How to mash bananas

Getting overripe bananas for a fair price is not a problem but this “capricious” raw material requires a special approach from a moonshiner. First, banana moonshine will interest enthusiasts of exotic hard liquors which are hard to come by. The technology is comparatively complex, as it requires boiling the must. In return you’ll end up with a distillate with a scarcely perceptible aroma and a subtle banana aftertaste.

In order to make home brew you can use any bananas (overripe will do better). The thing is to find untainted fruits without mold. The outer peel can blacken but the pulp itself should remain useful. Usually unconditional fruits are used for moonshine.

How to mash bananas Blacken bananas are great for moonshine

It is not recommended to mature home brew with banana peels because in order to increase the shelf-life before transporting peels are treated with chemical mixtures which can get into the final beverage. Furthermore, there’s almost no sugar in peels as well as aroma.

Ingredients:

  • Bananas – 22.05 lbs/10 kg
  • Sugar (not necessary) –6-15 lbs/3-7 kg
  • Water – 1.3 gl/5 liters (plus 0.8 gl/3 liters per each 2 lbs/kilo of sugar)
  • Distilling Yeasts – 2 oz/60 grams of dry (or 10.5 oz/300 grams of compressed)
  • Cookies (Optional) – 1 piece per 2.5 gl/10 liters of homebrew can be replaced with kefir, sour cream or vegetable oil)

Banana home brew produces a lot of foam which can be suppressed with simple cookies without flavor additives or coloring compounds crumbled on the surface of home brew. You can use vegetable oil or dairy products for the same goal; the right proportions are in the recipe.

The more sugar, the less banana flavor there is in the distillate. I recommend not adding sugar at all. In order to get the most high-quality moonshine possible you should replace conventional yeasts with wine yeasts or make broth following the standard technique. At the same time you should not forget that the fermentation with wine yeasts or broth lasts several times longer than with usual ones. Thus if you are just starting go ahead with distilling yeast.

Depending on the variety bananas contain up to 30% of sugar, 1-1.5% of starch, and 0.7% of inulin – polysaccharide which can be broke down to sugar by heating up to a high temperature; the proper way to do this is described in the recipe. Saccharifying 1% of starch with malt is pointless to my mind because the yield will increase in a minor way but adding the malt will greatly influence the aroma and partly the flavor.

Banana moonshine – Brew Recipe

1. Peel the bananas.

2. Mince the pulp using a meat grinder or in any other way until you get a mash.

3. In a container fit for heating mix the mash, water, and sugar (if you are going to use it). You should get homogenous consistency.

4. Heat up the contents of the container to 131-136°F/ 55-58°C. Maintain this temperature for one hour, stirring the mash from time to time in order to not let it burn at the bottom and to prevent lumps from appearing. Then cool down the must to 86°F/ 30°C. During this step inulin in the banana pulp will turn into fructose, which is perfect for the fermentation.

It is very important not to overheat the must over 140°F/ 60°C because such high temperatures cause enzymes to break down, thus stopping inulin from turning into fructose.

5. Pour the must cooled to 77-86°F/ 25-30°C into a fermentation container. Add yeasts or broth. If the broth turned out to be very thick, add more water to make it more fluid. Stir it.

During the fermentation banana brew produces a lot of foam! I recommend filling the container to the half and crumbling cookies on the surface (1 piece per 2.5 gl/10 liters of brew).This method is the best. Alternatively you can add vegetable oil (1 teaspoon per 2.5 gl/10 liters) or thick sour cream (kefir) in proportion of 2 tablespoons per 2.5-3.1 gl/10-12 liters.

6. Install an airlock on the bottleneck of the fermentation container.

7. Leave the brew (you can cover it) in a dark place with a temperature of 64.4-80.6°F/ 18-27°C. Depending on the chosen yeasts and temperature the banana brew will ferment for about 5-45 days. When the airlock stops extracting gas, the taste has no sweetness in it, and there’s sediment at the bottom, you can get to the next step.

Getting Banana Moonshine

8. Filter the fermented brew through 2-3 layers of gauze. Squeeze the pulp thoroughly. If you don’t filter it, the brew will burn in the process of distillation, which will cause the moonshine to have a bitter taste and unpleasant odor.

9. Fill a distillatory vessel of a moonshine still with the filtered brew.

10. Distill it for the first time, drawing off the overhead product, until the potency of the stream drops below 30%.

11. Dilute the obtained moonshine with water up to 18-20% and then distill it for the second time in your Moonshine still. Draw off the first 100 ml (plus 30-50 ml per each 2 lbs/kilo of added sugar) separately. That’s a harmful cut fraction called “heads”, you shouldn’t drink it.

