Here’s an easy recipe for how to make banana bread made with frozen bananas. This means it’s the perfect dessert to make when you buy in-season bananas on sale and then forget about them until they’ve turned black and gone bad.
Frozen bananas are a quick and easy alternative to fresh bananas when it comes to baking banana bread. This is a guide about making banana bread with frozen bananas.
Best Banana Bread Recipe: Using Frozen Bananas
This Banana Bread Recipe Using Frozen Bananas is everyone’s favorite. It’s so simple to make and the entire family will love it!
I’m a banana bread snob, and I’m not afraid to admit it. Seriously, this is the only banana bread I’ll eat, and it’s certainly the only kind I’ll make. (See? Total snob!)
This banana bread recipe is so good and so very easy. And want to know the best part? It’s made with frozen bananas!
Frozen bananas are much easier to mix into a batter than fresh bananas are, and my freezer nearly always has an abundance of them, so it’s pretty easy to mix up a fresh loaf whenever I want.
My family has a love/meh relationship with bananas. They love to ask me to buy them, but once they’re sitting in the fruit basket, the fam is sort of indifferent to them. And if those bananas get even one little spot on them, my crew won’t touch them. They won’t even look at them.
So, every time our bananas start showing some age, I toss them into the freezer. Well, I usually let them sit on the counter until they’re covered in spots and attracting fruit flies, and then I take two seconds and toss them into the freezer. Because that’s how I roll (sad, huh?).
I just put them right into the freezer, whole and still in their peels. Of course, you’re welcome to put the whole bananas into a large zipper bag if you prefer, but that’s totally optional (at least in my book).
Step-by-Step Guide to Making Banana Bread Using Frozen Bananas
Now, I should probably warn you that frozen bananas don’t look anything like fresh bananas. I think the longer they’re in the freezer, the more disgusting they look. They’re gross, and you just have to accept that fact.
They also get a little bit…umm…let’s just say “juicy” when they thaw out. So, since you need them to be thawed before you use them, be sure to put them in a bowl or on a plate when you set them out of the freezer or the “banana juice” might run all over the counter and drip onto the floor. Ask me how I know this.
When the frozen bananas are thawed and you’re ready to make your bread, just snip off the tip of the peel and slide them into a colander in the sink so the rest of the juices can drain for a minute or two.
Once the bananas have drained for just a moment, you can toss them into your mixing bowl and pour the sugar on top. Yes, it takes a full cup. Yes, it probably makes this recipe qualify as more of a “cake” than a “bread.” Yes, I call it “bread” and eat half the loaf anyway
Add in a couple of beaten eggs, three tablespoons of milk, butter that’s been melted in the microwave and cooled a bit, and the baking soda. Mix it all together with a wooden spoon. Don’t worry if it’s a little “soupy.
Next, stir in the flour. The best way to measure flour is to scoop it out of the bag or canister and then level off the top with the flat side of a knife.
Once the flour is completely mixed in, pour the batter into a greased loaf pan and smooth the top with a spatula.
Bake for about an hour or so until the banana bread is all beautiful and brown on top and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about five minutes and then remove it onto a rack to cool. Or remove it onto a cutting board and slice it very carefully while it’s burning your fingertips because it smells too good to wait. It’s your call!
the best banana bread
My go-to banana bread recipe since 2013, and it’s the BEST!! This recipe makes two moistest and most flavorful breads with simple ingredients and just a wooden spoon! The only banana bread recipe you’ll ever need!!
Read on for my secret to the best banana bread.
First, a quick disclaimer. I’m guilty of claiming some of my recipes the best of the best. I do realize that it’s quite subjective. But I promise you, I don’t take this term lightly.
This banana bread recipe has been my go-to since 2013! And yes, I tried other recipes too, but I always come back to this one. I wouldn’t be lying if I said I make this quick bread recipe almost weekly and it never lasts more than 3 days!
And more than 3 dozens of readers confirm my claim! (Just scroll through the comments…)
What makes it the best recipe:
Extra-moist, not too dense, but not fluffy either, this quick bread is truly the best!
Here’re 3 reasons you’ll love this recipe:
- basic ingredients – sugar, butter, flour, eggs, baking soda and bananas, obvi.
- no mixer required – just grab a large bowl and wooden spoon!
- totally customizable – add whatever add-ins you’d like, chocolate chips, nuts, anything!
THE SECRET TO THE MOISTEST BANANA BREAD:
So, the secret to the moistest bread is frozen bananas!
You may have heard that super ripe bananas are key, and that’s definitely true.
However, over the years, I found that frozen over-ripe bananas turn a good banana bread into i-can’t-stop-eating-it kind!
Because when thawed, bananas get super mushy and liquid-y. And all that juices are gold! Don’t throw out the liquid, it makes the bread moist and flavorful.
HOW TO PREPARE BANANAS:
When you get nice and ripe bananas with lots of dark spots all over, put them in the freezer. (And yes, black bananas are totally ok to use!)
Ideally, you’d want to peel the bananas before freezing. Call it lazy, but I never do that!
Instead, I just stick a cluster of ripe bananas, peels and all, straight into the freezer.
How to thaw frozen bananas:
- Run hot tap water over the frozen bananas in a sink for 1-2 minutes.
- Peel the skin when it softens and place the peeled bananas in a microwave-safe bowl.
- Microwave until bananas are completely thawed, about 3 minutes.
