Quick & Easy, Dairy-Free Banana Bread Recipe - My Natural Family (2024)

FAQs

What to substitute eggs for in 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.

You Measure Flour the Wrong Way

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet.

Cool Correctly Before Storing

Let it cool in the pan for about 10 minutes, then remove and cool completely. If it is not cooled properly, there will be trapped moisture, which can make your banana bread soggy and can also invite bacteria growth, she says.

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.

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

You may find banana bread delicious, but conventional banana breads tend to be high in added sugar, refined carbs, and calories. Thus, it's best to enjoy banana bread occasionally as part of a balanced, nutrient-dense diet.

Wrapped well and stored at room temperature, banana bread will last about five days. If stored in the fridge, it should last a full week. A frozen loaf of banana bread will last up to a year in the freezer, wrapped well with storage wrap and aluminum foil.

These brown spots, often seen as a sign of spoilage, are actually a dead giveaway of peak banana bread potential. But, there is a limit. Black bananas or rotten bananas are a no-go. (Note that green bananas are also not a good choice for baking.)

Buttermilk can be used in place of the sour cream (the batter will be thinner, but that's ok). Subbing in dairy milk or non-dairy milk for the sour cream may affect the texture and overall end result of the bread because the recipe needs the acidity of the sour cream (or buttermilk) to turn out correctly.

What happens if you put too much baking soda in banana bread? ›

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

Using too much butter makes for a heavier cake with less banana flavor. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside. The coloring was almost identical to that of the loaf made with too little butter.

Timing: It is generally recommended to refrigerate the batter for no more than 24 hours [1]. Beyond that, the leavening agents in the batter may lose their effectiveness, resulting in a denser final product.

Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.

Over mixing the batter

Some gluten is essential but, the more you mix, the longer those gluten strands become. Mix even slightly too much and you wind up with a banana bread that's tough and gummy rather than soft and tender.

Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

Mashed Banana

For this swap, use 1/4 cup of mashed ripe banana per egg. Note that riper bananas have more sugar and moisture, so consider reducing other sweeteners and liquids in the recipe.

For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, try a combination of vinegar and baking powder. It's worth noting that the finished product won't be exactly the same as when you use real eggs.