Easy Banana Bread Recipe with Peanut Butter Glaze (How to Video) (2024)

FAQs

What happens if you put too much baking soda in banana nut bread? ›

It reacts with an acid to produce carbon dioxide — or loads of bubbles — a process that allows cakes, cookies, and other baked goods to rise. Too much baking soda will result in a soapy or bitter taste with a coarse, open crumb. It can rise too fast or much, be too cakey when you want crumble or chewy.

The crack is wet batter from the center of the loaf rising through the already set exterior. Banana bread and other quickbreads forming a crack is a sign that your batter has risen! It's to be expected and perfectly normal. It's a craggy, textured little ridge that is an excellent place for icing or glaze to adhere to.

Once the loaf is fully cooled, wrap it in plastic wrap. Then, wrap the loaf in aluminum foil. This will ensure it's airtight and will keep the loaf from drying out and avoid freezer burn. Store the wrapped loaf in the freezer for up to three months.

As tempting as it may be to dump all those overripe bananas into your batter, four medium-sized bananas are typically the most that a single loaf of banana bread can accommodate — any more and you're likely looking at a loaf that's going to be dense and heavy rather than soft and moist in the middle.

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.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

You may be baking at too high a temperature. Home ovens are often not accurate. Try lowering the temperature by 25°F, and bake for a slightly longer time. If you are using a dark colored pan like many non-stick pans it will cause the outside to brown more quickly while the inside stays raw.

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet. The secret is actually in how you measure the flour.

Plastic wrap will make especially moist quick breads (pumpkin, banana) gummy, while aluminum foil tends to crinkle and looks a little too pulled-from-the-freezer. Waxed paper or parchment is the way to go here. Waxed paper balances form and function -- it's the designer sofa of kitchen wraps, if you will.

The best way to store banana bread is at room temperature in an airtight container. Though it will only stay fresh for about four days on the counter, this will keep your banana bread tasting the freshest.

Can I leave banana bread out overnight? ›

Wrapped tightly and stored at room temperature, banana bread will last three to four days, says Amidor.

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

Mistaking baking powder for baking soda changes the taste of banana bread. This is a colossal mistake that can drastically change the flavor of your loaf.

Yep, the baking soda in a standard banana bread recipe is what reacts with the banana causing it to turn black. Using self rising flour not only alleviates the need for baking soda, but also the salt, making your ingredient list even shorter.

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

As the outlet notes, if you realized you put too much baking powder in your recipe the moment you poured it into your dry ingredients, you can simply remove it with a spoon. After removing all traces of the leavening agent, you can measure out the ingredient more accurately and carefully add in the correct amount.

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.

Since baking soda and baking powder are both chemical leavening agents, when they are combined with an acidic ingredient — like bananas — they produce a chemical reaction that releases carbon dioxide and causes dough or batter to rise.