Cinnamon Crunch Banana Bread - Recipe by Alpine Ella (2024)

FAQs

Can bananas be too ripe for banana bread? ›

If they smell off, that's another good indicator that they are no longer okay to use. Rotten bananas will often have a fermented or alcohol-like smell. 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.

It should be stored in a cool, dry place that isn't in direct sunlight. Once it is completely cool, Roszkowski says to keep banana bread fresh by placing it in an airtight container, wrapping it in plastic wrap, or even slicing it and wrapping it in plastic wrap.

You can use applesauce. Replace one banana with 1/2 cup of applesauce. Don't use more than 1 cup of applesauce, though, because the mixture will be too wet. Canned pumpkin works, also.

Let the bananas ripen (and overripen) at room temperature. Depending on the weather, this could take a few days, or up to a week. The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem.

When stored properly, banana bread can last 2 to 3 days at room temperature. However, if you want to extend its lifespan, you can store it in the refrigerator for up to a week. And if you really want to make it last even longer, you can freeze it for up to 3 months!

How to Freeze Banana Bread. You can freeze slices, half loaves, or whole loaves. I prefer to wrap loaves and slices in foil, place them in a zip-top bag, remove as much air as I can, then freeze for up to four months. I find that this is enough to keep freezer burn away.

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.

In my experience, using bananas with a dark brown or even black peel for banana bread is ideal, as long as the inside isn't rotten. Key takeaway: As long as your bananas aren't starting to get moldy, infested with fruit flies or beginning to rot they aren't too ripe for baking banana bread.

While black bananas are great for banana bread thanks to the moisture they add and the sweetness they bring to the baked good, there are some other things to look for in and on black bananas before adding them to your batter. If black bananas are spotted with mold, then it's time to step away!

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.

Should you use parchment paper when baking banana bread? ›

Not only does the parchment prevent the outer edges from getting too dark and overcooked, but it also makes it easier to remove the cooked banana bread from the pan! PIN THIS RECIPE NOW! What is this? Another tip – and this is true with any quick bread – is to make sure you don't over mix the batter.

Mold on bananas is fuzzy white, gray, or greenish—it looks a lot like mold on bread. If a banana smells rotten or fermented or is leaking fluid, it's time to say goodbye. If the fruit inside, not just the peel, is black, that's a sign that your banana is too far gone to safely eat.

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. Add a tablespoon of extra flour at a time into the batter and give it a good whisk until its consistency starts to look right: thick but runny enough to fall off a spoon.

Mold can cause allergic reactions and respiratory problems, and consuming moldy food can lead to serious health issues. Another sign that banana bread has gone bad is a sour or rancid smell. If the bread smells off or has a strange odor, it has likely gone bad.

Bananas are incredibly tasty and easy to eat. What's more, they're rich in many essential vitamins and minerals. Most people eat bananas when the fruit is yellow and ripe, but green unripe bananas are also safe to eat. However, some people dislike their taste and texture.