Here’s how to make the best banana bread no matter what – CNET

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Chowhound

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Baking has apparently become the most popular new activity of all Corona virus Quarantine and banana bread are very popular with homemade products Sourdough starter (but much easier).

As simple as banana bread is, there can be several problems with the preparation: unripe bananas, food allergies, special diets, a lack of eggs – but none of these obstacles must stop you. There is almost always a way to make a nice bread whenever you want it, regardless of your circumstances, as long as you have it a semi ripe banana. Here I’ll cover seven common problems and how to overcome them for the best banana bread, no matter what.

In its classic form, this quick bread is fairly simple and depends mainly on three things: 1. Fruit that has reached the ideal level of super-sweet softness; 2. Do not mix the dough, which makes it gummy; and 3. bake for just the right time. (Baking is another way to get a rubbery texture, but baking dries things up, and moist banana bread is the only way worth eating.)

That said, there is actually a lot of leeway – and the inherent flexibility of banana bread is no surprise when you know that it became popular during the Great Depression and survived through rationing in World War II.

Here are seven things that you might think would stop you, but shouldn’t.

1. Your bananas are not ripe enough

There are a few tricks to ripen bananas faster, but like avocados, there is no really foolproof way. That is, if your bananas are at least partially ripe and you want to use them right now, Roast them! For easy cleaning, simply place your unpeeled bananas on a baking sheet lined with foil or parchment and put them in a 300-degree Fahrenheit oven for between 30 minutes and an hour. (Obviously, but easy to miss: first remove any stickers from the skins.) The bananas are done when they are soft and black, and you can use them as soon as they are cool enough to peel.

The bananas should be at least slightly ripe before baking. Green bananas simply haven’t converted enough sugar yet, and although they become soft and black in the oven, they still taste of sadness.

Try Chowhound’s toasted Nutella banana bread recipe.

Nutella Banana Bread Recipe Chowhound

Chowhound

2. You are missing a banana or two

If you only bake banana bread occasionally, you probably already have a habit of storing bananas that are about to become completely black in the freezer so that you can later turn them into baked gold. (If not, do it immediately!) But if you want banana bread now and you’re still short, one or two perfectly overripe specimens, simple Prepare banana bread with just one banana – or if you suspect that it doesn’t taste fruity enough, Make a mini bread with your lonely banana (If you don’t have a mini loaf pan, portion the dough into lined muffin pans):

If you’re committed to a specific recipe that requires two or three standard banana purees, you can do so Replace one or two of them with applesauce (½ cup equals 1 banana). If you don’t have applesauce or just aren’t a fan, you can too Try replacing Greek yogurt (simple, of course, but flavors like vanilla or banana make sense), sour cream, mashed avocado, whipped silk tofu, or pumpkin puree;; They all add about the same type of body and moisture as bananas, but if you use sugar-free and / or spicy substitutions, you should probably add a little more sweetener to the batter than the recipe requires. On the other hand, if you choose to exchange pureed plums for part of the banana, you may want to reduce the sweetener because plums contain a lot of natural sugar.

3. You have no more eggs

Many sources tell you (correctly) that you can replace eggs with baked bananas, among other things, when baking. So does that mean you can just let the egg out of your banana bread recipe? Perhaps. Since most banana bread recipes contain a lot of fat and moisture overall, omitting the egg will most likely not hurt to a lot, but to be sure, you can add some extra supplies to compensate: Combine 2 tablespoons of water, 1 teaspoon of neutral oil such as vegetable or rapeseed oil, and 2 teaspoons of baking soda in a small bowl and whisk until completely mixed. Then mix them in your damp ingredients instead of the egg.

