This banana bread with frozen bananas is easy to make and dangerously good. It's perfectly sweet and moist with just the right amount of banana flavor.
Why You'll Love it:
Don't toss overripe bananas! If they ripen too quickly, freeze them and make this moist banana bread with frozen bananas.
We buy TONS of bananas for snacks and smoothies. We go through at least 3 bananas daily and counting. No matter how hard we try to eat them all, a few always get spotty and soft.
Soft, overripe, spotted bananas are perfect for banana bread! Just throw the bananas in the freezer until you're ready to make some.
Frozen bananas - You need 1 cup of mashed banana. I used two large frozen bananas and I got exactly one cup. I recommend spotted, ripe bananas for banana bread, not black ones. If the bananas are too ripe, they taste fermented. The peel turns brown in the freezer.
Sugar and brown sugar - I used a combination for the right amount of flavor and sweetness!
Vegetable oil - I chose oil for this banana bread recipe, because it keeps the bread super moist. Nobody likes dry banana bread!
Eggs - For structure and a nice rise! You need two large eggs. Always use large sized eggs in baking unless specified otherwise.
All-purpose flour - I used the spoon and level method. Spoon the flour into the measuring cup, then level it off with the flat edge of a butter knife.
Sour cream - Ensures a moist yet fluffy texture!
How to Thaw Frozen Bananas:
I prefer to freeze bananas without the peel. It only takes a second to peel them and then I don't have to worry about peeling when I defrost them.
You can freeze them in their peels though too. Just place the ripe bananas in a freezer-safe container or zip-top bag and freeze.
Frozen bananas are easy to thaw. You have plenty of options too.
- Thaw in the refrigerator overnight. Place the bananas in a bowl, bag, or container first to catch any excess liquid.
- Thaw on the counter for a few hours.
- For a quick thaw, place the bananas in a bowl and microwave in 30 second increments until thawed.
- To remove the peel quickly, run the frozen banana under warmish hot water and use your fingers to rub the peel off.
How to Make Banana Bread with Frozen Bananas:
Before you start, preheat your oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan with nonstick cooking spray.
Thaw frozen bananas: I removed the peels under hot water, then I placed the bananas into a bowl and microwaved for 30 seconds.
Mash bananas: Use a large fork to mash the bananas. It should be mostly smooth. A few small chunks aren't a problem, but don't leave big ones.
Combine banana and sugar: In a large mixing bowl, combine the sugar, brown sugar, vegetable oil, mashed banana and vanilla. Stir to combine. You don't need a mixer!
Add eggs: Add both eggs and stir until incorporated.
Add dry ingredients: Add the all-purpose flour, baking powder, baking soda, and kosher salt. Stir until a thick batter forms.
Add sour cream: Don't forget the sour cream! Stir it in last.
Pour batter: Pour the batter into the greased loaf pan. It should be thick but pourable.
Bake: Bake for 55 minutes or until an inserted toothpick comes out clean. I recommend setting the timer for 50 minutes, and checking it every 5 minutes after that.
- To know if the banana bread is close, I gently touch the top of the bread. If it's still very squishy or soft, I know it needs at least 8 to 10 more minutes. If it's firm, I do the toothpick test. If the toothpick still has batter on it, I add 5 more minutes.
- Oven temperatures vary. Set the timer early and check the banana bread, then add more time as needed. Start at 50 minutes, then check it every 5 or so minutes.
Banana bread is easy to customize! Try one of these delicious variations:
- Walnuts - Add 1 cup of chopped walnuts to the batter.
- Chocolate chips - Add ¾ cup of chocolate chips.
- Lightly sweet - For a lightly sweetened loaf, reduce the sugar to ⅓ cup.
- Regular bananas - You don't need frozen bananas for this recipe. If you have fresh, just mash them and measure out 1 cup.
- Gluten-free - Swap the all-purpose flour with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour.
- Let the banana bread cool completely before you store it! Warm bread condensates if bagged or shut in a container.
- Once the loaf is completely cool, wrap it in plastic wrap and store on the counter for 3 to 4 days.
- Banana bread is freezer-friendly! I prefer to freeze it in slices. Cut into thick slices, then carefully place the slices in a freezer-safe bag or container. Freeze for up to 3 months.
What to do with Frozen Bananas:
Here's a few ways to use up frozen bananas!
- Smoothies - Frozen bananas are a great way to thicken smoothies, especially ones that don't call for frozen fruit, like coffee or chocolate based ones.
- Smoothie bowls - Frozen bananas make an ultra-thick and creamy smoothie bowl!
- Nice cream - Use them to make vegan nice cream! Just blend them up with a splash of almond milk until they reach a soft-serve consistency.
- Banana bread - Make this banana bread recipe with frozen bananas! Or any recipe for that matter. Just thaw and mash them first.
- Baked goods - Thaw and use in banana muffins, cake, or pancakes!
Banana Bread Recipes:
Banana Bread with Frozen Bananas
- 9 x 5 inch loaf pan
- 2 frozen bananas, thawed and mashed (about 1 cup)
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon vanilla
- ½ cup vegetable oil
- 2 large eggs
- 1½ cup all-purpose flour spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup sour cream
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 by 5 inch loaf pan with nonstick cooking spray.
- In a large bowl, combine the brown sugar, sugar, vanilla, mashed banana, and vegetable oil. Stir well to combine.
- Add the eggs and mix until incorporated.
- Add the all-purpose flour, baking powder, baking soda, and kosher salt to the banana mixture. Mix until a thick batter forms.
- Add the sour cream and mix until incorporated. Pour the batter into the greased loaf pan.
- Bake for 55 minutes or until a toothpick comes out clean.