Can banana bread be frozen?

YES! You can make this, let it cool, slice it, and then freeze for later. I recommend wrapping twice – once in plastic wrap and then again in a freezer-safe bag – to prevent freezer burn. (Read the whole article on freezing bread and other baked goods here ).

Can the banana bread batter be frozen?

Yes, again! I shared my hack for freezing muffin batter before, and it will work here, too! I recommend bringing the batter to room temperature if you’re doing a loaf, but muffins can go straight from the freezer to the oven with a few extra minutes of baking time.

Can this banana bread recipe be used for muffins?

Oh, yes! Just about any quick bread recipe like this one (and my Zucchini Muffin Recipe and my Pumpkin Bread Recipe ) can be made into muffins. Just adjust the cooking time!

Should banana bread be refrigerated? Or can it sit out?

We keep this banana bread on our kitchen counter for about 3 days. By that time, it’s all gone! If you want to store it longer, or if it’s exceptionally warm in your home, I’d recommend keeping it in the fridge.

Do you have to make banana bread with bananas? Can I use a different fruit?

Bananas add moisture to this banana bread recipe. You could try applesauce, but then it wouldn’t be banana bread. Chocolate Zucchini Bread is a nice alternative if you don’t want to use bananas.

Easy Caramelized Banana Bread Recipe

Caramelized Banana Bread

This is the best banana bread recipe that’s healthy, easy to make and moist! There's no butter, add walnuts or chocolate chips or even make muffins instead! :: DontWasteTheCrumbs.com

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4.7 from 3 reviews

This caramelized banana bread recipe is moist, healthy, simple, and SO SO delicious! Kick your basic banana bread recipe up a notch!

Author: Tiffany
Prep Time: 20 minutes
Cook Time: 42 minutes
Total Time: 1 hour 2 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Bake
Cuisine: American

Ingredients

Scale

5 Tbsp coconut oil (68g)
3 bananas (180g)
3 eggs (210g)
⅓ cup granulated sugar (I use Turbinado) (67g)
2 ½ cups flour (I use einkorn) (300g)
1 tsp baking soda (5g)
½ tsp salt (I use Real Salt)
½ cup walnuts, chopped (optional)

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Instructions

Preheat the oven to 350F.
Melt the coconut oil in a medium saucepan over medium-low heat. When it’s melted, cut the bananas into 1” pieces and place them and the sugar in the pan. Turn the heat to low and let the bananas and sugar caramelize for about 15 minutes, stirring occasionally.
Meanwhile, combine the flour, baking soda, and salt in a large bowl.
Grease and flour a 4 ½” x 8 ½” loaf pan.
When the bananas are caramelized, set them aside to cool for about 10 minutes.
Combine the cooled bananas and eggs in a blender and process until smooth. Add this to the flour and using a stiff spatula, mix until JUST combined. Do not overmix.
At this point you can gently fold in the walnuts if using – OR – pour the batter into the prepared loaf pan and sprinkle the top with the nuts.
Bake for 42 minutes, or until a toothpick comes out clean when inserted into the middle.
Allow the banana bread to cool in the pan for 10 minutes, and then cool on a wire rack for at least 30 minutes.
Store at room temperature for 3 days, or covered in the refrigerator for 5 days.

Notes

I’ve been known to caramelize the bananas early in the day, and then bake the bread later on. You can totally do that, too! In fact, I bet you could even caramelize the bananas and blend up the eggs a day or two ahead of time, and then bring them to room temperature before baking without affecting the bread at all.

Inspired by Einkorn: Recipes for Nature’s Original Wheat.

Find it online: https://dontwastethecrumbs.com/best-caramelized-banana-bread-recipe/