Sitting around the home and not sure what to bake or make? Last week I was doing the same. I’ve been growing lady finger bananas in my backyard and due to a high yield, I had to think of ways of using them. Bingo! Banana bread. There are many recipes out there, but do you find it difficult to make a loaf of perfect banana bread? Read on my friends for my tips and moist banana bread recipe. Simple right! Go and get the ingredients and make it right in your own kitchen.
There are hundreds of different types of banana. The bananas I generally see at shops are either Cavendish or Ladyfinger bananas. So what is the actual best banana to use for this moist banana bread recipe? Simple. It doesn’t matter what type as long as they are well-ripened bananas. Because they are naturally sweet, easy to mash and cheap. You can easily tell which to use by the look of the bananas. They have brown spots all over. My bananas were free from my backyard.
Not all flours are the same. I used a mix of two different flours. The one on the right in the photograph below contain 8% protein which is similar to Cake flour
The Best (and Easiest) Banana Bread Recipe (+video)
. The one on the left contains 12% protein which is often used to make bread. Blend them together which makes flour (9.8% protein) similar to all-purpose flour (about 10%) which is commonly used in the USA.
It is important to choose the right flour to make your banana bread. This is because the amount of protein in the flour has an effect on the texture of baked goods. More protein in flour generates more gluten. This banana bread recipe raises the bread with the power of gluten and baking powder.
Before you start to follow the banana bread recipe, it is important to leave the butter and eggs at room temperature. So leave them out of the fridge for 30-60 minutes before you start to make the bread. Also, the butter used in this easy banana bread recipe is unsalted. Because the salt contained in the butter will increase gluten activity thus it influences the texture. We want to avoid it.
Flour Bakery's Famous Banana Bread · I Am A Food Blog I Am A Food Blog
Now you have chosen well to over ripened banana. Right? Good. So the mashing of the bananas manually is not hard work. You peel the banana and break them into small pieces and mash them with the back of a fork. If you don’t need to release any built-up stress, you can always just use a handheld stick blender or a food processor.
They are cheap and you will find them in the quick sale section of the fruit shop. If you don’t have ripe bananas but still want to make it, use a stick blender to mash the bananas. The finished product probably won’t be as sweet and flavorful though.
All-purpose flour is good to use. But if you don’t have those, check the flour package’s back to see the protein percentage. Pick a flour with a protein percentage of around 10%.
Old Fashioned Banana Bread
This is what my high school baking club teacher said to us a thousand times! I usually use my kitchen scale but if you don’t have one, all the measurements in the recipe card are “level” cups. So spoon the flour and sugar into the cups and use the back of a knife to level the surface.
You can certainly add any nuts like walnuts in the batter or top with sliced almonds. Also, you can add cocoa in the flour or chocolate chips to make choc chip banana bread. Moreover, you can spread lemon cream cheese frosting on the top to make it a fancy dessert.
Freshly baked moist banana bread is delicious, though one-day-old banana bread is better and more moist. In order to keep the moisture, when the freshly baked bread has briefly cooled down on a cooling wire rack, wrap it with cling wrap and leave it at room temperature overnight.
Carob Chip Banana Bread
I usually have it for breakfast or for morning tea. If there are any leftovers, it lasts for a few days in the fridge. To make them last even longer, slice them and wrap them individually with cling wrap and place them in a ziplock bag. It will store for about a month in a freezer.
If you made and liked my moist banana bread recipe, please leave a comment below on how it turned out and please rate the recipe.
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Banana Bread With Self Rising Flour
*3 This mix of flours can be substituted with All-purpose flour, because combined flour’s percentage is 9.8% which is equivalent to All purpose flour protein amount (10%).
*6 yM backyard bananas were small. So needed 6 small lady finger bananas. Banana size varies so measure mashed banana amount with cups, not by how many bananas.
*9 If you don’t have well ripen bananas, you can use a stick blender to mash. Any leftovers of mashed banana can be frozen and used for your next smoothies.
One Bowl Banana Bread — Wholelife Nutrition & Dietetics
*11 In my humble opinion, day old banana bread is better and more moist. So I usually wrap it with a cling wrap when the bread has cooled down on the cooling rack. Leave it wrapped on the kitchen bench overnight and have it for breakfast.
Calories: 317 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 8 g | Cholesterol: 73 mg | Sodium: 19 mg | Potassium: 244 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 452 IU | Vitamin C: 2 mg | Calcium: 59 mg | Iron: 1 mg
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Maple Pecan Banana Bread
It figures that after the year we’ve all had, the silver lining out of the kitchen is that we’ve FINALLY discovered our family’s go-to banana bread recipe. This one is courtesy of Joanne Chang of Flour Bakery & Cafe.
It has the perfect amount of caramelized sweetness. It’s banana forward without being gummy. And it has the most delicious gooey top crust, making it actually taste better after sitting on the counter for 1-2 days.
Banana Bread is one of those simple recipes that nevertheless eludes perfection. Over the years, we could never nail down the right one.
Chocolate Chip Banana Bread (eggless & Whole Wheat) » Dassana's Veg Recipes
Banana bread recipe was the old stand-by. Over the years, I had a dalliance with a vegan version. There have been many debates over the merits of sour cream vs. Greek yogurt, and on and on and on.
My dad, Bill, often took it upon himself to experiment with banana bread, as was the case with his search for the perfect pancake (see: buckwheat pancakes, peach pancakes, apple cider pancakes, and blueberry pancakes). Yet, it was never quite right.
So, with all our eyes turning toward homemade banana bread recipes last year, it was time to get serious about nailing this one down.
Banana Bread Recipe
I stumbled upon this recipe after getting a copy of Joanne Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe. I’m late to the party, I know.
The sugar and egg mixture is whipped into a fluffy, pale yellow frenzy, and the small amount of sour cream makes it rich, but not overwhelmingly so. It’s perfect for breakfast slathered with butter alongside a strong cup of coffee, or for dessert with a cup of tea.
As we always say with the seemingly random baking recipes around here, we’re posting this for our own record. For when we wake up on the weekends with a hankering for banana bread.
The Best Banana Bread Recipe
We post them for us, and in the hopes that your search for the perfect baked goods may also come to a happy end. (See also, Chocolate Cake: A PSA.)
I personally thought that I had hit the motherlode with this discovery, so imagine my surprise when my sister told me—very nonchalantly—that this has ALWAYS been her go-to recipe for banana bread.
Yet, I will openly admit to the internet that I never thought any of her loaves were all that special. Delicious and serviceable yes, but not memorable.
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The reason? All these years, she’s been cutting the sugar! We’re generally a sugar-reducing family, as we have a more Chinese palate (partial to less sweetness).
I’m no banana bread purist. Like most folks, I’m always tempted by the allure of chocolate, and maybe a handful of walnuts if I’m feeling wholesome.
If you find yourself wondering how you can jazz up a classic
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