Moist Banana Bread Using Frozen Bananas

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Here’s my go-to banana bread recipe that puts those forgotten frozen bananas in your freezer to good use. The recipe features a moist, tender crumb and just the right amount of sweetness, with those overripe bananas adding the best flavor you could ask for.

I make this banana bread at least twice a month in our house – it’s what my kids ask for when they spot those dark bananas in the freezer. And let’s be honest, having a slice of this with your morning coffee is pretty much the perfect breakfast, wouldn’t you agree?

What Kind of Bananas Should I Use?

The best bananas for banana bread are the ones you might normally toss out – those super ripe, brown-spotted ones that are too soft to eat. Using frozen bananas is actually a great hack since freezing them breaks down the cell walls, making them extra soft and sweet when thawed. If you’re starting with fresh bananas, wait until they’re really ripe – we’re talking dark spots all over the peel and soft to the touch. When you freeze bananas, just pop them in the freezer with the peel on when they reach that super-ripe stage, then thaw them completely before using (they’ll release some liquid, which is totally normal). Whether you’re using fresh super-ripe or previously frozen bananas, you’ll want them to be soft enough to mash easily with a fork.

Options for Substitutions

This simple banana bread recipe is pretty forgiving and works well with several substitutions:

• Bananas: Fresh or frozen bananas both work great here – just make sure they’re very ripe. If you’re short on bananas, you can use 1 cup of applesauce plus 1 mashed banana instead of 3 bananas. The texture might be slightly different, but it’ll still be tasty!
• Granulated sugar: Feel free to swap in brown sugar for a deeper flavor, or use 3/4 cup honey (reduce milk to 2 tablespoons if using honey). You can also try coconut sugar as a 1:1 replacement.
• Eggs: For each egg, you can use either 1/4 cup mashed banana, 1/4 cup applesauce, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit for 5 minutes).
• Milk: Any type of milk works here – dairy, almond, soy, or oat milk. You can even use water in a pinch!
• All-purpose flour: Try whole wheat flour for a nuttier taste (though the bread will be denser), or use a 1:1 gluten-free flour blend if you need a gluten-free option.
• Butter: Equal amounts of neutral oil, coconut oil, or applesauce can replace the butter. If using applesauce, the texture will be a bit more dense and cake-like.

Watch Out for These Mistakes While Baking

The biggest mistake when baking banana bread with frozen bananas is not draining the excess liquid that forms after thawing – this extra moisture can make your bread too wet and dense, so let them drain in a colander for about 15 minutes before mashing.

Another common error is overmixing the batter once the flour is added, which develops too much gluten and leads to tough, rubbery bread – instead, stir just until the flour disappears and a few small lumps remain.

Temperature control is crucial: if your melted butter is too hot when added to the eggs, you’ll end up with scrambled eggs instead of banana bread, so give it a few minutes to cool down first.

For the best texture and flavor, avoid using bananas that were frozen when they were still green or yellow – they should have been properly ripened (spotted brown) before freezing, as this ensures maximum natural sweetness and that classic banana bread taste.

What to Serve With Banana Bread?

This cozy banana bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or tea. For breakfast, try spreading a warm slice with some salted butter and serving it alongside crispy bacon or a bowl of yogurt with fresh berries. If you’re enjoying it as an afternoon treat, I love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream – the contrast between warm bread and cold topping is so good! You can also dress it up by adding a drizzle of honey or maple syrup on top, which brings out the natural sweetness of the bananas.

Storage Instructions

Keep Fresh: This banana bread stays moist and yummy when wrapped well in plastic wrap or stored in an airtight container at room temperature. It’ll keep fresh for about 3-4 days on your counter. If your kitchen runs warm, you can pop it in the fridge where it’ll stay good for up to a week.

Freeze: Got extra loaves? Lucky you! Wrap the cooled banana bread tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can even slice it before freezing – this way, you can grab just what you need when the craving hits.

Thaw & Enjoy: When you’re ready for a slice, let frozen banana bread thaw overnight in the fridge or for a few hours at room temperature. If you like it warm (who doesn’t?), pop a slice in the toaster or microwave for 10-15 seconds. It’ll taste almost like it’s fresh from the oven!

Preparation Time	10-15 minutes
Cooking Time	60-75 minutes
Total Time	70-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 200-220 g

Ingredients

• 3 bananas, previously frozen and now softened (or use ripe, mashed bananas)
• 1 cup granulated sugar
• 2 well-beaten eggs
• 3 tablespoons milk
• 1/4 cup melted butter, allowed to cool
• 1 teaspoon baking soda
• 2 cups all-purpose flour

Step 1: Preheat and Prepare the Pan

Begin by preheating your oven to 375°F (190°C) to ensure it reaches the correct temperature for an even bake.

While the oven is heating, grease a loaf pan thoroughly to prevent the bread from sticking.

Step 2: Mix Ingredients

In a large mixing bowl, begin by stirring together all the ingredients in the order specified in your recipe, except for the flour.

This typically means combining wet ingredients and any seasonings or sugars first to ensure they’re well mixed.

Once the wet mixture is ready, gradually mix in the flour.

Stir until the flour is fully combined and a thick batter forms.

Step 3: Pour and Bake

Pour the combined batter into the greased loaf pan, spreading it evenly so it bakes uniformly.

Place the pan in the preheated oven and bake for one hour or until a toothpick inserted in the center comes out clean, indicating doneness.

Step 4: Cool and Remove from Pan

Once baked, allow the loaf to cool in the pan for about five minutes.

This helps set the structure of the bread, making it easier to remove.

Gently remove the bread from the pan and transfer it to a cooling rack.

Allow it to cool completely or to your desired temperature before slicing and serving.