Sounds like a lot of work? Nah, it’s not really that bad, and for that amazing banana bread, you won’t even mind it!
If you already mashed your bananas before freezing (kuddos to you!), you’ll need about 4 cups of mashed bananas.
Banana Bread From Frozen Bananas
Simple homemade banana bread recipe packed with delicious flavor! This recipe makes an incredibly moist and flavorful loaf of banana bread using frozen bananas.
If you’ve been to this site before then you may have seen one of my many banana bread recipes. But I can safely say that this recipe is the moistest, most flavorful I’ve ever made.
And the key to the amazing flavor and texture is from using ripe, frozen bananas. This makes all the difference when making banana bread so I’m guessing once you try this recipe you won’t be going back to another recipe anytime soon!
How to Bake Homemade Banana Bread using Frozen Bananas
So if you have some super ripe bananas you are ready to get started making this recipe! And don’t be surprised when you find it’s the most flavorful banana bread you’ve ever had. I’ve warned you!
Before getting started, take your ripe banana (the riper the better) and peel them. Stick your peeled bananas in a freezer safe bag or container, seal them, then pop them in your freezer.
I like to plan ahead by freezing them overnight, but as long as you get them in your freezer for at least a few hours you are good to go.
When you use frozen bananas, you impart a ton of flavor and moisture in your banana bread. It’s so incredibly tasty that it’s well worth the minor amount of planning needed to get your bananas frozen.
And when it comes to supplies, all you need is a loaf pan, large mixing bowl, and a good old fashion wooden spoon to whip everything together!
Once you have your bananas frozen and ingredients together, prep time is around five minutes and bake time about sixty.
Alright, now let’s get to the good stuff!
The following is all the ingredients you need to make this great tasting banana bread recipe. A little further down you will also find some ideas for add ins you can use to bring additional flavor to your loaf.
All of these are entirely optional, so feel free to skip the add ins if you want but you may just find some flavor inspiration that you can’t resist.
You will also find some ingredient alternatives just in case you are out of any of these ingredients. But since we will be using kitchen staples, you most likely won’t need any substitutions.
- Frozen Bananas
- All-Purpose Flour
- Granulated Sugar
- Unsalted Butter
- Vanilla Extract
- Baking Soda
- Baking Powder
While we will be using common ingredients for our recipe, there is a chance you are missing something. So here you will find alternative ingredients you can use for your banana bread.
Keep in mind that using an alternative can alter the final flavor and texture, but they will work in a pinch and allow you to bake your banana bread.
Bananas: Even if you don’t have enough bananas for this recipe, you may still be able to make it by combining another ingredient with your bananas. Find out the best options in my banana substitutes for banana bread guide.
Granulated Sugar: White sugar provides the ideal amount of sweetness without adding too much moisture. But when you are out of granulated sugar, you can use an alternative in this recipe. Go with palm sugar, maple sugar, brown sugar, or cane sugar at a 1:1 ratio.
All-Purpose Flour: If you are out of all purpose flour, or would like to make this a gluten free recipe, there are multiple alternatives you can use. For gluten free flours go with arrowroot powder, cassava powder, or almond flour. If gluten isn’t an issue, you can use wheat flour or self rising flour. If you use self rising flour, omit baking soda and baking powder.
Unsalted Butter: If you only have salted butter on hand, you can use it in this recipe. Just do not add any additional salt. You can also use ghee or margarine, but that will make a noticeable change to the final flavor. For more options, here is my guide to butter substitutes in banana bread.
Vanilla Extract: Vanilla extract is used to enhance the flavor of your banana bread. If you are all out you can use almond extract, vanilla bean paste, vanilla pod scrapings or just leave it out.
While this banana bread tastes absolutely amazing as is, there are some simple add ins you can use to bring some whole new flavors to your recipe.
You can use one or even a combination of any of these add ins. The key is to use a total of a half a cup to three quarters of a cup total of add ins.
Any more than that and they can overpower the other flavors in your banana bread.
- Chopped Walnuts
- Chopped Pecans
- Chocolate Chips
- Caramel Chips
- Crushed Pistachios
- Crushed Peanuts
- Mint Chocolate Chips
- Toffee Bits
One of the most important steps when using frozen banana for banana bread is properly thawing them.
To thaw your bananas, place them in a microwave safe dish and heat them on low for thirty second increments until they are fully thawed.
This generally takes a few minutes but microwave temps do vary so make sure to check them as your go.
Once thawed do not discard any juices!
You want to keep those juice and add them to your mixture. The banana liquid is absolutely packed with flavor and also brings just the right amount of moisture.
Step 1: Preheat oven to 350 degrees.
Step 2: Thaw frozen bananas.
Step 3: Grease 9″x5″ loaf pan with butter or non stick spray.
Step 4: In large mixing bowl, add bananas and the juices and mash them with a fork.
Step 5: Melt butter and add it to your mashed banana along with vanilla extract, egg, and granulated sugar. Stir until well combined.
Step 6: Next add your all-purpose flour, baking powder, and baking soda. Stir until well combined.
Note: If using any add ins, stir them in now. Remember to use no more than 3/4 cup total of any add ins.
Step 7: Pour banana bread mixture into greased loaf pan.
Step 8: Bake in preheated oven for approximately 60 minutes. Your banana bread is done when you can insert a skewer and it comes out clean.
Step 9: Carefully remove from oven and cool on a wire rack.