Banana bread recipe no baking soda or powder

Storage Information

Whilst you might be tempted to pop your load in the fridge, if it’s not going in your mouth straight away, the ideal storage location for your banana bread is out on the counter, on a plate and covered in plastic wrap or in a sealed container.

It’ll be safe there for around four days, at which point the texture might begin to change a bit, drying out a little, though it’s fine to eat for up to a week. Blast it in the microwave for a few seconds and some of that original moistness may return.

However, if at any point you begin to notice any discoloration or mould, it’s evident that it’s no longer appropriate for consumption and you ought to say your final farewell to those bananas you saved from the brink of death.

Should you wish to have banana bread on hand indefinitely, pop it in an airtight container and store it in your freezer, where it will basically keep forever. I’d suggest enjoying it within three months though, after which point it succumbs to freezer burn.

If you only have a couple of slices left, the best way to freeze successfully is by wrapping them individually in aluminum foil before popping them in a container, so they don’t stick together and will be somewhat protected from the dreaded burn.

For added retention of that deliciously moist center, I’d advise also placing the wrapped slices or remaining loaf in a sandwich bag and squeezing as much air as you can out of it, before popping it into your chosen container

Defrosting is easy – just pop it on the counter for a few hours, come back and you’ll be good to go, though if it’s only a couple of slices it might take less time, if you’re lucky. Single slices can be encouraged with a zap in the microwave or toaster!

Variations, Tips, and Tricks

If you’re a banana bread veteran, bored of the standard recipes in your arsenal, or you’d like advice on how to perfect your recipe, why not consider some of the following adaptations to customize your experience.

Sweeten The Deal

A lot of recipes for banana bread floating around the net or in classic cookbooks will call for white sugar, or possibly a blend with dark or light brown sugar. Choosing to go full brown sugar will lead to a darker loaf, exuding some molasses flavor.

Alternatively, you could choose to get your sweetness from other substances, for instance maple syrup or honey, which also serve to increase the moistness of the bread. For every one cup of brown sugar, take a half cup of these luscious liquids.

Sinking Mix-ins?

If you find that your nuts or chocolate chips seem to drift towards the bottom of the loaf, even if you follow our top tip for distribution, try coating them in a tiny pinch of flour before you pop them into your mixture, and it might solve your problem.

Maximize Moistness

We’ve already established that the key to a super-tasty loaf is super-ripe bananas, but how else can you ensure this is the case?

Well, the key ingredient in a moist banana bread is fat, which can come from several sources.

Most recipes will suggest butter, and maybe an egg, but you could also use…

• Milk
• Olive oil
• Vegetable oil
• Coconut oil
• Yogurt
• Sour cream
• Buttermilk
• Applesauce

Other tips for a decadent banana bread include being sure not to overmix the batter or overbake the loaf, measuring your ingredients as accurately as possible and sieving your flour to prevent lumps.

Emergency Ripening Methods

Sometimes, out of nowhere, a sudden craving for banana bread urges.

But alas, all of your bananas are far from ripe, and there’s no way to get what you want. Unless…

Solution One: Oven

If absolutely nothing is going to stand between you and the loaf of your life, the answer lies in your trusty oven. Simply preheat that bad boy to 148 degrees and cook your bananas, skins and all, on a baking sheet, until they’ve gone black.

It should take around 10 to 15 minutes to achieve full darkness – leave them to cool, peel them open (it might be a bit mushy and warm, so be careful!) and they’re ready to toss in with your dry ingredients.

Solution Two: Paper Bag

If you’re capable of being more patient, or want to give future you a nice surprise, just pop your ‘nanas in a classic brown paper bag with an apple.

Our crunchy friend will emit extra ethylene gas alongside them, and they’ll be ripe in a couple of days.

Keep an eye on them though, as if they’re riper than you anticipated, they might go all mushy unexpectedly quickly, and you’ll have a soggy situation on your hands, eating disappointment instead of delicious, delicious banana bread.

Top 4 banana bread recipe no baking soda or powder edited by Family Cuisine