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 love your posts!! Meeting you is definitely on my bucket list!!
I wonder can you make a type of French Toast from banana bread ? My Cadi would be in hog heaven if so.
I noticed you are using a glass pan. I thought cooking in glass you would have to lower the temp. by 25 degrees. Please let me know. I do have both metal and glass containers to bake those in. Oh, great shot on catching the egg in action.
I make banana bread quite often, but I do it a bit different than you do ! Sometimes I use bread flour, it I have some on hand. Mostly I use plain old flour. Try adding orange juice instead of your milk. I also toss in some coconut and of course walnuts. My Mama used to put in muffin tins for a special treat for her grandkids. That way they never could argue who got the thickest slice !!
Banana bread pudding??? =}
Christy, when your grandmother was younger, everytime we went on a roadtrip, she always made banana bread to eat on the road. We ate it on trips to see her brother, Albert, in Wisconsin. We ate in on summer trips to Panama City. It was always so good, Christy!
First time to make this, didn’t use self rising flour, it didn’t rise, hope that was why, will use self rising flour next time! Taste really good though!!!
Karen, that is exactly the reason, glad you were able to catch it. I am so glad it tastes good though. If you ever find yourself out of self-rising and need it for a recipe you can also make your own, I have put instructions on how to make your own in the FAQ section on Southern Plate and it is also in the cookbook.
I’m back to the flour question, 2 or 3 cups?