Banana Bread Using Frozen Bananas

Sliced banana bread on a wire cooling rack.

5 from 1 vote

Do you have frozen bananas piling up in your freezer? Keep reading to learn more about Using Frozen Bananas for Banana Bread.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Breakfast Recipes

Cuisine: American

Servings: Loaf

Calories: 2905kcal

Author: Erica Schramek

Equipment

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

US Customary - Metric

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.

Notes

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.

Storage: Banana bread is best when stored at room temperature. Wrapped in plastic wrap it will keep for 4-5 days. Any longer, especially when temperatures are warmer, it will start to have a fermented flavor.

Nutrition