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Banana Bread: Tips & Techniques

Knicke

By Knicke
in Pastry & Baking

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Alex

Alex

Posted
Posted
4 hours ago, ElsieD said:

If this is the one where you reduce banana juice, I made it and truthfully, I couldn't tell the difference between that one and others, except for the fact the ATK one was more work.

 

'Tis indeed more work, but a noticeable improvement over the previous recipe I was using -- the one from Joy of Cooking, iirc. I don't know if the ATK recipe is the same as the one in Cook's Illustrated, but I suspect it is.  I've adapted it to be gluten-free.

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liuzhou

liuzhou

Posted
Posted (edited)

I agree that finger bananas are sweeter but I never use them in my banana bread. I prefer my breads unsweetened. I find sweet banana bread more like cake in taste, if not texture. Also, I usually use black bananas; never noticed any unpleasant aftertaste.

 

Maybe just me. 

 

bananabreadmay212017.thumb.jpg.ffa6bc87ffcc862aff96561186d50569.jpg

 

 

Edited by liuzhou (log)
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MaryIsobel

MaryIsobel

Posted
Posted
On 8/10/2025 at 2:24 PM, lemniscate said:

The bananas used make a huge difference.  I no longer buy any Cavendish variety.  I use the finger bananas or the Thai varieties that the local Asian markets stock.  Night and day difference in flavor depth.

 

I will set a reminder for this bread when baking season is here again.  Too ruddy hot here at the moment.

 

Mini-loaves for the win.

Never thought to use anything other than the standard grocery store bananas(Cavendish I assume.) I do have access to Asian and South East Asian markets so will definitely give different banana varieties a try once I go through the plethora of bananas in the freezer!

Tropicalsenior

Tropicalsenior

Posted
Posted
10 minutes ago, MaryIsobel said:

so will definitely give different banana varieties a try

Yes definitely. Do try them you will be amazed at the difference in the taste and the texture. The little ones in the photo above just get sweeter as they get darker but they are still nice and firm. Down here in this heat, the Cavendish bananas will be soft and mushy in about 3 days and these will last and be good for at least five to seven days.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

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