Banana Bread Made With Frozen Bananas

Banana Bread Made With Frozen Bananas – The trick to making ultra-moist, healthy banana bread is to use extra virgin olive oil and four bananas, with both white and whole wheat flour in the recipe!

I love a good banana bread But it’s easy to try to break one and it’s dry and clumsy Not with this recipe! This recipe for super moist banana bread is not only delicious, it’s healthy too!

Banana Bread Made With Frozen Bananas

Banana Bread Made With Frozen Bananas

There are a few tricks to making the ultimate moist banana bread Olive oil helps keep it moist, as does lots of cinnamon – I used four, which also helps sweeten the bread naturally. This means, there is not much sugar in the recipe, but it is still sweet

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This banana bread recipe uses both white and whole wheat flour, which helps pack the nutrition into the crust but still maintains a light and fluffy texture.

I love using olive oil for cooking Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and that cooking with olive oil is big on the Mediterranean diet . But health benefits, I prefer it over butter in many cases

Using oil for frying keeps things moister than using butter And best of all, it stays moist after a few days, but things baked with butter tend to dry out quickly.

I also love that you don’t have to soften it or melt it from its solid state – just pour olive oil into the bowl and you’re good to go!

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And since banana bread batter is poured into a greased loaf pan, rolling out the banana bread is a breeze. Invert the pan

By the way, the butter is also delicious Do not hesitate to use it in this recipe or use another oil such as coconut or canola And I recommend serving the final product warm with a generous helping of salted butter. YUM

Then, when I’m ready to bake, I microwave them, cut the tops off, and slide the bananas off the cover!

Banana Bread Made With Frozen Bananas

Full disclosure: it looks disgusting when it comes out It’s a mushroom and very fragile But I think this trick is life-changing when you’re cooking with bananas!

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Best of all – when it’s frozen like that, it’s super mushy, so you don’t have to worry about mashing the bananas yourself. Just slide it into the bowl and mix!

I recommend using a glass loaf pan to make banana bread I’ve used metal before, and almost every time, the edges of the bread are dry and burnt

This is because the darker the pan, the hotter it gets in the oven And if it’s too hot, it will burn over the edges of the banana bread before the inside has a chance to cook through.

Enter: GLASS Bakeware I love it the same way I love using white ceramic bakeware – they won’t overheat and overcook parts of what you’re making. I have these and they have served me well!

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The cooking time depends on several factors – height, how big the bananas are, how big the eggs are, how hot your oven is, etc.

You should make sure you insert a toothpick (or cake tester) into the center of the loaf and pull it out to check if you are done. If it comes out clean – the bread is done! If the raw dough sticks to it, it will need more time

You can store this olive oil banana bread at room temperature for a few days and it will stay incredibly moist and delicious. Make sure to store it in an airtight container You can freeze it for longer, and even freeze it for a few months

Banana Bread Made With Frozen Bananas

I usually cut it up and then store it, so I can have a slice for breakfast in the morning without worrying about it going off the cutting board. I like to pop it in the microwave when I have time, because warm banana bread is so good.

Ba’s Best Banana Bread Recipe

This healthy banana bread recipe is SUPER moist, made with four bananas, extra virgin olive oil, and whole wheat flour.

Serving: 1 piece Calories: 259 kcal Carbohydrates: 36 g Protein: 4 g Weight: 12 g Saturated fat: 2 g | Cholesterol: 33 mg Sodium: 359 mg Potassium: 231 mg Fiber: 2 g Sugar: 17 g | Vitamin A: 78 IU Vitamin C: 4 mg Calcium: 22 mg Iron: 1 mg

The nutrition information provided is my best estimate and does not include any added sodium from flavoring to seasoning, and does not include brand. I use an automated API to calculate this information Feel free to calculate it yourself using one of these tools:

Did you make this recipe? I’d love to hear how it went! Comment and rate it below 🙂 This easy banana bread is perfectly moist thanks to the Greek yogurt in the recipe, and topped with turbinado sugar. This is the best way to use it on ripe, sad-looking bananas

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Hello! Hope you’re well – I’m popping in to share this easy banana bread recipe We’re coming up on our one year anniversary of making banana bread indoors, and I thought what better time to add this recipe to the other 433,000,000 hits you’ve had when you Google banana bread!

My original recipe for banana bread comes from my brother Barry’s dad (Hi Barry!). The blog post is one of the first things I put in here so it’s really old, so I re-shot the recipe and tweaked it a bit – mixed in some Greek yogurt and ended up with some crunchy turbinado sugar. Rich people can eat about a loaf of it a day – it’s really, really good

I’m not going to give you a whole spiel on why this is the best banana bread you’ve ever made – because honestly, it’s just another banana bread recipe. I did a lot of research on other people’s recipes and they are all pretty similar, but use different ingredient ratios However, this is a recipe that I make all the time, so I thought I would share with you here too!

Banana Bread Made With Frozen Bananas

I added some Greek yogurt to the recipe because I love the moisture and the super subtle tang that doesn’t overpower the batter. If I need something to help with texture in baked goods, it’s my go-to, and I almost always have a jar of it in the fridge, so I added some to this banana bread. Yogurt will give the banana bread a nice soft crust and help keep it moist for a few days

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Here are the steps to make this easy banana bread – super quick and easy If you can, make sure your ingredients are at room temperature and your oven is well preheated before you start!

The best bananas for banana bread are SUPER ripe and squishy Ideally you want to leave them until they are almost black, and super mushroomy Using this banana will give you sweet, moist banana bread So myself, i always do it with bananas that are looking a bit tired and battered – make sure they are kind of ripe!

Sometimes if the bananas look like they’re getting thin, I put them in the freezer with the skins on to use for baking another time. These work great in baking – I thaw them in a dish at room temperature and then when ready to use, proceed with the recipe as usual. If they have leaked any moisture onto the plate, throw it away. The peanuts in this recipe are measured by weight so you don’t have to worry about accounting for any moisture lost in the freezing process.

I used a pound loaf pan (8″x4″x2 ¾”) to make this. I used the right pan here usually there are two sizes of loaf pans and this is the smaller of the two If you use a bigger pan.that is very good, your bread will come out a bit wider and smoother!

Healthy No Added Sugar Banana Bread

Yes! I make this and freeze it all the time I like to cut it into thick slices and then wrap the whole thing up tightly and freeze it That way when you need something you can defrost through the slice Rich makes this often and does it in the toaster!

I tested it by hand and with a handheld electric mixer and both worked great. An electric mixer does things faster but it also works perfectly if done by hand

Sour cream or crème fraîche should work just as well

Banana Bread Made With Frozen Bananas

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