Is banana bread better with oil or butter?

It depends on what you’re going for! Oil makes banana bread extra moist and keeps it soft for longer, while butter adds a rich, buttery flavor but can make it slightly denser. Some bakers use a mix of both for the best of both worlds.

What makes banana bread unhealthy?

Traditional banana bread can be high in sugar, butter, and refined flour, making it more of a dessert than a healthy snack. To lighten it up, try using honey or maple syrup instead of sugar, swapping in whole wheat flour, and reducing the butter or oil .

What's the secret to good banana bread?

A few key tricks: Use ripe (or overripe) bananas – The darker, the better! They add natural sweetness and moisture. Don’t overmix the batter – Stir just until combined to keep it soft and fluffy. Use the right fat – Oil for moisture, butter for flavor, or a mix of both. Bake at the right temp – Too hot, and it dries out. Too low, and it won’t cook through properly.

Can I use 2 bananas instead of 3 for banana bread?

You can, but your banana bread won’t be as moist or flavorful. If you’re short on bananas, try adding a little applesauce, yogurt, or even an extra egg to make up for the missing moisture.

What to use instead of eggs in banana bread?

If you’re out of eggs or need an egg-free option, try these swaps (each = 1 egg): ¼ cup mashed banana (since it’s already in there!) ¼ cup applesauce 1 tablespoon ground flaxseed + 3 tablespoons water

What does too much flour do to banana bread?

Too much flour makes banana bread dry and dense instead of soft and moist. Always measure your flour correctly —fluff it up, spoon it into the measuring cup, and level it off with a knife instead of scooping directly from the bag.

How to Make Delicious Banana Bread Cinnamon Crunch Bagels

Description

If you haven’t made Banana Bread Cinnamon Crunch Bagels yet, what are you waiting for? These homemade bagels combine everything you love about banana bread—sweet, moist, and cozy—with the chewy, satisfying texture of a classic bagel. And that crispy cinnamon crunch topping? Absolute perfection.

Ingredients

Scale

2 medium ripe bananas
3 ½ cups all-purpose flour
¼ cup Greek yogurt (optional)
2 tbsp brown sugar
1 tsp salt
1 tsp ground cinnamon
1 packet (2 ¼ tsp) instant yeast
¾ cup warm water
For the Cinnamon Crunch Topping:
¼ cup brown sugar
1 tbsp ground cinnamon
2 tbsp melted butter

Instructions

Mash the bananas in a large bowl or stand mixer.
Add warm water, brown sugar, and yeast; let sit for 5 minutes until foamy.
Mix in Greek yogurt, cinnamon, salt, and flour until a shaggy dough forms.
Knead for 8-10 minutes (or 5 minutes in a stand mixer) until soft but slightly sticky.
Place dough in a greased bowl, cover, and let rise for 1 hour.
Punch down dough and divide into 8 pieces.
Shape each piece into a bagel by poking a hole in the center.
Boil bagels in a large pot of water for 30 seconds per side.
Mix brown sugar, cinnamon, and melted butter for the topping.
Brush boiled bagels with butter and press on the topping.
Bake at 375°F (190°C) for 20-22 minutes until golden brown.

Notes

Baking these from scratch means you get fresh, preservative-free bagels with simple, real ingredients. Whether you’re spreading them with cream cheese, toasting them for a snack, or turning them into a breakfast sandwich, they’re guaranteed to be a hit.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 230
Sugar: 8g
Sodium: 300mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 6g
Cholesterol: 10mg

Keywords: banana bread, bagels, cinnamon crunch, homemade bagels