Most banana bread recipes call for using whole-wheat or all-purpose flour. But not all-purpose flour is created equal. It can make the finished product gritty, thicken it and make it dense. In other words, it can make your banana loaf taste like cardboard.
The key is to use the right kind of flour. All-purpose flour is made from mixtures of several different grains, including wheat, rye, and corn. It has a relatively neutral taste that’s easy to mix into batters. On the other hand, bread made with whole-wheat or certified gluten-free flour is produced from a special kind of wheat called spelled. It has a higher concentration of gluten than other flour. Even though it’s not as widespread as people think, people have been baking with bread flour for thousands of years. So, you can use it in your banana bread just like you would with any other recipe.
Can you use bread flour for banana bread?
Yes, you can use bread flour for banana bread. It is a good choice for making yeast-based loaves, rolls, and other baked goods. Bread flour has a high protein content that gives baked goods their structure, which helps them rise and remain light and fluffy. You can use bread flour in place of all-purpose or cake flour in your favorite banana bread recipes. Just keep in mind that it has a higher gluten content than those other flours do, so you may need to add extra liquid to your batter.
What Is The Difference Between All-Purpose Flour And Bread Flour?
- All-purpose flour and bread flour are made from different types of wheat.
- All-purpose flour is milled to produce flour that has a medium gluten content, which means it’s good for general use. Bread flour, on the other hand, is milled to produce flour with high gluten content that produces bread with a nice firm texture and chewy crust.
- All-purpose flour is best for cakes, pastries, and quick bread where you want the finished product to have a soft texture and fine crumb. Bread flour is best for yeasted bread because it gives the finished product a nice chewy texture and crisp crust.
- All-purpose flour is usually sold in large sacks or plastic bags in supermarkets, while bread flours are sold in bags or cans like other self-rising flours or baking powder/baking soda mixes at supermarkets or specialty stores like health food stores or online shops like Amazon.
- If you don’t want to use two different types of flour for making your banana bread, you can substitute bread flour for all-purpose or vice versa. But remember, using bread flour will make the finished loaf denser and chewier because it’s higher in gluten than all-purpose flour (see photo below).
- Some people think that using all-purpose flour is cheaper than buying bread flour, but it’s actually not the case. The price of 1 kilogram (2.2 pounds) of bread flour is almost the same as 1 kilogram (2.2 pounds) of all-purpose flour in most countries with a developed economy like the United States and Canada, while it’s much more expensive to buy 1 kilogram (2.2 pounds) of whole wheat or spelled/spelled wholemeal flours compared to buying 1 kilogram (2.2 pounds) of their white counterparts.
How To Tell The Difference Between All-Purpose Flour And Bread Flour
- All-purpose flour is made from a mixture of wheat, rye, and other grains. Bread flour is made from wheat.
- All-purpose flour contains about 10 percent protein, while bread flour has about 12 to 13 percent protein.
- All-purpose flour comes in bleached and unbleached varieties. Bread flour is only available in unbleached versions.
- All-purpose and bread flours have different textures that make them suitable for different kinds of recipes, including cakes, cookies, and pastries, as well as yeast bread like bagels or pizza doughs.
- The fats contained in all-purpose flour give it a soft texture that makes it popular for baking cakes and cookies, while the higher gluten content of bread flour makes it good for baking hard rolls and crusty loaves of bread because it traps more air during the cooking process than all-purpose or cake flours can do on their own.
- You can use all-purpose flour in any recipe that calls for bread flour. The reverse is not true, however, because bread flour is less versatile than all-purpose flour and is not suitable for most cakes and cookies or other baked goods.
How To Use Bread Flour In Banana Bread
- Do not substitute bread flour for all-purpose or whole wheat flour in a recipe that calls for one or the other. Bread flour is made from a different type of wheat, called spelled, which has a higher concentration of gluten than other flour. This makes it ideal for bread making, but it can make your banana bread turn out tough.
- If you decide to use bread flour instead of all-purpose or whole wheat flour, you might have to make some adjustments to the amount of liquid and eggs that your recipe calls for to make it the right consistency. This will depend on the type of bread flour you buy. If your recipe calls for 1 cup of all-purpose or whole wheat flour, then you can use 1 cup plus 2 tablespoons of bread flour instead without making any changes to the other ingredients in your recipe (including the number of eggs).
- Use only white spelled (or white spelled blend) as this is easier to find than red spelled.
- Banana bread made with bread flour will not be as light and fluffy as banana bread made with all-purpose or whole wheat flour, but it will taste just as good. You can use the same recipe you normally would for a loaf of banana bread, but substitute 1 cup of bread flour for every 1 cup of all-purpose or whole wheat flour called for in your recipe.
The Best Type Of Bread
- Bread flour is best for yeast bread since it has a higher gluten content. Gluten gives bread its structure and helps it rise.
- Bread flour has a higher protein content than all-purpose or cake flour, which makes it the best choice for yeast bread, rolls, and pizza dough.
- Bread flours have a high starch content that makes them ideal for yeast bread, but not so good for cakes because they are drier and denser than cakes made with cake flour.
- Bread flour should be stored in an airtight container at room temperature or in the fridge if you do not use it often.
- Bread flour is available in many supermarkets, but you can also buy it from specialty shops and online.
- It is best to use bread flour for yeast bread that has a high starch content, such as brioche and challah.
- Bread flour is also best for pizza dough since it has a higher protein content than all-purpose flour, which helps it hold together during baking and adds texture to the finished crust.
- Bread flour is not ideal for cakes or other baked goods that require tenderness or moisture because of its high starch content.
- If you substitute bread flour for all-purpose flour in a recipe, add 2 tablespoons of water or milk per cup of bread flour used to compensate for its lack of moisture and extra gluten content.
There are a couple of different ways to use bread flour in banana bread. The most common way to use it is to add it to the dough before baking. However, you can also use it in place of all-purpose flour in other recipes. If you’re using it for banana bread, make sure to use a low-glycemic index recipe like this one instead of a high-glycemic-index recipe like this one.