Banana Bread Recipe With Unripe Bananas

Banana Flour Bread is delicious and healthy way to treat yourself without any guilt. This amazing gluten free bread is made with quinoa flour, green banana flour and dried apricots.Hands down, the best banana bread without using actual bananas! This banana flour recipe is sweet, moist, and with plenty of banana flavor. It’s a classic comfort food that you can serve for breakfast or dessert.

I made this wonderful banana flour bread because I wanted to incorporate various forms of resistant starch into my diet. Why? In order to diversify the intestinal bacteria flora that is a cornerstone of healthy body. I already eat various gluten free breads on the regular basis, especially this quinoa bread, but wanted to diversify even further.

And as a result I’ve been having 2 slices of this green banana flour bread each morning with my eggs and my super tastygluten free chocolate chip cookiesmade with almond flour. I just love it!

The Fastest Way To Ripen Bananas

Our modern Western diet is very limited in resistant starches and fiber. As a matter of fact westerners get a lot less fiber and starch in their diets than those in the developing countries. We tend to eat high protein diets that in the long run will only create more work for the gut.

It’s very important to feed beneficial bacteria residing in our guts with prebiotics and resistant starch (green bananas, lentils, potato starch and green banana flour). This will create the right environment in the gut (small intestine in particular) which is inhospitable to unwanted bacteria. This right environment, in turn, will lower excessive fermentation and inflammation in the small intestine and upper digestive tract and as a result improve our digestive health!

All are great reasons to make this green banana flour bread. According to Dr. Axe it’s one of the top foods for your gut as you can see in this article.

Green Banana Flour Bread Recipe

To make it egg free, use chia seeds instead of eggs. When I made my banana flour bread with chia seeds I added ⅓ cup chia seeds + 1 cup water. I then reduced quinoa flour about from 1.5 cups to 1 cup and did not use orange juice.

Many baking disasters can be traced to one little mistake: tinkering with sugar. Using less (or more) sugar than a recipe calls for (or even substituting honey for table sugar) can really affect your results.

This union of sugar and liquids affects the texture of baked goods in two important ways. It keeps baked goods soft and moist. The bond between sugar andliquidsallows sugar to lock in moisture and creates tenderness.

The Best Bananas For Banana Bread

Make sure to use dark brown sugar in this quinoa flour bread recipe as well. Why? Because dark brown sugar has molasses that will caramelize during baking and turn into more moisture as well.

Green Banana Flour Bread is delicious and healthy way to treat yourself without any guilt. This amazing gluten free bread is made with quinoa flour and dried apricots.

Nutritional information is provided as a courtesy only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.During the early stages of COVID, the number one searched online recipe was for banana bread. When I looked at most of the recipes that came up, none of them fit my criteria of what banana bread should be. Ha! Call me picky. Call me judgemental! Call me when you have a decent recipe!

Gluten Free Matcha Green Tea Banana Bread

As I researched recipes, tested recipes, asked for peoples favorite, I realized I needed to define what the perfect banana bread was to me. I also had the added bonus of many learnings along the way.

Remember your elementary school volcanoes when you mix baking soda and vinegar together for an eruption? In much smaller quantities, the baking soda still has a chemical reaction with acid. Low and behold the acidic component is in bananas, so any excess baking soda that doesn’t help the banana bread rise will react, hence green or blue banana bread slices the next day.

Baking soda reacts with acid (in this case brown sugar and bananas) to produce carbon dioxide and residual salt. Other acidic baking ingredients are buttermilk, sour cream, chocolate, honey and citrus juices.

Banana Banana Bread Recipe (with Video)

Baking powder is a quarter amount of baking soda with a corresponding amount of weak acid for reaction and cornstarch to keep the base and acid separate. The acid will dissolve in water, so, as the banana bread bakes in the hot oven and the acid and water commingle, carbon dioxide will release and enable the banana bread to rise.

Steam is often not discussed in baking but steaming is really what creates the expansion of bubbles and increase in volume to make baked goods light and fluffy. Simply, batter is wet and your baked good is dry, so all of the moisture mixed into the batter will be driven off to rise.

Its mind boggling, but rising agents like baking powder and baking soda do NOT make baked goods rise. They simple create the bubbles for steam to expand and grow in the baked good. Therefore, adding more rising agents like baking powder and baking soda will NOT enable greater rise. You need the steam for your baked good to rise. Further, too many carbon dioxide bubbles will eventually collide and break, preventing great rise.

Easy Banana Bread Recipe {deliciously Moist!}

Wow! This learning was a huge game changer for me! So much, that I read and re-read my own notes constantly when developing recipes!

Seems obvious, but as bananas ripen, the special chemical compound that makes banana flavor, is concentrated when bananas ripen. So, when looking for bananas for banana bread, find the bananas that are virtually black in color, as those are indeed, the ripe bananas for baking.

If you want to be lazy, mashing or beating the bananas is not the step to skip. Otherwise, your banana loaf is blotchy because the bananas won’t uniformly immerse into the batter. True story, see the picture below.

Vegan Banana Bread (easy + Healthy)

If you don’t have ripe banana’s handy and running to the store at 9:30pm doesn’t seem worth it, there’s tips all over the internet to bake the bananas in the skin in a hot oven or perhaps nuking the banana in the microwave. I tested three batches of banana bread with varying degrees of ripeness including cooking greenish unripe bananas from the microwave.

This recipe uses the muffin method of combining wet and dry ingredients. When it comes to quick breads and muffins, what happens when you over mix? My experience says that your crumb becomes more dense. I suspect over mixing traps more of the water with the gluten in the flour which prevents the bread from steaming and rising – this is just a guess. If you’re a food scientist who has more insight, please contact me. I’d be interested in the chemistry! For comparison purposes, here is a comparison of my same recipe (left is the proper muffin method, right is the same method but over mixed).

Ha! This learning was by accident, even as I was trying to break my own recipe. What would happen if I forgot to eggs? Fortunately for banana bread, not a lot! I think the fiber inherent in bananas combined with the structural components of gluten in flour allows the loaf to still build structure and still have adequate fat content that others are unlikely to notice. I wouldn’t recommend skipping eggs from the recipe but no need to worry if you forget.

No Added Sugar Banana Bread (gf)

When the butter melts in oven, the water content develops into steam, but in my recipe where the butter fat is not whipped or bound with something else, I think the fat sits on the surface of the quick bread. Its a personal annoyance for me specifically, despite my love for butter, but a personal choice for you.

I had it in my head, that with the same amount of sugar and at higher temperatures, I would see more caramelization on the exterior of the banana bread. My favorite pieces are the ends with the crispy outside. I cooked the same quick bread recipe at 325F, 350F and 375F. No photos of the differences are available, but I surprisingly found 325F just took longer to cook and 375F seemed to make the bread drier, but not more caramelized. Why mess with temperatures, 350F it is.

In an effort to increase the banana flavor and maintain moisture content, I increased the amount of bananas or used whipping cream or pudding (Have you ever googled Hawaiian banana bread? The recipe suggesting to use pudding was a fail for me). Five loaves of under cooked banana bread later, you really can have too much of a good thing.

Banana Bread Recipe (banana Bread With 2 Bananas)

It never occurred to me that not everyone toast their nuts when making quick breads. Do it! You’ll never go back. Toasting nuts, warms and extracts the oils in the nuts to their full potential. Its another flavor add to your banana masterpiece!

Three months, at least 15 loaves and a ton of baking science to perfect this recipe; but this long perfected banana bread is finally one I enjoy. I hope