How To Make Banana Bread
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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 I do not see where you added it in the directions. Am I missing something? Thanks for your help and for all of your scrumptious ideas.
Well, my bananas are ready and so am I. I finally got the self rising flour so that saves a few steps. I can’t wait to get this show on the road and eat this great banana bread. This will be the third time that I have made this. The best banana bread I have ever tasted. Thank you so much Christy! 🙂
Made a double batch this afternoon. Only change to recipe I added 1 tsp banana extract. Got 12 cupcakes, 4 medium loaves, and 8 tiny (2×3) loaves. Tasted great. All but 6cupcakes went in my freezer to be enjoyed at later dates.Maybe make small banana trifles
Oh yummy!!! Enjoy a bite for me Penney!!
I am going to try this recipe, I freeze my ripe bananas until I am ready to use them, works great. Also I won 1st place in the apron contest. Hope your feeling bette soon.
I have a banana bread recipe I have used for years but I am certainly going to give this one a try. I have some rotting bananas on my counter that need to be used today.
I have tried 4 or 5 different Banana Bread recipes and ended up eventually throwing them all out!!! Oh my gosh….. I have finally found one that is absolutely awesome!!! The sugar caramelized beautifully on the outside and was so very moist and tasty on the inside! Thank you Christy Jordan!!!
I am so glad this one worked for you Sandy!!!
thank you so much this turned out great i used oil instead of margerine worked out great thank you!!!
~Lindsey