Can you use thawed frozen bananas for banana bread?

Yes, I do this often so that no bananas go to waste! You can thaw the bananas overnight in the refrigerator or at room temperature for a couple hours. As the bananas thaw, they will release liquid, which will alter the recipe if not drained. I typically take the bananas out of the container and sit them in a strainer, then I pat dry with paper towels.

How long does banana bread last?

Most banana bread recipes will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 1 week in an airtight container.

How to make banana bread moist?

The trick to keeping banana bread moist is a combination of ingredients– enough fat (butter or oil), bananas, yogurt or sour cream. I find adding MORE bananas yields the best results.

Can you freeze banana bread?

Absolutely, I do this all the time! You want to make sure the banana bread has cooled completely– this is important otherwise it won't freeze properly. Tightly wrap the loaf or slices in 2-3 layers of plastic wrap, then place the bread into a large freezer-safe bag.

My Favorite Banana Bread Recipe (1 Bowl!)

My Favorite Banana Bread Recipe

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4.7 from 3 reviews

This easy banana bread recipe has been a go-to and favorite for years. It's buttery, has an incredibly soft crumb, is not too sweet, and stays moist for days. Made with 5 very ripe bananas and a handful of basic kitchen ingredients– this is truly the best banana bread you'll ever have!

Author: Christina
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf
Category: Breakfast, Dessert
Method: Oven

Ingredients

Units

1/2 cup (1 stick) unsalted butter, melted and slightly cooled
2/3 cup packed light or dark brown sugar
2 large eggs, room temperature
1/3 cup plain Greek yogurt
2 1/4 cups mashed bananas (about 5 large)
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
optional add-ins: 3/4 cup chopped walnuts or chocolate chips

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Instructions

Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray. Set aside.
In a large bowl, whisk together the butter and sugar until no lumps remain. Then, whisk in the eggs, yogurt, mashed bananas and vanilla until combined.
Add the flour, baking soda, cinnamon and salt. Whisk together until no flour pockets remain. Be careful to not overmix. Fold in the add-ins, if using.
Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, making sure to loosely cover the bread with aluminum foil at the 30 minute mark to prevent the top from browning too much. The bread is done when a toothpick inserted into the center comes out clean with a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pan set on a wire rack for 1 hour. Remove the bread from the pan and cool directly on the wire rack until ready to serve.
Slice and serve. Cover and store the bread at room temperature for 3 days or in the refrigerator for up to 1 week.

Notes

Make Ahead Instructions: The banana bread will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 1 week stored in a bag or container.
Freezing Instructions: The banana bread can be frozen for up to 3 months store in a freezer-safe bag or container. I love to wrap slices that way I can thaw individual servings.
Bananas: You can use thawed frozen bananas in this recipe. Since thawed bananas are extra wet, make sure you strain as much liquid as possible and pat dry before mashing.
Yogurt: I find that full-fat Greek yogurt (plain or vanilla) or sour cream yields the best results in texture, but you can also use regular yogurt.
Brown Sugar: The recipe calls for 2/3 cup brown sugar. You can use half brown sugar and half granulated sugar or use all granulated sugar. Feel free to reduce the sugar to 1/2 cup, if desired.
Add-Ins: You can use chocolate chips, walnuts, chopped chocolate, etc.
Want Banana Muffins? You can use this banana bread recipe to make 15-17 muffins. Spoon the batter into a lined or greased muffin pan, filling each to the top with batter. Bake for 5 minutes at 425ºF, then keeping the muffins in the oven, reduce the oven temperature to 350ºF. Bake for an additional 14-15 minutes or until a toothpick inserted into the center comes out clean. The total bake time for the muffins is 19-21 minutes. Or, you can try my banana muffin recipe!
Need These Gluten-Free? I've made these gluten free using King Arthur Gluten-Free Flour.

Find it online: https://runlifteatrepeat.com/the-best-banana-bread-recipe/