June 25, 2024 - 1:10pm
Adding bananas to Chrissy Teigen’s Ultimate Banana Bread Recipe
I am using Chrissy Teigen’s Ultimate Banana Bread Recipe in the box.
The recipe calls for
2 eggs
1/3 cup oil
3/4 cup water
I would like to add a couple of fresh mashed bananas to the recipe.
Do I replace oil or water with the bananas, or leave it as is and just add the mashed bananas?
thank you
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"Chrissy Teigen’s Ultimate Banana Bread Recipe"Wouldn't there be bananas in the recipe already?
Yes, but I want to add more banana flavor than what is in the mix in the box and I don't want it to be too liquidy after adding the mashed bananas.
To make up for the bananas. How much? Ann Reardon talks about it in this video...
Starts at 8.50
https://youtu.be/DIEWtq4QtaA?si=lGODKiDQnbXjwg6b
Thank you!
I will check it out.
If you are going to make it more than once, highly recommend you convert all the measurements to grams and take notes. I make banana muffins nearly every week - the first step is put the food processor bowl on the scale, tare, put the bananas in the food processor, check the weight and write it down, and then process to smooth . I see quite a wide variety of weights even when using the same number of bananas. So for my recipe, I know the percentage of flour and when I go to add the flour at the end, I use that percentage times the weight of the bananas.
What I do for recipes with bananas specifically is make sure I have the right amount of other liquid ingredient plus banana, even if the amount of banana itself is a bit off. So say the recipe calls for 1 cup of bananas and 1/2 cup of milk, I mash 2-3 bananas, depending on their size, put them in a liquid measure, and then add milk on top to get to the 1 1/2 cup measure line.
I started doing this long before I ever owned a kitchen scale, and it has worked really well. I've done the same for cooked pumpkin and applesauce, too. It doesn't work for raw grated zucchini, though, sadly.
I have a cookbook that has a pancake recipe with variations. For the banana pancakes, they replace 1/2 cup of milk with 1/2 cup of mashed banana (about 1) and add 1/4 tsp of baking soda. I've used this same substitution in other recipes with good results. I know your recipe doesn't call for milk, but replacing the water would probably work similarly.
Adding two (more) bananas might change the consistency of the crumb and will add more sugar. The loaf might be denser, gummier, and not rise as much (some posters suggested adding more baking soda).
If you want to give it a try anyway, I'd suggest withholding all the water (NOT the oil), mix it up and add water as needed. Since quickbreads don't like to be overmixed, judge the hydration before it's completely mixed.
ATK also suggests microwaving bananas, collecting the liquid and reducing it in a pan over low heat, that is to add additional banana flavor but reducing the liquid.