Whole-Banana Bread Recipe (2024)

Give us the weight of the bananas recommended for this recipe so that the results are more consistent. You can always eat or freeze any extra, but you might ruin a whole loaf of banana bread by putting in too little.

This was easy to make and very good. I used two not large bananas. I would have liked a bit more banana flavor. So maybe 3 like I had, or two large ones.

It was tasty albeit a tad dry....probably because I used two small bananas. The recipe doesn't specify size. But I would use 3 -4 small ones or 2 large ones.

You fold them in. https://www.youtube.com/watch?v=NywzrUJnmTo

Certainly seems a novel idea to include the banana peels in the recipe… Until I think about it. Since the peel is essentially universally expected to be discarded, I doubt very much the possibility of herbicide or pesticide residue in peels has been examined. That's not an experiment I want to do. If you want to do this recipe, be sure to get certified organic bananas

This was just OK. Cocoa was enough to mask taste of bananas but not enough to taste chocolate-y - so overall taste was bland. Addition of banana skins did not add anything good to the loaf - and good to heed advice of others re: pesticides. I must have used refined coconut oil as there was little coconut taste - won't repeat because of the cost of coconut oil. This loaf promises great blend of flavours but doesn't deliver.

After reading all the comments, I set out to make this cake better. And, I think I did. First, forget the banana peels. Throw them out. Or, compost them. My sister is gluten free, so I used equal parts coconut flour and almond flour. I increased the cocoa to 3/4 cup, I added 1/2 cup of sweetened shredded coconut. I increased the amounting coconut oil to 3/4 cup. The cake was moist , rich, and delicious!

Left out the peels (cause I’m not that creative) added an extra banana, chocolate chips, and pecans. Turned out great!

Used half the sugar, 3 big bananas, added an egg. Also added some espresso powder. A different banana bread recipe said heat the oil, brown sugar and bananas on low heat for 5 minutes, allow to cool for 10 minutes, then buzz all the liquids together in a food processor before adding to the dry ingredients so I did that. Added walnuts and some mini chocolate chips. Hedged on the banana peel—used some at one end, used golden raisins at the other. Great result, dense and satisfying.

It turns into slightly chewy bits. I cut mine up pretty small. I liked the texture. Sort of a raisin but slimmer. It's interesting and makes sense to use more of the fruit.

Used half the sugar, added an egg, added some espresso powder. Following another banana bread recipe, I heated three large bananas with the oil and sugar for five minutes to soften the bananas, then after cooling for 10 minutes, buzzed the liquid ingredients in a food processor before adding to the dry ingredients. Added walnuts. Hedged on the banana peel, used peel on one end and golden raisins on the other with mini chocolate chips in the middle. Great result, dense and satisfying.

Next time, leave out banana skins.

I liked this. Mine came out smooth and moist. I used 2 large frozen bananas. Next time I will puls the peels to make them smaller.

Following someone else’s suggestion, I added an egg and a cup of chocolate chips. Set the oven to 375 F and got out the paper muffin liners. Filled the liners to almost full. Baked for 28 minutes. Got 15 yummy, moist muffins. Would make again.

My favourite way to use up bananas. Beware: the texture of the tahini matters. Some are very thick and dry, but if its quite liquid (like oil), then halve the amount of coconut or other oil (i actually use an olive/sunflower mix).I add choc chips and use 3 bananas instead of 2 (another reason to use slightly less oil and 1/3 less sugar)The banana skin really adds a layer of flavour so i blend the whole bananas first to hide them.

180 degreesTahini and cocoa can be lumpy and slow things downHandful of choc chips instead of peel3 med bananas30ml less sugar Should add blended peel next time and even less sugar. Say 1 cup.only

Anyone substitute almond flour? Should I do 1:1?

Didn't use Tahiti, subbed applesauce, and was different. The coconut overpowered the chocolate and the 3 Bahasa I used. Didn't use the peel. Was nice and moist. One of the better vegan bread recipes probably because of the coconut oil.

Amazing! We stuck to the recipe, using cup measurements rather than weight. Subbed olive oil for the coconut and the result is so moreish and delicious. Will leave out peel next time as the kids weren't keen on the leathery texture. Will make again. Maybe with chocolate chips

Double the cinnamon, used peanut butter instead of tahini, both creamy and crunchy, added whole milk and butter milk, and took out half the brown sugar.

Question- if my bananas have already turned a bit brown, would I still want to use their peels?

Per the usual NYTIMES Cooking notes, here are my changes: added an egg and a banana, reduced the sugar by half and substituted half of the flour for whole wheat flour. The result is great!

After reading all the comments, I set out to make this cake better. And, I think I did. First, forget the banana peels. Throw them out. Or, compost them. My sister is gluten free, so I used equal parts coconut flour and almond flour. I increased the cocoa to 3/4 cup, I added 1/2 cup of sweetened shredded coconut. I increased the amounting coconut oil to 3/4 cup. The cake was moist , rich, and delicious!

This is quite good. The pieces of banana peel give it an interesting texture as well. To go really over the top, one could add mini chocolate chips and/or chopped walnuts or pecans. I'll make it again.

Easy to make, lots of flavor, especially since I used peanut butter instead of tahini, plus added a little shredded coconut and dried cherries. I found the inclusion of the banana skins unpleasant and distracting due to their chewy leathery texture. I'll try making it without the skins next time.

Peculiar flavor, dense texture, absolutely nothing like traditional banana bread (how could it be?), but still tasty and worth the try. I added a third banana (but not its peel) because batter was so thick -- glad I did. My bananas were not quite ripe enough. I didn't mind the peel but would cut smaller next time. The almond extract flavor was very strong -- dried cherries and chocolate chips would be great add-ins. May try again if I need a special loaf for vegan or restricted diets.

Bananas definitely should be organic if you are using the peel. You don’t want to know what the others are doused with. And please be sure that your coconut oil is sustainably grown-whole rainforests are cleared for export crops of coconut products. Not worth the price to the planet. Use a nice organic oil from something non-tropical, like canola. I’ll do half a recipe to see what peels taste like, kind of intriguing.