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 texture was great, however 2 cups of sugar was way too much. I tried cutting the sugar back by a half a cup and used very ripe bananas and the bread still turned out way too sweet. Next time I will probably just use a cup of sugar and see how it turns out.
I CAN’T EAT BANANAS SO I MAKE THIS BREAD WITH LEFTOVER CANDIED SWEET POTATOES, (ABOUT A CUP AND A HALF), AND DRIZZLE WARMED JUICE FROM THE CANDIED YAMS OVER IT. SON!
Oh my goodness, I bet that is good!!!
Beginner cook here. I tried 2 other banana bread recipes and they didn’t go well. This one was perfect and a keeper. Thanks!
I am so glad to hear it turned out for you Clair!!!
Just made this. It was wonderful but I made some additions for my family. I added milled flax seed and blue berries! It was a wonderful “grab on the go breakfast” for my family. Thank you for the easy recipe.
Great idea Doris!!
i cook this in a bundt pan so it is like a cake…it is wonderful!!!!
What a great idea Elaine!!
Hello Ms. Christy, I used your banana bread recipe for my husband. He really loved it and so did I.
Thank you so much Monique, I am so glad y’all like it!!!
Can I freeze this bread? Btw this I should by far the absolute best banana bread I’ve ever made. My mom and husband request is regularly.
Oh thank you!!! Yes, it freezes beautifully. I like to make it in muffins and freeze it that way 🙂 But whole loaves freeze and slices, just make sure you seal it well. 🙂 Hope you’re having a good week!