Got some frozen bananas stashed away and fancy a delicious and moist banana bread? Here’s an easy frozen banana bread recipe using simple pantry staples and thawed bananas (dark banana-flavored watery liquid included). For an irresistible afternoon treat. What the heck, what about an indulgent breakfast? It’s mostly fruit after all 🙂
All kids seem to love bananas, but only when they’re firm and perfectly ripe. They turn their nose up at spotty-brown bananas or even a tiny bruise… They don’t like “mushy bananas” apparently.
Luckily, this is a fussiness I can live with, because these too-ripe bananas are perfect for banana bread. They get chucked in the freezer until the need comes.
The Watery Thawed Bananas Dilemma
Freezing and then defrosting fruit normally results in mushiness as the cells break down. The same is true of bananas.
This means that, once out of the microwave or having sat on the counter overnight, the thawed bananas will be accompanied by brown watery liquid or “banana juice”. Not surprisingly, it’s sweet and banana-flavored!
And when frozen black bananas are thawed and mashed, unlike freshly mashed ripe bananas, they turn watery.
There are a few options when it comes to the brown liquid from the frozen bananas:
- Discard it, mash your bananas and follow your favorite banana bread recipe as normal
- Simmer it down to a teaspoon or two and add it to your favorite recipe
- Find a recipe which includes the brown banana liquid (like this one!)
Of course, rather than discard it and bin it, you could add it to a smoothie. Try as I might, the banana juice just sat in the fridge and was forgotten about. Or, more often than not, it got knocked over leading to a lot of stickiness…
Option 2 is one step too many – there’s nothing but quick, easy recipes in this house! So it has to be number 3.
So here’s a banana bread recipe using frozen bananas AND the watery liquid they seep on thawing. And guess what? The watery liquid enhances the flavor, sweetness and moisture of the cooked banana bread.
A simple frozen banana bread recipe, with no wastage that’s deliciously moist and full of flavor!
Win win.
How does this frozen banana bread recipe account for the watery liquid?
As well as the deliciously intense banana flavor, the thawed bananas add extra moisture to the batter. This is why there’s only a small quantity of oil in the recipe.
However, because the amount of water released isn’t exact, your banana mixture may still be too loose and wet. In this case, you’ll need to add a little extra flour as instructed in the recipe.
What Makes This The Best Frozen Banana Bread Recipe
Uses the watery liquid from the thawed bananas (unlike most frozen banana bread recipes): this watery liquid is full of sweetness and banana flavor so I’ve incorporated it into the recipe.
Super nutritious: the addition of almond and oat flours to the batter packs in plenty of extra nutrients.
Versatile: sub for other flours depending on what you have in your pantry or if you’re baking for chocolate lovers, add choc chips
So convenient: zap your frozen bananas in the microwave and you’re ready to go!
Can be made in one-bowl: because who needs more washing up?! Check the one bowl instructions for more details.
Moist & delicious: the almond flour helps to hold in the moisture as does the overripe defrosted bananas.
Key Frozen Banana Bread Ingredients & Substitutions
- Frozen bananas: ideally they will have been frozen when overripe (black spotted skins and soft)
- Eggs: medium or large (see recipe notes)
- Brown sugar: I like using brown sugar because I always have it but you can sub with honey or maple syrup or even white granulated sugar
- All-purpose flour: use just all-purpose flour but I prefer a combination of all-purpose, oat and almond flour.
- Oat flour: higher in protein and healthy fats than regular flour and loaded with vitamins, and antioxidants. Sub with regular flour, see note below.
- Almond flour: rich in antioxidants, vitamin E and protein, among many others. Sub with regular flour, see note below.
- Baking powder: sub with baking soda
- Cinnamon: banana bread never tastes quite the same without cinnamon, although nutmeg can make a nice alternative if you’re short
- Oil: mild flavored like vegetable oil or canola, mild olive oil or melted coconut oil. Oil tends to give a moister banana bread, but you can sub with melted butter if you need to (preferably unsalted butter)
Salt and/or vanilla essence/extract is commonly used in baking to help enhance the flavor, but I don’t tend to use either when baking banana bread as it’s never seemed necessary. As long as you’re using the right quantity of overripe bananas, this quick bread has plenty of flavor without the need for enhancement.
