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.
Just wanted to say thank you on behalf of my tired wallet, over-swiped debit card, and quickly balding husband for saving my generous and often overzealous support of starbucks. I was until very recently addicted (really addicted) to their chocolate chip banana bread. I felt tremendous guilt every time I slipped in for any imagined reason and purchased a piece of their yummy, waist enlarging, (I was too afraid to really look at the nutritional information) and probably not too good for me banana bread. Fast forward to my discovery of your site and multiple recipes added to my recipe box from your site. I search your site about 4-5 times a week for something yummy to try and always find a pleaser for my hubby and kiddos. Yesterday I happened upon your recipe for banana bread and thought it looked pretty tasty and different from my usual dated recipe. One double batch recipe with the added chocolate chips later and I have found heaven on earth!!! I never thought I would find a recipe even close let alone better than theirs until……… So, on behalf of all readers and my financial advisor I say THANK YOU!!!!!
Long live this banana bread recipe all though the banana bread itself shall be given a swift and well appreciated final rest in my tummy and the tummies of my family/friends.
Jane
I love this recipe, as I do most Southern Plate recipes. I would like to add peanut butter. (Just for my 4-year-old)) Should I leave out some of the margarine? Should I add something to make up for the fat in the peanut butter? Add an egg?? Any suggestions??
Howdy!
Missed the part about self-rising flour – never heard of that before! made some great paving stones though!
Round 2 tonight – let’s hope it looks as good as yours!!
Next I am going to have to try your banana pudding!!! or the pumpkin muffins! or the donuts…apple pie…so many yummy recipes!!
Thanks for sharing! I love reading your blog.
Made this today but as I was following the recipe by the pictures I never saw at what point you added the milk. I just put it in at the end after I added the nuts. I could not flour my glass pans because I did not have any shortening so I just used Pam. Hope they come out okay.
i love any and all kinds of bread pudding and will be sure to try this one but i would add 2tbs of brandy yum
I love banana bread but the only time I made it the bread was very dry. Any suggestions to keep it moist?
Christy, just read your receipe but wanted to make sure it was in your cookbook before I printed it. This receipe calls for 2 cups of flour but the cookbook calls for 3 cups.Which would be better? I look forward to your emails and all your good southern receipes.