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.
Congratulations, you Southern Charmer you! (and you are) I watched Paula Deen squash ripe bananas in the skin for a recipe. She just grabbed them and squeezed up and down and scraped the peel clean. I like your idea to liquify them, too. Naturally “moi” had to try it making her 3-layer Banana Pecan Cake. Worked fine.I had a friend who always treated me to “Ma’s Rotten Banana Bread.”, which was yum. I’m going to try your Banana Bread. This would do a fast job for my mini breads. I want to use the little loaf pans with it for Christmas gifties for friends, teachers, etc. Thanks again. Probably will wash the pans after baking, Christmas wrap the loaves and put back into the pans to complete the wrapping and they can use it again. Nothing cheap about me! Blessings.
Thanks for this recipe, Christy. I look forward to trying it. Banana Bread is so tasty and what a wonderful way to use over-ripe bananas.
This week I fixed your Sticky Chicken for out of town guests. It is so good and soooo easy!
I love you’re recipe for Banana Bread. Christy I, put whipped orange butter on mine. You’re site is AMAZING. Denise Lynn Skilone
Thanks for sharing this recipe. I’m going to try it today! I’m still on the lookout for a “perfect” banana bread, so I’m hoping this is it. I love to make banana bread french toast on Saturday mornings. It’s SOOOOO good!
Hey!!
Do you think I could use heavy cream in place of whole milk?
My mistake that didn’t end in disaster: After I removed the bread from the oven, I saw the egg that was supposed to be in it still on the kitchen counter. I don’t know how I missed it, but the bread is still delicious!
Whew, I am so glad it turned out ok Kirsten!!!
I am sixty six years old and never made banana bread but I dumpster dived a huge amount of speckled bananas so i went to this site to learn how.
I used a whole lot more bananas than the recipe called for so i added more of everything else too; and now i have two large baking pans in the oven and they smell absolutely yummy! I also made some banana muffins in the microwave that turned out very moist and delicious. Thank you for an incredible recipe.