There is many other egg substitutes are suitable for baking, but this is nice because you will probably always have the necessary components on hand. If you haven’t committed to a particular recipe yet, you can of course look for deliberately egg-free versions like this vegan recipe for chocolate peanut butter banana bread:

4. You have dietary restrictions or food allergies

The internet is your oyster! (Although if you stay kosher or have a shellfish allergy, just call it your best friend instead.) There are literally Thousands There are vegan, paleo, gluten-free, nut-free, egg-free and milk-free banana bread recipes, many of which are really delicious. Here are just a few options:

Gluten free: This simple 1-bowl banana bread gluten-free recipe adds almond flour and oat gluten-free flour, and is equally suitable for chicken, chia, or flax eggs. You can also mix in any additives, from chopped nuts to butterscotch chips:

Vegan and gluten free: This vegan double chocolate banana bread recipe is still healthier than most standard banana breads, so you can eat twice as much, right? (If you don’t want something so decadent, try this marbled marvel of vegan gluten-free banana bread with chocolate swirls.) Bananas are definitely so moist and rich that even milk lovers won’t notice if milk, yogurt, sour cream, and butter come through in a banana bread recipe Soy or vegetable based milk, coconut oil and other alternative ingredients have been replaced:

Paleo: This recipe for paleo banana bread uses almond flour and coconut flour, as well as brown butter, walnuts and dark chocolate:

Keto: This low-carb keto banana bread recipe is a little tricky. Since bananas are high in carbohydrates, they’re not really keto-friendly. However, you can get around this by using banana extract to give it that familiar taste, almond and coconut flour to get the right texture, and erythritol, a natural sweetener, instead of sugar:

5. You don’t think banana bread tastes enough of bananas

The easiest and most obvious way to increase the taste of yellow broad beans in your bread (whether you really like the taste or don’t have enough fruit and need to make some substitutions, as mentioned above) is: add a little extract. Although “extract” will automatically make many of us think of “artificial flavor” (and you will definitely find mimicked banana flavor on your food shelves), this pure banana extract is made from real fruit and is a great choice to keep in your pantry if you know what bananas are. You can also try mixing some freeze-dried banana powder.

If you’re not worried about artificial things, you can also use one of the many banana bread recipes that require custard Exchange banana pudding instead. Reservation: Chrissy Teigen’s banana bread recipe uses custard and explicitly warns of the banana flavor in her cookbook because he says it tastes too artificial – but many people stand by it. So why not try and decide for yourself?

If you have a lot of bananas and just want to put more of them in your bread, Stir fresh ripe bananas or dried banana chips into your batter, and Cover the top of the loaf with banana Pieces too, whether they are round slices or full halves of bananas, cut lengthways and artistically arranged:

You can also search for recipes that Use an unusually high number of bananaslike this with five Bananas in a platonic loaf. Batter is a fan of this technique.

And when you’re ready to play the waiting game, naturally let your bananas ripen until they really are. Really dark and mushy; The taste (and aroma) reach the highest banana this way, but since they’re pretty sweet at this point, you’ll probably want to use significantly less added sugar than your recipe suggests.

6. You don’t feel like measuring and mixing a number of ingredients

Make shortcut banana bread with boxed cake mix (the basis for some really impressive desserts). And yes, this makes the banana bread taste better cake, but that’s not necessarily a bad thing. Try this cake mix banana bread recipe.

Cake mix banana bread recipe

Chowhound

7. You never like banana bread as much as you think

Bring the mix-ins! But be careful: the more add-ins, the more likely your inside of the bread will stay under. Therefore, use a light hand when sprinkling other ingredients. You can always press extra on the loaf during baking (partially through so that they don’t sink directly to the bottom, but then cover the pan with foil if the top starts to burn before the bread is ready). Try this recipe for raspberry banana bread with dark chocolate chips:

When texture isn’t your thing or when you want it More oomph, you can too Increase the spices in your banana bread: Cinnamon, ginger, nutmeg, allspice and cloves – but also Chinese five-spice powder and other inventive combinations such as black pepper and cardamom.

Another option is to add alcohol, this can be bourbon, rum or kahlua (just for starters). If you are a beer drinker, go with Guinness, dark wheat or banana bread beer – so meta.

If you prefer leaner, more traditional flavors and not many small pieces (or alcohol) in your bread, there’s always the option Frost your banana bread, which makes it a lot more difficult than buying breakfast food, but it definitely tastes fantastic. A glaze is a little more acceptable in the morningSo consider those made without shame from maple, espresso, citrus, or peanut butter. This cinnamon strudel banana bread glazed with butterscotch may be less justified, but hey, you are grown up and can do whatever you want.

Or stuff your banana bread before you stuff your face with it.

As a happy medium Add a more reserved crumble topping.

There is (almost) no wrong way to make banana bread.

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