I’m making banana bread and the only vinegar I have is balsamic and red wine – are these okay?

The recipe calls for 1 tablespoon vinegar (I heard when it doesn’t specify, you’re supposed to white). I don’t have white. Will it turn out okay if I use balsamic or red wine vinegar?
Update: Bread is in the bread machine right now- I went with the red wine vinegar as advised. I’ll report back in the morning. Thanks!

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8 comments a "I’m making banana bread and the only vinegar I have is balsamic and red wine – are these okay?"

you shouldn’t use those because they have a different taste and acidic level. therefore they could throw off the chemical balance of your bread, make it taste weird, and ruin the bananas.

The extra flavor compounds in either vinegar will not have a significant effect on the huge volume of bread if you are just putting a tablespoon in. Or, if they do have an effect, it will just make the bread more interesting.

Go for it.

The red wine would be better. Let us know how it tastes. You might be onto something!

Do not use the balsamic, yuk. The red wine in such a small quantity should be ok.

you heard but u dont know if its ture
so if u what it that way have it that way

Personally I am keen to know what the balsamic would taste like – since it is used with a lot of fruits. As another answerer said – being such a small amount won’t make a huge difference to the bread… I think it will be fine either way – but I would personally chose the balsamic as I love the stuff and use it way more than red wine vinegar.

if I must pick it would be red wine.
DO NOT pick balsamic- unless you find it’s smell matching banana… it will remain in the taste of the bread

Listen, I’ve made a lotta banana bread and never used vinegar in my life, so I’m sure you can forget about it this time without any problem. The difficulty with substituting red wine or balsamic vinegar is that red wine has a stronger flavor than white and balsamic has a MUCH; MUCH stronger flavor!

If you are obsessed with following the recipe and want to add something acidic which won’t ruin the taste, add a tablespoon of freshly squeezed lemon juice, that’s an excellent substitute! (In fact I like to substitute lemon juice for vinegar in most of my recipes.)

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