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.
Well really screwed up the recipe. Used 3 eggs and 2 cups of flour. Will see how it comes out. That’s what i get for reading the recipe on my phone!
Oh my goodness, I am so sorry Kathy. I hope it turns out ok.
I do not own loaf pans so I decided to cut the recipe in half and make muffins. They turned out great and my boys loved them!!! I threw away my old recipe for banana bread and replaced it with this one.
This is by far the best banana bread recipe I have ever tried. Thank you!
I want to make banana bars with cream cheese frosting. Do you think this batter would work?
I think it would work Beth. Let me know if you try it and how it turns out.
Hi, I am new to your posts but I love them! I am on a strict diet – Dr orders – any ideas on changing some of the ingredients to make a little less fattening without losing too much of the yummy taste? Love, Love Banana Bread!!
Well look at you all fancy with the action shot of breaking an egg into the mix! Woot is right!
Wondering if you think I could mush and liquify my bananas using a regular mixer? I don’t have a nice kitchenaid and my banana bread never seems to have quite enough flavor.
I’m a hungry Yankee hoping a sweet Southener could advise me..teehee
You sure could use a regular mixer!!
Another tried and true recipe from Christy. Congrats on your many accomplishments and the debut of the TV show thiis week. Reading your posts is like talking with a close friend!
Speaking of friends, I have four different baskets from Bountiful. Are you going to offer the fifth of the series of five this year? My money has been set aside and I surely don’t want to miss out on the ordering window. 🙂