Are you a fan of Banana Bread? Unripe bananas, food allergies, special diets, a lack of eggs—there are lots of things that can get between you and banana bread. No obstacle needs to stop you. There’s almost always a way to make a beautiful loaf of banana bread. Whatever your circumstances, as long as you have at least one semi-ripe banana.
In its classic form, banana bread is quite simple, and depends mostly on three things.
(1) fruit that’s reached the ideal degree of super-sweet softness.
(2) not overmixing the batter, which makes it gummy.
(3) baking for just the right amount of time (underbaking is another way to bring about a gummy texture.)
Overbaking dries things out, and moist banana bread is the only kind worth eating).
That said, there’s actually a lot of wiggle room when it comes to making delicious banana bread, even when it seems like you’ve been stymied—and banana bread’s inherent flexibility is no surprise when you know it became popular during the Great Depression, and endured through World War II-era rationing.