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The major ingredient in banana bread is banana, but what happens when the bananas do not ripen enough? You will be surprised that the best flavor is not from a touch of vanilla, cinnamon, or even the right balance of salt, rather it is from using the right banana.
While using a ripe banana might sound perfect, it also means that the flavor will be sweeter and more intense. This leads to the question of how ripe bananas have to be for banana bread.
There is no definitive answer to how ripe bananas have to be for banana bread. However, according to chefs and prior experience, the best bananas are the ones that have turned completely black (not beyond ripe), or at least they are streaked with brown and black on the outside. Although you can make use of the unripe banana, bakers prefer the ripe one because it has a stronger and more intense banana flavor, while unripe ones will produce hard and bitter banana bread.
We all love banana bread, and some of us can enjoy it every day. But you want to keep in mind that it is still a desert and should be consumed in moderation. However, it can have lots of health benefits due to the main ingredient which is banana, you just have to choose the right one.
The best bananas for your banana bread are not yellow as we all assume, and more importantly, if you don’t plan this baking project well ahead, it can be a pain to get right. One of the most important factors to consider when creating banana bread is the right banana. So, read on to understand how ripe bananas have to be for banana bread.
Is It Okay to Use Unripe Bananas When Making Banana Bread?
It is okay to use unripe bananas in banana bread, it will bake, but the taste and texture will be slightly different. However, this does not apply to the completely green bananas and if that is all you can get at the supermarket, it is best you have it used for pumpkin bread. Ripe bananas are effortlessly easy to use in banana breads, mashing them up is easy, while mashing up unripe bananas is quite hard.
Below are some of the things that will happen when you use unripe bananas for banana bread.
- Mashing unripe bananas can be difficult
- Unripe bananas can make your bread a bit dry
- The banana bread might have a sour flavor
- The banana bread may have chunks of banana in it
- Using unripe bananas, make the banana bread less sweet
- Your bread will be pretty bland and likely won’t cook properly
How Ripe Do Bananas Have to Be For Banana Bread?
Many bakers and chefs agree that the best type of banana for banana bread is one that has turned completely black, which means one that is ripe. Making banana bread with unripe bananas will still bake and be edible, but the taste and texture of the banana will still be slightly different. Moreover, using black or brown bananas and adding ingredients such as walnuts or chocolate chips will prevent the bread from becoming starchy or gummy in texture.
You also don’t have to use a completely ripe banana, you can go with one that has brown spots. But on days you are making banana bread and can’t get a ripe banana, you can use the unripe one. Simply, increase the sugar in the recipe by about 15 percent. Ripe is however the best choice for making banana bread, and it should be as ripe as being completely black on the outside.
Ripe bananas are softer and they are also sweeter. However, ripe bananas might be too soft and mushy for sourdough banana bread so rather than mash it completely for this recipe, it is best to keep the chunks of banana intact to interact well with the sourdough.
Finally, overripe bananas are the best option when making banana bread. This is because as they n, they transform starches into sugar, thereby making them sweeter and tastier. Only avoid using ripe bananas when it has molds, and consider adding walnuts to make them less gummy in texture.
When Should You Not Use Bananas For Bread?
Using overripe banana and walnuts gives you the best flavor and texture, but you don’t want a banana that is beyond ripen either.
Green bananas will give you bread that is hard and bitter but when the black ripe bananas have mold, you don’t want to use them in making bread or even eat them. Let the bananas ripen until they are black or streaked with brown/black, but if they start showing signs of mold, they should be discarded.
Another indication that the bananas are not safe for making bread anymore is when they smell off. Rotten bananas will often have a fermented or alcohol-like smell. While it is completely okay for the outside to be black or brown, if the inside is the same, then it is on its way to being rotten.
Bananas do not have to be ripe to make banana bread, but the result is edible but hard bread with little to no flavor. For a soft texture and that recognizable sweet caramel taste, the ripe banana is the suitable option. Additionally, when choosing ripe bananas for banana bread, look for ones that are brightly yellow but spotted in brown.
Bananas for making banana bread should be ripe and as it is not beyond ripen or on its way to getting moldy then it is the ideal choice for making banana bread. For the best sweet banana bread, ripe bananas are essential.
Finally, it is important to note that even overripe bananas can vary in their sweetness and flavor. Before adding any type of banana to your batter, it is highly recommended that you taste the mashed banana and you can adjust accordingly.