12. Finish drawing off the main product while the potency in the stream drops below 40 degrees (it stops burning).

13. Dilute the finished banana moonshine with water until you get desired potency (40-45%). You should let the distillate mature for 2-3 days in a dark cold place for the taste to stabilize before trying it.

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is my favorite banana bread recipe. You need 4 ripe bananas.

How to mash bananas

This is my favorite banana bread recipe, one that I’ve cherished for years. It’s the recipe that comes to mind first when I have leftover spotty bananas on the counter and the bread that’s on constant rotation in my freezer stash. This is the best ever banana bread recipe and if you haven’t tried it yet, now’s the time.

Banana Bread Video Tutorial

How to mash bananas

I’ve tried many basic banana bread recipes and this one is my very favorite. Readers have fallen in love too! What makes this one so good? This banana bread has the most bananas out of any banana bread I’ve ever made before. 2 whole cups of mashed banana, which is about 4 large bananas. More banana adds more moisture and flavor to the finished product.

How to Mash Bananas

Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. Transfer the bananas to another bowl and use the mixing bowl for the banana bread ingredients. (No need to clean it– some mashed banana remnants is fine.)

I do this when I mash bananas for banana muffins, too.

How to mash bananas

Other Banana Bread Ingredients

  • Butter: Use softened butter for a soft texture and irresistible butter flavor.
  • Brown Sugar: Use all brown sugar in this recipe. In the headnotes for this chocolate chip cookies recipe, I explain that brown sugar yields soft and moist cookies. Well brown sugar works that same magic in banana bread, too. It also adds wonderful flavor.
  • Eggs: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. You’ll need 2 large eggs in this banana bread recipe.
  • Yogurt: Yogurt adds even more moisture to this banana bread. I like to use yogurt as much as possible when I’m baking. Sour cream is a wonderful substitution for plain yogurt. You can use the two interchangeably in most baking recipes.

For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. I absolutely adore their sweet, toasty, and slight crunch nestled inside the soft banana bread crumbs. Feel free to leave them out completely if you’re not a fan of banana nut bread!

For a whole wheat version, try my whole wheat banana bread.

How to mash bananas

How to mash bananas

How to Freeze Banana Bread

I’ve received a lot of questions about freezing banana bread since I published the recipe, so let me share what works. You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!

  1. Cool baked banana bread completely.
  2. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
  3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
  4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I like to freeze banana bread in slices because the slices thaw much quicker– even by lunchtime!

How to mash bananas

Overall, this is a SUPER easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven.

More Favorite Banana Recipes:

  • Banana Cake
  • Dark Chocolate Chip Raspberry Banana Bread
  • Banana Cream Pie
  • Breakfast Cookies
  • Banana Cupcakes

Here are all my banana recipes if you’re craving more baking inspiration.

Cooking Tips » How To Mash Bananas – 3 Different Ways

Here are 3 different ways that you can mash bananas to use in recipes or for baby food.

How to mash bananas

Yesterday I was making my favorite banana bread recipe – and one of my family members (I’m not naming names) offered to help.

Sure! – I said – Why don’t you mash the bananas.

How do I do that? – was the response.

So, I thought I would do a quick post on how to mash bananas. Here there are 3 methods that usually us.

More Cooking Tips You Might Like

  • The Best Way to Line a Baking Pan with Foil
  • What to Do About a Instant Pot Silicone Ring Odor

1. Use a Potato Masher to Mash Bananas

I almost always use a potato masher to mash bananas.

This method works best if the bananas you are mashing are super ripe and soft.

How to mash bananas

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I usually make banana bread simply because I don’t want to toss my overripe bananas – which means that the potato masher method is the easiest to use.

Although both styles will work, I find the wavy style to be a little easier.

Simply, peel and toss the peeled, ripe, bananas into a medium mixing bowl and mash with the potato masher.

Stop when you get your desired consistency.

How to mash bananas

2. Use a Food Processor to Mash Bananas

The second method I use to mash bananas is to do so with a food processor.

This works best if the bananas you are using are still firm and not overly ripe.

In fact, this method is much easier than a potato masher if the bananas you are using are not super soft.

However, there is a little more clean up involved.

I use the food processor container and blade on my Ninja system for this.

First, I peel the bananas and then break them into 2 or 3 inch pieces.

I place these pieces into the food processor container and give them a few quick pulses.

Continue doing this until you get to your desired consistency.