Subbing In Different Flours
I love using a mixture of different flours to add in extra nutrients. This easy banana bread recipe uses oat, almond and regular all-purpose flour in equal quantities. But you can switch these up fairly easily to suit what you have in your pantry, adding in whole grains and so on.
Here are some other flours you could try and the likely change in taste to expect:
- Buckwheat flour: this has quite a strong nutty flavor so sub in sparingly the first time you try it, max 1/2 cup in this frozen banana bread recipe.
- Wholemeal flour: expect a “wholemeal” flavor that you probably associate with wholemeal bread vs. white bread. If you like the taste, sub in as much as you like.
- Spelt flour: an ancient grain similar to regular flour, you can switch this in with little difference in taste, if using refined spelt. Use whole grain spelt for a lower effect on blood sugar – the taste will be similar to wholemeal all-purpose flour.
What about coconut flour and flours made from grinding nuts and seeds?
Switch these in very sparingly, max 1/4 cup. These flours behave a little differently, increasing the density and changing the texture of the banana bread.
Like almond flour, ground nuts and seeds help retain liquid, resulting in a more moist banana bread loaf. You’ll probably also find your frozen banana bread will need a few more minutes cooking time with these flour substitutes.
Other Variations & Additions
There are no end to the number of variations to a healthy banana bread, whether made with frozen bananas or not. Here are a few of my favorites:
- Chocolate Chips: who can resist! I prefer to use dark choc chips but milk will also do the job. If adding these in, you can reduce or even omit the added sugar as the chocolate chips will add their own sweetness.
- Chopped walnuts or whole sunflower seeds: for extra crunch and flavor
- Raisins or chopped dates: for added texture and natural sweetness – again, reduce the sugar if using
- Peanut butter or another nut butter: turn it into a banana nut bread with extra nutrients by subbing out the oil
Step-by-Step Guide to Making Banana Bread Using Frozen Bananas
The first step to making this easy healthy banana bread is to thaw the bananas.
How to thaw frozen bananas for banana bread
To thaw frozen bananas for banana bread, you can remove them from the freezer the night before and place in a medium bowl. You want to use them when they’ve reached room temperature so don’t put them in the fridge.
Do place them in a bowl, though, as they’ll seep a watery brownish liquid.
However, defrosting them in this way does require a little forethought! (Not normally my style…) Luckily you can also thaw them in the microwave as follows:
How to thaw frozen black bananas in the microwave
If you fancy making frozen banana bread on the fly, like I often do, they’re easy to defrost in the microwave.
Simply remove them from the freezer, place in a microwave-safe bowl in their skins and heat on medimum-high for 3-5 minutes until soft inside.
In order to minimize washing up, use a large mixing bowl so you can use this for the banana mixture too.
Once cool enough to touch, peel them and allow to cool further if necessary. You don’t want to be using hot bananas in your banana bread batter!
DO NOT DISCARD THE WATERY LIQUID! (SEE INFO ABOVE)
One-bowl Method For Making Frozen Banana Bread
Instead of mixing the wet and dry ingredients separately, I like the one-bowl method for baking banana bread, so this is the method outlined below.
Line a standard 9×5-inch loaf pan with baking parchment or grease with butter/non-stick cooking spray. Preheat your oven to 350°F (175°C).
Mash the bananas with a fork or potato masher, leaving it a little lumpy.
Add the eggs to the mashed bananas, along with the oil, sugar, cinnamon and almond flour. Mix well.
Then place a sieve over the mixing bowl and add the other dry ingredients (baking powder, oat and all-purpose flours). Using the back of a spoon, push the flour mixture through the sieve.
Fold the flours into the wet ingredients with a rubber/silicon spatula or wooden spoon until nearly combined.
Now is the time to assess whether or not you need a little more flour. You want the banana bread batter to be a similar consistency to pancake batter: thick and gloopy but will easily run off the back of a spoon.
Add a tablespoon more oat or all-purpose flour through the seive, fold in and reassess. I’ve never needed to add more than 3 tablespoons of extra flour using this method.
The banana bread batter I used in this photoshoot did not need any more flour so I continued to fold together until just combined.
Now is the time to add in any mix-ins. Fold them in until just combined.
Do not overmix the batter as it won’t rise as well and you’ll end up with a dense loaf.
Pour into your prepared loaf tin and bake in your oven at 350°F (175°C) for 45-55 minutes (check at 45 minutes).
