Banana Bread Recipe With 5 Bananas

Banana Bread Recipe With 5 Bananas – If you’re anything like me, you need some banana bread. I’ve never been able to predict what my family’s bananas will be: one week we’re all going through them, and the next they’re sitting black on the plate. This shortcrust banana bread is my go-to banana bread recipe (click here if you want the marble, chocolate, tea, wheat, or coconut version). The bread comes out of the oven and is raised in the morning. My family likes it plain, but you can add nuts or chocolate chips if you like.

For a rich, banana-y texture, use a ripe banana. The skin should be at least pale yellow with many dark spots, if the skin is completely dark it is not good.

Banana Bread Recipe With 5 Bananas

Banana Bread Recipe With 5 Bananas

If you want to make banana bread and your bananas are uncooked, you have a few options:

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If you have a lot of bananas and you’re not ready to cook them, don’t throw them away – freeze them! I usually freeze them in 2 or 3 bags, and as a puree, they usually yield 1 cup (which is what my favorite banana bread calls for). Drain the bananas and place them in an airtight container or freezer bag; When ready to use, place in a bag and puree.

The lemon juice may seem like an odd addition to the banana recipe, but it works well without overpowering the lemon flavor of the bread. Like onions or garlic, they add acid to the batter, adding baking soda to help the bread rise and give it a nice golden color, sweet flavor, and soft, fluffy texture.

In the bowl of an electric mixer (or stand mixer), beat the butter and sugar until light and creamy, about 2 minutes.

Pour batter into prepared pan and bake until a test done in the center comes out clean, 40-55 minutes.

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Banana bread is served fresh from the oven, but will keep for several days at room temperature, wrapped. It can also be refrigerated for up to 3 months. Once completely cooled, cover with aluminum foil or a plastic bag or freezer bag. Refrigerate overnight before serving.

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This website is written and created for informational purposes only. I am not a nutritionist and the nutritional information on this site has not been reviewed or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. Data calculated using the online nutrition calculator, Edamam.com. While I do my best to provide accurate nutritional information, these numbers should be approximate only. Various factors, such as the type of product or brand purchased, the difference in quality between fresh products, and how spices are processed, can change the nutritional information in any way. Moreover, different online calculations give different results depending on their feed and algorithms. To get the correct nutritional information for a particular recipe, you need to calculate the nutritional information and the actual ingredients used in your recipe using your favorite calculator. This classic banana bread is incredibly sweet, moist and delicious! You can enjoy this delicious bread with chopped nuts or even chocolate. Perfect for breakfast or dessert!

Banana Bread Recipe With 5 Bananas

Do you end up with a bunch of ripe bananas sitting on the counter at the end of the week? Am I the only one? Honestly, I love bananas, but we usually buy a lot at the grocery store and end up with leftovers. One of my favorite ways to use up all those ripe bananas is with these homemade banana bread!

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Originally published in 2018, I have updated this post with more information and images online. This isn’t the best banana bread recipe you’ll ever try, it’s:

You can also freeze banana bread, grow bananas faster, and more. I have added related posts!

To make banana bread easily, you will start by gathering your ingredients. For this recipe we will use:

To make this banana bread, you will start by mixing the wet ingredients, then the dry ingredients, and then mix the two together. Here’s a quick guide on how to prepare your home:

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When the batter is ready, coat a 9×5 pan with cooking spray and line with parchment paper. Parchment paper is not really optional, but it will make it easier to remove the pan from the bread.

Then, pour the batter into the prepared pan and bake for one hour, or until a toothpick inserted in the center comes out clean. After 20 minutes, I like to let my bread cool in the pan, then remove it from the pan to cool completely on a wire rack.

The best type of banana for this recipe is the ripe variety with lots of spots. If your bananas are still green or yellow, I suggest waiting a while.

Banana Bread Recipe With 5 Bananas

If you need to speed up this process and grow bananas faster, put them in a black paper bag for 1-3 days. Ethylene gas will build up in the bag and surround the banana, which will quickly turn white.

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You can store this banana bread in an airtight container at room temperature for 3-4 days. Refrigerating banana bread is not necessary, but it will help it last longer. If you are going to store it for a day or two, I recommend storing it in an airtight container in the refrigerator.

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

To freeze the pieces: Cut the bread and place it on a baking sheet lined with parchment paper, then put the baking sheet in the refrigerator for two hours or until the pieces are cold. Place the frozen pieces in a bag or container and store in the refrigerator for up to 3 months. You can freeze some pieces at room temperature or microwave them for 20-30 seconds at a time or until warm.

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

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Freeze the bread: Cover tightly with plastic wrap and store in a freezer bag or freezer container for up to 3 months. To cool, let it sit on the counter for a few hours or overnight to reach room temperature.

To freeze the individual slices: Place the slices of bread on a sheet lined with parchment paper, and place the baking sheet in the refrigerator for two hours or until the slices are cold. Place the cooled portions in a bag or container and store in the refrigerator for up to 3 months. Remove individual portions to room temperature or microwave and microwave for 20-30 seconds or until warm.

Garlic: If you only have salted butter, reduce the salt in the recipe to 1/4 teaspoon.

Banana Bread Recipe With 5 Bananas

Eggs: Room temperature eggs are best because they spread more easily on the batter. To quickly bring your eggs to room temperature, place them in a bowl of hot water for 5-10 minutes.

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Bananas: Ripe bananas are good! You will need 4 large bananas or 5 medium bananas to make 2 cups of mashed bananas. Dominique Ansel’s banana bread is rich and sweet, a perfect cracker. If you are serious about banana bread, this is the bread for you.

Well, I’ll admit it, when my friend Amber asked me to make this recipe, I was skeptical. Too much fat.

I’m here to tell you it’s worth every single calorie. This is a quick bread.

I’ve had a lot of banana bread in my time, as evidenced by my recipes for three-fruit bread, banana bread, bourbon banana bread, and banana coffee bread.

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But I’m here to tell you that my husband is very funny. He asked me to make it three times in the last two weeks, and since I love cinnamon-sugar on top (so much added), he just

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