Original Post February 1, 2014 – Updated October 3, 2021
There many questions about making a really good banana bread. But we will answer the following four, which are –
1. Mash or puree the bananas?
2. What type of dairy product should you use?
3. How should you incorporate your ingredients?
4. How ripe should the bananas get?
These are a few good questions in regards to making really good moist banana bread.
Really Ripe Bananas
The bananas need to be extra ripe. See how black they are here in this image?
They have been cut open to show you that the fruit inside is still good.
The banana is no longer firm but more pliable to mash and there is more sugar at this stage of the fruits life.
With bananas this soft, just place peeled fruit in a bowl and mash up with a fork.
Banana Bread and Dairy Products
All oils function in the same way when it comes to baking, as they are all 100% fat.
It’s better to avoid olive oil when baking though and instead go for something with a more neutral flavour, such as vegetable oil, or avocado oil.
The main role of oil in baking is to add a richness and tenderness, with tenderness being greater in bakes that use butter.
This is due to how liquid fats, like seed or vegetable oils, don’t solidify when they cool.
As for the dairy product, there are several choices:
And you should use the products with full fat. Dairy fat improves both the flavor and texture or moisture of the loaf.
Keep in mind that each dairy product noted above does have their own flavor to add to the recipe. So experiment and see which flavor you like the best.
In our breads, we use Greek Yogurt.
Incorporating Ingredients The Right Way
Make sure your eggs are room temperature. Why?
At room temperature, egg yolks break more easily, allowing them to mix more evenly with the egg whites and other ingredients.
Room-temperature eggs are especially important for recipes like cheesecake, where the high fat content is a factor.
Cold eggs could re-harden the fat, resulting in curdled batter that might affect the final texture.
How To Bring Refrigerated Eggs To Room Temperature In Minutes
Place whole eggs in a bowl and cover them with warm, not hot.
Allow them to sit for 10 to 15 minutes until no longer chilled.
Measure Your Flour Properly
To measure your flour properly for baking cakes and breads, it is best to spoon the flour into the measuring cup.
Gently pile it in until it forms a heap above the rim of the measuring cup. Don’t pack the flour down though.
Next, scrape a knife across the top of the measuring cup to level the flour. Doing so helps to remove excess flour from off the top without packing down the flour.
By not spooning your flour into a measuring cup and then leveling it off with a knife can result in as much as 25% more flour than called for in a recipe.
You should always sift the flour, which can help in stopping large air pockets from forming.
Large air pockets do not allow for moist bread.
Do not over beat your wet ingredients, especially the eggs.
Always mix wet ingredients in one bowl and all dry ingredients in another.
Add wet ingredients to dry ingredients just before pouring batter into baking dish.
Once the baking powder and soda hits something wet it starts to react.
You want this reaction to happen as you put it into the oven and not before.
And lastly, if you need to open the oven door, than wait at least 3/4 of the baking time to pass before even thinking about opening the oven door.
If you find your cake isn’t cooked, don’t keep opening the door every minute to check.
As doing so makes the oven lose heat and lengthens the cooking time with each occurrence.
Wait at least 10 minutes or so, depending on how close you believe it is to being done.
Follow these no fail tips and you will always have moist banana bread.
What Other’s are Saying about Banana Bread