Modified: by Stefanie Fauquet · This post may contain affiliate links · 32 Comments
Is there anything more comforting than a warm slice of Banana Bread? The answer is no! This homemade banana bread recipe is easy to prepare & tastes amazing. It makes a great snack if you are having people over!
Moist Banana Bread
Is there anything more comforting than a thick, warm slice of banana bread? Just the thought of it brings back memories of my childhood. I have always been a fan of bananas, but it took many years before I tried my hand at baking banana bread.
Once I realized out how easy it was, I have found that I let my bananas get ripe on purpose, just to make this delicious moist banana bread recipe.
You probably have all of the ingredients already in your pantry (just add some ripe bananas!). Oh, and this bread freezes fantastically well. I like to make a double batch, so I will always have an extra loaf on hand!
Yes, banana bread can be frozen. Once cooled, wrap banana bread tightly with aluminum foil, plastic wrap, or place in a freezer bag. To defrost, leave unwrapped on the counter for a few hours. Individual slices can also be frozen using the same method that was stated before. Store the remaining banana bread in an airtight container.
Can You Make Banana Bread into Muffins?
This simple banana bread recipe can be made into muffins by pouring the batter into a muffin tin, ¾ of the way full. Baking time will be significantly less and will vary-- Check on banana bread muffins at 15 minutes and test for doneness with a toothpick in the center until it comes out completely clean.
Does Banana Bread Need to be Refrigerated?
Banana bread can be left unrefrigerated on a counter for a few days if it is wrapped tightly with plastic wrap, foil, or stored in an airtight container. This will keep the banana bread moist and flavorful.
You can refrigerate banana bread for up to a week; any more than that will make the bread too dry. Consider freezing leftovers if it won't be consumed within a few days of baking.
What Goes with Banana Bread?
Banana bread is delicious on its own, warm, or at room temperature. You can also serve banana bread with butter, cream cheese frosting, or honey. It makes a great snack if you are having people over!
Fortunately, one of the most glaring baking problems has an easy solution: ensuring your bread stays moist. The key is twofold: use quality ingredients and let the dough stand overnight. If you're using storebought flour, opt for “bread flour,” which will hold better in heat and help create a more tender crumb.
Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet. The secret is actually in how you measure the flour.
Place a paper towel at the bottom of an airtight container or in a zip-top bag. Place the cooled banana bread on top of it, then cover the loaf with another paper towel. Seal the container tightly and refrigerate for up to one week.
Using too many bananas can make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have extra bananas leftover, feel free to freeze them and use them another time, but I repeat, do not put them in the batter just because they are there.
Bake for longer: If the center of your banana bread is still gooey, you may need to bake it for a longer time. Check the bread every 5-10 minutes by inserting a toothpick into the center. If it comes out with moist crumbs, continue baking until the toothpick comes out clean or with a few dry crumbs.
Using too much flour makes for an extra crumbly bread.
If you're tapping your measuring cup to level out flour as you measure, or you're pushing down the piled-up powder, you'll end up using too much of it. I packed my flour for this loaf, and what I got was a crumbly cake with a dry crust all around.
Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time. Add a tablespoon of extra flour at a time into the batter and give it a good whisk until its consistency starts to look right: thick but runny enough to fall off a spoon.
If you're planning to eat your banana bread within three to four days, it can be left out at room temperature. To keep it fresh, place a paper towel in the bottom of an airtight container. Place the loaf of banana bread on top, add another paper towel, and put the lid on the container.
It should be stored in a cool, dry place that isn't in direct sunlight. Once it is completely cool, Roszkowski says to keep banana bread fresh by placing it in an airtight container, wrapping it in plastic wrap, or even slicing it and wrapping it in plastic wrap.
foil. Storing bread in either plastic, cloth, or foil helps retain the loaf's moisture. This moisture retention is a plus when it comes to the bread's crumb (interior) — but a minus if you're talking crunchy-crispy crust, since wrapping bread will inevitably soften its crust as well as its crumb.
If they smell off, that's another good indicator that they are no longer okay to use. Rotten bananas will often have a fermented or alcohol-like smell. While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten.
You may find banana bread delicious, but conventional banana breads tend to be high in added sugar, refined carbs, and calories. Thus, it's best to enjoy banana bread occasionally as part of a balanced, nutrient-dense diet.
Usually it's gluten (a product of the protein in flour) that determines bread's texture. Bread where gluten plays a prominent role will be chewier. When the gluten level is lower, or when gluten is tamed by the addition of “softeners” like milk, butter, eggs, or oil, the bread will be more tender.
Eggs also add moisture, color, flavor, and nutritional value. Generally, recipes call for large eggs. The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe.
Dry milk powder- this will help your bread hold its moisture longer, as well as help your bread rise higher and crust be browner. This also adds some nutritional value to your bread as well, so win-win!
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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