![]() Conversely, if you choose to swap in pureed prunes for some of the banana, you may want to scale back on the sweetener, since the prunes have a lot of natural sugar. If you don’t have applesauce either, or just aren’t a fan, you could also try substituting Greek yogurt (plain for sure, but flavors like vanilla or banana make sense too), sour cream, mashed avocado, whisked silken tofu, or pumpkin puree they all add roughly the same sort of body and moisture as bananas, but when using substitutions that are sugar-free and/or tangy, you’ll probably want to add a little extra sweetener to the batter than the recipe calls for. If you’re set on a specific recipe that calls for the standard two or three mashed bananas, you can replace one or two of them with applesauce ( ½ cup equals 1 banana). If you don’t have a mini loaf pan, you can portion the batter among muffin tins, but that’s just not the same, you know? Get the Mini Banana Bread recipe. ![]() If you bake banana bread even just occasionally, you’re probably already in the habit of stashing any on-the-verge-of-totally-blackening bananas in the freezer so you can turn them into baked gold later (if not, start doing that!), but if you want banana bread now and you’re still short one or two perfectly overripe specimens, simply make banana bread with just one banana-or (if you suspect that won’t taste fruity enough for you), make a mini loaf with your lone banana. If You’re One (or Two) Bananas Short of a Bunch Get our Roasted Banana Nutella Quick Bread recipe. We call for roasting five bananas and then mashing them into a batter with some brown sugar, but the other revelation here is the Nutella stuffing in the center. ![]() One caveat: your bananas should be at least slightly ripe before you bake them green bananas just won’t have converted enough sugar yet, and even though they will turn soft and black in the oven, they’ll still taste like sadness. If, say, you’re going out of town and have bananas that will go bad in your absence, you can bake them like this and then store them in the freezer for future use-but if you’re staying put and in no hurry to make bread, your best bet is always letting them ripen naturally. The bananas are done when they’ve turned soft and black, and you can use them as soon as they’re cool enough to peel. Roast ’em! There are some tricks to ripen bananas more quickly, but if you want to use them right now, just place your unpeeled bananas on a baking sheet lined with foil or parchment for easy clean-up and pop it into a 300-degree oven for anywhere between 30 minutes and an hour (obvious but easy to overlook: remove any stickers from the skins first!).
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