Using too many eggs

Eggs are an essential ingredient in baking. They provide structure and stability to the batter in baked goods such as cakes and quick bread. However, adding too many eggs while baking will throw off the composition. The end result could be dense, spongy, and rubbery banana bread. Given the weight of this baked treat, you'll want to avoid these unappealing textures.

According to The Cake Blog, adding too many eggs can also affect flavor. You may end up overpowering those all-important banana notes, making your bread less enjoyable. The best banana bread recipe uses only two eggs for a single loaf. This recipe is simple to double, but make sure to scale all of the ingredients. The ratios are critical in getting all of the ingredients to work together to form the perfect loaf.