In this article, we will answer the question “Can you use black bananas for banana bread?”, and how to make banana bread?
Can you use black bananas for banana bread?
Yes, you can use overripe bananas for banana bread. Bananas are never too ripe for bananas unless they are moldy.
Black banana, with their flesh oozing out, is the ideal candidate for the banana bread. Overripe bananas with a syrupy texture and a sweet smell can be safely used in bananas. You just need to look for any signs of spoilage. When in doubt, discard the bananas.
How to make banana bread?
- 8 frozen medium-to-large bananas Note 1
- 1 ½ cups (300g) sugar
- ½ cup (115g) unsalted butter melted
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 3 cups (375g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon coarse kosher salt
- 1- 1 ½ cups (120-180g) chopped pecans optional
- Preheat the oven to 350℉.
- Thaw the frozne bnanans. Save the drip juices. Peel the bananas one by one.
- Grease two 9×5-inch bread pans with cooking spray.
- In a mixing bowl, mash the softened and thawed bananas until pureed. You can use a fork or a potato masher for this purpose.
- Stir in to combine sugar, melted butter, eggs, and vanilla extract with the mashed bananas.
- Add the dry ingredients and mix until well-combined.
- At this point, you can throw in your favorite add-ins like chocolate chips, nuts or dried fruits, etc. However, this is completely optional.
- Pour the batter into the pans and make sure each pan contains the same amount of batter.
- Bake in the preheated oven for about 60 minutes o until an inserted toothpick in the center of the bread comes out clean.
- Store the banana bread in the bread pan for up to 3 days in the fridge.
Mistakes everyone makes with banana bread
Using unripe bananas
Most people do not use ripe enough bananas to make banana bread. The more ripe the bananas, the sweeter they are. This natural sweetness adds tons of flavor to your banana bread.
Ripe bananas are easily recognizable due to their black or brown peel. The difference between a rotten and overripe banana is obvious. Discard the bananas if they grow fungus.
Waiting for your bananas to ripen for making banana bread
Although bananas ripe quite fast, you can do it even faster when pressed for time. Although you can brown your bananas in the oven this is not recommended.
Alternatively, you can use the paper bag method to naturally trigger the formation of sugars in the bananas and induce ripening. This method is recommended as it is natural but only faster.
Not pre-mashing the banana before making banana bread
The bananas need to be mashed into a puree so that they can be easily incorporated into the rest of the mixture. Large chunks of banana in the batter will fail to impart a consistent banana flavor to the banana bread.
You mix your banana bread ingredients in the wrong way
The order of the addition of each ingredient in baking is super important. It determines how a certain ingredient is going to react in the batter and contribute to the end product.
Mixing the dry ingredients and adding them to the wet ingredients instead of vice versa ensures that there are no flour pockets created.
Adding too much flour to your banana bread
The amount of flour in the banana bread varies with every recipe. Adding too much flour to the banana bread will yield a tough and dry crumb.
Add too little four and you will end up with a jiggly and wet bread. When measuring the flour using measuring cups, level the cups with your finger or a knife to ensure that you do not add extra flour to the batter.
Overmixing your banana bread batter
The more you mix the batter, the more gluten develops. Since we are looking for a moist crumb, we do not want too much gluten development.
Therefore, keep the mixing to the minimum. Always fold the dry ingredients into the wet ingredients using a spatula or a mixer and stop when just incorporated.
Not greasing the pan enough for your banana bread
Whether glass or metal, the pan for baking the banana bread needs to be greased. This ensures that your banana bread slips out of the pan easily after baking and no damage is done to the crumb during the hassle.
Other FAQs about Banana that you may be interested in.
In this article, we answered the question “Can you use black bananas for banana bread?”, and how to make banana bread?