Alternatively, bake the banana bread in your airfryer. With my airfryer I need a lower temperature (300°F (150°C) and less cooking time (35-45 minutes).
The frozen banana bread is done when a skewer inserted into the loaf comes out clean or very nearly clean. A little dampness on the skewer is fine and will result in a deliciously soft and moist banana loaf with a lovely soft crumb.
When done, allow let the bread cool in the tin for a few minutes before turning out onto a wire rack to cool fully.
How To Freeze Bananas
Freezing bananas is a great way to preserve them once they start to get too ripe for eating. Overripe bananas are perfect for baking, hence this easy banana bread recipe with thawed bananas. Frozen bananas are also the basis for delicious smoothies and instant no-churn ice-cream.
How to freeze bananas for banana bread and other baking recipes
To freeze bananas for banana bread, place your ripe bananas (with plenty of brown spots) in the freezer, with or without a freezer bag. You don’t need to peel them or do anything else, it’s really that simple.
How to freeze bananas for smoothies and no-churn ice cream
To freeze bananas for smoothies and ice-cream, where the bananas are used frozen rather than thawed, you need to peel the bananas first. They’re very hard to peel when frozen.
Once peeled, break or cut them into smaller pieces and place in a resealable bag. Try to spread them out in the big as they freeze. This ensures they don’t freeze stuck together in one big lump and you can easily get a few out at a time as necessary.
Alternatively, you can freeze in a single layer on a baking sheet lined with parchment paper or on a silicone baking mat, but I find that spreading them out within the ziplock is sufficient and much quicker.
Freeze for a minimum of 1-2 hours, or until they are firm and frozen solid and then transfer to freezer-safe bags or containers.
How To Store Banana Bread In Fridge
To store banana bread in the fridge, place in an airtight container and hide it (so no one else can find it!) This will keep your banana bread moist for a good week or so.
However, as you may have gathered, this easy healthy frozen banana bread doesn’t last that long in our house, so there’s no need to refrigerate it. It’ll keep fresh for two to three days, in a suitable container or cake tin.
Can Banana Bread Be Frozen?
Banana bread can be frozen and freezes really well. I normally cook a double batch or sometimes even a triple batch, where it’ll last in the freezer for 3-6 months. Wrap each loaf in clingfilm/plastic wrap then again in aluminum foil to prevent freezer burn. Allow it to defrost on the countertop.
You can also slice it before freezing, allowing you a sweet and nutritious treat whenever you fancy. Pop a slice in the toaster to quickly defrost and enjoy some delicious warm banana bread, as if it’s fresh out the oven!
Or slather it with butter. You know, because it’
Looking For More Recipes Using Frozen Bananas?
There’s no end of recipes with frozen bananas! You can use frozen bananas in any baking recipe that requires bananas, simply defrost them first as outlined above. Here are some of our favorite baked banana recipes to try (you will need to pour away the watery liquid for these, however):
- 2 Banana Choc Chip Banana Bread Recipe
- Banana Chocolate Chip Muffins
- Banana Bran Muffins With Walnuts & Dates
- Healthy Banana Breakfast Muffins
- Simple Banana Muffin Tops
For some no-churn ice-cream, smoothie and pancake recipes using frozen bananas try:
- Strawberry Banana Smoothie Bowl
- Banana Split Smoothie
- Easy Banana Ice-cream
- Baby Banana Pancakes (No-egg)
Frozen Banana Bread FAQs
How long does banana bread take to bake?
Banana bread typically takes about 45-55 minutes to bake in a preheated oven at 350°F (175°C), but baking times vary depending on the ingredients, quantity of batter and oven.
This temperature and timings works for this healthy frozen banana bread recipe when baked in the oven. However, if using an airfryer you’ll probably need to reduce the temperature to 300°F (150°C) and time to 35-45 minutes.
This 2 banana choc chip banana bread recipe requires less time as it has a smaller quantity of batter.
In all cases it’s essential to check the banana bread to see if it’s done using a toothpick or cake tester. It’s done when an inserted toothpick comes out with a few moist crumbs.
Can you make banana bread with fresh bananas?
Yes, you can make banana bread with fresh bananas, the more ripe the better. Overripe bananas with brown spots are preferable as they are sweeter and have a softer texture, ensuring a moist bread with a deliciously sweet banana flavor..
