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- Prep 15 min
- Total 2 hr 30 min
- Servings 24
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By Betty Crocker Kitchens
Updated Jul 14, 2014
Ingredients
- 1 1/4 cups sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup margarine, softened
- 1/2 cup fat-free cholesterol-free egg product
- 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts, if desired
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Make With
Gold Medal Flour
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Steps
-
1
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
-
2
Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
-
3
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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Tips from the Betty Crocker Kitchens
-
tip 1
Mini Banana Breads make great gifts! To make, grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes. -
tip 2
Stir 1/4 cup miniature or regular chocolate chips into the batter for mouthwatering flavor combinations. -
tip 3
A fat-free glaze makes this quick bread even more irresistible! Mix 1/2 cup powdered sugar with about 2 teaspoons fat-free (skim) milk. Drizzle over warm bread. -
tip 4
Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt. -
tip 5
Don’t worry about “cracking up.” A large, lengthwise crack in the thin, tender top crust of a quick bread is normal.
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Nutrition
60 Calories, 1 g Total Fat, 1 g Protein, 12 g Total Carbohydrate
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 60
- Calories from Fat
- 10
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 65 mg
- Potassium
- 40 mg
- Total Carbohydrate
- 12 g
- Dietary Fiber
- 0g
- Protein
- 1 g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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© 2023 ®/TM General Mills All Rights Reserved
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- Banana Bread Recipes
- Banana Muffin Recipes
- Banana Recipes
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FAQs
Why is my banana bread so heavy? ›
In Conclusion. Generally, banana bread is dense because of excessive moisture in the ingredients. But it can also be because of various reasons such as overmixing, measurement mistakes, using underripe or overripe bananas, baking time and temperature, etc.
Is banana bread bad for cholesterol? ›Having good nutrients can boost energy and help perform daily activities better. Banana bread has healthy fats due to the presence of monounsaturated fats. It comes from ingredients like nuts and olive oil. Moreover, it also has the ability to balance blood sugar levels and lowering the level of cholesterol.
Is light or dark brown sugar better for banana bread? ›Dark or Light brown sugar? Truthfully, you can use either. Light brown sugar will offer slightly less moisture, and will have more of a mild caramel flavor, rather than a darker molasses one. Dark brown sugar has a larger percentage of molasses and will offer more moisture to the bread and a stronger molasses flavor.
Does the toothpick trick work for banana bread? ›Basically, when your banana bread is done baking, you can check for doneness by inserting a toothpick, wooden skewer, or thin blade knife into the center of the bread. When you pull it out, it should be nearly clean, with perhaps just a few moist crumbs and no smudges or streaks of shiny, wet batter.
Can you put too much banana in banana bread? ›Using too many bananas can make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have extra bananas leftover, feel free to freeze them and use them another time, but I repeat, do not put them in the batter just because they are there.
What causes bread to be too heavy? ›Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread.
What is the best bread to eat to lower cholesterol? ›Whole Grain Toasts
There is no reason to throw carbs out of the window if you have high cholesterol; just be mindful of what you're eating. Whole wheat or whole grain bread is your best bet due to the high amounts of fiber compared with other bread.
Foods rich in unsaturated fat (instead of saturated fats) are much healthier for you. Secondly, olive spread could be another great option to spread on top of bread. In fact, any type of fat spreads made from vegetable oils, such as sunflower and olive spread, would be a good alternative.
What is a substitute for white sugar in banana bread? ›For every cup of white sugar in your recipe, substitute with 1/3 cup of molasses.
Why does my banana bread not taste like bananas? ›If your banana bread doesn't taste like bananas, it could be that you didn't use bananas that were ripe enough. The flavour of a ripe banana is quite different than a green banana. Choose the ripest bananas possible. Some bakers recommend using bananas that are on the verge of over-ripe with completely black peels.
Can bananas be too brown for banana bread? ›
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. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.
What does an extra egg do to banana bread? ›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. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.
Why do you need baking soda in banana bread? ›Traditionally baking soda is what gives your banana bread its rise. This is an important ingredient in quick breads because the rise is what makes the difference between light and airy bread and flat and gummy bread.
Should you cover banana bread when baking? ›Bake banana bread at 350°F for 55 to 60 minutes for one pan or 45 to 55 minutes for two pans. The bread is done when a wooden toothpick inserted near the center comes out clean. To prevent overbrowning, cover bread loosely with foil during the last 15 minutes of baking.
What is the disadvantage of banana bread? ›Even though banana bread contains some important nutrients, such as potassium, most varieties remain high in added sugar, refined carbs, and overall calories.
Why does my banana bread come out mushy? ›You use too much banana.
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.
Use a Dough Enhancer
Boost the fluffiness of your bread by using a dough enhancer like Vital Wheat Gluten. All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result.
