How to Use Bananas in Baking: Fresh, Frozen, or Overripe
There’s a good chance you have bananas in your house pretty regularly – especially if you’re a momma! Let’s talk about all of the ways we can use bananas in baking: fresh, frozen, or overripe
Bananas are like the unsung heroes of baking. Whether they’re fresh, frozen, or overripe, there’s always a way to make them absolutely delicious in your kitchen. I’m going to tell you the best ways to use bananas in your favorite recipes and so you can be sure you’re making the most of every stage of their ripeness – and nothing goes to waste!
Overripe Bananas: A Baker’s Hidden Treasure
When your bananas develop those common brown spots, don’t toss them! Overripe bananas are a great way to add natural sweetness and extra moisture to your baked goods. They’re perfect for creating the best banana bread or moist banana muffins.
All you need to do is mash them up (a potato masher works great) and mix them with your wet ingredients like eggs, vanilla extract, and sour cream. Kids love to mash them, so call them into the kitchen to help!
Pro Tip: If you’re not ready to bake, peel and freeze your overripe bananas. Store them in an airtight container or wrap them tightly in plastic wrap. They’ll be ready to use whenever inspiration strikes!
Frozen Bananas: Your Backup Plan
Frozen bananas are great for spontaneous bakers. If you’ve stored some leftover bananas in the freezer, here’s how to use them:
- Thaw Them: Let your frozen bananas sit at room temperature until soft. Place them on a baking sheet lined with parchment paper to catch any excess liquid.
- Drain Excess Liquid: Once thawed, they might look a little watery. Drain off the liquid to avoid making your batter too wet.
Frozen bananas (whole or sliced) are perfect for banana muffins, smoothies, or even an easy banana bread recipe. They blend effortlessly and bring all the sweetness and moisture you need.
Fresh Bananas: A Different Twist
Fresh bananas work well in recipes where you want firmer chunks or slices. They’re not as sweet as overripe bananas, so consider adding a bit of brown sugar or maple syrup to boost the flavor. Fresh bananas are excellent in cakes, toppings, or even baked into a go-to banana bread recipe for a slightly different texture.
Tips for Perfect Banana Baking
- Mash in Cup Portions: When mashing bananas, portion them into 1-cup servings. This makes it easier to measure for future recipes.
- Store Correctly: Always store leftover bananas or mashed bananas in an airtight container to keep them fresh.
- Balance Wet and Dry Ingredients: Overripe or thawed bananas add a lot of moisture. Be mindful of the wet-to-dry ingredient ratio in your recipe. Drain off some liquid if needed!
Creative Uses for Bananas
- Banana Muffins: Use overripe bananas to whip up a batch of muffins. They’re a great way to grab breakfast on the go. Add chocolate chips, pecans or coconut flakes to mix things up!
- Smoothies: Save your banana peels for compost, but toss those frozen bananas straight into your blender for future smoothies.
- Baking Sheets and Parchment Paper: Line your pans with parchment paper for easy cleanup when making sticky banana recipes.
The Ultimate Banana Bread
Ingredients
- 8 TBSP or 1 stick salted butter, melted and cooled
- 3/4 cup brown sugar
- 2 large eggs beaten
- 1 1/2 tsp pure vanilla extract
- 4 very ripe bananas mashed
- 1 3/4 cups all-purpose flour I love whole wheat flour in this recipe!
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chopped pecans or chocolate chips optional
Instructions
- Preheat oven to 350°F. Spray an 8×8 baking pan with nonstick baking spray or line with parchment paper.
- Using a fork or potato masher, add the bananas to the bowl and mash leaving it a bit chunky. Add in the melted butter, brown sugar, eggs, and vanilla and stir until well blended.
- Adding the flour first, sprinkle the dry ingredients onto the wet ingredients and beat just until combined. Add the chocolate chips and/or pecans and mix until combined.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top (optional).
- Bake for 45-50 minutes or until a tester or toothpick comes out clean when inserted into the middle (longer if using fresh ground flour). Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter, if desired (of course you want butter).
- When the banana bread is completely cool, cover the pan and store at room temperature for up to two days if it lasts that long…this bread freezes beautifully, too!
Notes
The Ultimate Banana Bread Recipe
Looking for a foolproof recipe? Here’s my go-to delicious banana bread recipe. This is such a quick bread to make and there’s nothing better than a fresh warm slice of moist banana bread with butter, best of all it uses one mixing bowl for less mess in the kitchen! It’s a family favorite and a guaranteed hit every time:
Ingredients
- 8 TBSP (or 1 stick) salted butter, melted and cooled
- 3/4 cup brown sugar
- 2 large eggs, beaten
- 1 1/2 tsp pure vanilla extract
- 4 very ripe bananas, mashed
- 1 3/4 cups all-purpose flour (I love whole wheat flour in this recipe!)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chopped pecans or chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Spray an 8×8 baking pan with nonstick baking spray or line with parchment paper.
