Description
A moist and flavorful quick bread made with ripe bananas, perfect for enjoying fresh or storing for later.
Ingredients
flour (quantity not specified)
sugar (quantity not specified)
baking powder (quantity not specified)
salt (quantity not specified)
eggs (quantity not specified)
oil or butter (quantity not specified)
milk (quantity not specified)
ripe bananas (quantity not specified)
Instructions
Preheat oven as needed for your banana bread recipe.
Pour batter into a loaf pan.
Bake until a toothpick inserted in the center comes out clean.
Let banana bread cool completely before wrapping or storing.
For quick ripening, bake bananas in their peel at 300°F for about 15 minutes until brown, then cool and scoop out.
Wrap cooled banana bread well before storing.
Store on the counter in a plastic container with a napkin for up to 4 days.
For longer storage, wrap tightly in plastic wrap and refrigerate for over a week.
To freeze, wrap in plastic wrap and freeze for up to three months. Thaw on the counter or warm in the oven at 350°F for 15 minutes.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Substitution: For a dairy-free version, use coconut oil or vegan butter in place of regular butter.
Pro Tip: Use a toothpick inserted in the center to test for doneness. It should come out with a few moist crumbs but no wet batter.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Dessert
- Cuisine: American