How To Make Banana Bread
As an Amazon Associate I earn from qualifying purchases.
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 just so they’ll get old and you can make this recipe 🙂
I honestly don’t know anyone who doesn’t make banana bread on a regular basis if they know how to… 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. 😉 But if you don’t know how, read on. Because this is how to make banana bread, and you’ll never look back!
How Ripe Should the Bananas Be?
The one requirement for how to make banana bread is that you use overly-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 makin’ time. If you let them get really brown, this will increase the sugar content and will make your bread more banana-flavored and even 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 about 15-20 minutes, so have a toothpick handy! When the toothpick comes out dry from poking the 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! 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 bread 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 live, 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.
The recipe calls for milk..but never thru all the steps does it say ‘add milk’.. I added the milk anyway..the banana bread is done.. I hope they turned out ok..with the milk. :/
I noticed while following the directions and illustrations, it did not show you added milk, but the recipe calls for it!
I added the milk hope my banana bread turns out alright smells yummy, but I have faith .
Want you to know I added four ounce of cream cheese and the banana bread was a hit I made four loafs and they were gone in two days. My husband does not eat bananas and he practically ate a whole loaf. Thank you so much! This will be on my favorite hit list. Thank you
I am so glad to hear that everyone liked it Ivette!!
Roxane. The directions say “add other ingredients” That includes the milk!
Roxane: The directions say “add all other ingredients” That includes the milk.
No spices? This is just a simple plain bread. I made Banana Bread yesterday. But it has flavor. That is just a cake with bananas in it.
I think you just pointed out our secret! our banana bread tastes so good, not because of spices, but because we always season it with love. You’re right, makes such a difference!
Wishing you a joy filled and grateful heart!
I have always loved banana nut bread thanks for the recipe. 🙂
I could not find the recipe for self-rising flour. I kept getting an error saying the page was not found. Can anyone help with this. Thanks
I’m so sorry Bill! I’ll check the link soon as I get to my computer.
Here is the page
https://www.southernplate.com/faq
Bill, you just add 1 1/2 tsp baking powder and 1/2 tsp. salt to each cup of all purpose flour.
Love your site…I am a newbee. I always smash my over ripe bananas in a one cup container and freeze till ready to make Banana Nut Bread. My recipe made one loaf and I thought it was the best. I shall see!! hee hee
It called for one cup of bananas which I think is usually two bananas….this recipe would raise up out of the loaf pan I wrote years ago at the top of the recipe “Raises Good”…it called for 2 tablespoons of hot water. I think it was passed down from my Great Grandmother. Can’t wait to try yours.
I so enjoy Southern Plate and all your comments and recipes. I make banana bread about every two weeks and freeze slices in baggies since there is only two of us now. About two months ago I heard you could peel and freeze bananas in freezer bags so I tried it. Works wonderful and when I get three bananas, I make another loaf. When freezing the bananas it makes the bread a little darker maybe but that is the only thing different. Hope this is helpful to someone.
I am continually tweaking my banana bread recipe. Can hardly wait to get home and make this one. Looks easy and delicious.