17 Responses to “Baking: Home Made Banana Bread”

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  1. Sounds delicious! I absolutely love banana bread, but my husband isn’t a fan. I should try making it with another fruit like apples or peaches. Too bad we’re past peach season! Hmmm, I might have to make something this weekend. πŸ™‚

    • Meg

      Cara, this banana bread freezes well, so if you’re the only one enjoying it, make it and freeze it in manageable portions–who says we can’t have our banana bread and eat it, too ;D

  2. Hi Meg! I’ll try to make it, since here in Brazil we can found bananas all the seasons! =)

  3. Sharon

    If I leave out the nuts and raisins, what activates the baking soda? Do you find the brown sugar does this satisfactorily?

    (subscribed)

    • Meg

      Hi Sharon–it’s the bananas that are acidic enough to activate the baking soda, with a pH of around 4.6. If the bananas are overripe, though, they are more alkaline and a splash of cider vinegar or lemon juice will help things along. Good question!

  4. Sharon

    Thanks Meg. Now I have another question. If I wanted to use yogurt in your bb recipe, what do I add or leave out so it won’t be too wet? I have some nearly overripe yogurt I want to use up. :/ I almost always do.

    • Meg

      I’d use a little less banana if adding yogurt. Be careful how much yogurt you use, no more than 1/4 – 1/3 cup, or it can do weird things to the texture, especially if it is low-fat. Yogurt is a great substitute for buttermilk and I’ve used it successfully in muffins and scones. If you use it in this banana bread recipe, it might take longer to bake, risking scorching the outside before the inside is done. Give it a go and see what happens πŸ™‚

  5. Sharon

    I did it once, and it was a bit wet in the centre. The bananas were small so I didn’t use less, but did use your recommended amount of yogurt. I’m doing it again, right now. This time, I used only one egg. I’m trying to find good quick bread, cookie etc recipes which use only one egg. Or none, although I’m not sure I’d like that. Organic eggs are so expensive.

    Thx so much for answering. I used to bake (and cook) a lot and rather complicated recipes, and be wildly experimenting and innovative. But now I’m hampered by budget, ability, and well, memory. I find myself wondering, how did I do that; is this what I did; but it doesn’t taste right. Lots of failures for things I know I know how to do. It’s disconcerting.

    • Meg

      Now I understand what’s going on! You can definitely do things egg-free or reduce the eggs. Usually I use a combination of applesauce and oil to replace eggs, as when making a recipe vegan-friendly, and this works well in muffins. If I recall, you can do this with banana bread as well. I will experiment with this again this weekend and let you know.

      One thing is imperative when experimenting with recipes, especially on a budget: keep a notebook and pen nearby and take notes and date your attempts. Try also to note how it turned out and what you’d do differently. It’s the only way to keep this stuff straight and remember the “keepers.”

  6. Sharon

    I’ve never done what you suggested, but I reluctantly admit I might have to do those kinds of things now. I’m a different me.

    Last night’s loaf turned out quite well. None of the three have been as high as yours. They barely clear the top of my 9 x 5 Pyrex dish. I’m trying to perfect this to be as tasty and inexpensive as possible because I want to give this banana bread (and variations for optionals) as Xmas presents. I really appreciate your help.

    • Meg

      Ok Sharon, I did try some changes to the recipe. In place of the two eggs, I used 1/4 c oil (canola is what I used, you can use any non-flavored oil), and 1/4 c unsweetened applesauce. That was mixed in with the bananas, then after the dry ingredients and raisins and walnuts were mixed in, I folded in 1/2 c plain homemade yogurt. I poured it in a sprayed 9 x 5 glass loaf pan, and baked it at 350F for just under 1 1/2 hours, when a toothpick test came out clean. It made a wonderful moist loaf that is slightly crumbly when still warm, but after cooling to room temp and then refrigerated overnight, it cut much more cleanly. That should take care of both adding yogurt and eliminating eggs but still keeping lots of flavor!

  7. Sharon

    Thanks Meg. I put this on hiatus for a week, but now I need something. I’ll try a loaf with your adaptations. I happen to have…just one egg. Another reason why I resist using two eggs in baking is that I want to eat those delicious organic free-range eggs. They are so delicous, one at breakfast with oatmeal or a couple for supper with ratatouille or a two-egg scramble on toast with cheese and an apple. And so little prep and clean up.

    Another minimalizing I may try is making muffins rather than loaves. With muffins the oven is not on for an hour or more. We’ll see.

    • Meg

      I’ve made three egg-free loaves of banana bread in a row, and the last one without yogurt. Both Steve and I really like the last one, using just applesauce and a little oil to replace the eggs and make a moister loaf. No worries about underbaking the eggs, either. Have fun with your experiments πŸ™‚

  8. Sharon

    Hi Meg. I made an egg-free tray of muffins, with your modifications I didn’t use yogurt, but did use 1/4 canola oil. It was fine. A different texture, not quite the rise you show in your picture. As with the other loaves I’ve made with baking soda, I think I taste it and do not like it. A kind of acrid taste on my tongue? I bought new baking soda thinking it might not all be interacting. But still there. Am I right in thinking 2 tsps baking powder substitutes for 1 tsp baking soda?
    My oven is horrid. An apartment oven. It just seems to climb and climb with the heat. M

    • Meg

      This recipe will not “rise” like muffins or cakes with baking powder. It is simply a banana quick bread. The “acrid” taste, however, is not baking soda, which merely tastes salty. Baking powder, on the other hand, can taste nasty if it isn’t well-distributed in the dry ingredients before adding the wet ingredients. Baking powder is NOT a substitute for baking soda. You can combine 1/4 tsp baking soda with 1/2 tsp cream of tartar to make a substitute for 1 tsp of baking powder. It sounds to me like you’ve been using baking powder instead of baking soda. If you are after a fluffier, more muffin-like bread, this recipe probably won’t be what you are looking for. You should look for a banana muffin recipe instead, which is a different kind of thing altogether.

  9. Sharon

    Sigh. I have been using baking soda as per your recipe. And I do see your loaf rose very high in the picture above. I’ll keep on perfecting and once again thank you for your feedback.