Squashed Banana Bread Recipe

I absolutely love this banana bread recipe because it combines the perfect balance of ripe bananas and a hint of vanilla, creating a comforting aroma that fills my kitchen. Plus, the optional nuts and cinnamon add that extra crunch and warmth, making each slice both indulgently delicious and irresistibly Instagram-worthy.

My passion for creating Squashed Banana Bread stems from its glorious blend of taste and texture, deriving primarily from the overripe bananas shoveled into the mixing bowl and the melted, unsalted butter that is folded in lovingly at just the right moment. The “squash” in Squashed Banana Bread refers not to any nonexistent variety of banana, but rather to the process of mashing the bananas so well that they suffer absolutely no identity crisis when baked.

Ingredients

All-purpose flour:
Gives carbohydrates and structure; makes up the base of the bread.

Bananas:
Provides natural sweetness and moisture; boasts a high potassium content.

Granulated sugar:
Improves bread; crucial for feel and hue.

Eggs:
The components of binding and protein provision contribute to the richness of the food.

Sour cream/yogurt:
Increases moisture, adds tang, and improves tenderness.

Butter:
Imparts vibrancy and taste; essential for the wet consistency.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 3-4 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain yogurt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 teaspoon cinnamon (optional)

Instructions

1. Set your oven to 350°F (175°C) to heat up while you prepare the next steps. A 9×5 inch loaf pan should either be greased or lined with parchment paper.

2. In a medium bowl, combine the flour, baking soda, and salt. Whisk together until well blended. Set aside.

3. In a big bowl, combine the melted butter and granulated sugar until well integrated.

4. Add the eggs one by one, beating and mixing each until fully incorporated before adding the next.

5. Incorporate the applesauce and the vanilla extract into the batter. Mix these wet ingredients until they are smooth and well-combined.

6. Combine the banana mixture with the sour cream or plain yogurt and stir until mixed.

7. Slowly incorporate the dry ingredients from the medium bowl, blending just to the point where no streaks of flour are left.

8. Carefully combine the chopped walnuts or pecans and cinnamon, if you are using it.

9. The loaf pan should be prepared, and then one can pour the batter into it, smoothing the top with a spatula if necessary.

10. Preheat the oven and set it to 350°F. Then, bake the canola oil, liquid sweetener, and applesauce mixture for 60–70 minutes. When complete, do not open the door. Just turn off the heat, and let the pan sit in the oven with the light on for another 10 minutes.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Parchment paper (optional, for lining the pan)
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Mixing spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Hand mixer or stand mixer (optional, for beating eggs and mixing)

FAQ

• Q: Can I substitute butter with oil?Yes, you can substitute an equal amount of vegetable or canola oil for melted butter.
• Q: How ripe should the bananas be?B: The bananas must be extremely ripe, with copious brown spots, if one seeks sweetness and flavor.
• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes, but the bread might be denser. You may use half whole wheat and half all-purpose flour to see if the results improve.
• Q: What can I use instead of sour cream?Substituting sour cream in this recipe with plain yogurt is a great option.
• Q: Is it necessary to add nuts?A: No, nuts can be left out if you don’t want to include them.
• Q: Can I freeze the banana bread?Q: Can I freeze leftover cake? If so, what’s the best way to do it?
• Q: What is the best way to test if the bread is done?A: To test for doneness, insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready.

Substitutions and Variations

Use any of the following flours in the amounts given: For all-purpose flour, measure 1 3/4 cups; for whole wheat flour, use 1 3/4 cups; for a gluten-free version, use a gluten-free all-purpose flour blend in the same amount.
Cup for cup, you can substitute any granulated sugar for 1 cup (200 g) of granulated sugar or cane sugar. You can also substitute 3/4 cup (180 mL) of liquid sweetener for the 1 cup (200 g) of granulated sugar.

When using honey or maple syrup, keep in mind:
1. They are sweeter than sugar.
2. They have strong flavor profiles, which can impact your baked good.
3. They are mostly liquid.
1/2 cup melted unsalted butter or 1/2 cup coconut oil (melted) or 1/2 cup canola oil.
1/2 cup Greek yogurt or 1/2 cup buttermilk can be used as a substitute for sour cream or plain yogurt.
Chopped pecans or walnuts: 1/2 cup chocolate chips, or omit for a nut-free version.

Pro Tips

1. Ripe Bananas Matter Use very ripe bananas for the best flavor and sweetness. The bananas should have plenty of brown spots and be easy to mash, which contributes to the moistness of the bread.

2. Room Temperature Ingredients Make sure the eggs and sour cream (or yogurt) are at room temperature before mixing. This helps them incorporate more smoothly into the batter and results in a more even texture.

3. Don’t Overmix When combining the wet and dry ingredients, mix just until they are combined. Overmixing can lead to a denser texture and less tender crumb.

4. Add Texture and Flavor Toast the nuts briefly before adding them to the batter. This brings out their flavor and adds a nice crunch to the bread.

5. Check for Doneness Carefully To ensure the bread is fully baked, insert a toothpick or skewer into the center. It should come out clean or with just a few crumbs when the bread is done. Since oven temperatures can vary, start checking a few minutes before the minimum baking time.