How To Make Banana Bread
Find out how to make banana bread delicious moist and flavorful in no time flat. You’ll be hiding those bananas before you know it so they will get old just so you can make this recipe 🙂
I honestly don’t know anyone who doesn’t make banana bread on a regular basis. We see bananas going bad on our counter and our hands are already reaching for the flour. I’m certain this is another example to support my theory that all of the best southern dishes came about from the whole yankees-trying-to-starve us thing. 😉
How Ripe Should the Bananas Be?
The one requirement for making banana bread is that you use ripe bananas. Once the skins start to turn and get brown and freckly and the banana is a little too mushy for y’all, then it’s banana bread time. If you let them get really brown this will increase the sugar content and will make your bread even more strongly banana-flavored and sweeter.
Can I Make Muffins With This Recipe?
You sure can. Use your muffin tin to make little mini banana bread snacks to pack in lunches or to have as a quick snack. They will likely be done in around 15-20 mins so have a toothpick handy and when they comes out dry from sticking those muffins in the middle, they are ready to go.
Frosting The Loaf…
This recipe doesn’t use frosting but we do love a banana bread loaf with a butter cream frosting so you can use the icing recipe from our Carrot Cake loaf here.
Can you Freeze It?
This recipe freezes well just make sure you cool it completely, then tightly wrap it in two layers of plastic wrap or seal it with a food saver. Place the the in a freezer-safe plastic bag or container and enjoy over the next few months or give as a gift.
Recipe Ingredients:
Recipe Ingredients:- Sugar
- Bananas
- Pecans (optional)
- Eggs
- Butter
- Self Rising Flour
- Milk
- Vanilla
If you don’t have self rising flour available where you life, go to the bottom of my post on buttermilk biscuits to see how to make your own! 😀
Add extra pecans on top if you like (optional). Bake at 350 for an hour until golden brown.
Now, go hide a loaf of this because TOMORROW I am going to show you something positively SINFUL to do with leftover banana bread!
Mmm, Mmm! Enjoy it while you can, before it disappears!
Ingredients
- 2 Cups sugar
- 1 Cups milk
- 1 Cups chopped nuts optional
- 3 Cups self rising flour
- 1/2 cup butter softened
- 2 eggs
- 3 bananas
- 1 teaspoon vanilla
Instructions
- Place peeled bananas in mixing bowl, add sugar. Mix until bananas are liquefied.
- Add butter, mix until creamed together with banana mixture. Add all other ingredients and blend well.
- Pour into two greased and floured loaf pans and bake for one hour at 350.
Nutrition
UPDATE: This was posted a few years ago so here are the links to what to do with the leftover banana bread (If you have any!)
Overripe bananas always means banana bread at our house. I have always added 1/2 cup of sour cream–extra moist and delicious!
My Bananas are actually totally black when I make Banana Bread. Just makes it sweeter!
Nora,
If there are four sticks to a pound box, it is one stick or a half cup. I just happen to have this recipe baking at this moment…..you will love this recipe. Happy baking, Sandy
Okay, my question is, the recipe calls for one stick of butter, is that a half a cup or a half a pound? I don’t want to sound stupid but some Pound box’s of butter have two sticks and some four, mine have four making it a quarter pound or a half a cup for each stick. I’m dying to try this delicious looking recipe so I’ll wait for youir answer before attempting it. Thank you Christy, I made “Mama;s Corn Casserole” and it was delicious. I’m so glad I found youir site, youi remind me of good “Home Cooking” and a real down to earth Christian women.
Lord bless you!
Nora
Anyone! I only have one loaf pan. This recipe could be cut in half, right?
Absolutely! Or, make one loaf and some muffins!
Christy, one of my friends revised her banana bread to substitute applesauce which makes it pretty low fat yet still moist. It’s delicious!
Also, do you have a good banana cake and frosting recipe? I have my mother’s recipe, which is delicious was always MY birthday cake request! I made it this year for my son’s 18th birthday and he was lucky to get a piece of it…I have since had to promise to make him banana bread because his cake disappeared so quickly!
I made banana bread yesterday, but my recipe uses orange juice and no eggs. Looking forward to ideas to use an extra loaf!