Easy Banana Bread Recipe (Top-Rated) - Celebrating Sweets (2024)

FAQs

What is the formula for banana bread? ›

The basic banana bread formula

Most banana bread recipes have the same formula, roughly: 115 grams (½ cup) butter (or oil) + 200 grams (1 cup) sugar (white or brown) + 2 large eggs + 2 or 3 mashed bananas + (190 grams) 1-½ cups flour + 1 teaspoon baking soda + ½ teaspoon salt.

Square pan – This here is the game changer. I bake the banana bread in a 9×9 square cake pan instead of a loaf pan.

Idea 2: Wrap in Parchment

Once the loaf fully cools, wrap it in plastic wrap then use parchment or wax paper to create a fun little gift wrap! You can also use this method to wrap any kind of quick bread as a gift, as long as it fits on the parchment paper.

From looking at some of the oldest recipes, it seems that baking powder, rather than baking soda, is the most traditional ingredient used in banana bread. However, when you understand how both leavening agents function, you'll understand why you can use one or the other. They'll both work.

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.

If you've ever baked brownies or banana bread that turn out raw, underbaked, gummy, or sunken in the center, it may be due to a glass pan. Oppositely, if you've ever baked cookies that burnt on the bottom or a lemon loaf that got too crispy on the edges, it could be due to using a dark nonstick aluminum pan.

Grease Your Pan

For a picture-worthy loaf of banana bread, don't go overboard with greasing your loaf pan. Grease the bottom of the pan just ½ inch up the sides for a uniform loaf with a slightly rounded top. If you grease all the way up the sides of the pan, the loaf can sink, resulting in a flat top.

Cooking sprays or a good slathering of “cake goop” can do the trick, but one of the most reliable ways to ensure that your loaf comes out of the pan easily is to line the pan with parchment, which you can grasp and use to pull the loaf out of the pan.

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.

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Look at your knife set and find the one with the thinnest blade. Then insert the blade into the center of the cake. If the knife comes out clean, the cake is done. If batter or crumbs stick to the blade, let your cake bake a few minutes more and retest with a clean knife.

Why is my banana bread still gooey in the middle? ›

Excess moisture (when compared to the recipe's dry ingredients) means a greater potential for banana bread to sink in the middle. Recipes that provide you with the exact amount of mashed bananas by measuring cup (e.g. 1 ½ cups of mashed bananas) or by weight (e.g. grams) tend to have fewer problems.

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. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.

To store banana bread in the fridge, wrap it in plastic wrap, making sure the entire loaf is covered. Place the wrapped loaf in an airtight container or airtight storage bag. Store the banana bread in the fridge for seven days.

The best side dishes to serve with banana bread are fondue, chocolate pudding, rice pudding, apple crisp, candied pecans, strawberry cobbler, chocolate ice cream, vanilla yogurt, peanut butter, cream base souffle, banana cream custard, dark chocolate sauce, orange jam, fruit salad, vanilla custard, tempura, and cold ...

From the banana picture above, we can see that a quadratic function is able to model the banana quite accurately, with a=0.1, b=0, and c=0. Therefore, the equation is f(x)=0.1x2.

Explanation: The chemical formula for a banana is not a simple matter as a banana is made up of many different compounds. However, one predominant compound is glucose, which has a chemical formula of C6H12O6. This formula represents a molecule containing 6 carbon (C), 12 hydrogen (H), and 6 oxygen (O) atoms.