Banana bread recipe | Jamie Oliver recipes (2024)

FAQs

Why is my banana bread dense and not fluffy? ›

You Over-Mix the Batter

For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.

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 store at room temperature for up to four days.

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.

The experts at Allrecipes list excessive bananas as a common banana bread-making blunder, claiming it could make the bread feel a bit more hefty and moist in the middle. So instead of nice, airy, light bread, you might end up with mushy, dense bread that seems undercooked.

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

But, there is a limit. Black bananas or rotten bananas are a no-go. (Note that green bananas are also not a good choice for baking.) But those with slightly black peels and a little bit of excess liquid are perfect for turning into a loaf of banana bread magic.

If you're planning to eat your banana bread within three to four days, it can be left out on a counter or table overnight at room temperature. (Although some recipes with add-ins, like cream cheese banana bread, shouldn't be left out.)

Regardless of whether you decide to freeze a loaf or slices of banana bread, it should be wrapped tightly to prevent exposure to oxygen. Amidor suggests aluminum foil or plastic wrap.

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!

Why does my banana bread not taste like banana? ›

Typically, we equate butter or fat with richness in a baked good. But in the case of banana bread, adding extra butter weighs down the loaf and takes away from the banana flavor. The end result? A heavier banana bread with a more muted banana flavor.

Yes, dogs can eat bananas. In moderation, bananas are a great low-calorie treat for dogs. They're high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog's main diet.

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.

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Using too much baking soda/powder can lead to banana bread sinking issues (as the banana bread might rise too high & collapse back on itself). Always make sure to level off the baking soda/powder in your measuring spoons.

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves.

Getting the amount of flour right is vital due to the high flour ratio to the other bread ingredients. Measuring one or two tablespoons too much per cup (easy to do) can cause your bread to be dense.