Easy Coconut Banana Bread Recipe (2024)

FAQs

Why does banana bread have to sit overnight? ›

Cool completely on rack. Wrap and store at room temperature overnight before slicing. (We know it's hard to wait, but your bread will be more evenly moist and less crumbly if you let it sit overnight.)

Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists. As the bananas ripen, the fruit converts starches to sugars, making them sweeter and more flavorful.

If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour. The scoop out of the bag method could be packing way too much flour.

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.

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.

If black bananas are spotted with mold, then it's time to step away! You absolutely should not use them for banana bread or consume them at all.

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.

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.

Yes you can, but if you don't use yeast your banana bread might become very heavy. It's better to use plain or self rising flour. Of course: the operative word is “bread.” You can use ANY type of flour you want when you bake.

If you add too much salt, Curtis recommends using a splash of vinegar. This provides a counterbalancing punch of acid that will lessen the salty taste.

Why does my banana bread not taste good? ›

Skimping on the sugar can dry out a loaf of banana bread and leave it flavorless. It turns out, sugar does more than just make things sweeter. When it comes to banana bread, cutting back on sugar will leave you with a dry loaf totally devoid of any distinguishable flavor.

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.

Fill the pan until it's two-thirds full, and if there is any remaining batter, fill up a muffin tin. This ensures you get a beautifully risen loaf instead of a potentially flat loaf in a 9×5. Now that you know the importance of pan sizes, it's time to make a loaf of the Best-Ever Banana Bread!

Once a loaf of banana bread is fully baked and taken out of the oven, it's crucial to allow it to fully cool. Banana bread retains heat, especially in the center of the loaf. If the loaf is still warm once it's wrapped for storage, condensation can form, which can lead to mold.

It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.

The benefits of the overnight rise go beyond flexibility. Long, slow fermentation in a cold environment leads to better, more nuanced flavor development in your bread. So you can save time and add flavor, all in one go.

At normal room temperature (65–70F) banana bread is fine for a day or two without refrigeration. After that, I'd put it in the refrigerator or freezer. TIP! If you put it in the freezer, you can still slice it while frozen with a good chef knife.