Sheet Pan Healthy Banana Cake Recipe (2024)

FAQs

What happens if you put too much banana in banana cake? ›

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. So, it's a good idea to always stick to the recipe's instructions. But why is this such a problem?

It's important to make sure your bananas are well mashed. If they aren't broken down well enough less moisture is released from the fruit, effecting the texture of your cake. That being said you don't want to blitz it to a banana puree either! A few chunks here and there adds some variety and texture.

Using too much butter makes for a heavier cake with less banana flavor. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside. The coloring was almost identical to that of the loaf made with too little butter.

Baking powder is the best substitute for baking soda in banana bread, but if you want to make banana bread without baking soda or powder, you may also find success swapping in self rising flour.

While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.

To achieve a fluffy cake, start by ensuring all your ingredients are at room temperature. This allows them to blend together more easily. Begin by creaming the butter and sugar until light and fluffy. This step helps incorporate air into the batter, which contributes to a lighter texture.

If you were to use exclusively oil, the cake would turn out much denser than you may have intended. If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely.

Using too much baking soda or baking powder is one of the most frequent mistakes made by bakers. Be aware that using too much baking soda or baking powder will cause cakes to rise above their intended height, which can cause a big mess in the oven as well as a metallic, bitter taste.

Let me introduce you to the cake soak.

When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.

The potassium in the fruit reacts with the sugars once any heat is applied, initially ... A chemical reaction takes place turning the colour. This enzymatic browning of sugars which then turn dark accelerated by the oven.

Which is better in banana cake baking soda or baking powder? ›

If you are using regular milk, you would normally use baking powder. Banana bread normally calls for sour milk, sour cream or buttermilk; all of these are acidic, so in this case what you need is baking soda.

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes.

As bananas ripen, the starches in them break down and convert into sugar, which makes them sweeter and more flavorful. This is ideal for baking as it gives the baked goods a natural sweetness, and also helps them stay moist. The banana should be mashed well before adding it to the batter.

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. And some techniques can slow down or speed up the ripening process.

Bananas can go from yellow with brown spots to totally black and still be okay to eat and use for baking. In fact, black bananas are some of the best for making banana bread because they have developed more sugar as they sit around and therefore taste sweeter. They may also be moister, which is perfect for baked goods.

Not measuring the flour correctly

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.