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.
I made this last night and it was so easy and taste great. Husband loved it!!! Great kid recipe too.
Thank you, thank you, thank you! This is the very best banana bread recipe! Since the first time we tried it, it’s been our family banana bread recipe and we only make it this way!
I catch my husband hiding fresh bananas to get them over-ripe, just so I’ll make some of this banana bread.
One of my daughters and I made your Banana Bread a few weeks ago and it was EXCELLENT! As soon as she saw the bananas were a bit brown she got all excited asking me if we could make banana bread again. YUP! So THANK YOU again for another wonderful recipe!
I made your Banana Nut Bread yesterday and it was delicious. The grands loved it and hubby said it was the next best thing to pound cake which is his absolute favorite! Thank you SO much.
Christy, This was the best. I had a Home Interiors Party tonight and I made the banana bread, hoe cake, and homemade peach preserves. It was a total hit. The preserved were out of this world. The guest could not get over the hoe cake, and did I mention the banana bread? Oh My Gosh! It was Grrrreat. I bought the aluminum pans at Dollar General and your recipe made three pans. This will surely be a hit during the holidays. Thanks for all of the great recipes and tools you proved on your website. I enjoy coming here everyday. Have a great week.
From Hueytown to Athans.
Debbie: I posted it! I actually posted three things, there are two others but I’m not sure if I’m going to get around to them today. There are just so many possibilities!!!
I hope you enjoy them, let me know!
Pinky:
NO ONE makes banana bread as good as our mothers! lol.
This is my mother’s recipe, the one she used weekly when we were growing up. There is not telling how many hundreds of times Mama has made this. As a result, she has been driving us slightly crazy the past few years because she is tired of this recipe and determined to find a new one.
I have tried one she made with buttermilk and it was amazing! Thing is, you always want what you had growing up…I hope Mama realizes that and accepts that to all of us *her* recipe is the best.