Easy, delicious, and full of banana flavor, this banana bread recipe is a simple way to use up those overripe bananas. Just a few basic ingredients and 50 minutes are all it takes to enjoy this delicious treat!
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The age-old problem of what to do with overripe bananas is something I am constantly facing in my house.
You would think by now that I would have perfected the skill of anticipating how many bananas will be needed in any given week at my house, but sadly, I can’t say that it looks like I have improved that ability in my over 20 years of being a mother (LOL!).
However, I would rather have TOO MANY bananas than not enough. At least with too many bananas, once they pass their prime, I can use them in other ways, like for my always popular recipe, Pan Fried Cinnamon Bananas.
I have learned over the years that it is perfectly fine to place overripe bananas in the refrigerator to extend their life by a few more days.
This trick comes in handy if the bananas are really on their last leg, but I don’t have time to whip up something with them quite yet. Placing them in the refrigerator buys me another day or two.
If you employ that strategy, just be aware that the skin will get black and yucky-looking. That’s OK, the bananas are still edible! Just don’t let anyone else see those skins, or they might not eat your banana bread.
What else can you do with overripe bananas? You can also make this yummy Banana Oatnut French Toast.
If you can’t find the oatnut bread, just use regular whole wheat or any kind of bread that you enjoy. (However, I wouldn’t necessarily recommend rye or other other strong-tasting bread, as it will eclipse the banana flavor.)
Banana cookies are great too! Try this recipe for Easy Banana Graham Cookies, which yields soft, chewy cookies with the nutty, sweet goodness of graham crackers.
I also found this great post with 66 Recipes for Using Overripe Bananas. 66 options – wow! You will definitely want to check that out.
Top questions about making Banana Bread
Do I need to let the banana bread cool before removing from the loaf pan?
Yes, I would let it cool for about 10 minutes or so.
Do you need to store banana bread in the refrigerator?
No, you don’t need to store it in the refrigerator. I typically store it in a plastic container, with a piece of plastic wrap over the cut end to keep it from drying out.
Can you freeze banana bread?
Yes! It freezes really well. I like to wrap it in wax paper and place it in a good quality zipper-top plastic bag made for freezer storage.
Is banana bread healthy?
Not particularly (at least not this recipe!). Although the bananas have some good nutrients, the amount of sugar, processed flour, and fat are such that this can’t really be considered a health food. But, enjoy it in moderation as a nice treat!
Is there a way to accelerate the ripening of bananas?
Yes, place the bananas in a brown paper bag and close it tightly. Just don’t forget you have them in there!
Can bananas be TOO overripe for banana bread?
Absolutely. If the inside is brownish and really mushy, I would recommend scrapping that banana!
Can I use ripe (not overripe) bananas for banana bread?
Yes, you sure can. The flavor will be slightly different, but still very good!
What is the best way to mash bananas?
I like to use a fork, because we like our banana bread to be slightly chunky. However, if you want your banana bread to be completely smooth, you can use a blender or food processor.
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Banana BreadPrint Recipe
- Preheat oven to 350 degrees F and spray a loaf pan with non-stick baking spray.
- Mash the bananas with a fork. Set aside.
- In a large bowl, thoroughly combine the sugar, flour, baking powder, baking soda, and salt (I used a whisk).
- Mix the melted butter in with the bananas, then combine the banana-butter mixture into the dry ingredients.
- Pour the batter into the loaf pan and bake for 45-50 minutes.
- To accelerate the ripening of bananas, place the bananas in a brown paper bag and close it tightly. Just don’t forget you have them in there!
- You can use bananas that are ripe, as opposed to overripe. The flavor will be slightly different, but still very good!
- If the inside is brownish and really mushy, it is probably too overripe and I would recommend scrapping that banana!
- I like to use a fork to mash bananas, because we like our banana bread to be slightly chunky. However, if you want your banana bread to be completely smooth, you can use a blender or food processor.
- Let the banana bread cool in the loaf pan for about 10 minutes or so.
- Store the banana bread in a plastic container, with a piece of plastic wrap over the cut end to keep it from drying out.
- Banana bread freezes really well. I like to wrap it in wax paper and place it in a good quality zipper-top plastic bag made for freezer storage.
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