As Simple as Banana Bread, you can still run into several issues when you make it: unripe bananas, food allergies, special diets, a lack of eggs – but none of these obstacles have to stop you. There is almost always a way to make a nice loaf of bread whenever you want, whatever your circumstances, as long as you have one semiripe banana. Here I will 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 quite simple, and it mainly depends on three things: 1. fruit that has reached the ideal degree of super sweet softness; 2. Do not over mix the batter, making it sticky; and 3. baking for just the right amount of time. (Underbaking is another way to achieve a gummy texture, but overbaking dries things out, and moist banana bread is all it's worth eating.)
That said, there's actually a lot of wiggle room – and the Banana bread's inherent flexibility comes as no surprise when you know that it became popular during the Great Depression and went through rationing in World War II.
Here are seven things that you would think would stop you, but shouldn't.
1. Your bananas are not ripe enough
There are a few tricks to make bananas ripen faster, but as with avocados, there is not really a watertight way. That said, if your bananas are at least partially ripe and you want to use them now, roast them ! Simply place your unpeeled bananas on a baking sheet lined with foil or parchment for easy tidying and put them in an oven at 300 degrees Fahrenheit for between 30 minutes and an hour. (Obvious but easy to overlook: Remove any stickers from the peel first.) The bananas are cooked when they have turned soft and black, and you can use them once they are cool enough to peel.
The bananas must be at least slightly ripe before you bake them; green bananas just haven't converted enough sugar yet, and while they turn soft and black in the oven, they'll still taste like grief.
Try Chowhound's toasted Nutella banana bread recipe.
2. You are one or two bananas short of a bunch
If you even occasionally bake banana bread, you probably already have the habit of putting bananas in the freezer on the edge of total blackening, so you can baked them later change gold. (If not, start immediately!) But if you want banana bread now and you still have one or two perfectly overripe ones, make banana bread with just one banana – or, if you suspect that it won't taste fruity enough for you, make a mini bread with your lonely banana (if you don't have a mini bread pan, divide the batter into lined muffin pans)):
have a specific recipe that requires the standard two or three mashed bananas, you can replace one or two with applesauce (½ cup equals 1 banana) . If you don't have an apple sauce or just aren't a fan, you can also try substituting Greek yogurt (obvious, but flavors like vanilla or banana make sense, too), sour cream, avocado puree, beaten silk tofu, or pumpkin puree ; they all add about the same kind of body and moisture as bananas, but if you're using sugar-free and / or spicy substitutions, you'll probably want to add a little extra sweetener to the batter than the recipe requires. Conversely, if you choose to trade mashed plums for some of the banana, you may want to cut back on the sweetener, because prunes are high in natural sugar.
3. You run out of eggs.
Many sources tell you (correctly) that you can replace eggs with, among other things, pureed bananas during baking – so that means you can just leave the egg completely out of your banana bread recipe? Perhaps. Since most banana bread recipes are generally high in fat and moisture, omitting the egg will most likely not hurt much but to be on the safe side you can add some extra stock items to compensate: combine 2 tablespoons of water, 1 teaspoon of neutral oil such as vegetable or canola oil and 2 teaspoons of baking powder in a small bowl and beat until well blended, then mix in your wet ingredients instead of the egg .  There are plenty of other egg substitutes that are suitable for baking but this one is nice because you always have the necessary components at hand. If you're not sticking to a particular recipe yet, you can of course also look for intentionally egg-free versions like this vegan chocolate peanut butter banana bread recipe:
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.) There are literally thousands vegan, paleo, gluten-free, nut-free, egg-free, and dairy-free banana bread recipes out there and many of them are really delicious. Here are just a handful of options:
Gluten Free: This simple 1-bowl gluten-free banana sandwich recipe adds almond flour and oats to gluten-free flours and works equally well with chicken, chia, or flax eggs. Plus, you can mix any addition you want, from chopped nuts to butterscotch chips:
