, I recommenddraining off the frozen liquid first for a better texture. The majority of loaves were baked in these Nordic loaf pans.Most recipes listed nuts and chocolate chips as optional, so for a consistent tasting experience of pure banana bread, we omitted all nuts and chocolate (except in Chrissy Teigen’s recipe since hers was a different beast altogether).
Easy Almond Flour Banana Bread (perfected Recipe!)
Factors that you can change up in banana bread include: melted butter, creamed butter, salted butter, vegetable oil, coconut oil, brown sugar, white sugar, honey, whole wheat flour, buttermilk, yogurt, sour cream, and on and on. For this test, I focused on all-purpose flour banana bread recipes with some interesting permutations. For a full list of the banana bread finalists I considered (you can see how similar many recipes are), you canview myGoogle Spreadsheet. Hereare the ones I tested:
In general, the top results for this bake off kind of aligned with general expectations–the banana breads from a few famous bakeries did very well, as did one banana bread that won another bake off. We were a bit shocked at some of the beloved bloggers who ended up in the middle/bottom of the tasting, but that’s pretty typical.
I would like to remind everyone, as always, that I am an amateur baker (in this case, I was running on 2 hours of sleep coming from an overnight doughnut workshop) and that taste is incredibly subjective. I try to get a good sampling of data to back up the rankings, but the group’s #1 banana bread may not be your personal #1–so I encourage you to read through the extended reviews to find a recommendation that fits your tastes.
How To Make Any Kind Of Banana Bread In 6 Steps
Also, I know I made an error in the Serious Eats recipe, so consider those scores invalid, though they are included just for kicks.
Ideal banana bread has super brown, very caramelized crust and a semi-dry interior (vs. super moist and squishy, though I will go for this type every once in awhile). I’m not into banana chunks. Also even though we left out nuts and chocolate (for the most part), know that I grew up with chocolate chips in my banana bread and can pretty much deal with any texture as long as there is chocolate. (In my opinion, nuts can be on top, NEVER INSIDE.) Now for the discussion!
I remember bookmarking this on I Am a Food Blog ages ago–multiple blogs rave about it!It’s a relatively simple, oil-based banana bread with just tiny tweaks off the benchmark recipe mentioned above: a tad more flour and sugar, a pinch of cinnamon, and a little sour cream. You may recall that Flour’s pie won the pumpkin pie bake off, which boded well for Flour.
How To Make Healthy Banana Nut Bread (without Added Sugar!) • A Sweet Pea Chef
Sure enough, Flour’s loaf landed in first place with an overall flavor score of 7.6 and texture score of 7.6, putting it a full overall point ahead of the second place loaf. Not only does it have abeautifully even, close crumb that perfectly balances springiness and stickiness, it’s sweet but not too sweet, and gently perfumed with banana and subtle caramel notes.
“Perfectly sweet, fluffy, banana-y, ” said one taster, with others praising its “basically perfect texture” and “great banana flavor without being overpowering.” “Exactly what I imagine banana bread should taste like, ” said one taster, which I think captures why this banana bread did so well. It exemplifies most people’s exact expectation of banana bread, which is also illustrated by the fact that 91% of tasters said they would want to eat it again. My only gripe: as Stephanie points out, you don’t get a
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