Can you freeze banana bread batter?
Yes, you can freeze banana bread batter. Simply prepare the batter as usual, then transfer it to a freezer-safe container or resealable bag. When you want to bake your banana bread, thaw the batter on the countertop or in the refrigerator overnight and allow to reach room temperature before baking as normal.
Can you refrigerate banana bread batter?
Yes, you can refrigerate banana bread batter. If you’re not ready to bake the bread immediately, cover the mixing bowl holding the batter with plastic wrap or a lid or in an airtight container. If you’re not going to use the batter in the next 24 hour, I’d advise freezing it rather than storing in the fridge otherwise the bananas will so that the bananas and refrigerate for up to 24 hours before baking.
Can you refreeze banana bread?
You can refreeze banana bread once it has been thawed but it may not taste quite as good, so it’s generally not recommended. Refreezing can affect the texture and quality of the bread.
Rather than defrosting it and then refreezing it because you’re worried it’s going to spoil, freeze individual slices of banana bread. These can then be thawed one at a time.
For more healthy treats and snacks try:
- Delicious & Easy Apple Snacks
- Crunchy Granola Snack
- Simple Cream Cheese Snacks
- Delicious Healthy Pancakes For Kids
Deliciously Moist & Easy Frozen Banana Bread Recipe
Ingredients
- 1 cup mashed thawed bananas DO NOT discard the watery liquid
- 2 medium eggs
- 1 tblsp oil
- 1/3 cup brown sugar sub with any sugar
- 1/2 cup all-purpose flour
- 1/2 cup oat flour see notes on subbing flours
- 1/2 cup almond flour see notes on subbing flours
- 1 tsp baking soda
- 1 tsp cinnamon
Instructions
Thawing the frozen bananas
- Place frozen bananas in a microwave safe mixing bowl and heat on medium-high for 3-5 minutes until soft inside.
- Once cool enough to touch, peel them and allow to cool further if necessary. You don’t want to be using hot bananas in your banana bread batter!
Making the banana bread
- Line a standard 9×5-inch loaf pan with baking parchment or grease with butter/non-stick cooking spray. Preheat your oven to 350°F (175°C).
- Mash the bananas (with any watery liquid) with a fork or potato masher, leaving it a little lumpy,
- Add the egg to the mashed bananas, along with the oil, sugar, cinnamon and almond flour. Mix well.
- Place a sieve over the mixing bowl and add the other dry ingredients (baking powder, oat and all-purpose flours) into the seive. Using the back of a spoon, push the flour mixture through the seive.
- Fold the flours into the wet ingredients with a silicon spatula, wooden spoon or fork until nearly combined.
- Now is the time to assess whether or not you need a little more flour. You want the banana bread batter to be a similar consistency to pancake batter: thick and gloopy but will easily run off the back of a spoon.If too thin, add a tablespoon of oat or all-purpose flour through the seive, fold in and reassess. Add more flour, a tablespoon at a time, until you reach pancake batter consistency.
- Add any mix-ins and fold in until just combined. Do not overmix!
- Pour into your prepared loaf tin and bake in your oven at 350°F (175°C) for 45-55 minutes (check at 45 minutes).
- Alternatively, bake the banana bread in your airfryer. With my airfryer I need a lower temperature (300°F – 150°C) and less time (35-45 minutes) but all airfryers are different.
- The frozen banana bread is done when a skewer inserted into the loaf comes out clean or very nearly clean.
- When done, allow to cool in the tin for a few minutes before turning out onto a wire rack to cool fully.
Notes
Subbing In Different Flours
Using different flours adds in extra nutrients as well as changing the taste of the baked banana bread. Here are some other flours you could try and the likely change in taste to expect:-
- Buckwheat flour: this has quite a strong nutty flavor so sub in sparingly the first time you try it, max 1/2 cup in this frozen banana bread recipe.
-
- Wholemeal flour: expect a “wholemeal” flavor that you probably associate with wholemeal bread vs. white bread. If you like the taste, sub in as much as you like.
-
- Spelt flour: an ancient grain similar to regular flour, you can switch this in with little difference in taste, if using refined spelt. Use whole grain spelt for a lower effect on blood sugar – the taste will be similar to wholemeal all-purpose flour.
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