Easy Banana Bread Recipe With 3 Bananas

Easy Banana Bread Recipe With 3 Bananas – This classic banana bread is perfectly sweet, moist and full of flavor! You can enjoy this bread plain with chopped walnuts or even chocolate chips. Perfect for breakfast or dessert!

Ever have a bunch of overripe bananas sitting on the counter at the end of the week? I’m telling the truth, I love bananas, but we usually buy too many at the store and end up with a bunch left over. One of my favorite ways to use up all those overripe bananas is with this recipe for Homemade Banana Bread!

Easy Banana Bread Recipe With 3 Bananas

Easy Banana Bread Recipe With 3 Bananas

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

Easy Banana Bread Story

I’ve also included notes on how to freeze banana bread, how to ripen bananas quickly, and more!

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

To make this banana bread, first mix the wet ingredients, then the dry ingredients, then mix the two together. Below is a brief description of how to make the dough:

When the dough is ready, spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper. Parchment paper is optional, but it will make removing the bread from the pan much easier.

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

Overripe bananas with lots of freckles are best for this recipe. If your bananas are still green or just yellow, I recommend waiting a little longer.

If you need to speed up the process and ripen bananas faster, place them in a brown paper bag for 1-3 days. Ethylene gas will build up in the bag and circulate around the bananas, speeding up the ripening process.

Easy Banana Bread Recipe With 3 Bananas

You can store this banana bread in an airtight container at room temperature for 3-4 days. While banana bread doesn’t need to be refrigerated, it will help it stay fresh a little longer. If you need to store it for a few days longer, I recommend storing it in the refrigerator in an airtight container.

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

To freeze individual slices: Slice the bread and place on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a few hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store in the freezer for up to 3 months. You can thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds at a time or until heated through.

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

To freeze the loaf: Wrap tightly in plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. To defrost, place it on the counter for several hours or overnight so it can come to room temperature.

The Best Classic Banana Bread

To freeze individual slices: Place the bread slices on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a few hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store in the freezer for up to 3 months. Thaw individual slices to room temperature or microwave frozen slices for 20-30 seconds or until warm.

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

Eggs: Room temperature eggs work best as they will break more evenly into the batter. To quickly warm eggs to room temperature, place them in a bowl of warm water for 5-10 minutes.

Easy Banana Bread Recipe With 3 Bananas

Bananas: The riper the bananas, the better! You will need about 4 large bananas or 5 medium bananas to make 2 cups of mashed bananas. The trick to making super moist, healthy banana bread is to use extra virgin olive oil and FOUR WHOLE BANANAS with white flour and whole wheat. recipe!

Easy Homemade Banana Bread Recipe 香蕉面包食谱

I love a good banana bread. But it’s easy to try to bake it and it comes out dry and soft. Not with this recipe! This super moist banana bread recipe is not only DELICIOUS, but healthy too!

There are a few tricks to making super moist banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas – I used four – which also helps sweeten the bread naturally. This means the recipe doesn’t have a lot of sugar, but it’s still decadently sweet.

This banana bread recipe also uses white wheat AND whole wheat flour, which helps increase the nutritional value, but maintains a light and fluffy texture.

I like to use olive oil for frying. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and frying with olive oil is a great Mediterranean dish. But health benefits aside, it tastes better than butter to me in many cases.

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Using oil for frying keeps things much moister than using butter. And best of all, it STAYS moist for days, whereas baked goods with butter tend to dry out faster.

I also love that you don’t have to soften it or melt it from its solid state – just pour the olive oil into a bowl and it’s ready!

And since the banana bread batter is poured into a greased loaf pan, it makes removing the banana bread a breeze. Turn the pan upside down

Easy Banana Bread Recipe With 3 Bananas

That said, butter is also delicious. Use it or another oil like coconut or canola oil in this recipe. And I recommend serving the final product warm, sprinkled with a rich addition of salted butter. YUM.

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Then when I’m ready to bake, I pop them in the microwave, cut off the tops and slide the banana out of the peel!

Full disclosure: it looks absolutely disgusting when it comes out. It’s soft and quite disturbing. BUT, I swear, this trick is a life changer when it comes to baking with bananas!

Best of all, it gets really soft when frozen, so you don’t have to worry about chopping the bananas separately. Just put it in a bowl and stir!

I recommend using a glass loaf pan to make banana bread. I’ve used metal before and almost every time the edges of the bread come out dry and burnt to the taste.

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The reason for this is that the darker the pan, the hotter it gets in the oven. And if it’s too hot, it will overcook the sides of the banana bread before the inside has a chance to fully cook.

Enter: GLASS bakeware. I like it the same way I like using white ceramic cookware – it won’t get too hot or cook certain parts of what you’re cooking. I have these and they have served me well!

Cooking time will vary depending on a few factors – altitude, size of bananas, size of eggs, oven heat, etc.

Easy Banana Bread Recipe With 3 Bananas

Make sure you’re done by inserting a toothpick (or cake tester) into the center of the bread and removing it. If it comes out clean – the bread is ready! If the raw dough sticks, more time is needed.

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You can keep this olive oil banana bread at room temperature for a few days and it will stay extra moist and delicious. Make sure to store it in an airtight container. You can also store it in the fridge for longer and even freeze it for a few months.

I usually slice it up and then store it away so I can grab a piece for breakfast in the morning without having to worry about getting out the cutting board. I like to put it in the microwave if I have time because warm banana bread is really good.

This healthy banana bread recipe is SUPER moist, made with four bananas, extra virgin olive oil, and whole wheat flour!

Serving Size: 1 slice | Calories: 259 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 12 g | Saturated fat: 2 g | Cholesterol: 33 mg | Sodium: 359 mg |

Classic Banana Bread Recipe

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