- Using a fork or potato masher, add the bananas to the bowl and mash leaving it a bit chunky. Add in the melted butter, brown sugar, eggs, and vanilla and stir until well blended.
- Adding the flour first, sprinkle the dry ingredients onto the wet ingredients and beat just until combined. Add the chocolate chips and/or pecans and mix until combined.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top (optional).
- Bake for 45-50 minutes or until a tester or toothpick comes out clean when inserted into the middle (longer if using fresh ground flour). Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter, if desired (of course you want butter).
- When the banana bread is completely cool, cover the pan and store at room temperature for up to two days if it lasts that long…this bread freezes beautifully, too!
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FAQ: Everything You Need to Know About Baking with Bananas
1. What can I do with overripe bananas besides banana bread?
Overripe bananas are perfect for banana muffins, pancakes, banana cake, smoothies, banana cookies, and even homemade ice cream. Their natural sweetness and moisture make them an excellent ingredient in various baking recipes.
2. Can I freeze bananas for baking later?
Yes! Frozen bananas are great for baking. Just peel them first, store them in an airtight container or freezer bag, and thaw them before use. If they release extra liquid after thawing, drain it off to avoid making your batter too wet.
3. How do I quickly ripen bananas for baking?
If you need ripe bananas fast, try these methods:
- Oven Method: Bake unpeeled bananas at 300°F for 15-20 minutes until soft.
- Paper Bag Method: Place bananas in a brown paper bag with an apple to speed up ripening overnight.
- Microwave Method: Poke holes in the peel and microwave for 30-second intervals until soft.
4. Can I substitute fresh bananas for overripe bananas in banana bread?
Fresh bananas don’t have the same sweetness or moisture as overripe bananas, so your banana bread might turn out less sweet and drier. To compensate, add a little extra brown sugar, maple syrup or honey to boost sweetness.
5. How many mashed bananas equal one cup?
Typically, 2-3 medium bananas (mashed) make 1 cup. If you’re baking, measuring mashed bananas accurately helps keep the banana bread recipe balanced.
6. What’s the best way to mash bananas for baking?
Use a fork, potato masher, or even a food processor to mash bananas. For banana bread, leaving some chunks creates a richer texture, while smooth mashed bananas make the batter more uniform.
7. Can I use whole wheat flour instead of all-purpose flour in banana bread?
Yes! Whole wheat flour works well in banana bread, adding a nutty flavor and extra fiber. If you’re using 100% whole wheat flour, the texture might be denser, so consider mixing it with all-purpose flour for a softer crumb. I use all whole wheat flour and it’s delicious!
8. What can I mix into banana bread for extra flavor?
Some tasty mix-ins for banana bread recipes include:
- Chocolate chips for a sweet touch
- Chopped nuts (pecans, walnuts) for crunch
- Cinnamon or nutmeg for warmth
- Coconut flakes for tropical flavor
- Dried fruit like raisins or cranberries
9. How do I keep banana bread moist?
To keep your banana bread moist:
- Use overripe bananas for natural moisture.
- Don’t overmix the batter.
- Store it in an airtight container at room temperature for up to 2 days.
- Wrap slices in plastic wrap or foil before freezing for longer storage.
10. Can I make banana bread without eggs?
Yes! Try these egg substitutes:
- 1/4 cup unsweetened applesauce per egg
- 1 mashed banana per egg (works perfectly in banana bread!)
- 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
11. Why did my banana bread sink in the middle?
If your banana bread collapses, it may be due to:
- Underbaking – Always check with a toothpick before removing from the oven.
- Too much moisture – Drain excess liquid from thawed bananas.
- Overmixing – Stir until just combined to avoid excess air pockets.
12. Can I make banana muffins with the same banana bread recipe?
Absolutely! Just divide the batter into a muffin tin and bake at 350°F for 18-22 minutes or until a toothpick comes out clean.
13. How do I store and freeze banana bread?
- At room temperature: Store in an airtight container for up to 2 days.
- In the fridge: Wrap in plastic wrap and store for up to a week.
- In the freezer: Slice and wrap individually, then store in a zip-top freezer bag for up to 3 months.
Next time you’ve got bananas on your counter because your kids decided they don’t like them anymore – haha! (or in your freezer), you’ll know exactly what to do. What’s your favorite banana recipe? Let me know in the comments!
Want a baked treat that is extra special but oh-so-easy to make? Check out my recipe for Mom’s Buttery Pecan Tarts!