You could use a blender instead – but you will likely completely liquify the bananas and not get the nice bits and pieces that remain if you use other methods.

3. Use a Fork to Mash Bananas

This is my fall back method when I don’t have access to a potato masher or a food processor.

While this method is super easy, it certainly does take more effort.

All you have to do is place the peeled bananas in a mixing bowl and mash with a fork.

Like the potato maser method, this works best if the bananas are soft and overripe.

I find that it is harder to get an even consistency and also takes much longer to mash bananas with a fork.

Which method do you prefer?

As you can see there is not one, singular best way to mash bananas for banana bread and other recipes – there are actually 3 methods that will do the job:

  1. Potato masher
  2. Food processor
  3. Fork

Which is your favorite? Let me know in the comments below.

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How to mash bananas

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How to mash bananas

How to mash bananas

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How to mash bananas

Hi – I’m Neena

Find awesome ideas for leading a more organized and efficient life. Learn more about me here.

Banana bread is oh-so-simple. yet like many simple recipes, requires a few out of the ordinary ingredients to bring it from potentially boring to memorable. A hint of spice, honey for sweetness and moist texture, and one final touch—a few spoonfuls of jam—distinguish this tasty bread from run-of-the-mill versions.

How to mash bananas

Ingredients

  • 8 tablespoons (113g) unsalted butter, at cool room temperature
  • 2/3 cup (142g) brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (340g) mashed ripe banana (from about 1 1/2 pounds unpeeled bananas)
  • 3 tablespoons (64g) apricot jam or orange marmalade, optional but tasty
  • 1/4 cup (85g) honey
  • 2 large eggs
  • 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (57g) chopped walnuts, optional

Instructions

Preheat the oven to 325°F. Lightly grease a 9″ x 5″ loaf pan; or a 12″ x 4″ tea loaf pan.

In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.

Add the mashed bananas, jam, honey, and eggs, again beating until smooth.

Add the flour, then the walnuts, stirring just until smooth.

Learn more

How to mash bananas

Banana Bread, an ultimate classic

Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

Bake for an additional 25 minutes (20 minutes if you’re baking in a tea loaf pan). Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn’t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.

Tips from our Bakers

Want to make these gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

Getting overripe bananas for a fair price is not a problem but this “capricious” raw material requires a special approach from a moonshiner. First, banana moonshine will interest enthusiasts of exotic hard liquors which are hard to come by. The technology is comparatively complex, as it requires boiling the must. In return you’ll end up with a distillate with a scarcely perceptible aroma and a subtle banana aftertaste.

In order to make home brew you can use any bananas (overripe will do better). The thing is to find untainted fruits without mold. The outer peel can blacken but the pulp itself should remain useful. Usually unconditional fruits are used for moonshine.

How to mash bananas Blacken bananas are great for moonshine

It is not recommended to mature home brew with banana peels because in order to increase the shelf-life before transporting peels are treated with chemical mixtures which can get into the final beverage. Furthermore, there’s almost no sugar in peels as well as aroma.

Ingredients:

  • Bananas – 22.05 lbs/10 kg
  • Sugar (not necessary) –6-15 lbs/3-7 kg
  • Water – 1.3 gl/5 liters (plus 0.8 gl/3 liters per each 2 lbs/kilo of sugar)
  • Distilling Yeasts – 2 oz/60 grams of dry (or 10.5 oz/300 grams of compressed)
  • Cookies (Optional) – 1 piece per 2.5 gl/10 liters of homebrew can be replaced with kefir, sour cream or vegetable oil)

Banana home brew produces a lot of foam which can be suppressed with simple cookies without flavor additives or coloring compounds crumbled on the surface of home brew. You can use vegetable oil or dairy products for the same goal; the right proportions are in the recipe.

The more sugar, the less banana flavor there is in the distillate. I recommend not adding sugar at all. In order to get the most high-quality moonshine possible you should replace conventional yeasts with wine yeasts or make broth following the standard technique. At the same time you should not forget that the fermentation with wine yeasts or broth lasts several times longer than with usual ones. Thus if you are just starting go ahead with distilling yeast.

Depending on the variety bananas contain up to 30% of sugar, 1-1.5% of starch, and 0.7% of inulin – polysaccharide which can be broke down to sugar by heating up to a high temperature; the proper way to do this is described in the recipe. Saccharifying 1% of starch with malt is pointless to my mind because the yield will increase in a minor way but adding the malt will greatly influence the aroma and partly the flavor.

