Description

This easy and quick banana bread recipe uses thawed frozen bananas to create a moist, flavorful loaf perfect for breakfast or snack time. It combines simple pantry staples like sugar, butter, and flour with optional pecans for added texture. With straightforward steps and one hour of baking, this recipe yields two classic 9x5-inch loaves that satisfy any banana bread craving.

Ingredients

Banana Bread Batter

8 frozen medium-to-large bananas (peeled and thawed with juice reserved)
1 ½ cups granulated sugar
½ cup unsalted butter, melted
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon coarse kosher salt

Optional Add-ins

1 to 1 ½ cups chopped pecans

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Instructions

Preheat: Preheat your oven to 350°F (180°C) to prepare for baking the banana bread.
Thaw Bananas: Peel the frozen bananas and thaw them in the microwave. Reserve all the juices released during thawing as they add flavor and moisture.
Grease Pans: Prepare two 9×5-inch bread pans by spraying them with non-stick cooking spray to prevent sticking.
Mash Bananas: In a large 4-quart bowl, mash the thawed bananas with a fork or potato masher until mostly smooth, incorporating the reserved juices.
Mix Wet Ingredients: Add the granulated sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Mix thoroughly with a wooden spoon until fully combined.
Mix Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and coarse kosher salt to the wet mixture. Mix until just combined, being careful not to overmix.
Fold in Add-ins: If desired, gently fold in chopped pecans or other optional add-ins like chocolate chips or dried fruits.
Divide Batter: Evenly divide the batter between the two prepared bread pans, smoothing the tops with a spatula.
Bake: Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.
Cool: Remove the loaves from the oven and allow them to cool completely in the pans before slicing and serving.

Notes

Using frozen bananas enhances the flavor and sweetness of the bread.
Ensure eggs are at room temperature for better mixing.
Do not overmix the batter to keep the bread tender.
For variation, try adding chocolate chips or dried fruits in place of or alongside pecans.
Store banana bread wrapped at room temperature for up to 3 days or freeze for longer storage.