Banana Bread

Straight dough

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Mix everything at once. Fastest route to bread.

Why use it

• Quick — same day bake
• Beginner-friendly
• Predictable timing

How to build

1. 1.Mix all ingredients in one go.
2. 2.Bulk, shape, proof, bake.

Flour swaps

• → All-purpose flour (10–11%)

  up to 100%
  Hydration: -2%Structure: weaker

  Crumb will be a touch softer and less chewy. Reduce hydration ~2% to compensate for lower protein.

• → Italian Tipo 00 (9–12%)

  up to 100%
  Hydration: 0%Structure: neutral

  Tipo 00 (Caputo Pizzeria) is ideal for pizza/focaccia — extensible, fine crumb. Less ideal for high-rise loaves.

• → Whole wheat (red)

  up to 30%
  Hydration: +5%Structure: weaker

  Above 30% the crumb tightens noticeably. Add 5% more water per 30% swap. Long autolyse (1 hr+) helps the bran soften.

• → Whole wheat (white)

  up to 50%
  Hydration: +4%Structure: weaker

  White whole wheat is milder than red — easier swap. Up to 50% works without major changes beyond hydration.

• → Rye (medium or dark)

  up to 20%
  Hydration: +6%Structure: weaker

  Rye lacks gluten-forming proteins — keep below 20% in a wheat-based loaf. Add 6% water; expect a denser, tangier crumb.

• → Spelt

  up to 50%
  Hydration: +2%Structure: weaker

  Spelt is more extensible and ferments faster. Reduce bulk ferment by 15–20% and watch closely — it overproofs quickly.

• → Einkorn

  up to 25%
  Hydration: -3%Structure: weaker

  Einkorn drinks less water and has weak gluten. Keep below 25%, reduce hydration ~3%, do not overknead.

• → Semolina (durum)

  up to 30%
  Hydration: +2%Structure: neutral

  Adds yellow colour, nutty flavour, classic Italian chew. Pairs beautifully with bread flour at 20–30%.

Fat swaps

• Unsalted butter → Vegan block butter (e.g. Naturli, Flora Plant)

  Ratio: 1:1 by weight

  Choose a block-style vegan butter (>75% fat). Spreadable tubs have too much water and weaken structure.

• Unsalted butter → Olive oil

  Ratio: 0.85:1 (e.g. 85g oil for 100g butter)

  Crumb becomes more tender and less pull-apart. Best in flatbreads and rustic loaves; not recommended for laminated doughs.

• Unsalted butter → Lard

  Ratio: 1:1

  Traditional in many enriched breads (panettone, certain rolls). Adds mild savoury note and excellent flake.

Dairy swaps

• Whole milk → Oat milk (barista blend)

  Ratio: 1:1

  Use a full-fat barista blend — it has the protein and fat needed for proper crust colour and tender crumb.

• Whole milk → Soy milk (unsweetened)

  Ratio: 1:1

  Most neutral plant milk for bread. Avoid sweetened versions.

• Whole milk → Water + 2% extra fat

  Ratio: 1:1 milk → water; add 2% butter or oil

  Crumb will be slightly less tender but works well in lean enriched doughs like soft rolls.

• Buttermilk → Milk + 1 tsp lemon juice or vinegar per 240ml

  Ratio: Stir, rest 5 min before using

  DIY buttermilk works perfectly for soda breads and enriched doughs.

Sugar swaps

• Granulated sugar → Honey

  Ratio: 0.75:1 by weight; reduce liquid by 20%

  Honey adds moisture and faster browning. Excellent for soft rolls, milk breads, and brioche tweaks.

• Granulated sugar → Maple syrup

  Ratio: 0.75:1 by weight; reduce liquid by 20%

  Subtle flavour, great with whole grains.

• Granulated sugar → Coconut sugar / muscovado

  Ratio: 1:1

  Adds caramel notes and slightly darker crumb.

Egg swaps

• Whole egg (50g) → Aquafaba (chickpea brine)

  Ratio: 3 tbsp per egg (~45g)

  Best plant-based egg sub for enriched breads — provides emulsification and helps with structure. Use unsalted aquafaba.

• Whole egg (50g) → Flax egg

  Ratio: 1 tbsp ground flax + 3 tbsp water, rest 10 min

  Adds slight nuttiness. Works in heavier enriched loaves; not ideal where lift depends on egg (e.g. brioche).

• Egg wash (for shine) → Milk + maple syrup, or aquafaba

  Ratio: Brush thin layer

  Both give golden crust without animal products. Aquafaba browns beautifully.