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Aug 16, 2012 02:13 PM

Banana Bread: Help me please!!!!!

I try to bake a banana bread and the result is a disaster. I don't known if its because I used defrosted bananas. Do you have a solution? Thank you for your help!

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  1. Can you define "disaster". Too wet, too dry, doesn't rise, tastes like xxxx, doesn't brown, burns .......
    "Defrosted" bananas - did you mash them? Frozen bananas are a common ingredient in banana bread.
    You might also benefit your cause If you'd include the recipe information in your post.

    10 Replies
    1. re: todao

      Exactly, wondering what type of disaster the OP is talking about.

      1. re: todao

        The bread was tasteless, not sweet at all, the bananas were defrosted in the fridge the day before. I mashed them. I had a hard time to bake it. (It took more than an hour to cook). It didn't rise at all; the top was flat.

        1. re: Zouba

          I put 3 eggs for 1 bread. Maybe it is too much for a banana bread? And too much liquid?

            1. re: wyogal

              The recipe is in French, but I'll translate it for you. The ingredients are calculated in grams, because they use the metric system there! Hope you can understand!

              Here is the recipe: for 2 breads
              5 bananas
              100 g candied ginger
              4 eggs
              100 ml milk
              250 g butter, softened
              250 g sugar
              400 g flour
              22 g baking powder

              1. re: Zouba

                I would expect some salt, maybe 10g.

                I think the other proportions are correct, though I'm more used to seeing them in American volume measures.

                1. re: paulj

                  It is true for the salt. Good observation, thank you!
                  I agree with you, I also prefer to cook with imperial measures. ;)

                  I have a scale at home when I use a French recipe. At the end, it is the same thing; one system or the other, the result should be good and eatable!

          1. re: Zouba

            Without knowing the ingredients, we can't really say what was wrong. I doubt if the bananas were the problem. The lack of sweetness is not their fault.

            Freezing overripe bananas for bread is common practice.

            Even if the bananas are flavorless, the bread should not be flavorless.

            50 minutes or more baking time is normal for a quick bread loaf.

            Normally the batter is stiff pourable.

            1. re: paulj

              She has indicated her recipe, the one that was translated from French. See above.

        2. I use defrosted bananas and my banana bread is great with them.

          What is it about yours that is so bad?

          1. Don`t despair Zouba, just change recipes. I use frozen all the time, bring to room temperature before using. I have a one bowl recipe for you:

            2-3 medium sized bananas (3/4 cup)

            1/2 cup of white sugar

            1 beaten egg
            1/3 cup of vegetable oil

            Add the above ingredients together and then add the following sifted ingredients to the wet mixture. Stir just until flour disappears. Do not overbeat

            Dry Ingredients: Sifted

            1 1/2 cup of all purpose unbleached flour

            1 teaspoon of baking powder, 1 teaspoon of salt, 1 teaspoon of baking soda

            At this point you could add 1/2 cup of chocolate chips (I use Ghiardelli) and finally it is important to the mixture to add 1 tablespoon of cold water, it lightens the mixture and makes the baking powder activate. Put in a loaf pan lined with parchment paper and cook at 350 middle rack for 40-60 minutes. I got this recipe from a community church cookbook and have received many compliments on it. If making muffins, greased pan or paper lined 375 degrees for 20-40 minutes.

            5 Replies
            1. re: Ruthie789

              Ruthie, is there no butter or oil in your recipe?

              1. re: sandylc

                Yes thank you, 1/3 cup of vegetable oil. I apologize... have corrected my recipe.

              2. re: Ruthie789

                Thank you for the recipe! I'll try it!

                1. re: Zouba

                  I missed the oil at first, thankfully sandylc noticed or you would have had a bad recipe. It is a very fast recipe to make and I bring it to work in the mornings sometimes. My Mom always said self-praise is not a recommendation, but those who have eaten it, have said it is the best banana bread they have eaten and they ask for the recipe. Anxious to hear if it works out for you! Just don't overbeat it, in fact just stir the ingredients.

                  1. re: Zouba

                    You could also add some crystalized ginger to it, your recipe had this ingredient.

                2. I've had great success with this one

                  3 or 4 ripe bananas, smashed
                  1/3 cup melted butter
                  1 cup sugar (can easily reduce to 3/4 cup
                  )1 egg, beaten
                  1 teaspoon vanilla
                  1 teaspoon baking soda
                  Pinch of salt
                  1 1/2 cups of all-purpose flour


                  No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

                  Yield: Makes one loaf.

                  1 Reply
                  1. re: Spelunk

                    I use pretty much the same recipe to make banana muffins for my kids (just made a batch last night!). I think the recipe that the OP is using is missing baking soda...isn't that what makes it rise?

                    This recipe can easily be made into a loaf. I like muffins because they are easy to freeze and just pull one out when one of my kids wants one for breakfast.


                  2. I actually just made a loaf today, with my new favorite banana bread recipe, America's Test Kitchen's Ultimate Banana Bread. I always use frozen defrosted bananas. There's always one or two bananas in a bunch that get too ripe for my liking, so I leave them until they get really speckled and throw them in the freezer. And I like that the recipe gives an approximate weight for the bananas, since they can vary so much in size. For five bananas (not counting the one sliced on top) it's about 850 grams.

                    Here's a link with the recipe, if you read down to the notes after the recipe, there's instructions for using frozen bananas. Personally I skip the sliced banana on top because I don't care for the way it looks.


                    Oh, and I just put the banana juice into a Pyrex measuring cup and microwave it until it's reduced, so I don't have to mess up a pan on the stovetop.