Homemade Banana Bread is a tender, moist dessert loaded with banana flavor.
Easy to make with simple ingredients.
Although delicious warm, tastes much better after 24 hours in the fridge.
EDITOR’S NOTE (September 2, 2021): Added five new photos. Updated text for clarity.
DISCLAIMER (NOT SPONSORED). I have not been paid to endorse products pictured on this page. Delighted to share the ingredients I purchased and used to make this delicious dessert.
This thoroughly baked, warm banana bread was made with dark-mushy overripe bananas.
Pictured above are the VERY overripe bananas I used in this recipe.
I place bananas with brown spots in zippered freezer bag and store in the freezer until ready to use.
Before using in a recipe, I thaw the bananas in the microwave on high for about 1 minute. This produces the delicious banana-flavored liquid (similar to syrup).
The bananas and the liquid are “poured” into the batter and stirred until well combined.
Makes very moist homemade Banana Bread.
After 24 hours in the fridge, the gooey white bananas shown in the sliced loaf will form a moist dessert that tastes amazing!
How To Read & Follow A Recipe: Tips for Beginners
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe to make sure you have each ingredient and understand the instructions.
Mise en place is a super time saver. This French cooking term translates as “putting in place.”
It means prepping/measuring ingredients and chopping food before you start cooking.
BAKING SODA TIP
A key ingredient in Homemade Banana Bread is fresh baking soda. Test before using.
Drop 1/2 teaspoon of baking soda in 1/4 cup of vinegar.
A vigorous fizzle means it’s fresh and ready to use.
Do not use if it fizzes lightly or not at all.
A slice of homemade banana bread topped with a pineapple ring (canned in juice) and a dollop of heavy whipping cream.