These gases get trapped inside the dough buy the mesh the gluten makes. This is what causes your bread to be airy and fluffy. This mesh is formed by kneading the dough. If you do not knead a dough enough you do not give your bread a chance as the gluten did not have enough time to build that mesh.
What cheese is best to eat if you have high cholesterol? ›Keep cheese portions small and weigh them to reduce temptation. Using lower-fat cheeses – such as mozzarella, feta, cottage cheese or reduced-fat cheeses – will provide less saturated fat.
What butter is best for high cholesterol? ›You can help reduce your risk of high cholesterol by substituting foods for regular butter that are lower in saturated fat or have been shown to have less impact on heart disease risk, such as: grass-fed butter. Earth Balance spread, a vegan, soy-free, non-hydrogenated option.
Is peanut butter good to lower cholesterol? ›
Due to its high amount of unsaturated fats, peanut butter may help reduce a person's LDL cholesterol levels. Having optimal LDL levels is linked with a lower risk of heart disease. A 2015 study found that people who had a high intake of nuts may have a lower risk of cardiovascular disease mortality.
What reduces cholesterol quickly? ›- Eat heart-healthy foods. A few changes in your diet can reduce cholesterol and improve your heart health: ...
- Exercise on most days of the week and increase your physical activity. Exercise can improve cholesterol. ...
- Quit smoking. ...
- Lose weight. ...
- Drink alcohol only in moderation.
Potatoes are cholesterol-free and have zero saturated fat
Consuming foods that are low in cholesterol and saturated fat help reduce risk of suffering from heart diseases to some extent. So if you have a heart problem, adding some slices of boiled potatoes as a side can help in giving your heart the much needed TLC.
The bad cholesterol is called LDL and the good cholesterol is called HDL. When people have high cholesterol their LDL (bad) is high and their HDL (good) is low. Eating healthy, regular exercise and drinking plenty of water will help to bring down cholesterol levels within 2-3 weeks.
What chips can I eat with high cholesterol? ›Whether you choose regular or low-fat potato chips, you won't get any cholesterol from them because the vegetable oils used to make chips are cholesterol free and potatoes do not have cholesterol.
What can I eat at night to lower my cholesterol? ›- Oatmeal with Bananas. Oatmeal has a couple of properties that can help reduce cholesterol. ...
- Low-Fat Yogurt with Granola and Berries. ...
- Whole-Wheat Crackers with Hummus. ...
- Chia Pudding. ...
- Whole-Wheat Toast with Avocado. ...
- Dried Fruit and Nuts.
Additionally, increasing protein intake and decreasing consumption of refined carbs — including white bread and sugary sweets — may also lower blood sugar, decrease LDL (bad) cholesterol levels, and increase HDL (good) cholesterol ( 6 , 7 ).
What is the best flour substitute for banana bread? ›**Flour alternatives: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend. Or, substitute 2 ½ cups oat flour. Make muffins: Here's my banana muffin recipe.
Can diabetics eat bananas? ›The American Diabetes Association recommends that people with diabetes consume fruit in moderation, including bananas. This doesn't mean you should ignore those carbohydrates, but you should consider how many carbs you need daily.
What is a healthier substitute to granulated sugar in baking? ›Fruits such as bananas, figs and dates can make excellent additions to a low-sugar diet. If you enjoy the flavor of bananas, you'll enjoy more fiber and potassium with this option. Figs and dates provide minerals such as calcium and iron, and raisins are another good sugar substitute.
Should you refrigerate banana bread? ›
If you plan on eating it within the next 4-5 days, I suggest keeping it at room temperature. To stretch the shelf life to slightly longer than a week, you can pop it in the fridge. If you need to make your banana bread last for longer, the freezer is your friend.
What neutralizes banana flavor? ›Fix it now: So you went a little overboard with the bananas—it happens to the best of us. Add a squeeze of lemon or lime juice or a teaspoon of apple cider vinegar. A dash of acid will counteract the excess sweetness.
Should I use baking soda or baking powder in banana bread? ›As a general rule, you can use either baking soda OR baking powder in banana bread – both ingredients will make your banana bread rise. While baking soda will react with acidic ingredients in the batter to raise your bread, baking powder can leaven banana bread without the addition of acidic ingredients.
Can you eat a black banana? ›Do not wait, Life Hack warns, for the banana to become completely black, as this is evidence of reduced nutritional benefits. If the bananas are moldy, smell rotten, or have a black center — aka black center syndrome, a fungal condition — do not eat them. As The Whole Portion confirms, these are bananas to avoid.
Can dogs eat bananas? ›Yes, dogs can eat bananas. In moderation, bananas are a great low-calorie treat for dogs. They're high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog's main diet.
