Simple Banana Bread Recipe 3 Bananas – If you’re like me, you need some good banana recipes. I’ve never accurately predicted the use of bananas in my family: one week we’ll go through them all, and the next they’ll be browning in a bowl, untouched. Soft banana bread with a crunchy crust is my go-to banana bread (click here if you’re looking for marbled, chocolate, mint, whole wheat, or coconut flavored varieties). The bread is amazing right out of the oven and so delicious, it’s baked again the next day for breakfast. My family likes it plain, but you can add nuts or chocolate chips if you like.
For moist banana bread, use very ripe bananas. Bananas should be at least dark yellow in color with lots of brown spots, and it’s normal if the skin is completely brown.
Simple Banana Bread Recipe 3 Bananas
If you want to make banana bread and your bananas aren’t ripe, you have a few options:
Vegan Banana Bread (easy + Healthy)
If you have ripe bananas that aren’t ready to cook, don’t let them go to waste – freeze them! I usually freeze 2 or 3 bags because when pureed they usually make about 1 cup (the banana bread recipes do). Peel the banana and place it in an airtight container or freezer bag; when ready to use, thaw in bag and then mash.
Lemon juice may seem like an unusual ingredient in a banana bread recipe, but it works just as well without adding lemon flavor to the bread. Like cream or butter, it adds an acid to the dough that reacts with the baking soda to help the bread rise and give it a beautiful golden color, toasty flavor, and light, fluffy texture.
In the mixer of an electric hand mixer (or stand mixer), beat the butter and sugar until light and fluffy, about 2 minutes.
Pour the batter into the prepared loaf pan and bake for 40-45 minutes until a tester inserted into the center comes out clean.
Healthy 5 Ingredient Flourless Banana Bread
Banana bread is best taken out of the oven, but it will keep for several days, wrapped in foil and stored at room temperature. It can be stored in the refrigerator for up to 3 months. Once completely cooled, wrap tightly in aluminum foil or freezer wrap, or place in a freezer bag. Thaw overnight at the table before serving.
I want to know how it turned out! Let me know by leaving a comment below. Or take a photo and share it on Instagram; don’t forget to @ tag me.
This website is written and created for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated 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 is calculated using the Edamam.com online nutrition calculator. I will do my best to provide proper nutritional information, but these numbers should only be considered as estimates. Various factors such as the types of products or brands purchased, the natural variability of fresh produce, and the way ingredients are processed will change the effective nutritional information of any food. Additionally, different online calculators produce different results depending on the source of the nutrition facts and algorithms. To get the most accurate nutritional information for a given recipe, you should calculate the nutritional information for the specific ingredients used in the recipe using our preferred nutrition calculator. oil and FOUR WHOLE BANANAS, including white flour and whole wheat flour
I love a good banana bread. But it’s easy to try to cook it and it comes out dry and dry. This is not a recipe! This super moist banana bread recipe is not only delicious, but also healthy!
Banana Bread With Espresso
There are several ways to make moist banana bread. Using olive oil helps with moisture, as does using LOTS OF BANANAS – I used four, which also helps sweeten the bread naturally. This means that there is not a lot of sugar in the recipe, but it is still delicious.
This banana bread recipe uses white and wholemeal flour, which helps improve nutrition while still maintaining a light and fluffy texture.
I like to use olive oil for grilling. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest oils out there, and olive oil grilling is huge in the Mediterranean diet. But health benefits aside, I love butter for the most part.
Using oil for cooking retains more moisture than using butter. Most importantly, it retains moisture for several days, and products cooked with oil dry quickly.
Marbled Banana Bread
I also love that you don’t have to soften or melt it until it’s solid – just pour the olive oil into the bowl and you’re good to go!
And since the banana batter is poured into a greased pan, it makes it easier to make banana bread. Turn the pan upside down
That said, butter is also delicious. You can use other oils like coconut or canola in this recipe. I recommend serving the final product warm, topped with a generous helping of salted butter. Yum.
Then, when I’m ready to cook, I pop it in the microwave, cut off the top, and peel the banana right away!
Easy Moist Banana Bread
Full disclosure: it looks disgusting when it comes out. It is very furry and insensitive. BUT, I swear, this trick is a life changer when it comes to cooking bananas!
The best part is that when it’s frozen like this, it’s super soft, so you don’t have to worry about grating the bananas separately. Pour it directly into the bowl and stir!
I recommend using a glass loaf pan to make banana bread. I’ve used an iron in the past and almost every time the bread comes out dry and burnt on the edge.
The reason for this is that as the pan darkens, it heats up the oven. And if it’s too hot, they cook the edges of the banana bread until the inside is fully cooked.
Chocolate Banana Bread
Enter: glass cookware I love it when I use white ceramic cookware—they don’t get too hot and won’t cook chunks of whatever food you’re cooking. I have and they have served me well!
Cooking time will vary depending on a number of factors – altitude, how big the bananas are, how big the eggs are, how hot your oven is, etc.
Make sure it’s set by inserting a toothpick (or cake tester) into the center of the loaf and removing it. If it comes out clean, the bread is done! If the raw dough is sticky, it needs more time.
Banana bread in olive oil can be stored at room temperature for several days and it will stay moist and delicious. Just keep it in an airtight container. It can also be frozen for a long time, even months.
Banana Bread With Oil (no Butter Banana Bread)
I usually cut it up and then save it so I can have a piece for breakfast without having to worry about putting it on the plate. When I have time, I like to microwave because warm banana bread is so good.
This healthy banana bread recipe is SUPER moist, made with four bananas, extra virgin olive oil, and whole wheat flour!
Serves: 1 slice | Calories: 259 kcal Carbohydrates: 36 g Protein: 4 g Fat: 12 g | Saturated fats: 2 g | Cholesterol: 33 mg | Sodium: 359 mg | Potassium: 231 mg Fiber: 2 g | Sugar: 17 g Vitamin A: 78 IU | Vitamin C: 4 mg | Calcium: 22 mg Iron: 1 mg
The nutritional information provided is my best estimate and contains sodium from seasoning to flavor, no added ingredients, and does not account for brands. I use a direct API to calculate this information. Calculate using one of these tools:
This Is Bananas: Banana Bread Recipe
Have you made this recipe? I’d love to hear how it goes! Please comment below and rate :-). Soft and fluffy crumbs that are moist, quick and easy to prepare. Truly the best banana bread I’ve ever had and our favorite recipe using ripe bananas!
There’s nothing better than homemade banana bread. I’ve spent most of my life cooking and I still get excited when I have a beautifully ripe banana that needs to be used.
After trying this recipe, I made over 50 slices of banana bread. You read that right. I experimented with combinations of ingredients, temperatures, cooking methods, pan sizes – you name it. This
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