Yellow, speckled bananas are key to BraveTart's light and fluffy bread. No need to wait around for overripened fruit!
Let me say this in no uncertain terms: You make terrific banana bread. Chock-full of honey and walnuts or chocolate chips and pecans, or just plain and simple, every loaf is as deliciously distinct as the person who baked it, and I'm confident yours ranks among the best.
If you do happen to have a recipe that calls for butter, try adding a spoonful of coconut oil to the batter to protect your loaf from drying out.Green bananas are so high in starch and low in sugar that they can make banana bread crumbly, with a mouth-drying astringency. Yellow bananas have a mix of sugar and starch that will produce a wonderfully light and fluffy bread, while those that are completely black can make for a dense, somewhat gummy loaf.
Whole wheat flour and buckwheat flour have a special affinity for bananas, but I've got a soft spot for the comforting flavor of oat flour, which can replace up to 25% of the all-purpose flour by weight in your favorite recipe. Though you can technically grind rolled oats in a food processor, this DIY approach doesn't give you the pillowy softness that commercially milled oat flour can lend to a loaf.
The final thing you can use to step up your banana bread game isn't an ingredient but a technique: Test for doneness with a digital thermometer.
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