Banana Bread Recipe Overripe Bananas

Banana Bread Recipe Overripe Bananas – This classic banana bread is deliciously sweet, moist and flavorful! You can enjoy this shortbread with chopped walnuts or chocolate chip cookies. Great for breakfast or dessert!

Do you end up with a lot of bananas sitting on your counter at the end of the week? Is it just me?Honestly, I love bananas but I usually buy too many at the grocery store and end up with leftovers. One of my favorite ways to use up bananas is to make homemade banana bread!

Banana Bread Recipe Overripe Bananas

Banana Bread Recipe Overripe Bananas

Originally published in 2018, I have updated this post with more information and photos. Not only is this the best banana bread recipe you’ll ever try, it’s:

The Best Classic Banana Bread

I’ve included tips on freezing your banana bread, quick freezing your bananas, and more!

You start by gathering your ingredients to make this simple banana bread. For this recipe we will use:

To make banana bread, start by mixing the wet ingredients, then the dry ingredients, then combine the two ingredients. Here’s a quick breakdown of exactly how to make the skin:

Once the crust is done, spray a 9×5 loaf pan with non-stick baking parchment and line with parchment paper. The parchment paper is completely optional, but it’s easier to remove the bread from the pan.

Ultra Moist Banana Bread

Then take the batter into the prepared pan and put it in the oven for about an hour or until a toothpick inserted in it comes out clean. I like to let my bread cool in the pan after baking for about 20 minutes, then remove from the pan to cool completely on a wire rack.

The best varieties of bananas for this recipe are overripe and large bananas. If your bananas are green or yellow, I suggest waiting a little longer.

If you want to speed up the process and ripen your banana quickly, put it in a brown paper bag for 1-3 days. Ethylene gas accumulates in the bag and circulates around the bananas, speeding up ripening.

Banana Bread Recipe Overripe Bananas

You can store this banana bread in an airtight container at room temperature for 3-4 days. Although there is no need to store banana bread in the refrigerator, it helps to keep it fresh for a while. If you need to store it for a few days I recommend storing it in a cool box in the refrigerator.

How To Make Banana Bread When Your Bananas Aren’t Ripe Enough

Yes, definitely! To freeze the bread: Wrap the bread tightly in plastic wrap and store in a freezer bag or container in the refrigerator for up to 3 months. When you’re ready to enjoy it, leave it on the counter for a few hours or overnight so it can come to room temperature.

To freeze individual slices: Slice the bread and place on a baking sheet, then place the baking sheet in the refrigerator for a few hours or so. freeze the slices. Place the ice cubes in an ice box or container and store in the refrigerator for up to 3 months. You can thaw individual slices at room temperature or refreeze the ice cubes in the microwave for 20-30 seconds or until warm.

Store in an airtight container at room temperature for 3-4 days or in the refrigerator for 5 days.

To freeze bread: Wrap tightly in plastic wrap and store in a freezer bag or container in the refrigerator for up to 3 months. To thaw, put it on the counter for a few hours or overnight so that it can reach room temperature.

Easy Bisquick Banana Bread Recipe

To freeze individual slices: Place the slices on a baking sheet, then place the baking sheet in the refrigerator for a few hours or until frozen. pieces of paper. Place the ice cubes in an ice box or container and store in the refrigerator for up to 3 months. Thaw individual slices at room temperature or refreeze frozen slices in microwave for 20-30 seconds or until warm.

Butter: If you only have salted butter on hand, reduce the salt in the recipe by 1/4 teaspoon.

Eggs: Eggs are best at room temperature because they spread better in the dough. To bring your eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.

Banana Bread Recipe Overripe Bananas

Bananas: The older the bananas, the better! You will need about 4 large bananas or 5 medium bananas to make 2 cups of mashed bananas. What makes banana bread so good? A touch of vanilla? A hint of cinnamon? Just the right balance of salty and sweet?

Had A Couple Overripe Bananas And Thought We Could All Use Some Banana Bread Redemption, Complete With Spatula 🙂

All of the above. But the most important flavor in banana bread, what will make or break your bread (not surprisingly) is the banana. So if you want to make out-of-this-world banana bread, it’s important that you use the “right” bananas.

You are looking at bananas in the produce section of your grocery store. There are big and small. Organic bananas, and cute little bunches of baby bananas.

Look beyond the “perfect” bananas, and see if you can find a truckload of cheap produce: crushed apples, lemons Weak, wilted lettuce – and “too much” banana. A soft and smooth banana for your cereal is perfect for Banana Spread: Bananas are dark, sweet and have a stronger flavor.

If you can’t find ripe bananas, you need to make your own. Buy bananas – most supermarkets usually have yellow-green, or yellow-green at the root end.

Ultimate Sourdough Banana Bread

These bananas may be a little too old for your cereal, but they are starting to yield their own banana bread.

Bananas ripen (and overripe) at room temperature. Depending on the weather, it can take a few days or a week.

The best bananas for banana bread are non-yellow; They are black. Or at least black/brown, with just a hint of green on the handle. Again, the darker the better: you don’t have the same ripe banana when you make banana bread.

Banana Bread Recipe Overripe Bananas

Obviously, this is a pain if you don’t usually plan your baking projects in advance and you want to make bananas right away. If you’re a quick baker, it’s a good idea to keep ripe bananas in your fridge at all times.

Of The Best Ways To Use Overripe Bananas

How does it work? Very beautiful! Whenever you see a banana in the fruit bowl hanging between the right and middle fruit fly, stop in the refrigerator. I have a plastic zip top bag in my freezer for this purpose.

Frozen bananas turn brown or black; That’s absolutely right. When you’re ready to bake, take out your desired bananas and let them cool to room temperature. Or melt in the microwave (skin and all); It takes me about 3 minutes to microwave medium bananas.

The mashed bananas are very soft and watery; Again, don’t worry. Just cut their skins lengthwise and mash the dark bananas in your mixing bowl (if you’re pressure cooking) or measuring cup. It is very soft and easy to rub. Add any water.

You can squeeze a soft banana into your bowl or cup like squeezing a toothbrush.

Ways To Use Up Overripe Brown (or Even Black) Bananas — Food Waste Feast

Warning: You may have seen some advice online for baking unripe bananas in their skins for 30 minutes in a 350°F oven. This is what keeps their flavor and makes them sweet. I tried; They were really black, but they tasted like green bananas, only mushy. Don’t go there.

Finally, what if you need banana bread right now – your best friend is going and you promised her… but you don’t have any. to add to your hand?

Use any bananas you can find. Increase the sugar in the recipe by about 15% (usually 2 to 3 tablespoons) to help with the missing sweetness; And increase the salt by about 25% to help increase the taste.

Banana Bread Recipe Overripe Bananas

So it’s not about the whole green bananas you sometimes see in the supermarket. So if you can find it, make pumpkin bread and call it a day!

Mom’s Banana Bread

Have you made our Whole Wheat Banana Bread yet? This is our 2018 recipe of the year,  for many reasons – not the least of which is the cinnamon-sugar drizzle on top. I think I’ve probably made this bread 40 to 50 times in the last six months and it’s a hit everywhere I share it. what are you waiting for Go buy some bananas!

PJ Hamel grew up in New England, graduated from Brown University, and was an award-winning Maine writer before joining King Arthur Flour in 1990 (interests: sports and food). But growing up

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