Sometimes I get frustrated by the constant mess in my house and get on my kids’ case about helping out, putting things where they belong, etc. Then I notice my one-year-old puts his milk cup back in the fridge and brings his empty snack bowl to the dishwasher, and I wonder where all the mess is really coming from.
I’ve realized the major mess makers are actually the older ones. They’re getting to the age where they notice (and point out) every little thing Carl or I leaves lying around, and somehow think that justifies their doing the same thing. I was trained early on to be pretty obsessive about putting things where they belong, but Carl has yet to figure out the purpose of a shoe rack or the hangers in the bedroom closet, so we’re fighting a bit of an uphill battle.
When things get messy in the bedrooms, playroom, living room, and basement, sometimes I don’t feel like nagging anyone (or doing it myself), so instead I go to the kitchen and bake. My work space is one area the kids know better than to clutter up with toys, so the floor between the island and the counter is almost guaranteed to be completely free of toys.
I Tested Our 5 Most Popular Banana Bread Recipes And There Was One Clear Winner
This baking escape is lately a little limited by issues of storage space and stomach capacity. My freezer is packed with the gorgeous bounty of summer – zucchini and rhubarb baking of all kinds, peach crumbles and frozen peaches, and, of course, plenty of hamburgers and popsicles. A full freezer rarely happens here, so I have only an apartment-size deep freezer because it’s really all we ever need. Right now, though, I could definitely make use of a full size freezer, especially when I do silly things like buy all the overripe bananas on sale at the grocery store and have no choice BUT to bake.
Banana bread is the answer when I don’t want to take freezer space, since it disappears quickly when left on the counter. I make 2-banana bread often, with a super simple old church cookbook recipe, since a couple of the kids think nothing is greater, and I often have 2 ripe bananas. But with bags of rapidly rottening bananas, I knew it was time for my mom’s famous FIVE banana loaf.
So much mushing and mashing, so many icky soft bananas, but it’s worth it if you really like a true banana-y banana bread. This loaf is not for those on the fence about bananas – the flavour is intensely banana-rich, and the texture is dense and moist and banana-packed. It is perhaps even better the day
Eggless Banana Bread
My mom makes it with a delicious streusel topping, but I was out of brown sugar so I skipped that step. I’ve included it in the recipe anyway, since obviously toppings are always highly recommended :) If you like walnuts, they also make an excellent addition to either the bread or the topping.
Deliciously intense banana loaf aside, do any of you have ideas on how to get your kids to stay on top of clutter and take ownership of tidying their own spaces? Please enlighten me so I can cut back on the banana-mashing therapy.banana bread recipe my family requests again and again – moist, tender, and bursting with banana flavor, thanks to the use of
Banana bread in my house, and countless friends to whom I have served a slice have requested the recipe, too. It’s the go-to, the classic, the one my family expects and to which all other loaves are compared and found lacking.
Classic Banana Bread Recipe (no Mixer Needed)
I began making this nearly a decade ago from a Cook’s Illustrated banana bread recipe, which asks you to reduce, measure, and reincorporate the banana juice, adding several steps to the process. For a long time, I simply dealt with the hassle. Finally, I looked at the ingredient list and enjoyed the realization that one could probably make a
Loaf in about half the time, just by combining things in a different order and making the batter in a pot, rather than in a bowl.
Yes; frozen bananas are great to use for banana bread! This is fantastic for reducing food waste and very convenient, as you can freeze bananas when they get overly brown, then bake them into bread at your convenience.
Tips To Make The Perfect Banana Bread I The Baker's Dozen Blog
You can freeze bananas whole, peel and all, then defrost at room temperature or in the microwave, peel, and place directly in the pot to begin cooking. Alternatively, you can peel ripe bananas, then break them apart into chunks and freeze in a Stasher or any freezer-safe zip-top bag. If going this route, you may want to label the bag so you remember how many bananas are in there!
More recipes to use extra bananas include our favorite banana almond milk smoothie and all of these muffins: banana bran, banana chocolate chip, and banana zucchini with walnuts. What spices go well with banana?
Although we’ve left this recipe focused on the banana taste, if you want to add a little spice to the batter, a smidge of cinnamon or nutmeg will complement the other flavors well.
The Perfect {vegan} Banana Bread
Of course you can also add chocolate chips, walnuts, pecans, or any other mix-ins you like. Variations are part of the fun, but it’s always good to start with the perfect base.
Making this classic quick bread was back to being quick and easy once I adapted this recipe to be made in one pot!
Here are the steps and a quick visual overview. You will find full instructions withexact ingredients in the print-friendly recipe card below.
Healthy Banana Bread With Applesauce
For a crackly, sweet, irresistible top, sprinkle a little turbinado or extra brown sugar on top of the loaf before putting it in the oven. You don’t need much, just about 1 Tablespoon. Tips for Perfect Banana Bread, Every Time
Banana bread is done baking when a knife or a long toothpick inserted into the center comes out almost clean, with no streaks of batter but ideally with a few moist crumbs attached. If you test and the toothpick comes out completely clean, remove the bread right away, or risk over-baking.
For best results, let a loaf of banana breadcool almost to room temperature, or at least until only lukewarm, before removing it from the pan or cutting slices. We know, waiting can be the hardest part! 🙂
Banana Bread... So Easy, It's Bananas!
No, banana bread does not need to be kept in the refrigerator. It is best kept at room temperature, tightly covered or wrapped, for 2-3 days. I promise this loaf will not last longer than that!
Another beauty of banana bread is that you can save a loaf, whole or partial, to enjoy later. This is a great reason to bake two loaves at once!
If you try thisFive Banana Banana Bread, don’t forget torate the recipeand leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
Moist Banana Bread Recipe (video)
Calories: 241 kcal , Carbohydrates: 39 g , Protein: 3 g , Fat: 9 g , Saturated Fat: 5 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 2 g , Trans Fat: 0.3 g , Cholesterol: 47 mg , Sodium: 204 mg , Potassium: 227 mg , Fiber: 2 g , Sugar: 19 g , Vitamin A: 304 IU , Vitamin C: 4 mg , Calcium: 23 mg , Iron: 1 mg
Did you make this recipe? Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!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!
Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? Just me?Truth be told, I love bananas but we usually buy too many at the store and then end up with a bunch left over. One of my favorite ways to use up all of those overripe bananas is with this homemade banana bread recipe!
Banana Bread Recipe
Originally published in 2018, I’ve updated this post with a lot more information and step photos to help you along the way. Not only is this the best banana bread recipe you’ll ever try, but it’s also:
To make this banana bread, you’ll start by mixing together the wet ingredients, then the dry ingredients, then you’ll combine the two. Here’s a quick breakdown on exactly how to prepare the batter:
Once the batter is ready, spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper. The parchment paper is completely optional, but it will make it much easier to remove the bread from the pan.
Moist Banana Nut Bread Recipe
Then, scoop the batter into the prepared pan and place it in the oven for about one hour or until a toothpick inserted into the center comes out clean. I like to let my bread cool in the pan once it’s done for about 20 minutes, then remove it from the pan to cool completely on a wire rack.
The best kind of bananas for this recipe are ones that are overripe with a lot of speckles.
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