Banana Bread Recipe (VIDEO) (2024)

FAQs

Why does banana bread have to sit overnight? ›

– Overnight Rest: Resting the banana bread batter overnight significantly changed its texture for the better. The rest allowed the flour to completely hydrate and the starches to begin gelling, which helps retain moisture during and after baking.

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. Therefore, adding more rising agents like baking powder and baking soda will NOT enable greater rise.

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.

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.

If you're planning to eat your banana bread within three to four days, it can be left out at room temperature. To keep it fresh, place a paper towel in the bottom of an airtight container. Place the loaf of banana bread on top, add another paper towel, and put the lid on the container.

*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.

As a general rule, you can use either baking soda OR baking powder in banana bread – both ingredients will make your banana bread rise. While baking soda will react with acidic ingredients in the batter to raise your bread, baking powder can leaven banana bread without the addition of acidic ingredients.

Bicarbonate of soda (baking soda) is the raising agent and this can sometimes taste bitter or soapy if the wrong quantity is used. Make sure that you measure the bicarbonate of soda with a proper 1 teaspoon/5ml measuring spoon and the spoon measurement should be level.

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. This had more of a hint of flavor.

Bake for longer: If the center of your banana bread is still gooey, you may need to bake it for a longer time. Check the bread every 5-10 minutes by inserting a toothpick into the center. If it comes out with moist crumbs, continue baking until the toothpick comes out clean or with a few dry crumbs.

Why do you need to let banana bread rest? ›

Cooling allows the bread to firm up

Letting that steamy, dreamy, fresh-out-of-the-oven banana bread thoroughly cool gives it a chance to set up, says Allrecipes. Hot banana bread might be appealing, but the wait is worth it for a neat, tidy, structurally-sound slice.

Remove from pan and cool another 10 minutes.

Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.

Retarding bread dough (proofing at cold temperature)

I often proof my sourdough bread dough in the refrigerator overnight because I find the baking schedule easier for the home baker. But in addition, I love the depth of flavor a long, cold fermentation brings to the final bread.

The only good reason to leave a loaf of fresh bread on the counter overnight is if it just came out of the oven and needs to cool before storing. This is the only time I would say yes to this question. Otherwise, no, you should not leave fresh bread on the counter overnight.