Chrissy Teigen Shared Her Perfected Banana Bread Recipe & It Looks SO Tasty (2024)

FAQs

How many bananas are in Chrissy Teigen's banana bread? ›

The tldr; is that she needed 6 very ripe bananas to work on this recipe, but as you know you can not just buy overly ripe bananas at the store, so she went to Twitter and called on her followers.

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

An overmixed banana bread batter will result in a dense, rubbery loaf. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds."

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

While there's no blanket rule, sticking to one to two bananas per day shouldn't cause issues for most people. With that said, remember that they are relatively high in carbohydrates, so eating them along with protein or fat is also advisable to support stable energy levels.

On its own, banana can be a little heavy or bland, which is why we like to pair it with other natural fruit flavors for complexity and boost. A little lemon or orange flavor adds a fabulous top-note, while vanilla extract, brown sugar, and cinnamon add depth.

When the bread is fresh from the oven, there's still a lot of moisture in the bread. But by the second day, a lot of it has left leaving essentially the equivalent of dried fruit in a loaf of bread.

Bananas have an interesting flavour transition during their ripening process. Unripe bananas which still contain the green peel have a bland flavour with apparent notes of grassiness.

Why It's Best To Bake With Brown Bananas. Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists.

In my experience, using bananas with a dark brown or even black peel for banana bread is ideal, as long as the inside isn't rotten. Key takeaway: As long as your bananas aren't starting to get moldy, infested with fruit flies or beginning to rot they aren't too ripe for baking banana bread.

Do oven ripened bananas taste the same? ›

To immediately ripen bananas for use in banana breads, cakes, and muffins, you can use the oven. The texture of a baked banana may be a bit softer than that of one naturally ripened but the taste and caramelized sweetness will be amazing.

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.

If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour. The scoop out of the bag method could be packing way too much flour.

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.

A single banana is called a finger. A grouping of attached "fingers" make up a "hand" of bananas. Multiple hands that grow in a cluster are called a bunch or stalk—a bunch of bananas may contain 3 to 20 hands!

In general, a typical bunch of bananas commonly found in grocery stores may contain anywhere from 8 to 14 individual bananas.

When the fruit does appear, it grows on a single stalk with seven to ten bunches, each bunch holding twelve to fourteen individual bananas. Bunches are known as “hands” and the individual bananas are called “fingers.” Bananas are grown and harvested.

4 bananas: 2-2/3 cups chopped | 2 cups mashed.