If you got over ripe bananas and don’t know what to do with them, this is the recipe you want. Pop those Bananas just as they are into the freezer and save them to make this Banana Bread recipe. Add Chocolate Chips and/or Nuts and Bake, cover in tinfoil overnight or at least a couple of hours if you can’t wait. Slice and slather on some Butter, Monkey Butter or Nutella.
Banana Bread Ingredients
Banana Bread consists of Flour, Salt, Rising Agent, Eggs, Fat, Sugar and Bananas. Sometimes with additional liquids added in like Milk, Cream, Almond Milk, Coconut Milk or Butter Milk. Spiced Banana Bread can include spices like Cinnamon, Clove, or Nutmeg.
Flour
Generally, AP Flour is used. I have heard of Oat Flour being used for its ability to absorb more moisture. But I have never tested this.
Barley Flour gives a nice Flavor as well as causing the bread to go a bit darker. Not too much or it will make the Bread too soft. Use about 1/4 C of Barley Flour with 1/4 C Flour removed from the All-Purpose Flour.
Raising Agent
Baking Soda will begin the rising immediately, whereas Baking Powder is activated by heat as well as acting right away. Causing a second rise. So it is important to let the bread sit for about 5–10 minutes before placing it into the oven. Not only for the rise, but to allow the batter to settle.
Eggs
Eggs are added protein for structural bonding. If the Egg White is whisked with Sugar, it can assist in creating tiny little pockets of air. Eggs also add volume and act as a binder.
I haven’t tried this yet, but it is said that Duck Eggs are far superior to chicken eggs in baking. I’ll update when I try it out.
Fat
Here things can get interesting. Fluid Oil causes a more tender and moist cake because Oil coats the flour proteins better than fat that is solid at room temperature. If the proteins are not adequately coated, they bond with water and create stretchy gluten. This is what makes bread chewy.
Extra Virgin Olive Oil is one of the best Oils to use for cakes. It moisturizes and tenderizes the cake better than solid fats and enhances the flavor better than any other oil. It’s important however to choose a light tasting Olive Oil as to not overpower. But Other Oils can also be used, like Sunflower Oil.
However, Solid fats will produce a better mouth feel and lighter texture than oils. Solid fats and sugar can create a lighter mouthfeel because they trap air in the batter when creamed with sugar. Solid fats can also assist in a buttery crumb. These fats include Butter, Coconut Fat or Lard.
Sugar
Sugar absorbs water, thus preventing the proteins in grains from bonding and forming gluten. This trait causes Sugar to lighten and tenderize the cake. So we want to cream our Fat & Sugar at a good balance to assist the texture as well as a good amount of sweetness.
Liquid
This is another area where things can get interesting. From adding just Water, Milk, Buttermilk, Coconut Milk, Yogurt, Almond Milk and more. You can play around with this to see what works best for you.
Vanilla
Vanilla is often added to banana bread, and in this recipe you can choose to add in about 1 tsp of Vanilla.
Frozen Bananas for Banana Bread
I have found that if you use frozen Bananas, this will offer a superior taste with a more pronounced Banana flavor than using well browned Bananas.
It’s kind of gross peeling them because they are extremely mushy and gooey with liquids seeping out of them. But this is exactly what you want when making Banana Bread. The flavor seems to come out so much better.
This is also an excellent way to use up leftover Bananas. When you see them starting to get too brown (overripe). Pop them in the freezer for the next time you plan on making Banana Bread. I have bought a box of Bananas and let them sit out for everyone to eat as they please. Once they started getting old, I placed them into the freezer just for this purpose. I have kept these for well over a year and still make Banana Bread from them.
Thawing Frozen Bananas
Some people may be put off by this, and that’s okay. Especially when the Bananas are thawed and are all gooey. But this is what you want for Bananas Bread. Freeze the Bananas that are well into the brown stage.
Thawing Frozen Bananas
If you try to peel them when still frozen, you won’t be able to. Wait until they thaw a bit first, making peeling them much easier, about 30 minutes or so.
