Banana Bread Using 4 Bananas – This banana bread takes a classic recipe to the next level with an enhanced flavor using a simple technique. Cook ripe bananas, squeeze the juice, mash and combine with the dough. The result is a very moist and tender slice full of hints of caramelized banana.
If the counter is full of overripe bananas, don’t let them go to waste. Instead, it’s time to start baking! When small brown spots start to appear on the yellow skin, this is an indication that the banana has a sweet and strong aroma.
Banana Bread Using 4 Bananas
For this banana bread recipe, I first microwave the fruit to make a sweet syrup. I take it a step further and reduce it to concentrate the banana flavor. When added to wet and dry ingredients, the reduction enhances the banana flavor in every slice of bread.
The Best Banana Bread Recipe
The best time to use ripe bananas for banana bread is when the skin is covered with large amounts of brown spots, even almost black. You will notice a strong sweet and aromatic smell. It is natural ethylene gas that produces ripe fruit. The longer they ripen, the more the starch converts to fructose (fruit sugar) to add sweetness.
One way to enhance the flavor of bananas is to microwave them before adding them to the batter. This causes the hard parts of the banana to separate from the good part of the syrupy liquid. The liquid is then reduced by half, creating an enhanced flavor of banana and caramel. This process also helps to more consistently control the amount of moisture added to the bread.
As with any quick bread, it’s best to combine the wet and dry ingredients until only a few strips of flour remain. If the dough is overmixed, it will not be soft and tender, with more gluten formation and a chewy crumb texture.
The first 30 minutes of baking will set the flour and egg whites and begin to develop the texture of the bread. At this point, the sugar in the dough starts to brown on the surface. To keep the bread moist and prevent it from burning, leaving the bread halfway through cooking will slow down the browning. This also helps to create a domed loaf shape.
Ridiculously Easy Banana Bread
Let the bread cool in the pan for 10 minutes to cook slightly. But then it should be carefully turned over and cooled on a rack. If you leave it in the pan, the retained heat will dry out the bread.
Eggs, bananas, and brown sugar help keep the bread moist and fluffy. As the bread is stored in a container or bag, the brown sugar acts as a humectant by collecting moisture from the environment. I have noticed that the strips get wet over time.
If the plantains are ready to use but you’re not ready to roast them, refrigerate them. Gas production significantly slows down ethylene production, reducing ripening. Use these bananas within 3-5 days.
This banana bread takes a classic recipe to the next level by cooking ripe bananas, extracting the juice and reducing them for a caramelized flavor.
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I’m a culinary graduate, cookbook author, and croissant-loving mom. My passion is creating recipes and sharing the science of cooking to help build confidence in the kitchen. The trick to making super moist and healthy banana bread is to use FOUR WHOLE BANANAS with extra virgin olive oil and white and whole wheat flour. in the recipe!
I love a good banana bread. But trying to cook it is easy and it will be dry and bland. Not with this recipe! This super moist banana bread recipe is not only DELICIOUS, it’s healthy too!
There are several ways to make the best moist banana bread. Using olive oil will help keep it moist, as will using plenty of bananas. I used four, which also help sweeten the bread naturally. This means the recipe doesn’t have a lot of sugar, but it’s still sweet.
This banana bread recipe uses white and whole wheat flour, which helps improve nutrition while still maintaining a light and fluffy texture.
Recipe: Energizing Banana Bread — Amber Lia
I prefer to use olive oil for frying. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest oils around, and cooking with olive oil is big in Mediterranean cuisine. But health benefits aside, I prefer it over oil.
Using cooking oil keeps things much moister than using butter. Most importantly, it stays moist for days, and baked goods with oil dry out faster.
I also love that since it’s solid, I don’t need to soften or thaw it; Pour olive oil into the container and you’re good to go!
And since the banana bread dough is poured into a greased pan, it is very easy to make banana bread. Just turn the pan upside down
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That said, butter is also delicious. You can use it or another oil like coconut or canola in this recipe. I recommend serving the final product warm with a generous helping of salted butter. yum
Then when I’m ready to cook, I pop them in the microwave, cut off the top, and peel the banana.
Full disclosure: it looks absolutely disgusting when it comes out. It’s bland and very disturbing. BUT, I swear, this trick is a life changer when it comes to cooking with bananas!
Best of all, when frozen this way, it’s super soft, so you don’t have to worry about mashing the banana separately. Just slide it into the container and mix!
Janet’s Rich Banana Bread Recipe
I recommend using a glass pan to make banana bread. I’ve used metal in the past and almost every time the edges of the bread are dry and burnt.
This is because the darker the pan, the hotter it gets in the oven. And if it’s too hot, you’ll end up overcooking the edges of the banana bread before the inside is done.
Enter: the glass baking dish. I love it the way I use white ceramic cookware – they don’t get too hot and overcook some parts of the food you’re cooking. I have these and they have served me well!
Cooking time will vary depending on several factors: height, size of bananas, size of eggs, how hot the oven is, etc.
Eggless Banana Bread (5 Ingredients + No Dairy!)
Check for doneness by inserting a toothpick (or cake tester) into the center of the bread and pulling it out. If it comes out clean, the bread is done! If the raw dough sticks to it, it will need more time.
This banana bread with olive oil can be stored at room temperature for several days and it will stay very moist and delicious. Just remember to store it in an airtight container. It can also be frozen in the refrigerator for longer, even months.
I usually cut it up and then put it away so I can have a piece for breakfast in the morning without having to worry about leaving the cutting board. I like to microwave it if I have time because warm banana bread is so good.
This healthy banana bread recipe is super moist, made with four bananas, extra virgin olive oil, and whole wheat flour.
Vegan Banana Bread (easy + Healthy)
Serving Size: 1 serving | Calories: 259 kcal | Carbohydrates: 36 g Protein: 4 g | Fat: 12 g | Saturated fats: 2 g | Cholesterol: 33 mg | Sodium: 359 mg | Potassium: 231 mg | Fiber: 2 g | Sugar: 17 g Vitamin A: 78 IU | Vitamin C: 4 mg | Calcium: 22 mg | Iron: 1 mg
The nutritional information provided is my best estimate and does not include sodium or any additional ingredients added to taste from seasonings and does not account for brands. I use an automatic API to calculate this information. Calculate it yourself using one of these tools:
Have you made this recipe? I’d love to hear how it goes! Comment and rate below 🙂 With super moist texture, buttery banana and brown sugar flavor, wonderfully soft crumb and over 1000 reviews, this is definitely a popular banana bread recipe. You will need 4 ripe bananas.
One of our readers, Sharon, says, “I’ve made a lot of banana breads over the years, but this is my favorite! Easy to make, very moist and flavorful without being too ‘cakey’! Definitely a keeper!”
Moist Banana Bread Recipe (video)
This is my favorite banana bread recipe that I’ve had for years. This is one of those classic recipes that you know by heart, like a good pie crust or chocolate chip cookie recipe. This bread is the first thing that comes to mind when there are painted bananas on the table and the bread on it
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