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Banana bread is a universal solution to overripe bananas: the moment they turn brown and less appealing for direct consumption, they are transformed into a delightful loaf. With this in mind, I typically don’t adhere to a strict recipe but rather a flexible ratio for banana bread, which suits my casual baking approach. This led me to a more structured examination of various recipes to determine which stood out in my collection.
This month, I analyzed four distinct banana bread recipes sourced from across the internet. I began with a conventional and widely acclaimed recipe as a baseline. Following that, I looked at other top-rated variations that introduced significant modifications, such as the incorporation of Greek yogurt, the omission of eggs and dairy, and interesting additions like instant pudding mix.
Considering that many people choose to make banana bread for practical reasons, I aimed to discover whether enhancing the ingredient list and techniques would yield a notable difference. While I acknowledge that additions like walnuts or chocolate can elevate the flavor—an example being this marbled version from Smitten Kitchen—I opted for a purer testing ground without such inclusions, ensuring a fair comparison. Here are the results of my exploration.
Shelley Albeluhn, Allrecipes
The technique: Straightforward and classic
This recipe from Allrecipes has emerged as the most popular banana bread recipe online, boasting over 13,000 reviews. Although I had never tried it before, it felt like the quintessential banana bread, embodying the essence of simplicity. Made with commonly found ingredients, I utilized three ripe bananas, which is a standard quantity. The method is unremarkable; you simply mix the wet ingredients into the dry ones and bake.
The resulting loaf was modest in size, with a respectable rise and a gentle sweetness complemented by a mild banana flavor. Its texture was consistent, although I found it slightly drier compared to the other recipes tested. Despite visible banana flecks, they did not significantly impact the eating experience. Overall, this bread was a no-frills version, leaving me desiring a topping like crème fraîche or syrup for added moisture.
Katie Morford, Simply Recipes
The technique: Utilizing the whole banana, peels included, plus Greek yogurt
This “waste-free” recipe intrigued me as it incorporates whole, unpeeled bananas. However, I questioned its sustainability; can the inclusion of peels truly offset the use of eggs, maple syrup, Greek yogurt, and both all-purpose and whole-wheat flour? “Waste-free” feels most effective alongside a budget-conscious approach, which made me skeptical about this recipe’s claims.
Preparation requires planning since bananas need to be frozen overnight and then thawed, resulting in a texture described as “melted,” which I found more akin to “slimy.” The next step involves pureeing the bananas before combining them with the wet ingredients. Given my stance on convenience, pulling out a food processor is a disadvantage. I tested it without the recommended walnuts to maintain consistency.
This bread emerged as the darkest of the group, showcasing a firm yet soft texture paired with a rich, toasted sweetness. It had the sturdiest consistency, likely aided by the Greek yogurt. The flavor was well-rounded, with a nuanced banana taste, complemented by the whole wheat and the sweetness from maple syrup and olive oil. Ultimately, I appreciated this recipe more than anticipated, not fully because of its eco-friendly claims, but due to its superb taste.
Bread Dad
The technique: Applesauce replaces eggs, and oil substitutes butter
With current egg prices, I’m cautious about their use in baking. I was intrigued by this egg-free recipe that opts for applesauce instead. It’s also noted as a dairy-free option if you choose to use oil rather than butter, making it accessible and budget-friendly. Many bakers appreciate oil for producing a tender crumb and moist results since it doesn’t dry out as quickly.
The final product was the moistest of the recipes, exhibiting a delicate texture and a slight crispness on the crust. It included notable chunks of banana throughout. This bread is likely the most durable of the four, maintaining its moisture even when exposed to air. Additionally, it boasted the most pronounced banana flavor, proving a viable alternative for those avoiding eggs and dairy without compromising quality.
Averie Sunshine, Averie Cooks
The technique: Multiple bananas, with additions of Greek yogurt and vanilla pudding mix
I’ve previously heard about the benefits of instant pudding mix in baking, specifically its ability to enhance flavor and maintain moisture. Eager to test this premise, I approached a recipe featuring pudding mix, which also uses a lot of bananas. However, this recipe felt overwhelming with its lengthy ingredient list, including two types of sugar and Greek yogurt, and suggested using extra containers for any surplus batter.
Stubbornly, I opted to place all the batter in a single loaf pan, resulting in an overflow situation on the baking sheet. This recipe yielded a beautifully caramelized, crackly crust over a tender interior. It featured a noticeable sweetness that paired nicely with coffee and a balanced banana flavor. Overall, it was an impressive banana bread, though it didn’t convince me to keep pudding mix as a staple.
The winner: Bread Dad
All the recipes presented enjoyable outcomes, making the decision process challenging. Ultimately, my choice hinged on the recipe that best aligned with the fundamental purpose of banana bread—utilizing overripe bananas efficiently. Both Averie Cooks and Simply Recipes provided excellent results but seemed to stray from the essence of using what you have on hand due to their complex ingredient lists and techniques. For its blend of simplicity, taste, and accessibility, the Bread Dad version emerged as the most commendable choice.
Banana bread photos: Bettina Makalintal
Source
www.eater.com