If you’re looking for a moist, dense banana bread that is full of banana flavor, this is it. Our whole family really enjoys this recipe.
What makes this In Your Face Banana Bread a good banana bread recipe?
This banana bread has more bananas in it than any typical banana bread recipe. It calls for 2 1/3 cups of mashed ripe banana. That’s about 5 bananas for one loaf of bread! That means this bread is extra moist and tender because of all of that added banana.
How to speed up the ripening of bananas:
From TheSpruceEats.com: 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.
The best way to store banana bread:
First of all, if you can manage to wait… this In Your Face Banana Bread (as with most banana breads) is better when eaten the next day. I know it’s hard to wait to slice into it, but it’s just better tasting if it has a chance to sit overnight. After that, banana bread will last one to two days when stored at room temperature. It will last longer in the fridge- about one week. If you want to make a loaf and freeze it, that’s okay too. Wrap the loaf in foil, and then slip the foil-wrapped loaf into a large freezer zip baggie. You can freeze banana bread for 2 to 3 months.
Plan ahead and grab a bunch of bananas on your next visit to the store. Then let them sit for several days, until the bananas are browned and ripened. You’ll have the perfect bananas to make this banana bread. Enjoy!
Here are a few more banana bread recipes you might like to try:
Best Banana Bread Red Velvet Banana Bread Strawberry Oatmeal Banana Bread Raspberry Dark Chocolate Banana Bread Cinnamon Chip Banana Bread Peanut Butter and Jelly Banana Bread Coconut Banana Bread Kona Inn Banana Bread
