Do you have frozen bananas piling up in your freezer? Keep reading to learn more about Using Frozen Bananas for Banana Bread.
This is some of the best banana bread I have ever had. It's moist and flavorful and a great way to use up overly ripe bananas. The best part is it uses simple ingredients, a single bowl, and doesn't require a mixer.
Something magical happens when you freeze bananas. According to the University of Minnesota Extension, when frozen ice crystals tear through the cell walls within the bananas, they become a mushy liquidly mess when they thaw.
Typically not a good thing but perfect if you are using these bananas to make banana bread. Frozen and thawed bananas are much easier to mix into the batter than fresh ones and add so much moisture.
If you are wondering how ripe your bananas should be for banana bread check out this post: How Ripe Should Bananas Be To Make Banana Bread?
Jump to:
Why You Will Love This Recipe
- This homemade banana bread is super moist without being dense.
- All you need are basic common ingredients like flour, sugar, eggs, bananas, and baking soda.
- This easy banana bread recipe is easy to customize. Just add your favorite mix-ins. See the list below for inspiration.
- You don't need a mixer to make this banana bread, just a large bowl, and your favorite mixing spoon.
If you happen to have a sourdough starter I also have recipes for Sourdough Discard Banana Bread and Chocolate Sourdough Banana Bread.
How to Freeze Bananas
Freezing bananas is the best way to save them once they are past their prime and covered in black spots. Save them for making banana bread or this Strawberry Banana Smoothie.
To freeze bananas, peel the bananas and break them into large chunks. Place the chunks on a parchment paper-lined baking sheet and freeze for one hour. Transfer the frozen bananas to an airtight container or freezer bag, label with the contents and date, and return the bananas to the freezer until you are ready to make banana bread.
Frozen bananas can be kept in the refrigerator for up to three months.
How to Thaw Frozen Bananas
Bananas can be defrosted in the refrigerator overnight or at room temperature in about an hour. Be sure to place the bag of frozen bananas on a sheet pan or in a bowl in case the bag leaks allowing the banana juices to run all over making a mess.
Recipe Ingredients
Overripe bananas: For banana bread, you want to use brown almost black bananas. The bananas should be more brown than yellow. Really ripe bananas are sweeter than not as ripe bananas.
Note: Be sure to include the banana liquid that seeps out of the bananas as they thaw.
Brown sugar: Brown sugar contains more moisture and adds a deep caramel flavor. Feel free to substitute the same amount of regular white granulated sugar for the brown sugar although the bread may not be as moist. You can also reduce the amount of sugar if you prefer your banana bread less sweet.
Browned Unsalted Butter: Browned butter adds a rich nutty buttery flavor to this banana bread. I prefer to use unsalted butter to control the amount of salt. If you only have salted butter, reduce the amount of salt in the recipe to ¼ teaspoon.
Large eggs: Room-temperature eggs are easier to incorporate. Be sure to fully incorporate each egg before adding the next egg.
All-Purpose Flour: For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Flour: For a nuttier flavor swap up to half of the AP flour for whole wheat flour.
Sugar: Feel free to substitute the same amount of regular white granulated sugar for the brown sugar although the bread may not be as moist. You can also reduce the amount of sugar if you prefer your banana bread less sweet.
Spices: Often I will use just cinnamon and nutmeg but warm fragrant spices like cardamon, ginger, cloves, or allspice could work well too.
Neutral Oil: Swap the oil for the same amount of softened unsalted butter.
Vanilla Extract: For a nuttier flavor swap the vanilla extract for an equal amount of almond extract.
Mini Loaves: Pour the batter into three mini loaf pans and bake for 45 minutes.
Muffins: Use this sourdough discard banana bread recipe to make 24 banana muffins. Pour the batter into lined or greased muffin pans and bake for 5 minutes at 425°F then reduce the oven temperature to 350°F and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean. The total bake time is about 20-23 minutes.
Mix-ins and Additions
This recipe for banana bread is a great base for all sorts of additional flavors. For an added flavor twist, try adding a cup of any combination of the following:
- peanut butter
- chopped chocolate or chocolate chips
- raisins, craisins, or other chopped dried fruit
- chopped nuts
- seeds like sunflower or pumpkin seeds
- sliced fresh fruit
- shredded coconut
Stir in any additions just before pouring the batter into the pan.
Step by Step Directions
Step 1: Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1) Once melted, the butter will begin to foam. (Image 2)
Continue stirring/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4) Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 10minutes.
Tip: Using a light-colored pan makes it easier to monitor the color of the butter as it browns.
If you still have questions about how to brown butter, check out this video on how to brown butter from America's Test Kitchen.
Step 2: Move the oven rack to the middle position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan with butter or nonstick cooking spray.
Tip: I always use a metal pan to bake banana bread. If you use a glass pan, reduce the oven temperature to 325°F (165°C).
Remove the banana peels and in a large bowl mash the bananas. Continue mashing until the bananas have broken down and look like lumpy baby food. (Image 5)
Step 3: Stir in the brown sugar and browned butter and mix until smooth and creamy. Add the eggs and vanilla extract and stir until combined. (Image 6)
Step 4: Add the flour, baking powder, cinnamon, nutmeg, baking soda, and salt and stir until combined. Do not over-mix the batter. Over-mixing will create tough banana bread. (Image 7)
Optional, stir in your favorite mix-in ingredients.
