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!)
I see about 4 bananas thats getting speckled on the kitchen table was gonna make me a peanut butter and bananna sandwich but what the heck bread will work and I was wondering .Christy can I put one loaf of the bananna bread in the freezer?…:)H
Hey Harold! You sure can, it freezes really well! Always good to hear from you!
I have a couple of bananas that I need to use up but I plan on putting them into brownies (it makes them very moist).
this is the easiest and quickest banana loaf I’ve ever made. I’ll pass it round all my friends here in Scotland! Very moreish!
I am so glad that you liked it Anne!!
going to make somebanana bread.it is my favorite bread.thank you for the recipe
I hope you enjoy the bread Joyce!!
I like to substitute a little cornmeal (1/4 to 1/2 cup) to my bread to make it not so blah and flat sometimes. It gives it a little extra chew and we really enjoy it!! Try it next time!
I doubt you will read this as it is pretty far down on the comments, but when my bananas become over-ripe, I peel them and place in a zip-lock and put them in the freezer. I don’t always have the time or desire to whip up a loaf of bread, just because my bananas are dark..lol. When the bananas thaw they are more liquified and work great in this recipe.
Hey Bonnie! I do that too! I smooth them up with a fork first and write how many are in the bag on it. Everyone is always shocked they don’t turn black, do you find that too?:)
Stick those over-ripe bananas in the freezer. When thawed, they are almost liquid, ready to add to bread! I just toss them into the basket on the door of the freezer.
Making this even as we speak. Made it with self-rising substutute, also in smaller loaf pans, so I can give more loaves away, and keep a smaller amount. (Weight loss does not equal eating all the loaves myself!) 😉