Best Banana Bread Recipe (Extra Moist and Soft!) - Rasa Malaysia (2024)

FAQs

How do you keep banana bread moist? ›

Place a paper towel at the bottom of an airtight container or in a zip-top bag. Place the cooled banana bread on top of it, then cover the loaf with another paper towel. Seal the container tightly and refrigerate for up to one week.

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. The secret is actually in how you measure the flour.

Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time. Add a tablespoon of extra flour at a time into the batter and give it a good whisk until its consistency starts to look right: thick but runny enough to fall off a spoon.

Add moisture.

Brush or spritz water all over the bread. Use more if the loaf is very dry and/or has a thick crust. Use less if the loaf has a thin crust or just needs a little pick-me-up.

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.

Bake for longer: If the center of your banana bread is still gooey, you may need to bake it for a longer time. Check the bread every 5-10 minutes by inserting a toothpick into the center. If it comes out with moist crumbs, continue baking until the toothpick comes out clean or with a few dry crumbs.

Yep, the baking soda in a standard banana bread. recipe is what reacts with the banana causing it to. turn black. Using self rising flour not only alleviates.

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

Banana bread retains heat, especially in the center of the loaf. If the loaf is still warm once it's wrapped for storage, condensation can form, which can lead to mold. Ensuring the whole loaf has fully cooled, one to two hours, will aid in better storage for longer-lasting banana bread.

At what point should you not use bananas for banana bread? ›

If they smell off, that's another good indicator that they are no longer okay to use. Rotten bananas will often have a fermented or alcohol-like smell. 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.

Fear not! This doesn't mean your fruit has gone to waste. In fact, overripe bananas are the best bananas for baking the most delicious and moist banana bread you've ever tasted.

As long as your bananas are not rotten or infested with fruit flies, they should be perfect for a delicious loaf of banana bread. So, don't hesitate to use those ripe or overripe bananas sitting on your counter – they could be the key ingredient for a tasty treat everyone will enjoy!

When your banana bread appears dry after baking, place a coat of simple syrup on top to prevent it from going dry. You can use a simple syrup with half water and half can moisten, and it will be a dry sponge if a thin coating is added to it.

Fats keep your bread moist. If your loaf was too dry, try adding a tablespoon or two more oil next time you make it.

Also do try to use very ripe bananas as the natural sugars (which increase as the banana ripens) will help to keep the muffins moist. If the bananas are young then the muffin could be a little dryer. Chocolate chunks or chips are a delicious addition to the muffins, though will not particularly make them more moist.