Chocolate Banana Bread Recipe (2024)

FAQs

Can you put too much banana in 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.

When it comes to banana bread, moisture is key, and the ratio of flour to banana makes all the difference in getting the perfect banana bread consistency. If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet.

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.

An overmixed banana bread batter will result in a dense, rubbery loaf. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds."

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.

However, it's essential to note that using milk as an egg substitute may result in a slightly different texture compared to using other substitutes like mashed bananas or applesauce. While the bread will still be delicious, it may not rise as much or have the same level of tenderness as when using traditional eggs.

Bake until golden brown and a toothpick inserted into the center comes out clean or a digital thermometer inserted into the center reads 200-205°F, about 55 to 65 minutes. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely.

If there's too much flour in it, you're toast! (So to speak.) But wait, speaking of toast, assuming you didn't put so much flour in the mix that it came out like a brick, you can still slice it thinly and make toast out of it with butter and some fruit jelly on top (even a mashed banana on top).

Reheat bread: Before serving, you can reheat bread in the oven or on a pan to restore some of the bread's moisture. Brush bread with butter or oil: Before baking, you can brush the bread with butter or oil to keep it from drying out as it bakes.

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

What happens if I use 1 egg instead of 2? ›

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

The main mistake most people make is using bananas that are not ripe enough. They need to be brown. They need to fall apart when you peel them.

Search out overripe bananas

A banana that's way too squishy and soft for your cereal is just perfect for banana bread: the blacker the banana, the sweeter and more assertive its flavor.

If you do not measure the ingredients exactly (and just eyeball things) then the liquid-to-dry ratio of the ingredients could be off. Too much liquid can lead to banana bread that sinks in the middle. Of course, an excess amount of dry ingredients can also lead to trouble.

Alternatively, consider giving the bread an extra 10 or so minutes in the oven, which should be enough time for excess moisture to evaporate as steam.

Brown, overripe bananas are sweeter because in the ripening process the starches in the banana are converted to sugar. You can even use super-soft, black bananas that have a really strong smell and are oozy inside. As long as they're not moldy, there's no such thing as too-ripe bananas for banana bread.

While there's no blanket rule, sticking to one to two bananas per day shouldn't cause issues for most people. With that said, remember that they are relatively high in carbohydrates, so eating them along with protein or fat is also advisable to support stable energy levels.