Banana Bread

While I was sorting through my freezer last week, I came across a bunch of frozen bananas. Actually, I came across several bunches of frozen bananas.

Whenever I have bananas that have gotten a little too ripe, I toss them into the freezer. I don’t peel them or slice them. Sometimes I don’t even bother putting them into a bag. I just stick ‘em in.

Now, in case you’re wondering, frozen bananas look nothing like fresh bananas. They’re black, mushy, and seem sort of gross. But they’re perfect for banana bread. Simply let them thaw in a bowl on the counter. The bowl is important if you don’t want banana juice to leak across your counter and onto the kitchen floor. Ask me how I know this.

When the bananas are thawed out and squishy, cut off the tip of the peel and slide the fruit into a strainer to allow some of the watery juices to drain. Then you can stir them into your recipe quite easily. No mashing required.

Here is my very favorite banana bread recipe. As a matter of fact, it’s the only banana bread I really like. It’s sweet and simple, and it’s delicious when sliced thin and toasted before spreading it with butter. Oh, so good.

Banana Bread
Makes one loaf
Print
Ingredients
  1. 3 bananas, frozen and thawed, or mashed
  2. 1 c. sugar
  3. 2 eggs, well beaten
  4. 3 Tbsp. milk
  5. 1/4 c. butter, melted and cooled
  6. 1 tsp. baking soda
  7. 2 c. flour
Instructions
  1. Preheat oven to 375 degrees. Grease loaf pan.
  2. In a large bowl, stir together all the ingredients except the flour. Mix in the flour until combined. Pour into greased loaf pan.
  3. Bake for one hour or more, until a toothpick comes out clean. Let cool for about five minutes before removing to a rack.
Gospel Homemaking http://gospelhomemaking.com/

Have you ever tried freezing bananas? How about other fruits? Tell us about it in the comments!

Linked to Tasty Tuesday. 

 

Comments

  1. says

    I do the same thing with mine, just toss them in! I think freezing makes their sweetness shine through. I also freeze cleaned whole raw berries from our patch and raw rhubarb. We love the berries in smoothies and frozen blueberries with milk poured on top. Frozen raw rhubarb is treated just like fresh, I don’t thaw before using.

  2. says

    You are, like, the 2nd person in the past several days who has clued me in to freezing overripe bananas! Where have I been this whole time? I’ve always been a use-em-or-lose-em person when it comes to bananas and I hate to think of how many have gone to waste because I didn’t think to freeze them!

    I just love banana bread and this looks soooo delicious. Visiting from Tasty Tuesday!

  3. Aleshia says

    Freezing bananas is soooo simple. I also toss them in without doing anything to them. And I love banana bread. I am glad that you are spreading the word of the wonderful way to use those over-ripe bananas from the trash can!

  4. Michelle says

    Hello banana freezers,
    I thought I’d give my frozen banana’s a try. I took them out of the freezer on Wed. and defrosted the in the refrigerator,it’s now Friday, is it to late to make bread?

    • says

      I don’t think it’s too late. If you’ve never used frozen bananas, remember that they will look brownish and mushy. That’s just how they are, so don’t think that they’re bad if they look sort of gross. I’d go ahead and use them!

  5. says

    I was looking for a site to tell me whether to use the juice from my frozen bananas or not, as some fruit (or veggies, like zucchini, say to use the juice or your bread will be too dry) and I happened across your site. THANK GOODNESS! I love it here :-)
    I freeze all sorts of berries to use when they are out of season. Recently I was invited to a new friend’s house to pick fresh figs from their tree. I had never had a fresh fig right from the tree and I am telling you – they are YUMMY. They were pretty ripe at time of picking and figs are not something I use often, so I spread them out on a baking sheet (covered with parchment paper) as I do with berries so when I put them into freezer bags they don’t stick together.
    Who knew?

  6. says

    This is my absolute favorite trick! I wait and wait for bananas to ripen to make banana bread… then forget, of course. But freezing them works wonderfully! YUM.

  7. Ana says

    I like slicing the bananas and putting them on a cookie sheet when freezing them. This lets me have a choice of using them for cread, smoothies or to dip them in Nutella :)

  8. says

    For some reason, I’ve never been successful using thawed frozen bananas in cake or bread recipes. I think the problem lies with the watery juices that leak out. Even though it’s ok to use fresh ripe bananas, thawed ones tend to cause my bread and cakes to go mushy. I have got to try straining and see what happens. You have no idea how many banana based cakes ended up in the trash cos of this.

  9. Laytan says

    I made this today and it was delicious!!
    Will definitely make it again. Great recipe!!
    Ps i put tinfoil over the top after about 40 min. Of baking to reduce top crustiness.

    • says

      Hmmm….Good question! I would just be a little concerned about the extra liquid that seems to be present after the bananas are frozen and thawed. You might want to put them in a colander or mesh strainer after removing from the peels. You could always reserve the strained liquid, just in case the cookie dough needs moistened. Other than that, I think they would work just fine. Let us know if you give it a try!
      Amy Clark Scheren recently posted…Water for Energy :: Plus Thrive @ HomeMy Profile

  10. Julie says

    I was wondering if you had the nutrition information for this recipe? Either per serving or per recipe would be great! Thanks!

  11. Natalie says

    Frozen bananas also make a great ice cream with no eggs required. I use Alton Brown’s recipe on the food network website. If you add strawberry preserves it will keep the ice cream very soft and you really don’t need to add any sugar. The pectin in the preserves keeps it soft so you could use any type. Also gelatin will do the same thing.

  12. Natalie says

    BTW, you can also freeze those extra egg whites you have left over that often end up in the garbage disposal. Use an ice cube tray to keep them separate and defrost in the fridge when ready to use. Yolks are a different story.

  13. Catherine says

    Just wanted to say thanks – great recipe! I’ve been dodging falling frozen bananas for a more than a month now and had to use them to make room in my freezer.

    I reserved some of the banana water after squeezing the frozen bananas out of their skins and added about 1/2 back in – seemed to work out well. (Probably could’ve used it all but I was afraid it might make the bread mushy).

    Thanks again!

  14. Deega dualeh says

    Thank you for this awesome recipe. I just made it tonight and my cousin/roommate is still raving about it hours later. I actually used Splenda baking sugar instead of regular sugar and I used one cup of wheat and one cup of unbleached flour and it turned out wonderfully. Thanks again:)

  15. Julie says

    Thank you for the recipe. So easy and delicious. This strainer worked perfectly. I used 3 small bananas, added walnuts and made muffins. Baked 22 minutes, perfect

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge