How do I know when banana bread is done?

The top should be golden brown and a toothpick inserted in the center should come out clean. If the edges are browning too fast, tent the loaf with foil.

Can I use frozen bananas?

Absolutely. Let them thaw before mashing and using.

Can I make this banana bread gluten free?

Yes. Substitute a 1:1 gluten-free baking blend for the flour. I have used Namaste Gluten Free Flour blend instead of wheat flour with good results. You may need to add a little extra baking time.

Can I use brown sugar instead of white sugar?

Yes. Brown sugar will give the bread a more caramelized taste and texture.

Can I add other spices or flavorings?

Feel free to add a little nutmeg or ginger for extra warmth. You can add a teaspoon of vanilla extract if you like, or try chocolate extract if you are adding chocolate chips.

Easy Banana Bread Recipe (with a “Trick” to Keep It Moist)

Easy Banana Bread

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5 from 4 reviews

Moist and delicious homemade banana bread recipe with two “secret” ingredients that give it great flavor and texture – not dry and crumbly!

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 2 loaves 1x
Category: quickbread

Ingredients

Units Scale

2/3 cup milk*
2 teaspoons vinegar*
2/3 cup butter, softened
1 1/4 cups sugar
1 1/4 cup mashed bananas, fresh or thawed
2 1/4 cup all purpose flour
1/4 cup ground flax
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup nuts, unsweetened coconut, or chocolate chips (optional)

Note: If you don't have flax available, it's okay to substitute more flour.

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Instructions

Preheat oven to 350℉ (175°C) and grease and flour two 9×5 loaf pans.
*First, sour your milk. To sour milk, add 2 teaspoons vinegar to the 2/3 cup of milk (at room temperature). Let sit 5 minutes. Alternatively, you can substitute buttermilk, sour cream, or plain yogurt for the milk and skip the vinegar.
Cream together butter and sugar in a large bowl. Add in soured milk and mashed bananas and mix until smooth.
Add the flour, and then sprinkle the flax, the baking powder, the baking soda and the salt over the top of the flour. Once all the dry ingredients are in the bowl, mix everything together until just blended.
Mix in nuts or coconut if desired (or wait until batter is in the pans and sprinkle some nuts or coconut on top). Pour the batter into two loaf pans.
Bake for around 45 to 50 minutes, until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and transfer to a wire rack to cool completely.

Notes

Store in a sealed container for up to three days, or freeze for longer storage.

Find it online: https://commonsensehome.com/banana-bread/