How do I know if a banana is ready to make banana bread?

Overripe bananas are ideal for baking banana bread! They are sweeter, have a stronger flavor and incorporate into the batter better than underripe bananas. When bananas start turning brown or are almost completely brown, then they are at the ideal time to bake with. The riper the banana, the better! If the banana is still green or mostly yellow with no spots, it is not ready to use for banana bread. Throw browning bananas into the freezer to preserve them and use when ready to bake bread.

Why didn't my banana bread rise?

The most common issue for banana bread that is flat is due to expired leavening agents, like baking powder and baking soda. It's a good idea to check your baking powder and soda every year or so, so you don't run into any issues. Another reason your banana bread may have fallen or didn't rise is because the bread is underbaked, not giving it enough time to cook all the way through.

Why is my banana bread dense?

There are two main reasons for dense banana bread. One is using too many bananas in the recipe and the other is overmixing. Overmixing the batter can cause the glutens to overdevelop, make sure to mix your batter just until combined.

Classic, Moist Banana Bread Recipe

Classic Banana Bread

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This classic banana bread is quick, and easy to make. It’s a nutty, moist bread full of bananas with hints of cinnamon and nutmeg.

Author: Alie Romano
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hour 10 mins
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Units Scale

3 large overripe bananas (or 4 small bananas), lightly mashed
3/4 cup granulated sugar
1/4 cup vegetable oil
1/2 cup sour cream, full fat or plain yogurt
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
1/4 teaspoon salt
1 cup toasted pecans

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Instructions

Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
In a large bowl combine mashed bananas, sugar, vegetable oil, sour cream, and eggs. Mix by hand just until ingredients are combined (don’t overmix).
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix to combine. Add to the banana mixture, and mix until just combined (don’t overmix, it’s okay if you see a few lumps). Add toasted pecans and fold in.
Pour batter into loaf pan.
Bake for approx. 1 hour or until a toothpick inserted in the centre comes out clean.
Let bread cool on a cooling rack for 10 minutes before serving.

Notes

Bread will last 3-4 days stored in an airtight container or freeze for up to a month.

Nutrition

Serving Size: 1 of 12
Calories: 428
Sugar: 16.7g
Sodium: 173mg
Fat: 15.5g
Saturated Fat: 3.3g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 65.2g
Fiber: 3.5g
Protein: 8.7g
Cholesterol: 35mg

Find it online: https://bakingforfriends.com/classic-banana-bread/