Banana Bread Recipe Using Frozen Bananas – Thanks to the Greek yogurt in this easy banana bread recipe, it has a crunchy turbinado sugar coating. This is the best way to eat ripe, sad-looking bananas.
Hello Hello! I hope you’re well, I’m just popping in to share this easy banana bread recipe. We’re coming up on one year of making banana bread indoors, so I thought what better time to add this recipe to the other 433,000,000 hits you get when you Google banana bread.
Banana Bread Recipe Using Frozen Bananas
My original banana bread recipe comes from my friend’s dad, Barry (Hi Barry!). The blog post was one of the first things I posted here, so it was really old, so I went back and tweaked the recipe a bit, added some Greek yogurt and finished it off with some crunchy turbinado sugar. Rich can whip up almost an entire loaf of bread in just one day – it’s very, very good.
How To Quickly Freeze Ripe Bananas
I’m not going to explain why this is the best banana bread you’ve ever made, because frankly, it’s just another banana bread recipe. I’ve done a lot of research on other people’s recipes and they all look relatively similar, but use different ratios of ingredients. However, this is a recipe I make all the time, so I thought I’d share it with you here!
I added some Greek yogurt to the recipe because I like the moisture and super subtle flavor it adds to the baking without turning the dough too brown. It’s my go-to when I need something to help the texture of baked goods, and I almost always have a container of it in the fridge, so I put some in this banana bread. Yogurt gives banana bread a nice soft crumb and helps keep it moist for a few days.
The steps to make this easy banana bread are simple: very quick and easy. If you can, make sure your ingredients are at room temperature and your oven is well preheated before you begin!
The best bananas for banana bread are ripe and soft. Ideally, leave them until they are almost black and very soft. Using these bananas will give you a sweet and moist banana bread. However, I do this all the time with bananas that look a little tired and battered; Make sure they are ripe.
Easy Buckwheat Flour Banana Bread
Sometimes, if the bananas feel like they’re going to rip, I throw them in the freezer with the skin on to use at another time. They work great in baking – I thaw them on a plate at room temperature and once they’re ready to use I proceed with the recipe as usual. If they lose moisture in the dish, discard them. The whole banana in this recipe is heavy, so you don’t have to worry about moisture lost during the freezing process.
I used a pound pan (8″x4″x2 ¾”) to make this. Here is the exact pan I used. There are usually two sizes of loaf pan and this is the smaller of the two. If you use a larger pan that’s fine too, just make your loaf a little wider. And comes out bland!
Yes! I make this and freeze it all the time. I like to slice it thickly and then wrap it all up and freeze it. That way, when you want something, you can defrost it in pieces. Rich does this often and really does it in a toaster.
I tried it by hand and with an electric hand mixer and both worked well. An electric mixer makes things go faster, but doing it by hand works just as well.
Ultimate Banana Bread
Sour cream or creme fraiche works great as a substitute for Greek yogurt. I sub sour cream 1:1 to Greek yogurt all the time and it works perfectly.
I like to use a paring knife or skewer (cake testers find it too thin) to insert into the center of the cake. If it comes out with wet dough, it needs a little more time – it should come out clean or with some crumbs. Add aluminum foil to the top of the banana bread if it needs a little more time and you’re worried it will get too dark.
There is cinnamon to add a little heat. I love it, but if you don’t like cinnamon, leave it out! I live with a cinnamon hater (he eats cinnamon buns, come to think of it), and he doesn’t even notice!
I’d love for you to leave me a comment below to tell me how you liked it! Be sure to tag me if you Instagram this!
How To Store And Freeze Banana Bread
It is important to consider the type of salt mentioned in a recipe. I use diamond crystal salt in my recipes; If you use a different type of kosher salt or regular table salt, you will need to adjust accordingly as some salts are “saltier” than others. Morton salt is double salt, so you need half the amount. The same goes for regular table salt. I’m working on getting gram measurements in my salt recipes, but still.
All oven temperatures are conventional unless otherwise noted. If you are baking with a fan, you will need to adjust the temperature. An oven thermometer is a great investment to keep your oven at the right temperature.
I post my recipes in grams because it is the most accurate way to bake. Not only are cups imprecise, but they vary in volume around the world. So there is no way to provide a cup measurement that works for everyone. However, posting by weight solves this problem. If you want a recipe in cups, you can Google it yourself, but I don’t feel comfortable providing a recipe with a method I haven’t tried so don’t ask me to do it for you. Baking with a scale is easy and accurate, and it makes cleanup a breeze. Here is the scale I use if you want a recommendation! Here’s some perfect baking! Easy One-Bowl Banana Bread with Frozen Bananas and Brown Butter Posted: February 27, 2022 · Modified: July 29, 2022 by Erica · This post may contain affiliate links · This blog earns revenue through advertising · Leave a comment Skip to recipe Frozen Bananas in Your Freezer Getting stuck? Use them to make this amazing one-cup brown butter banana bread. This is some of the best banana bread I’ve ever had. It’s moist and flavorful, and a great way to use up overripe bananas. The best part is that it uses simple ingredients and does not require a blender. Read on for my secrets to making the best banana bread with frozen bananas. P.S. If you have a sourdough starter, I also have recipes for Sourdough Scrap Banana Bread and Chocolate Sourdough Banana Bread. This page may contain affiliate links. I only recommend products that I personally use. I may earn a small commission at no additional cost to you when you make purchases through these links. thank you As an Amazon affiliate, I earn on qualifying purchases. For more information, please read my disclosure policy. Go to: Why do you love this recipe? Directions Additions Storage Variations FAQ Tips Looking for simple baked goods? Try one of these: 📖 Why you’ll love this recipe. This homemade banana bread is moist without being dense. All you need are basic simple ingredients like flour, sugar, eggs, bananas and baking soda. This simple banana bread recipe is easy to customize. Add your favorite mix-ins. Check out the list below for inspiration. You don’t need a blender to make this banana bread, just a large bowl and your favorite mixing spoon. Like all quick breads, this banana bread is quick and easy to make. Why You Should Use Frozen Bananas When Making Banana Bread Something magical happens when you freeze bananas. When frozen ice crystals rupture the cell walls of bananas. This means that when they melt they become messy. It’s usually not good, but it’s perfect if you’re using these bananas to make banana bread. Frozen bananas are much easier to mix into batter than fresh ones. How to Freeze Bananas Freeze bananas
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