Banana Bread Recipe Frozen Bananas – This light banana bread is super moist thanks to the Greek yogurt in the recipe and the generous amount of turbinado sugar. This is the best way to use ripe bananas that look sad.
Hello Hello! I hope you’re doing well – I’m here to share this easy banana bread recipe. We’re coming up on our one-year anniversary of staying in and baking banana bread, so I thought what better time to add this recipe to the 433,000,000 other hits when you google banana bread!
Banana Bread Recipe Frozen Bananas
The original banana bread recipe actually comes from my friend’s dad, Barry (Hi Barry!). The blog post is one of the first things I posted here, so it’s pretty old, so I’ve reworked the recipe and tweaked it a bit – added some Greek yogurt and finished with turbinado sugar. A rich man can almost make a loaf of bread in a day – it’s very, very good.
Whole Wheat Banana Bread
I’m not going to give you a full spiral into why this is the best banana bread I’ve ever made – honestly, it’s just another banana bread recipe. I’ve done a ton of research on other people’s recipes and they’re all the same but use different ingredient ratios. But this is a recipe I make all the time, so I thought I’d share it with you!
I added some Greek yogurt to the recipe because I feel it’s moist and very thin, which adds to the texture of the bread. If I need something to help the texture of baked goods, I almost always have a container in the fridge, so I added this banana bread. Yogurt gives banana bread a wonderfully soft texture and helps keep it moist for days.
The steps to making this easy banana bread are just that – super quick and easy. If you can, make sure your ingredients are at room temperature and well heated before starting the oven!
The best bananas for banana bread are SUPER ripe and ripe. Ideally, you want to leave them until they are completely black and very dirty. Using these bananas gives you the sweetest, moistest banana bread ever. However, I always do this with bananas that look a bit tired and battered – just make sure they have some extra!
How To: Freeze & Use Ripe Bananas
Sometimes if a banana looks rotten to me, I throw it in the freezer with the skin on to use for cooking another time. These work well in baking – I melt them on a baking sheet at room temperature, then when ready to use, proceed with the recipe as usual. If moisture leaks into the pan, discard it. The amount of bananas in this recipe is by weight, so don’t be afraid to account for moisture lost during freezing.
I used a one pound loaf pan (8″x4″x2 ¾”) to make this. Here’s the exact pan I used. I usually have two size loaf pans and this one is the smaller of the two. A larger pan is fine too, as long as your loaf is a little wider and flatter. it will!
Yes! I make this and freeze it all the time. I like to slice it thickly and then freeze it tightly covered. So if you want some, you can melt it on the tongue. Rich does this often and really does it on toast!
I tested this by hand and with a handheld electric mixer and both worked well. An electric mixer makes things go faster, but doing it by hand works just as well.
Healthy Banana Bread (sugar Free)
Sour cream or crème fraîche should work well as a side dish for Greek yogurt. I use a 1:1 ratio of Greek yogurt and it works great.
I like to use a knife or skewer (I find cake testers very delicate) to get into the center of the cake. If it comes out wet, it needs more time – it should come out clean or with a few cracks. If it takes a little longer, put foil over the banana bread and you’re afraid it will get dark.
The cinnamon is there to add some heat. I really liked it, but if you don’t like cinnamon, leave it out! I live with cinnamon loathing (who eats cinnamon buns, mind you) and didn’t even notice it there!
I’d love it if you liked it and leave a comment below! Don’t forget to tag me on Instagram if you have time!
Vegan Banana Bread (oil Free, No Refined Sugar)
It is important to pay attention to the type of salt called for in the recipe. I use diamond crystal salt in my recipes – if you use a different type of sea salt or regular table salt, you’ll need to adjust accordingly, as some salts are “saltier” than others. Morton’s salt is twice as salty, so you need half the amount. This also applies to regular table salt. I’m working on getting gram measurements in my recipes for salt, but I’m still going.
All oven temperatures are standard unless otherwise noted. If you cook with a fan, you need to adjust the temperature. An oven thermometer is a good investment to ensure your oven is at the correct temperature.
I put my recipes in grams because it’s the most accurate way to cook. Cups are not only imperfect, but also vary widely around the world. So there is no way I can provide a cup size that works for everyone. But weight loss solves this problem. If you want the recipe in bowls, you can google it yourself, but don’t ask me to do it for you, because it’s not convenient to give the recipe in my untested method. Cooking with a scale is easy and accurate, and it also makes cleaning easy. Here’s the scale I use if you want some advice! Here’s to perfect baking! The trick to making ultra-moist, healthy banana bread is to use extra virgin olive oil and FOUR BANANAS in the recipe, along with white and whole wheat flour!
I love a good banana bread. But it’s easy to cook one and make it dry and bland. This is not a recipe! This super moist banana bread recipe is not only FINE, it’s healthy!
How To Make Banana Bread With Frozen Bananas
There are a few tricks to making the ultimate moist banana bread. Using olive oil helps retain moisture, as does using lots of bananas – I used four, which helps the bread naturally sweeten. So the recipe doesn’t have a lot of sugar, but it’s still sweet.
This banana bread recipe uses both white and whole wheat flour, which helps boost nutrition while maintaining a light and fluffy texture.
I like to use olive oil for cooking. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest oils around, and cooking with olive oil is big in the Mediterranean kitchen. But health benefits aside, I prefer it over oil in most cases.
Using oil for baking preserves more than just the oil. They are best moist after a few days, while baked goods dry out faster.
Classic Banana Bread (moist And So Easy!)
You also don’t need to soften it or melt it from its solid state – just pour olive oil into the pan and you’re done!
Since the banana bread is baked in buttered bread, it will be easy to remove the banana bread. Turn the board upside down
That said, oil is good too. You can use it or another oil like coconut or canola in this recipe. And I recommend serving the finished product warm, topped with a generous dollop of salted butter. YUM.
Then, when I’m ready to cook, I pop them in the microwave, cut off the tops, and peel the bananas!
Banana Bread From Frozen Bananas
Full disclosure: it looks absolutely disgusting when it comes out. It’s dirty and very boring. But I swear, this trick is a life changer when cooking with bananas!
Best of all, when frozen, it gets very messy, so you don’t have to worry about washing the bananas separately. Just slide it
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