Step 5: Pour the batter into the prepared loaf pan and bake for 60 to 65 minutes. The banana bread is done when a toothpick inserted into the center of the loaf comes out clean. (Image 8)
There are several Ways to Tell When Banana Bread is Done which is why I have written a whole post describing each clue and method.
Tip: If the top of your sourdough banana bread is browning too quickly check your oven temperature it may be too hot. You could also cover the top of the bread with a piece of foil for the last few minutes of baking to reduce the risk of the bread burning.
Step 6: Remove from the oven and allow the bread to cool in the pan for 15 minutes. Run a pairing knife around the edge of the pan to loosen any spots that may have stuck. Remove the bread from the pan and cool completely on a wire rack. (Image 9)
If you don't want to bake your banana bread right away, check out this post on Freezing Banana Bread Batter.
Storage and Freezing Instructions
Do not refrigerate banana bread. The refrigerator is a very dry environment. When baked goods like these Condensed Milk Brownies or this banana bread are refrigerated they dry out quickly.
Sourdough Banana Bread is best when stored at room temperature.
Wrapped in plastic wrap or in an airtight container it will keep for 4-5 days. Any longer, especially when temperatures are warmer, it will start to have a fermented flavor.
To Freeze: Banana bread freezes really well. Having a couple of frozen loaves or slices in your freezer means you always have a quick and easy breakfast or snack ready.
- Once the banana bread has cooled, tightly wrap the whole loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
- Place the wrapped banana bread in a large freezer zip-top bag or reusable container.
- Label with the date and contents and freeze for up to 6 months.
- To thaw, place the frozen banana bread on the counter. It will thaw in about 30 minutes if it’s sliced or about two to four hours if it’s a full or partial loaf.
Recipe FAQs
Check the date on your baking soda to make sure it isn't expired and make sure you are adding the correct amount of baking soda. Adding too much will cause the bread to rise too high with too many internal air pockets which will cause it to collapse as it cools.
For the best results, don't over-mix the batter. Over-mixing incorporates too much air into the batter and can cause it to collapse.
Use the correct size pan and do not overfill it. If your pan is too full, there will not be enough support from the sides of the pan as the bread rises.
When banana bread and all loaves of quick bread bake they rise and the sugar caramelizes to form an outer crust, which darkens and crisps as the bread bakes. The bread can look fully baked even though it isn't. If you remove the bread from the oven too soon before the middle has had enough time to fully bake and set it will not have enough structure to support the crust.
If the top of your banana bread is browning too quickly check your oven temperature it may be too hot. You could also cover the top of the bread with a piece of foil for the last few minutes of baking to reduce the risk of the bread burning.
Grease your pan well. I usually use a nonstick spray but you could also use shortening, softened butter, or oil.
Line the pan with parchment paper. Leave two of the sides long to create a sling which makes removing the loaf of banana bread from the pan a breeze.
When you first remove the pan from the oven place it on a cooling rack to cool for 15-20 minutes. After the bread has cooled for a bit in the pan, carefully invert the pan and remove the bread. If the bread is allowed to cool completely in the pan the bottom can become soggy from trapped condensation.
If the bread sticks to the pan run a knife around the outer edges of the pan to loosen it.
Place the banana bread on a wire rack to cool completely. This will take a couple of hours.
You should make sure the banana bread has cooled completely before slicing or storing it. If you place warm bread in a sealed container, condensation will form and make your bread soggy.
Expert Tips
- For accuracy, the best way to measure the flour is by using a digital kitchen scale. If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense banana bread.
- Once you add the dry ingredients to the batter, do not overmix. Overmixing will create tough banana bread.
- Customize this banana bread by adding your favorite mix-ins. See the list above for suggestions.
- I always use a metal pan to bake banana bread. If you use a glass pan, reduce the oven temperature to 325°F (165°C).
- Baking times will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- If the top of your sourdough banana bread is browning too quickly, cover it with a piece of aluminum foil.
More Easy Baking Recipes
Thanks for Reading!
If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.
Subscribe to get more recipes and tips by email.
📖 Recipe
Banana Bread Using Frozen Bananas
Equipment
- mixing bowl
- potato masher
Ingredients
- ½ cup unsalted butter
- 4 frozen and then thawed bananas broken into large pieces
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup of your favorite mix-ins optional
Instructions
- Slice the ½ cup unsalted butter into pieces and melt it in a light-colored saucepan over medium heat whisking constantly. Once melted, the butter will begin to foam. Continue whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat. Let the butter cool for 10 minutes.
- Move the oven rack to the middle position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan with butter or nonstick cooking spray.
- Remove the banana peels and in a large bowl mash the 4 frozen and then thawed bananas. Continue mashing until the bananas have broken down and look like lumpy baby food.
- Stir in the ½ cup brown sugar and browned butter and mix until smooth and creamy. Add the 3 large eggs and 2 teaspoons vanilla extract and stir until combined.
- Add the 2 ¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon kosher salt and stir until combined. Do not over mix. Over mixing will create tough banana bread.
- Optional, stir in 1 cup of your favorite mix-ins.
- Pour the batter into the prepared loaf pan and bake for 60 to 65 minutes. The banana bread is done when a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and allow the bread to cool in the pan for 15 minutes. Remove the bread from the pan and cool completely on a wire rack.
Monik says
You know how there's always A LOT of liquid from frozen bananas? Do we keep this or discard it?
Erica says
Yep, add the bananas and their liquid.