Avocado Banana Bread Recipe (no oil) - Crazy for Crust (2024)

FAQs

Why is my banana bread crust hard? ›

Baking quick breads at too high temperatures can cause a hard outside crust. Most quick breads bake in a moderate oven (350°F to 375°F). Double check your recipe to see the temperature they recommend. Oven thermostats can vary over time, requiring adjustments by the baker or calibration by a professional.

Without baking soda or a replacement, your bread will be dense and will not rise very much. A small amount of rising can occur naturally, but it's likely that the loaf will be very flat. Follow my recipe to learn how to make banana bread with baking powder only.

In the oven, the outside begins to cook much faster than the inside; the crack is from the inner batter rising and releasing steam through the semi-cooked outer batter.

You won't get the same result substituting avocado for the banana in any proportion. You might still get a result that you find acceptable and enjoy, but avocado is about 15% fat by weight, where bananas contain almost no fat at all. Avocado also has less sugar.

Insufficient moisture: The crust on bread needs to be moist to stay soft and tender. If the dough is too dry or if the oven is not properly steamed, the crust can become hard and dry as it bakes. Oven temperature: If the oven temperature is too high, the crust can bake too quickly, causing it to become hard and dry.

Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.

As a general rule, you can use either baking soda OR baking powder in banana bread – both ingredients will make your banana bread rise. While baking soda will react with acidic ingredients in the batter to raise your bread, baking powder can leaven banana bread without the addition of acidic ingredients.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

You may be baking at too high a temperature. Home ovens are often not accurate. Try lowering the temperature by 25°F, and bake for a slightly longer time. If you are using a dark colored pan like many non-stick pans it will cause the outside to brown more quickly while the inside stays raw.

If your bread is getting overdone on the outside while still undercooked in the center, reduce the oven temperature and bake it for a longer time. The primary reason as to why banana bread may be raw in the middle is simply down to not enough cooking time.

Why is my banana bread always so dry? ›

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.

How do I ripen an avocado with a banana? To ripen an avocado using a banana, simply place unripe avocados inside a paper bag with a banana or two. This speeds up the ripening process. Moving the bag to a warm spot in the kitchen can add a further ripening boost.

Potassium plus diet reduce cardiovascular disease with softened heart artery. So daily eating one banana and avocados increase the potassium in body good for heart snf kidney.

People who regularly eat avocado (about a half of one daily, which contains more potassium than a whole banana) are more likely to have smaller waists and weigh less, say researchers who analyzed over 17,000 American diets.

As tempting as it may be to dump all those overripe bananas into your batter, four medium-sized bananas are typically the most that a single loaf of banana bread can accommodate — any more and you're likely looking at a loaf that's going to be dense and heavy rather than soft and moist in the middle.

As the loaf cools, any moisture which is left in the loaf escapes through the crust as steam and this is what causes the softening. You can help to prevent this from happening by reducing the water content of the loaf.

The reason is as you mix, the gluten begins to develop, and when too much development happens, you can end up with a dense, chewy loaf rather than the soft and delicious banana bread you were hoping for.

But if you're baking plenty of loaves for friends and family, you'll want to make sure it's wrapped to keep it moist and delicious. To ensure you're gifting the best freshly-baked banana bread, wrap the fully cooled loaf in plastic wrap first. Then, place the loaf in a cellophane bag or wrap it in parchment paper.