Optionally, you can defrost them in the Microwave for about 2 minutes.
How to Make Banana Bread
Making Banana Bread is actually pretty simple and by using over ripe Bananas that have been frozen, you’re really going to up the Banana Flavors. Preheat the oven with the rack in middle position at 350 F.
Banana Bread Dry Mix
- 2 Cups of Flour
- 1 tsp each of Baking Powder & Baking Soda
- 1/2 tsp Sea Salt
Creaming
Combine the Fat & Sugar in another bowl and whisk well to cream.
In this mix, we are using 1/4 C of Butter & Coconut Fat with 1 Cup of White Sugar.
Banana Bread Wet Mix
Add 1 Egg, 4-5 Bananas, 1/4 C of Milk and whisk well. Optionally add in about 1 tsp of Vanilla.
Banana Bread Batter
Add the Banana Bread Dry mix to the wet and mix just until combined.
At this point, Chocolate Chips and/or Nuts can be added and mixed in.
Banana Bread Pan
Empty into a greased Bread Pan and let sit for 5–10 minutes before baking for about 55 minutes – 1 hour. Pierce with a knife in the center, if it comes out clean, it’s done.
Spiced Banana Bread
Additional spices can be added to spice things up. An interesting note is that Nutmeg and Cloves are high in eugenol. The same compound that gives ripe Bananas their distinctive flavor and aroma, deepening the Banana flavor of the loaf. So if you wanted a Spiced Banana Bread, start with a bit of Clove and Nutmeg.
Vanilla, Rum Flavoring Syrups, Dash of Mahlab commonly used in sweet breads, Allspice, Cardamom, and other spices can all be added at various amounts to spice up the Banana Bread.
Banana Bread Ideas
Chocolate Chip Banana Bread
Add in the desired amount of Chocolate Chips after the Banana Bread batter has been made and ready to pour into the bread pan.
Banana Bread with Nutella
Slice a piece of Banana Bread and slather it with Nutella.
Equipment
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- 1 Bread Pan
Ingredients
- 2 C AP Flour - or minus 1/4 C – 1/2 C for a denser Banana Bread
- 1 tsp Baking Soda & Powder - each
- 1/2 tsp Sea Salt
- 4-5 Bananas - Overripe frozen then thawed
- 1 C Sugar - Add more if you like a Sweeter Banana Bread
- 1 Egg
- 1/4 C Extra Virgin Olive Oil & Coconut Fat - each
- 1/4 C Milk - or another liquid like Almond Milk, Milk, Coconut milk, Buttermilk etc…
- 1 tsp Vanilla - Optional
Instructions
- Preheat the oven to 350 F with the rack in middle position. In a bowl, combine Flour, Salt, Baking Soda, Baking Powder. Mix well and set aside.In another bowl add Olive Oil, Coconut Oil & Sugar and whisk well.
- Add in 1 egg and whisk again. Add in Bananas and Milk or other liquid and whisk really well, breaking up the bigger chunks of Banana.
- Then add the dry flour mix to the wet batter and mix to combine with a spatula. Pour into a greased bread loaf pan and let sit 5–10 minutes before placing into the oven for 55 minutes to 1 hour.
- Remove from the oven and place tinfoil overtop to seal. Let sit on the counter until cool. A few hours or overnight. Slice and slather on some Butter, Monkey Butter (see notes), or some Nutella.
Notes
Frozen Banana Handling
- Place the Frozen Bananas on a Plate, they will leak out a lot of liquid
- They defrost in about 30 minutes
- Peel the Bananas from the end, the opposite of how you would normally peel a banana for easier peeling
- Include the Juices from inside the banana into the mixture.
Monkey Butter
- Blend 3 Tbl of Lemon Juice, 20 oz can of Pineapple and 5 ripe Bananas (no brown spots) until smooth.
- Place into a pot with 2 Cups of Sugar, 1/4 C ground Coconut, and 1/2 tsp Pectin. Bring to boil then simmer for 10 – 12 minutes or until desired consistency
- Place in mason jar with cover and into the fridge. Use up within a month.