Banana moonshine – Brew Recipe

1. Peel the bananas.

2. Mince the pulp using a meat grinder or in any other way until you get a mash.

3. In a container fit for heating mix the mash, water, and sugar (if you are going to use it). You should get homogenous consistency.

4. Heat up the contents of the container to 131-136°F/ 55-58°C. Maintain this temperature for one hour, stirring the mash from time to time in order to not let it burn at the bottom and to prevent lumps from appearing. Then cool down the must to 86°F/ 30°C. During this step inulin in the banana pulp will turn into fructose, which is perfect for the fermentation.

It is very important not to overheat the must over 140°F/ 60°C because such high temperatures cause enzymes to break down, thus stopping inulin from turning into fructose.

5. Pour the must cooled to 77-86°F/ 25-30°C into a fermentation container. Add yeasts or broth. If the broth turned out to be very thick, add more water to make it more fluid. Stir it.

During the fermentation banana brew produces a lot of foam! I recommend filling the container to the half and crumbling cookies on the surface (1 piece per 2.5 gl/10 liters of brew).This method is the best. Alternatively you can add vegetable oil (1 teaspoon per 2.5 gl/10 liters) or thick sour cream (kefir) in proportion of 2 tablespoons per 2.5-3.1 gl/10-12 liters.

6. Install an airlock on the bottleneck of the fermentation container.

7. Leave the brew (you can cover it) in a dark place with a temperature of 64.4-80.6°F/ 18-27°C. Depending on the chosen yeasts and temperature the banana brew will ferment for about 5-45 days. When the airlock stops extracting gas, the taste has no sweetness in it, and there’s sediment at the bottom, you can get to the next step.

Getting Banana Moonshine

8. Filter the fermented brew through 2-3 layers of gauze. Squeeze the pulp thoroughly. If you don’t filter it, the brew will burn in the process of distillation, which will cause the moonshine to have a bitter taste and unpleasant odor.

9. Fill a distillatory vessel of a moonshine still with the filtered brew.

10. Distill it for the first time, drawing off the overhead product, until the potency of the stream drops below 30%.

11. Dilute the obtained moonshine with water up to 18-20% and then distill it for the second time in your Moonshine still. Draw off the first 100 ml (plus 30-50 ml per each 2 lbs/kilo of added sugar) separately. That’s a harmful cut fraction called “heads”, you shouldn’t drink it.

12. Finish drawing off the main product while the potency in the stream drops below 40 degrees (it stops burning).

13. Dilute the finished banana moonshine with water until you get desired potency (40-45%). You should let the distillate mature for 2-3 days in a dark cold place for the taste to stabilize before trying it.

How to mash bananas

The Spruce / Kristina Vanni

Overripe bananas make delicious banana bread, but timing your purchase so the bananas reach the right stage of ripeness just when you want to start baking can be tricky. Growers intentionally ship underripe bananas to lengthen their shelf life, and it’s not unusual to find only green bananas in stock at the grocery store.

But don’t let that deter you. You can speed the process with a simple paper bag or instantly ripen bananas in your oven.

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The Spruce / Madelyn Goodnight

How to Ripen Bananas for Eating

To ripen green bananas for eating out of hand or baking in a few days, there are a couple of options available:

  • Warm Spot: Put them in the warmest area of your home. Good locations might be on top of your refrigerator or next to a sunny window. Depending on the stage of ripeness when you bring them home from the store and how you prefer to eat them, it may take anywhere from 24 hours to four or five days to ripen a green banana without any other intervention. Note that bananas ripen more quickly in a bunch, so leave them together unless you want to delay the ripening of one or two.
  • Paper Bag: To speed the ripening process, put the bananas in a paper bag and loosely fold down the top. Add an apple or a couple of already very ripe bananas to the bag to increase the amount of ethylene gas circulating around the green fruit. The bananas should ripen in just a day or two using this method.

Ripening Effects of Ethylene

Some fruits, including bananas, produce ethylene as they ripen. The invisible gas then promotes further ripening, making it a useful tool for speeding the process in fruits that get harvested and sent to market before they reach optimal ripeness. Ethylene helps convert starch into sugar, giving the fruit its characteristic sweet taste, and in the case of bananas, softening the flesh and turning the peel yellow.

How to Ripen Bananas for Baking

To immediately ripen bananas for use in banana bread, cake, or other baked goods that call for overripe bananas, you can use the oven or the microwave. The oven does a good job of developing the sweet flavor of overripe bananas, while the microwave just tenderizes the fruit.

