The Best Banana Bread Recipe ~Sweet & Savory (2024)

FAQs

Why does my banana bread not taste good? ›

Skimping on the sugar can dry out a loaf of banana bread and leave it flavorless. It turns out, sugar does more than just make things sweeter. When it comes to banana bread, cutting back on sugar will leave you with a dry loaf totally devoid of any distinguishable flavor.

Salt acts as a natural antioxidant in the dough and not only adds taste but especially helps bring out the flavors and aromas present in the flour and other ingredients. Next to its role in boosting the flavor of your bread, salt plays a role in tightening the gluten structure and adding strength to your dough.

Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists. As the bananas ripen, the fruit converts starches to sugars, making them sweeter and more flavorful.

Absolutely! You can save all ripe bananas and collect them in your freezer until you're ready to bake with them. They work well in all kinds of banana baking recipes like banana chocolate caramel bundt cake, banana muffins, and, of course, this (frozen) banana bread.

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

If your banana bread doesn't taste like bananas, it could be that you didn't use bananas that were ripe enough. The flavour of a ripe banana is quite different than a green banana. Choose the ripest bananas possible. Some bakers recommend using bananas that are on the verge of over-ripe with completely black peels.

When used in small amounts, salt reduces bitter flavors and enhances sweet, making your dessert bread divine. In larger amounts, it reduces the sweet and enhances umami, so your savory recipes stand out. If you forget the salt, your bread will likely taste bland unless you have other ingredients to compensate.

“Because salt helps to control fermentation, it's better to catch this one sooner than later in yeast doughs,” says Laurie. Without salt, your dough will rise faster than it normally would, leading to less flavor development and a weaker structure.

If you add too much salt, Curtis recommends using a splash of vinegar. This provides a counterbalancing punch of acid that will lessen the salty taste.

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.

Can bananas go too bad for baking? ›

While browned bananas are great for baking, there comes a point when they're past their prime. With mold and decay, it's best to throw them away for safety reasons. If you see fruit flies, it's time to throw the bananas away!

Bananas are safe for dogs, but moderation is key. Bananas are high in sugar, so too much of it can put your dog at risk of developing medical conditions. You should give your dog only a few thin slices of banana once in a while. At least 90% of your dog's food should be regular dog food.

Frozen bananas will last for months in the freezer (especially if well protected from the dreaded freezer burn). But for the best quality, use frozen bananas within two to three months of freezing.

You can freeze whole, peeled bananas in large plastic bags like smaller banana chunks. You can also freeze bananas whole in their peels, but this will only work if you want mashed bananas. After thawing and peeling a banana frozen in its peel, it will come out of the peel in an essentially mashed texture.

1-1/2 bananas: 1 cup chopped | 3/4 cup mashed. 2 bananas: 1-1/3 cups chopped | 1 cup mashed. 3 bananas: 2 cups chopped | 1-1/2 cups mashed. 4 bananas: 2-2/3 cups chopped | 2 cups mashed.

Bananas have an interesting flavour transition during their ripening process. Unripe bananas which still contain the green peel have a bland flavour with apparent notes of grassiness.

According to Wais, "If you overmix the wet and dry ingredients, the gluten in the flour will begin to over-develop," creating a "tough and rubbery banana bread." Keeping this tip in mind, simply stir until no visible streaks of dry flour remain, and then leave the batter alone.

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.

The alleged reason why artificial banana flavor doesn't taste like the Cavendish bananas we typically buy in the grocery store is because artificial banana flavor wasn't developed based on that variety of banana. It was developed based on a variety called the Gros Michel, or the Big Mike.