The Secret Method For Adding Extra Moisture To Banana Bread
By Camryn Teder
Banana bread, which substitutes yeast for chemical leavening agents like baking powder or baking soda, is easy to make and is a literal lifesaver for overripe bananas, making it popular as both a treat and breakfast food. There's a lot to love about banana bread, but for a wide variety of reasons, no two batches will come out the same.
Banana bread can dry out for many reasons, including high altitude or if the wet and dry ingredients are mixed in the same measuring cups. Even the color of your pans can be a factor, as darker pans absorb heat much faster than lighter pans and bake your bread more quickly.
To keep your banana bread moist, take the banana bread out when its golden-brown hues are peaking, and blanket it with a sheet of aluminum foil to trap the heat emitting off of the bread. Pop it back in the oven for the last 15 minutes of baking, and the steam inside the foil will release the softness of the bread.