Vegan and Gluten-Free: This vegan gluten-free double chocolate banana bread is still healthier than most standard banana bread, so you get twice can eat that much, right? (If you don't want something so decadent, try this marbled wonder of a vegan gluten-free chocolate-wrapped banana bread.) At least bananas are so moist and rich on their own, even dairy lovers won't notice when milk, yogurt, sour cream and butter have been replaced in a banana bread recipe with soy or vegetable milk, coconut oil, and other alternative ingredients:
Paleo: This paleo banana bread recipe uses almond flour and coconut flour, plus brown butter, walnuts, and dark chocolate:
Keto: This low-carb keto banana bread recipe is getting a little tricky. Since bananas are quite high in carbohydrates, they are not really keto-friendly. However, you can get around that by using banana extract to give it that familiar flavor, plus almond and coconut flour to get the texture right, and erythritol, a natural sweetener, instead of sugar:
5. You think banana bread doesn't taste like bananas enough
The easiest and most obvious way to enhance that yellow greasy bean flavor in your bread (whether you really like the taste or were short on real fruit and had to what make substitutions as mentioned above), is to add a small extract . While "extract" automatically reminds many of us of "artificial flavors" (and you'll definitely find imitations of banana flavors on your supermarket shelves),and is a good one choice to keep in your pantry if you know what you know about bananas. You can also try mixing some freeze-dried banana powder .
If you're not concerned about anything, you can also use one of the many sworn banana bread recipes. who call for vanilla pudding, but instead exchange for banana pudding . Warning:uses vanilla pudding, and in her cookbook she specifically warns of the banana flavor, saying she tastes too artificial – but a lot of people are on it, so why bother not try and decide for yourself?
If you have enough bananas and just want to stuff more into your bread, stir pieces of fresh ripe banana or dried banana chips into your batter and cover the top of the bread in banana pieces also, whether that be round slices or whole banana halves cut lengthways and artistically arranged:
You can also search for recipes that use an unusually high number of bananas like this one with five bananas in one platonic bread. Teigen is a fan of this technique.
And if you're willing to wait, let your bananas ripen until they are really, really dark and mushy; the flavor (and aroma) will reach the highest banana that way, but since they will be quite sticky at the time, you will probably want to use significantly less added sugar than your recipe suggests.
6. You don't feel like measuring and mixing a lot of ingredients
Quickly make banana bread with cake mix in boxes (the basis for some seriously impressive desserts). And yes, that makes the banana bread taste more like cake but that does not necessarily have to be bad. Try this banana bread recipe with cake mix.
7. You never like banana bread as you think
Bring on the mix-ins ! But beware: the more plug-ins, the more likely your bread interior will remain undercooked, so use a light hand when sprinkling other ingredients. You can always press extra on the bread halfway through baking (halfway through so they don't sink straight down, but cover the pan with foil if the top starts to burn before the bread runs out). Try this raspberry banana bread recipe with dark chocolate chips:
If texture isn't your thing, or if you want even more more you can also use the spices in your banana bread ] : cinnamon, ginger, nutmeg, allspice and cloves – as well as Chinese five spice powder and other inventive combos like black pepper and cardamom.
Another option is to add liquor which can be bourbon, rum or Kahlua (beginners only). If you're a beer drinker, go with Guinness, dunkelweizen, or banana bread – so meta.
If you prefer more streamlined, traditional flavors and not many small pieces (or drink) in your bread, there is always the option to freeze your banana bread which makes it much more difficult to for breakfast, but it certainly tastes fantastic. A glaze is slightly more acceptable in the morning so consider glazes made with maple, espresso, citrus or peanut butter without shame. This banana bread with butterscotch glazed cinnamon may be a little less justified, but well, you're an adult and can do whatever you want.
Or fill your banana bread before filling your face with it
As a happy medium, add a more subdued streusel topping .
There is (almost) no wrong way to make banana bread.