Banana Bread Recipe With Frozen Bananas

Banana Bread Recipe With Frozen Bananas – Easy One Bowl Banana Bread with Frozen Bananas and Brown Butter Published: February 27, 2022 · Modified: July 29, 2022 by Erica · This post may contain affiliate links · This blog earns through advertising · Leave a comment Jump to Do you have frozen bananas dying in your freezer? Use them to make this amazing one-bowl brown butter banana bread. This is one of the best banana breads I have 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 mixer. Read on for my secrets for making the best banana bread with frozen bananas. P.S. If you have appetizers, I also have recipes for Sourdough Banana Bread and Chocolate Banana Bread. This site may contain affiliate links. I only recommend products that I use myself. When you make a purchase through these links, I may receive a small commission at no additional cost to you. Thank you. As an Amazon affiliate, I earn money on qualifying purchases. Please read my disclosure policy for more information. Jump to: Why you’ll love this recipe Why you should use frozen bananas when making banana bread How to freeze bananas How to thaw frozen bananas Instructions Plugins Storage Changes FAQ Tips Looking for easier baking? Try one of these: 📖 Recipe Why You’ll Love This Recipe This homemade banana bread is moist without being dense for dinner. All you need are the usual common ingredients like flour, sugar, eggs, bananas and baking soda. This easy banana bread recipe is easy to customize. Just add your favorite mixes. Check out the list below for inspiration. You don’t need a mixer to prepare this banana bread, you just need a large bowl and your favorite mixer. Just like all quick breads, this banana bread is very quick and easy to make. When the frozen ice crystals tear the cell walls inside the banana. This means that when they melt, they turn into a liquid mess. If you use this banana to make banana bread, it’s usually not good, but it’s great. It is much easier to mix frozen bananas into the batter than fresh bananas. How to Freeze Bananas Freezing bananas is the best way to save them when they are overripe and covered in black spots. Save them to make banana bread or smoothies. To freeze bananas, peel them and cut them into large pieces. Place the pieces on a baking sheet covered with baking paper and freeze for an hour. Transfer the frozen bananas to an airtight container or freezer bag, label the contents and date, and return the bananas to the freezer until you’re ready to make the banana bread. Frozen bananas can be stored in the refrigerator for up to three months. How to thaw frozen bananas Bananas can be thawed overnight in the refrigerator or after about an hour at room temperature. If the bag leaks, be sure to place the bag of frozen bananas on a pan or in a bowl so that the banana juice spreads everywhere and makes a mess. Overripe bananas: For banana bread, you want to use bananas that are brown and almost black. Bananas should be more brown than yellow. A really ripe banana is sweeter than an unripe banana. Powdered Sugar: Powdered sugar contains more moisture and gives a deep caramel flavor. You can easily substitute the same amount of regular white granulated sugar for brown sugar, although the bread may not be as moist. You can also reduce the amount of sugar if you prefer a less sweet banana bread. Browned Unsalted Butter: Butter adds a nutty, buttery flavor to this banana bread. I prefer to use unsalted butter to control the salt level. If you only have salted butter, reduce the amount of salt in the recipe to ¼ teaspoon. Large eggs: Eggs break easier at room temperature. Be sure to mix each egg thoroughly before adding the next. Vanilla extract: Be sure to use pure vanilla extract, not imitation. The taste will be much better. All Purpose Flour: Replace up to half of the AP flour with whole wheat for better flavor. Spices: I often just use cinnamon and nutmeg, but warm aromatic spices like cardamom, ginger, cloves, or allspice can also work well. Baking Soda and Baking Powder: Quick bread uses chemical oxygen such as baking soda or baking powder to rise. Salt: Salt helps enhance flavor in baked goods. Kitchen scale equipment: Kitchen scales make cooking faster and more organized. Accuracy in cooking is important. Scales are more accurate than measuring cups. Too much flour or too little sugar can change a recipe dramatically. The most accurate cooking method is to measure the weight of the ingredients rather than the volume. A kitchen scale also reduces the number of dishes you have to wash because you mix each ingredient directly from container to bowl without using a measuring cup. This scale from OXO is the one I use after Alton Brown recommended it. What makes this scale great is that when using a large bowl, the screen pulls out to make viewing measurements easier. Mashed potatoes to mash the bananas and mix the dough by hand. Rubber Spatula: For folding dough, I prefer a stiffer spatula like this OXO one. It fits comfortably in my hand, is dishwasher safe, and is heat resistant up to 600 degrees Fahrenheit. The handle and head both have a silicone coating that makes it easy to clean and safe to use with non-stick cookware and cookware. Bread Pans: These are my favorite bread pans. They are heavy which means they don’t bloat and distribute heat evenly. In addition, they are non-stick, which makes it very easy to remove the bread. I wash my hands so they look their best. Don’t worry, the non-stick coating also makes cleaning easy. Cooling racks: Cooling racks are essential to quickly cool baked goods and prevent the floor from getting wet. I really like these Cool Chef cooling racks. Recommended by Cook’s Illustrated, they’re very firm and have no coating, meaning they’re also oven-safe. If you are new to the market of sheet pans, they are also sold as sets in two pan sizes, half slab and quarter slab. What can I use if I don’t have a bread pan? If you don’t have a bread pan, there are other ways to bake banana bread. Small loaves: Pour the dough into three small loaves and put them in the oven for 45 minutes. Muffins: Use this banana bread recipe to make 18 banana muffins. Pour the batter into a greased or greased muffin tin and bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for another 8 to 12 minutes, or until a toothpick inserted into the center comes out clean. You have made it come out clean. The total cooking time is about 13-17 minutes. Cake Pan: Almost any cake pan will work. Cake pans come in different sizes, so baking times will vary. In general, the bigger the dish, the thinner the bread, the shorter the baking time. Pancakes or Waffles: I haven’t tried it yet, but I suspect this batter would also make a great banana pancake or waffle. Instructions Brown the butter. Cut the butter into pieces and melt in a light pan over medium heat, stirring constantly. After the butter melts, it starts to foam. Continue stirring for about 5 to 7 minutes, the butter will turn a dark amber color. Remove the browned butter from the heat. Let the butter cool for 10 minutes. Preheat the oven. Center the oven rack and preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with butter or nonstick cooking spray. Mash the banana. Peel the banana and mash the banana in a large bowl. Mashed potatoes make this easy. Add wet ingredients. Combine brown sugar and melted butter and mix until smooth and creamy. Add the egg and vanilla extract and mix until combined. Add the dry ingredients. Add flour, baking powder, cinnamon, nutmeg, baking soda and salt and stir until combined. Do not over mix. Overmixing will create tough banana bread. If desired, stir in your favorite ingredients. Bake banana bread. Pour the dough into the prepared bread mold and bake for 60 to 65 minutes. Banana bread is ready when a toothpick inserted in the middle of the bread comes out clean. Cool the banana bread.

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