What do you sprinkle on bananas to keep them from turning brown? ›However, if you sprinkle them with a little lemon juice, it lowers the pH levels and will keep browning at bay. Following the lemon trick, put them in the fridge, either wrapped in plastic wrap or in an airtight food storage container or bag. Stored this way, sliced bananas can stay fresh for three to four days.
What happens if you use 2 eggs instead of 3 in a cake? ›Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.
How many bananas equals 2 eggs? ›Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.
Should eggs be room temperature for baking banana bread? ›Room Temperature Eggs
(Just take them out of the fridge about 30 minutes beforehand.) Eggs fresh from the refrigerator are going to be more difficult to mix homogeneously into your batter. Which could lead to overmixing…
If you use baking powder instead of baking soda, add a total of three times the amount of baking powder than the recipe recommends for baking soda to “fix” the mistake. However, keep in mind that adding too much baking powder can cause the baked goods to taste bitter. The batter can also rise too quickly and then fall.
What happens when you forget baking soda in banana bread? ›
What happens if I leave out baking soda? If you're out of baking soda, fear not. Without a leavening agent like baking soda or baking powder, bread and cakes can still be made, they just won't rise as well. This banana bread recipe without baking soda has baking powder instead of soda.
What happens if you accidentally use baking soda instead of baking powder in banana bread? ›Add some cream of tartar. That is typically the other component used in baking powder. Add something citrus like lemon juice. Yogurt or buttermilk should work too but it'll mess with the ratio of dry vs wet ingredients in your recipe.
Is it better to bake banana bread in a glass or metal pan? ›Metal pans are better heat conductors than glass pans, meaning the food inside cooks more evenly. Most baking recipes for cakes, muffins, cupcakes, coffee cake, banana bread, and brownies call for metal bakeware.
How do you keep banana bread moist when baking? ›Turn the oven on to 350 degrees Fahrenheit, and leave the banana bread in the oven to warm for 90 minutes. Keeping it wrapped in foil will help to retain its moisture while slowing warming it up to temperature and thawing the bread.
How do you fix heavy bread? ›Under-proofing is the most common cause of a dense (and occasionally, gummy) crumb texture. A rushed final rise produces less gas, making the crumb compact and dense. To resolve under proofing, let your bread rise longer the next time. In most cases, this alone will fix your dense bread.
Why is my banana bread like cake? ›Typically, yeast is mixed into the bread dough to change its form, but banana bread uses baking soda and baking powder instead to give its rise. So, you can say that banana bread is closer to cake than it is to bread. Traditional banana bread is usually baked in a loaf pan, however, hence its shape and name.
Why is my gluten free banana bread so dense? ›If your gluten free bread turned out dense, it means you didn't have enough liquid in the dough. It is critical to measure your dry ingredients accurately. Measure for weight when you can. If you don't have a digital scale, I recommend using either the spoon method or leveling method to measure your flour.
What happens if you add too much water to banana bread? ›If you've added too much oil or water to your mix then you'll need to compensate with extra dry ingredients. You'll need to add some additional flour to even out your mix. Just eyeball how much you need or add it by tablespoons to be cautious until the texture is right.
What helps bread to become light and fluffy? ›- Bread Flour Over All Purpose Flour.
- Do The Windowpane Test.
- Proofing At The Right Temperature.
- Use Weights Instead Of Measuring Cups.
- Keep An Eye On Your Oven.
Too much baking soda in banana bread will inevitably lead to too much browning. Baking soda will increase the pH of your banana bread batter, making it more basic or alkaline. At higher pH, Maillard browning reactions occur, leading to a darker colour much faster.
What happens if you forget eggs in banana bread? ›
As such, if you don't add eggs to your batter but use baking powder or soda, the banana bread will still rise.
Does gluten make bread more fluffy? ›Gluten makes bread airy and satisfyingly chewy—it's hard to imagine enjoying a chewy cake or a bread that crumbles like a cookie. Gluten is formed when two of wheat's native proteins, glutenin and gliadin, come into contact with water.
Why is my banana bread so mushy in the middle? ›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.
Why won't my banana bread get done in the middle? ›You can even fix undercooked banana bread if you catch it right away. Just put it back in the oven and let it bake for another ten minutes or so. Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake.
Why not drink water over banana? ›Bananas. g bananas is a strict no. Consumption of water after eating bananas, especially cold water can lead to severe indigestion. Apparently, the inherent characteristics of bananas and cold water are similar which lead to a clash and cause indigestion in the body.
What are the black lines in banana bread? ›Final Thoughts. Of all the theories mentioned above, we're going with this one: The black lines in your banana bread are just fibers that have turned black due to chemical reactions during the batter mixing and baking processes.