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.
What size loaf pans do you use for this recipe?
I’ve loved every recipe I’ve tried here on Southern Plate, especially the Vanilla Wafer Cake! I do have a question about this one. I do not own a loaf pan. Could bake this in a 9×13 or a Bundt pan for the same amount of time?
I’ve made banana bread in a 9 X 13 before. I actually use that same recipe to make my banana crumb cake! https://www.southernplate.com/2009/05/banana-crumb-cake-and-the-name-of-my-home.html
I just wanted to let you know that your link to the Buttermilk Biscuit Tutorial (with the instructions for making self rising flour) doesn’t seem to work. And I can’t find that tutorial by searching the site either.
Thank you for all your great recipes! I don’t enjoy cooking as much as some people do, but your site makes it seem easy, and there’s always a great story to go along with the recipes.
Hmmm, I will check into that and see if I can figure out what the problem is. Thank you so much for letting me know Nancy!!! I hope you have a blessed day!!
Update: Found it and fixed it, thanks for letting me know!
This is the best!!! Ready to make my second round ~~
I am so glad you like it Janey!! I can smell it cooking now 🙂
I sure wish the pictorial instructions were the same as the recipe instructions. They do not coincide…..
I’m afraid me talking you through something will never be the same as just handing you the recipe. If you prefer handing the recipe, just scroll down and skip the talking part 🙂
I love banana bread but I’ve quit making it because no matter what I do the center of the loaf is always undercooked and gooey…too gooey to give to people. Help! What can I do to fix it?
I made this banana bread this past weekend an both loaves are gone already. I have 3 boys, little one being very picky, and he loved it. Thank you for the delicious recipe! I have made several of your recipes and never been disappointed.
Good Morning Melinda!! I am so glad to hear that your boys liked the banana bread, even your picky one!! I know how hard it can be to find something that a picky child will eat…those recipes are really worth celebrating!!