Got Overripe Bananas? Make this delicious, easy, quick perfect banana bread!
Banana bread is one of life’s simplest and most delicious pleasures. But to get it just right, you need the perfect recipe. Lucky for you, we’ve got the best one around! This recipe is easy to follow and results in banana bread that is moist, flavorful, and perfectly sweet. So go ahead and bake up a loaf – you won’t regret it!
Banana bread is a quick-bread made from mashed over-ripened bananas. The more ripened they are, (think ugly black spots all over the peel!), the better the flavor of the bread. This moist, sweet bread is perfect slathered with cream cheese or softened butter.
Another trick I’ve learned over the years is that if you have some over-ripened bananas on the counter, but you don’t have time to make bread at that particular moment, you can simply put them in the freezer, as is. I generally wrap them in saran wrap or place the entire fruit in a Ziploc bag.
When you’re ready to bake the bread, thaw them on a plate or in a bowl as freezing breaks them down a bit and causes them to become juicy and weep a little.
Personally, I love the added bits of walnuts in the recipe, but my other half isn’t as crazy about them. This recipe makes two loaves, so I’ll often pour batter into the first loaf pan and then add walnuts to the remaining batter before I pour it into the second loaf pan.
Perfect Banana Bread
2 c. All purpose Flour
1/4 tsp. salt
1 1/2 c. Sugar
1 tsp. Baking Soda
1/2 c. Shortening
1 tsp vanilla
1/2 c. milk
1 c. mashed banana (about 2 large)
1/2 c. chopped walnuts *optional
In a large bowl combine flour, sugar, salt, baking soda until well mixed, cut in the shortening until the mixture is crumbly.
Add eggs, vanilla, and milk until mixed. Add mashed banana last, mixing just until incorporated. (Add walnuts or pecans if desired).
Transfer the batter into lightly greased loaf pans.
At this point, if you’d like to put extra nuts on top, for appearance and a bit of additional flavor, this is the time to do it!
Bake 350F for 45-60 Minutes, if making a single loaf, it will take closer to 60 minutes, if dividing the batter between 2 pans, it will only take 38-45 minutes to cook.
If you’d like, you can use muffin tins instead. Both the bread and the muffins freeze well, just make sure they’re completely cooled before wrapping and freezing.
Serve slices plain, topped with butter or cream cheese, or topped with a delicious fruit butter, such as strawberry butter.
Perfect Banana Bread
- In a large bowl combine flour, sugar, salt, baking soda until well mixed, cut in the shortening until the mixture is crumbly.2 cup Flour¼ teaspoon salt1 ½ cup Sugar1 teaspoon Baking Soda½ cup Shortening
- Add eggs, vanilla, and milk until mixed. Add mashed banana last, mixing just until incorporated. (Add walnuts or pecans if desired)2 eggs1 teaspoon vanilla½ cup milk½ cup chopped walnuts *optional1 cup banana
- Bake in lightly greased loaf pans at 350F for 45-60 Minutes, if making a single loaf, it will take closer to 60 minutes, if dividing the batter between 2 pans, it will only take 38-45 minutes to cook.
Freezing TipIf you'd like, you can use muffin tins instead. Both the bread and the muffins freeze well, just make sure they're completely cooled before wrapping and freezing.
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Wait, Don’t toss the Banana Peels!
Now that your perfect banana bread recipe is complete, don’t toss out the banana peels. They’re incredibly useful for a wide range of things including plant fertilizer, wart remover, glass polish, and more!