  • Oven: Put unpeeled bananas on a foil-lined baking sheet. Bake them in a preheated 300 F oven for 15 to 20 minutes, flipping halfway, or until the banana skins turn completely black all over. Let them cool, then scoop the banana pulp from the peel and mash it for your recipe. The fruit will have the texture and flavor of an overripe banana.
  • Microwave: This method softens the bananas but does not improve the flavor or increase the sweetness, so you may need to increase the sugar in your recipe to compensate. This method works better with partially ripened fruit rather than fully green bananas. Peel the bananas and place them on a microwave-safe plate or bowl. Heat them on high just until you hear them sizzling, about 30 seconds.

Frozen Bananas

Frozen, ripe bananas are a good option for baking, since their soft texture makes them easy to mix into a batter. If you get overzealous ripening bananas and don’t need them all at once, freezing is a great way to store them for baking another day. You can freeze ripe bananas in the peel, but they won’t last much longer than a month. No matter how you freeze your bananas, defrost (and peel, if needed) before using.

How to mash bananas

Banana brandy moonshine is the perfect cocktail option for any banana lover.

This recipe is fairly simple to make and is sure to be a crowd pleaser. We can pretty much guarantee you will go bananas (pun intended) for this banana brandy moonshine recipe. Remember those squishy banana marshmallow candies I know you had all the time as a child? Well, this recipe is basically an alcoholic version of that. What could be better!

How to mash bananas

This moonshine recipe is a little different from the others you will find on our site. Instead of creating a delicious concoction and adding your homemade moonshine to it, I am going to teach you how to take these simple ingredients and turn them into a delicious sugary liquor itself. The key to this recipe is to make sure you pick only really ripe bananas that are full of flavour. Avoid the green ones.

The best part about this type of moonshine is that it’s fairly simple to make. You don’t have to play around with temperature stages or sophisticated grain preparation methods. Just blend the bananas, add sugar, water, yeast, and there’s your mash bubbling away!

However, the yeast choice is an important factor here as you’ll be fermenting a slightly different type of sugar than you normally do with corn or grains.

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is my favorite banana bread recipe. You need 4 ripe bananas.

How to mash bananas

This is my favorite banana bread recipe, one that I’ve cherished for years. It’s the recipe that comes to mind first when I have leftover spotty bananas on the counter and the bread that’s on constant rotation in my freezer stash. This is the best ever banana bread recipe and if you haven’t tried it yet, now’s the time.

Banana Bread Video Tutorial

How to mash bananas

I’ve tried many basic banana bread recipes and this one is my very favorite. Readers have fallen in love too! What makes this one so good? This banana bread has the most bananas out of any banana bread I’ve ever made before. 2 whole cups of mashed banana, which is about 4 large bananas. More banana adds more moisture and flavor to the finished product.

How to Mash Bananas

Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. Transfer the bananas to another bowl and use the mixing bowl for the banana bread ingredients. (No need to clean it– some mashed banana remnants is fine.)

I do this when I mash bananas for banana muffins, too.

How to mash bananas

Other Banana Bread Ingredients

  • Butter: Use softened butter for a soft texture and irresistible butter flavor.
  • Brown Sugar: Use all brown sugar in this recipe. In the headnotes for this chocolate chip cookies recipe, I explain that brown sugar yields soft and moist cookies. Well brown sugar works that same magic in banana bread, too. It also adds wonderful flavor.
  • Eggs: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. You’ll need 2 large eggs in this banana bread recipe.
  • Yogurt: Yogurt adds even more moisture to this banana bread. I like to use yogurt as much as possible when I’m baking. Sour cream is a wonderful substitution for plain yogurt. You can use the two interchangeably in most baking recipes.

For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. I absolutely adore their sweet, toasty, and slight crunch nestled inside the soft banana bread crumbs. Feel free to leave them out completely if you’re not a fan of banana nut bread!

For a whole wheat version, try my whole wheat banana bread.

How to mash bananas

How to mash bananas

How to Freeze Banana Bread

I’ve received a lot of questions about freezing banana bread since I published the recipe, so let me share what works. You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!

  1. Cool baked banana bread completely.
  2. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
  3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
  4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I like to freeze banana bread in slices because the slices thaw much quicker– even by lunchtime!

How to mash bananas

Overall, this is a SUPER easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven.

More Favorite Banana Recipes:

  • Banana Cake
  • Dark Chocolate Chip Raspberry Banana Bread
  • Banana Cream Pie
  • Breakfast Cookies
  • Banana Cupcakes

Here are all my banana recipes if you’re craving more baking inspiration.